USE UP YOUR VEG ASPARAGUS

O Working with one spear at a time, hold the spear at each end and bend at the middle until it snaps. The spears will break at the point where they become woody. You can discard the woody parts or use them to make soup. Trim the broken ends with a knife to neaten, if you like. You can also peel spears, just leaving the tip at the end.

O LONG-STEMMED BROCCOLI The stems can range from thick and woody to thin and tender. It’s best to have equal-sized pieces to ensure they cook in the same amount of time. Remove the ends, then slice any thicker stems in half lengthways.

O FRESH PEAS The fresher the pea, the sweeter the taste. Frozen peas are frozen minutes after picking, which helps them retain that fresh, sweet taste and vibrant colour. Fresh peas can be a little starchy if they’ve been sitting on the shelves for too long, but if you grow your own, you’re in for a treat. Harvest only what you need, then pop the peas from their pods directly into boiling water.