Step 1

Top and tail your lemongrass. In other words, slice off the tough bottom end (the root end) of the lemongrass. And cut off the top part, leaving about 10 cm/4 inches of stalk.

Step 2

Peel off the top layer, if it's particularly dry or dirty, or looking a little yellow. If not, leave it alone. Rinse your lemongrass and dry.

Step 3

Place your lemongrass on a chopping board and bash hard on the thick end with the back of your knife. This is called bruising your lemongrass. Drop the whole thing (including any lose bits) into your recipe. No need to fish out at the end of the cooking. If your lemongrass lands on your plate, you're the lucky one, squash down with your cutlery to release those delicious juices.

Step 4

Top and tail your lemongrass. In other words, slice off the tough bottom end (the root end) of the lemongrass. And cut off the top part, leaving about 10 cm/4 inches of stalk.

Step 5

Peel off the top layer, if it's particularly dry or dirty, or looking a little yellow. If not, leave it alone. Rinse your lemongrass and dry.

Step 6

Using a sharp knife, slice your lemongrass into thin rings, then add to your chopper with the other ingredients. Slicing your lemongrass makes it easier to be ground, as it is fibrous by nature.

Step 7

Top and tail your lemongrass. In other words, slice off the tough bottom end (the root end) of the lemongrass. And cut off the top part, leaving about 10 cm/4 inches of stalk.

Step 8

Peel off the first 2 layers of the lemongrass to reveal the softer, inner flesh.

Step 9

Using a sharp knife, slice your lemongrass into thin rings, then chop it up fine, as you see me doing in the video. Add to your salad, which is how raw lemongrass is usually used.