On the odd occasion that I can’t use all of my vegetables (insert greedy vegetarian smile here), instead of letting my veggies go to waste, and if I haven’t made them into a soup already, I blanch and freeze them just like how you’d buy frozen vegetables from the supermarket so they stay fresh and tasty ready for when I can cook with them. Blanching and freezing is perfect for not-everyday veggies like brussel sprouts, parsnip, swede, chilli’s and curry leaves, coriander and lentils.