Home-grown parsnips are best left in the ground. It’s only worth freezing if you have a real glut and need the space.

Scrape or peel, then cut into slices or wedges. Blanch in boiling water for2 minutes. Drain and plunge 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.