Freeze your veg!

When properly frozen, vegetables retain all Ì i À y>Û ÕÀ > ` ÕÌÀ i Ìð / i LiÃÌ iÌ ` of freezing is the same for peas, runner, French, dwarf and broad beans, asparagus and broccoli. In a large pan of water, boil a handful of vegetables at a time for 30 secs. This will stop them going brown when frozen. Using a slotted spoon, scoop them out into a bowl of iced water. Once chilled, drain the veg and scatter onto a tray lined with kitchen paper. Freeze on the tray then transfer to a freezer bag. Cook the veg from frozen in a large pan of boiling water.