Refreshing pineapples are an excellent source of vitamin C and are low in kilojoules. Pineapples don't ripen further after harvesting. Store in a cool place and refrigerate once cut

Vitamin-rich avocados are a tasty addition to autumn meals. Add diced avocado to pasta sauces, hamburgers, salads, or mash avocado onto sourdough toast with crumbled fetta.

Add chestnuts to your shopping list. Supplies and quality are excellent.Once cooked, their creamy-white flesh is similar in texture to a roast potato with a delicate, sweet, nutty flavour. Try chestnuts cooked and removed from their hard shell, then stir-fried or add to a casserole, meat stuffing, pasta dishes or puree for making cakes and desserts.

Fennel's crisp texture and its delicate aniseed flavour are a delicious addition to casseroles. It is also a tasty addition to salads and soups; the delicate fronds can be snipped and used to flavour or garnish chicken and fish dishes.

Celeriacs smooth, creamy, white flesh has a delicate celery-like flavour. This versatile root vegetable is ideal for use in soups, casseroles, stir-fries, and salads, and it is delicious mashed with potato.

This super-nutritious kale provides your diet with beneficial antioxidants, vitamins, and iron. Toss the trimmed leaves into stir-fries, soups, and smoothies. Finely shred kale and sauté with garlic

Ultra-healthy Gai Lum (Chinese broccoli) is perfect for stir-frying or steaming. Choose bunches with crisp, deep green leaves and firm stems.

This week, eggplant is a good choice. There are many ways to enjoy eggplant, roasted, grilled, barbecued or added to a curry. Layer cooked eggplant slices with a rich tomato passata and mozzarella cheese and baked until warm and bubbly.

Small-sized new potatoes (also known as cocktail potatoes) have a shiny creamy-yellow skin colour and moist white flesh.

Whole Jap pumpkins are a top buy this week.

One of the most popular and great value varieties, brown onions have an intense, sharp flavour when used raw but develop a delicious sweetness with cooking because the volatile oils convert to sugar. Use brown onions for casseroles, stocks, risotto, and soups.

Carrots rank highly when it comes to their versatility, value, and flavour. Carrots are rich in vitamins and minerals and delicious cooked or raw. Try them roasted with garlic, grated orange rind and fresh thyme, mash carrots (just like potatoes) with a nob of butter and season salt and pepper, or microwave sliced carrots with a drizzle of maple syrup and orange juice.