Sweetcorn

Leave sweetcorn cobs wrapped in their protective husks and store in the salad drawer of the fridge. Sweetcorn benefits from being eaten before its natural sugars turn to starch, reducing its sweetness. Ideally, eat it within a day or two but it can be kept for up to a week.

For most recipes, you’ll need to remove the husk – just rip off the leaves then pull off the silky threads, or rub them off with a clean tea towel. To cut off the kernels, cut the cob in two through the middle to make two shorter halves. Rest the cut end on the chopping board, and run a sharp knife down each side (a serrated one works best). Try to keep the blade as close to the core as possible so that the kernels come away intact.