Main crop potatoes store best in a cool, dark, ventilated place. Keep them dry, unwashed, and away from light to prevent sprouting.
UK forced rhubarb is a good source of vitamin C and fibre. Keep it fresh by wrapping in a damp cloth in the fridge. Avoid washing until you’re ready to use it.
Red cabbage is a vibrant, vitamin C–rich vegetable delicious raw in slaws or cooked in braises. Store in the fridge. Suitable for freezing – blanch wedges, cool in ice water, then freeze.
Cavolo nero is a dark leafy green rich in vitamins A, C, and K. Delicious in soups, stir-fries, or pasta. Suitable for freezing – blanch leaves, cool in ice water, then freeze.
Brussels sprouts are vitamin-rich, fibre-packed vegetables delicious roasted, steamed, or sautéed. They freeze well and stay in season into the new year, so they’re perfect for keeping on menus through January.
Suitable for freezing – Blanch sliced cabbage for 90 seconds, then place in ice water before freezing.