CK get your fresh occy and put it in the freezer for 2 weeks. The best way to tenderise it.
Chop into 25mm sections throw it into a baking tray with your fav herb or spices cover the tray with foil and put the lot into the oven at 200c for 50 mins to an hour.
If it's cooked should be white all the way through. let it sit for half an hour and the flavours of your herbs/spices will go through the flesh.
If you do a big lot you can put leftovers into a jar with some viniger and veg and have it the next week as well.
Crays will be better this coming season as we couldn't possibly have another whites like we did last year! I hope..
