Select pods that will snap easily if bent. They should be waxy-looking with an even, creamy-yellow colour. Avoid any that are discoloured or flabby.

Top and tail, leave whole or cut into short lengths, as preferred.

Blanch in boiling water for 2 minutes. Drain and plunge immediately into a bowl of iced water to cool. Drain thoroughly. Pack in convenient quantities in polythene bags. Remove the air, seal, label and freeze. Storage time: 12 months.