Mushrooms are the healthy and versatile all-rounder. Serve up bruschetta topped with pan-fried mushrooms flavoured with fresh basil or diced ripe tomatoes.
Aromatic bulbs of fennel are delicious eating and fantastic value
Crinkly-leafed green kale is A rich source of many nutrients, including vitamins C, E and K, plus folate and beta carotene it also provides iron and calcium. Strip leaves from the stems and chop, then toss in a hot pan with olive oil, crushed garlic, chopped red chilli and a scattering of currants. Heat until the kale wilts, then serve.
Small bulbs of dewy-skinned fresh, new season garlic are available from selected greengrocers for a few weeks. The purple garlic is easy to peel, has a real garlic taste, and, best of all, is Australian grown. Roast whole bulbs and spread the creamy flesh over crisp golden vegetables or stud a piece of lamb with garlic slivers to allow the flavour to permeate the meat.
Liven up a pasta dish, stir-fry, or rice dish with broccolini
Versatile zucchinis are seasonally good value