To freeze or not to freeze?
How to keep your veg fresh, great recipes to freeze for later and a top tip on getting sticky stuff off your clothes.
Keeping spring veg garden fresh
Freezing is the best way of preserving a season's bounty to enjoy later. When properly frozen, vegetables retain all their flavour and nutrients. The best method of freezing is the same for peas, runner, French, dwarf and broad beans, asparagus and broccoli.
In a large pan of water, boil a handful of vegetables at a time for 30 secs. This will stop them going brown when frozen. Using a slotted spoon, scoop them out into a bowl of heavily iced water. Once chilled, drain the veg and scatter onto a tray lined with kitchen paper. Freeze on the tray then transfer to a freezer bag. Cook the vegatables from frozen in a large pan of boiling water. Do not steam, as they tend to go soggy.
If you're unfortunate enough to get chewing gum on an item of clothing, don't fret! Pop the clothing in the freezer until the gum is frozen solid, then simply pick it off.