This is a first time thing for us – we found these few tips so helpful for German cooking that it seemed unfair not to let you have it. It’s not a regular thing and does not form part of what we do, but I hope this helps.  For really green asparagus, plunge the vegetable into boiling water as this causes the cells to pop whihch will result in a very startling bright green. Should you cook it longer, the cell walls will shrink and release an acid which will turn the asparagus grayish green. Did you know that when you put red cabbage in a hot pan, the heat will break down the red anthocyanine pigment that will turn

the acid into an alkaline and cause the colour to change. If you add a little vinegar, the acidity will increase and the cabbage will become beautifully red again! Add baking soda and it will turn blue! Put an apple in a paper bag with an unripe avocado or banana, and the ethylene gas that is produced will ripen the fruit almost overnight.

Hope this leads to more fun in the kitchen.