The glossy-purple skin of an eggplant is a rich source of antioxidants and fibre. To preserve its low-fat content, bake, grill or barbecue eggplant rather than frying it.

Jerusalem artichokes flesh, crisp white flesh with a sweet-nutty flavour are similar to water chestnuts. Peel and chop, then place in acidic water to prevent oxidisation them the crisp flesh to stir-fries, salads or spring rolls. They made a rich, creamy soup when teamed with leeks.

It’s a good week to enjoy cauliflower. Try grating cauliflower and then sautéing or steaming the cauliflower, it’s a low-cal, rice replacement. Another popular way to enliven cauliflower is to roast florets or the entire whole cauliflower. Try sprinkling it with cumin or Moroccan seasoning and a drizzle of olive oil, then roasting until tender.

Build up your immunity against winter colds and flues with Brussels sprouts; they are a good source of vitamin. For something, a little bit different, finely shred Brussels sprouts and stir-fry with chopped bacon, pine nuts and garlic.

Crunchy and delicious eaten raw, it is said that raw fennel aids digestion. Cooking fennel mellows its aniseed flavour. Use fennel in salads, pasta dishes roast or added to a one-pot dinner

Fresh green beans from Victoria and Queensland are reasonably priced this week. Bright and brimming with flavour beans can be boil or steam until tender, then tossed with olive oil, sautéed garlic and finely grated lemon zest. Vic QLD

Nutritious and versatile pumpkin is an inexpensive vegetable