Season's best

Juicy, sweet passion fruit are in season now

These dark purpled skinned fruit wrinkle as they ripen and to release the pulp, simply halve and scooped out. The yellow flesh has a sweet yet sharp flavour, making it delicious spooned over frozen yogurt or in a jelly. You can also strain the juice to flavour a buttercream cake filling.

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Also in season...

Green chillies

Green chillies

These little green chilli peppers are picked when young and have thick, glossy skin. They tend to be medium-hot and are a popular ingredient in South American and Asian cuisines. Chilling can affect the flavour, so allow them to come to room temperature before use. 

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Green cabbage

Green cabbage

Versatile green cabbage has a tightly packed head 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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Cauliflower

Cauliflower

With its tightly packed, creamy white florets (called curds) and delicate, nutty flavour, cauliflower tastes delicious and looks great, too. Choose one with a fresh, not pungent scent with no browning. Cauliflower is perfect for steaming, roasting or whizzing into a soup, but it’s also great raw – try thinly slicing the florets to make a beautiful salad.

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Spring onion

Spring onion

A small and youthful version of the trusty onion, these elongated, whispy strands are a fresh taste of spring. The flavour is milder than onions making them perfect for slicing into salads or adding to patties and fritters.

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Kale

Kale

During the coldest months, kale is at its most abundant and flavoursome. Add to soups, stews and stir-fries, or blend a little into a juice or smoothie for a quick afternoon boost. The tastiest, most tender kale has dark green leaves and goes bitter over time, so eat soon after buying to enjoy it at its sweetest.

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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 marinières, or toss them in pasta with melted butter, fresh herbs and roasted garlic.

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