Brassicas: Brassicas should go straight into the fridge. Cabbage is ok at cool room temperature, if you don’t have space in the fridge. Before you start to cook them, just need to peel off the outer leaves. What about the red cabbage? Red cabbage freezes well after braising.
Leaves and lettuce: Take out them from plastic and keep these in the fridge. Spinach is different from other leaves. Wilt it down and squeeze out excess water and freeze it in an ice cube tray. After you defrosted, it’s perfect for topping or for cream soup.
Tomatoes, cucumber: Tomatoes go in the fridge, before eating them warm it to room temperature. If you put them in a freezer in a plastic bag, they are good in stews and sauces. Cucumbers really like to stay in the fridge drawer.
Roots, radish, leek and potatoes: Potatoes and roots need a cold and dark place. The roots are fine in the fridge drawer, if you don’t have a place for them just put it in a dark and cover them with a wet napkin. Sweet potatoes are fresh for a long time if they are in any drawer. Radish and leek keep all of these in the fridge.
Courgettes, aubergine and red peppers: For 1-2 days they are fine in the fridge. Raw courgettes freeze well if we grated first. The best to freeze peppers when roasted whole, until tender and blackened. Cut in a half, take out the seeds and remove the loose skin. Aubergine keep them in a fridge, or grill them until tender remove the skin and freeze the aubergine. I love to make aubergine sandwich cream.
Beans and asparagus: Keep both in the fridge. Blanch the summer beans for a few minutes before freezing. Asparagus can be steam or blanch before freezing.
Bunch of parsley and coriander or dill: I keep them in a jar filled with water. They are washed and drained from the excess water, freeze it in a bag.
Apples and pears: Pears and apples need a cool place they can be fresh for a few weeks. If you would like to freeze, slice or dice and sprinkle with lemon juice. If you have time do compote before putting them in a freezer.
Bananas: They don’t like the fridge. So, keep these away from the fridge. If they are ripe, they are perfect to freeze them, peel it and you can freeze cut into pieces or whole.
Berries, currants and rhubarb: All this can be kept in the fridge and they freeze very well. Put raw whole fruits on a tray far from each other, and freeze. Then put them in a freezer bag or container then put back in the freezer. They are perfect for baking or jamming.
Stone fruit-peach, plum, apricot, cherry and nectarine, mango-: When they are ripe, cut them in a segments than sprinkle with lemon juice and put them in the freezer. They are perfect to pies, crumbles and compote. My favourite is mango, cut them in slices, freeze and you can eat them in a really hot day. The frozen mango tastes like sorbet.