Select small or medium-sized vegetables with brightly coloured, shiny skins. Avoid any that are discoloured or bruised.

Trim the ends and cut into thick slices or sticks.

Blanch in boiling water for 1 minute. Drain and plunge immediately in a bowl of iced water to cool. Drain, then dry on kitchen paper. Pack in convenient quantities in polythene bags, then remove the air, seal, label and freeze. Storage time: 12 months.