Select even-sized, tight sprouts. Avoid any that are discoloured or opening.

Peel off any damaged outer leaves and trim the stalk end. Sort into large and small sizes.

Blanch in boiling water for 11⁄2 minutes if small, 3 minutes if larger. Drain and plunge into a bowl of iced water to cool. Drain and pack in convenient quantities in polythene bags. Remove the air, seal, label and freeze. Storage time: 12 months.