Green capsicum

Cut it in half and remove the white ribs and seeds; these can taste bitter, especially in a large pepper. Slice or dice the crisp flesh, or roast it until the skin blisters and peel the skin off for a sweeter, softer result.

For strips, roast at 220 °C for about 20–25 minutes, turning once, until softened and browned at the edges. For whole peppers, roast until the skin is blistered all over, then cover for 10 minutes so the skin loosens before peeling.

Keep it dry and unwashed in the fridge’s vegetable drawer, ideally in a loosely closed bag, and use it while it is firm and glossy. Once cut, seal it in a container and use within a few days.

Yes. Remove the seeds and ribs, cut it into strips or dice, and freeze it raw in a sealed bag; there is no need to blanch it. It will be softer after thawing, so use it in cooked dishes rather than salads.

It works especially well with onion, garlic, tomatoes and paprika in stews, and with cumin, beans and corn in chilli or fajitas. Add it early for a soft, sweet result, or near the end if you want it to stay crisp.

Yes, use the same amount in cooked recipes, but expect a firmer texture and a more grassy, less sweet flavour. Red capsicum is sweeter, so green capsicum is a better swap when the recipe has plenty of onion, tomato or spices to balance it.

Botanically, it is a fruit because it develops from the flower and contains seeds. In cooking, its savoury flavour means it is treated as a vegetable.

Yes. Wash it, remove the stem, seeds and white ribs, then slice the crisp flesh for salads, crudités or sandwiches.