Carrots are usually cheap, so it’s worth freezing them only if you have a glut in your garden, or if you like to use young carrots all year round or because you prefer to have a supply prepared, ready to cook whenever you need them.

Select young carrots with smooth, clean skins. The tops, if they are still attached, should be bright green and fresh-looking. Old carrots should be dry (not cold and damp) with smooth, clean skins and a bright orange colour.

Scrape or peel in your usual way. If large, slice into rounds or cut into matchsticks or dice. Leave baby ones whole.

Blanch in boiling water for 3 minutes. Drain and plunge immediately in 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.