Your fridge’s crisper drawer is the first kitchen skill worth cracking. Even if you’ve grown to refer to yours as “the rotter” where that hopeful haul of herbage snapped up at the shops in a spontaneous “health kick” goes to die. Especially so! Rather than letting your vegetables gloop and congeal, extend their lives. And if they start to look a little lank, there’s a tasty way to transform them into a midweek marvel.

The first thing to note is that fruit and vegetables are like families – some members get along better than others. Soft herbs, leaves and brassicas are tetchy. Leave them near ethylene-emitting produce (ie most fruits) and they’ll turn yellow and shrivel and curl in on themselves. As a rule of thumb, cold-weather veg get priority in the crisper, because the crisper is closest to their natural habitat.