Ginger adds extra zing and flavour to all kinds of dishes, both sweet and savoury. Its thin brown skin encases pale yellow flesh that can be grated, sliced, chopped or juiced. Available all year round, ginger is delicious raw in dressings, juices and marinades, stir fried in Asian dishes or cooked in soups, cakes, biscuits and many more dishes.

To Buy

Look for firm, fresh-looking ginger. It should be pale-brown in colour, with no wrinkled or soft patches

To Store

Store ginger in the crisper section of your fridge for up to 2 weeks. It can also be wrapped in plastic then frozen for up to 1 month – simply remove and grate as much as you need each time then return to the freezer.

To Prepare

Simply use a vegetable peeler or small sharp knife to peel away the skin, then chop, slice, grate or juice ginger. You can break a knob off then store the rest for later.