Spinach freezes well. Select young leaves. Large, old, fibrous ones will have a strong taste and may be stringy. Avoid any yellowing or damaged leaves.

Remove any tough stalks; wash the spinach well in cold, running water, then drain. Blanch in boiling water for 1 minute, then drain and plunge immediately in a bowl of iced water to cool. Drain and squeeze out as much moisture as possible with a spoon. Snip with scissors, if liked, to chop, or leave whole.

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