Cut each carrot into sticks about 10 cm long and 1 cm wide.

At one end of each carrot stick, make 3 to 4 short cuts about 2 cm deep into the flesh to fan out the 'bristles'. Fan them gently with your fingers.

Use a vegetable peeler to peel 20 long strips from the cucumber skin, each about 15 cm long and 5 mm wide.

Wrap one cucumber strip around each carrot stick just above the fanned end, and tuck the end under itself to hold.

Arrange in a tall glass or bundle on a board bristle-end up.