Kasey Wilson: Colour your world with modern crudités

Back in the ‘70s, crudités (raw vegetables) were the thing to bring out when your dinner guests arrived.
My mother used a crinkle cutter to flute carrots, cucumbers and zucchini; fashioned radish “fans” by thinly slicing them not quite through and popping them into ice water until they opened; and cut turnip slices into daisy shapes with a cookie cutter. She arranged them all — plus cherry tomatoes and broccoli florets — in a lettuce-lined wicker basket, stir