Abel & Cole give us the low down on fridges and freezers and what goes where.
- Not a letter to a Tennessee Williams character, but the most useful method for freezing veg. Plunge your veg into boiling water for a minute or two, then douse with cold water if freezing.
- Brassicas should go in the fridge.
- If you don’t have space, cabbage is ok at cool room temp. You may just need to peel off the outer leaves before cooking.
- The best way to preserve green and white cabbage is to sauerkraut or pickle.
- Red cabbage freezes very well after braising.
- Blanch broccoli and cauli for a few secs before freezing. Defost fully before cooking.
Potatoes and roots
- Potatoes need a cold dark place. So do roots (the fridge, in most cases).
- Cooked spuds and roots freeze very well, especially if mashed or roasted first.
Lettuces and leaves
- Keep these guys in the fridge, and out of plastic.
- They really don’t like freezers (unless they’ve been cooked into a quiche or something similar).
- Spinach is the only exception. Wilt it down, squeeze out excess water and freeze an an ice cube tray. When defrosted, it’s perfect for pizza toppings or quiche.
- Keep tomatoes in the fridge, especially in warm weather. But warm to room temperature before eating them. They’ll taste much better – especially if they sit on a sunny windowsill for a bit.
- Tomatoes are great to freeze. Just pop them in a lidded tub. Ex-frozen tomatoes are especially good in stews and sauces.
Aubergine, courgettes and red peppers
- Keep all of these in the fridge.
- To freeze aubergines turn them into a dip like baba ganoush first.
- Raw courgettes freeze well if grated first.
- Peppers freeze best when roasted whole till tender and blackened. Tear them into ribbons, scrape out the seeds and remove the loose skin. Freeze and use on pizza or in a pasta sauce.
Asparagus and Summer beans
- Keep asparagus and beans in the fridge.
- Roast, steam or blanch asparagus before freezing.
- Blanch beans for a few mins before freezing.
Apples and pears
- These kids are happy in a fruit bowl and in the fridge. To freeze, dice or slice and toss with lemon juice or compote first.
- Wait till they (peach, plums, nectarines, apricots, cherries) ripen, then refrigerate.
- To freeze, cut into segments and toss in lemon juice (to stop them discolouring).
- Once defrosted, use in crumbles, pies or compote.
- Frozen mango tastes like sorbet. Cut into strips, freeze and eat on a hot day.
Berries, currants and rhubarb too
- Keep these in the fridge. They freeze beautifully. Put raw whole fruits (chop rhubarb) on a tray with space between them. Freeze. Then tip into a container or freezer bag and put them back in the freezer. Perfect for baking, jamming or compoting on a rainy day.
- Keep these guys away from the fridge. However, if they’re ripe, they’re perfect for freezing. Peel and freeze whole, or cut into pieces.
For more great advice, recipes and of course to buy the freshest and tastiest food head over to www.abelandcole.co.uk