Artichoke, Globe
Keep in a polythene bag in the fridge and they will stay fresh for up to a week.

Cut off the stalk, remove the outer layer of scales and wash thoroughly. Boil in salted water for 30 to 40 minutes. Dip the base of each scale in melted butter and chew.

Asparagus
Eat asparagus on the day of purchase or within three days. Keep in the fridge in a polythene bag, in a little water. The spears can be frozen. Wash thoroughly first and divide into thick and thin stem bunches. Blanch for 4 minutes for thick stems, 2 minutes for thin ones. Freeze in a rigid container.

Prepare by bending so that it snaps, making  sure that the woodier end is removed. Wash thoroughly and either griddle, steam or boil. Serve with lots of butter melted over and shavings of parmesan cheese.

Aubergine

Beans, french

Peppers

Beetroot

Celeriac

Squashes

Fennel