Vegetables

Bought too much broccoli? You can freeze it, but most people end up with a bag of mush. Here is the blanching trick that actually keeps the texture.

Have too many tomatoes? Freezing them is simple, but they’ll never be the same for salads. Here is how to prep them for sauces, soups, and stews without waste.

Bought too many mushrooms? Don't freeze them raw unless you want a slimy, grey mess. Here is the better way to prep them for your freezer.

Bought too many leeks? Freezing them is easy, but if you skip one simple step, you'll end up with mushy, slimy veg. Here is the only way to do it properly.

Freezing garlic can save your food bill. Here is how to prep, freeze and use it without the waste, and when to follow official guidance.

Most people freeze peppers raw and end up with a soggy mess. Here is the prep method that keeps them usable for soups, stews, and stir-fries.

Freezing onions is a simple way to cut down on food waste, but get the method wrong and you'll end up with a watery mess. Here is how to do it properly.

Bought fresh herbs but can't use them all? Don't bin them. Here is which freezing method actually keeps the flavour and which ones just add watery mess.

Bought too much fruit? Most people think you can freeze anything, but the truth is some fruits turn to mush. Here is what actually survives the thaw.

Tired of thawed vegetables turning into watery mush? Here is the simple, dry-prep method that preserves texture for cooking.