Marrows have a fairly short season, so it’s worth freezing some for use at other times of the year. Select small or medium-sized marrows, depending on whether you want to stuff them or serve as a vegetable accompaniment.

Peel if the skin is tough, then cut into rings or dice, as required. Blanch in boiling water for 2 minutes. Drain and place immediately in a bowl of iced water to cool. Drain again and dry on kitchen paper.

Pack in convenient quantities in polythene bags. Remove the air, seal, label and freeze. Storage time: 12 months.