Summer is the best time to enjoy sun-ripened tomatoes. Choose from a great range of glossy tomatoes, including heirloom, cherry, Kumatoes, vine-ripened, Roma, ox-heart, and plenty of grape and cherry-truss tomatoes. For maximum flavour, serve tomatoes at room temperature.

One of our most-loved summer fruits, plump, juicy apricots, are at their best in early summer; their natural sweetness and succulent orange flesh are delicious. Poach whole apricots in a sugar syrup flavoured with orange rind, a vanilla bean and cinnamon stick until tender.

Sweet basil is a fragrant herb with a clove-like aroma and a mild peppery flavour, making it a cornerstone of Italian cuisine. Best known as the star ingredient in classic Genovese pesto, it pairs beautifully with tomatoes and enhances a wide range of dishes. Add basil leaves at the end of cooking or scatter them fresh over your dish for the best flavour.

Versatile carrots are delicious raw or cooked. They are also a good source of vitamins A and, B6 and C, which help contribute to a healthy immune system. This Moroccan-inspired carrot, rocket, and chickpea salad is a delicious way to enjoy carrots in a tasty salad.

New or chat potatoes are in season and available this week at your local greengrocer. Boil or microwave them to serve with a dollop of yoghurt or a little butter. They are also ideal for a potato salad

Experience Lebanese cucumbers' tenderness, juiciness, and flavoursome qualities.

Crunchy radishes have a unique peppery flavour with colourful skin and crisp-white flesh. Use them in salads and pickles. Add thinly sliced radishes to salads, slaws and sandwich fillings or serve radishes in the French style, halved with unsalted chilled butter and sea salt.

Tender and tasty baby spinach adds bright colour, flavour and healthy goodness to summer salads.

Zucchinis are a favourite in Middle Eastern and Mediterranean cuisines, loved for their dense white flesh, versatility, and mild flavour. Grated zucchini adds a nutritious boost to pasta sauces, while sliced zucchini sautéed with crushed garlic makes a quick and delicious side dish.

Eggplant shines on the barbecue! This vibrant summer favourite is perfect for grilling. Slice the eggplant and generously brush or spray with olive oil. Place the slices on a preheated, greased barbecue or char grill. Cook with the lid down to lock in more, grilling for 2–3 minutes on each side until tender and lightly charred. For a delicious Italian-inspired salad, pair the barbecued eggplant with sliced bocconcini, chopped cherry tomatoes, fresh rocket, and basil. Finish with a drizzle of basil pesto for a burst of flavour.

With mushrooms in your fridge, a healthy meal is always within reach. Brush flat, cup, or button mushrooms generously with a mix of olive oil, a splash of Worcestershire or sweet chilli sauce, and a sprinkle of salt and pepper. Grill them on a barbecue over medium heat, turning occasionally, until tender. Serve and enjoy