Peppers freeze well unblanched but for longer-term storage it is better to take the time to blanch them first. Select firm, shiny peppers of any colour.

Cut off the tops and remove the seeds. Leave whole, slice or dice. Blanch whole peppers in boiling water for 3 minutes, slices or dice for 1 minute. Drain and plunge immediately in a bowl of iced water to cool. Drain again and dry on kitchen paper.

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