Almost all vegetables retain nutrients longer if they are kept refrigerated. Most keep best when stored in plastic bags.

Interestingly, refrigeration has no effect on the nutrient levels of fruit, although it may help it keep looking fresher for longer. Soft fruits deteriorate at a faster pace than firmer fruits so try to eat them within a few days of receiving them.

In order to get the very best from your veg, there are some additional things you can do.

For root vegetables e.g. carrots, beetroot & radishes, a good rule of thumb is to trim the tops before storing. If left, the leaves will increase moisture and nutrient loss. Whatever you do, DO NOT wash them until you're ready to prepare - washing removes their natural protective layer.

Mushrooms need to breathe so store in a paper bag or on a plate lined with kitchen paper.

Always store cabbage, brussels sprouts, leafy greens, courgettes, curly kale, leeks, lettuce, peas, broccoli and rhubarb unwashed.

Store leafy greens in newspaper and refresh before cooking by placing in a bowl of cold water for half an hour beforehand.

If onions are hung in strings or in mesh bags in a cool, dry place they can keep for months. The best onions to store have been cured for a few days and have papery skins and no stringy roots. To cure onions, lay them in a single layer, on newspaper for a few days, in a warm, well-ventilated place.

Potatoes are the exception and should never be stored in the fridge. Store in a cool well- ventilated place in thick brown paper bags and keep in the dark at all times. Potatoes that have started to sprout can still be eaten if they are still firm to the touch but remove the sprouts first.

Pumpkins should never be stored in the fridge as they deteriorate rapidly in moist conditions but can be stored for up to 6 months in a cool, dry place.

Chicory is very delicate and can only be kept for a few days.

Keeping garlic cool but not cool enough to sprout is the key to reducing the activity of fungi, pathogens and pests that thrive at a temperature of 75 - 80 degrees. Any dark, cool place is fine as long as humidity is not excessive. Garlic stored in oil, at room temperature poses a risk of botulism although in can be stored safely in a fridge for up to 3 weeks.