Select firm, tight heads with white florets. Avoid any that are discoloured, have yellowing leaves or have been trimmed to remove damaged bits.

Separate into even-sized florets.

Blanch in boiling water for 3 minutes. Drain and plunge immediately in a bowl of iced water to cool. Drain again and dry on kitchen paper and pack in useable portions in polythene bags. Remove the air. Seal, label and freeze. Storage time: 12 months.