Season's best

Creamy, mild-flavoured avocado are in season now

Technically a fruit but referred to as a vegetable, avocado has a textured skin and creamy green flesh, which is high in vitamin E and monosaturated fat. There are four popular varieties: Hass, Ettinger, Fuerte and Nabal and are popularly used for guacamole, tricolore salad and prawn cocktail. 

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Also in season...

Green cabbage

Green cabbage

Versatile green cabbage has a tightly packed head of leave and a slightly sweet, mild flavour. Try shredding the leaves and steam or stir-fry. Alternatively, try stuffing the whole leaves with pork mince and rice.

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Seville orange

Seville orange

Halling from southern-Spain, these aromatic oranges have a relatively short harvest and are only available for a few weeks in January. Seville oranges are too tart to eat raw, but great for cooking with. Popular recipes include marmalade and duck l’orange.

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Pink grapefruit

Pink grapefruit

A member of the citrus family, grapefruit grows in grape-like bunches and has blush coloured skin with pink flesh. Grapefruit juice makes a zesty addition to sweet and savoury dishes, such as sorbet, or try it with fish. It’s commonly used for simple breakfasts, sprinkled with a little brown sugar. 

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Pomegranate

Pomegranate

The juicy seeds of this fruit come in a range of colours from warm pink to ruby red. Popular in Middle Eastern cookery, pomegranate seeds add a burst of sweetness to any meal. Simply score the skin into quarters and put the fruit in a bowl of cold water, gently pulling back the peel to reveal the seeds inside.

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Sweet potatoes

Sweet potatoes

These orange, sweet-tasting spuds are at their seasonal best from October through to March. Baked, roasted or mashed, this deliciously sweet root vegetable makes a great accompaniment to a main course, or you can let them steal the show in a soup or curry.

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Mussels

Mussels

The most common variety is the blue mussel, which has a shiny, smooth triangular shell with rounded edges. Try steaming whole mussels to make moules marinieres, or toss the meat in pasta with melted butter, fresh herbs and roasted garlic. 

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