As we move closer to summer nectarine and peach supplies increase and the fruit gets larger and richer in flavour.

Fast to cook, fresh, and full of flavour — Aussie green asparagus is a spring bargain Steam, sauté or barbecue, then finish with cracked black pepper and shaved Parmesan. For something different, look for striking purple asparagus

Mild in flavour and endlessly versatile zucchini is perfect for low-carb cooking. Spiralise them into noodles or toss with broccolini, zucchini noodle and pork for a quick and healthy meal.

Cucumbers are crisp, cool, and exceptional value. Slice them into fresh salads, toss with cherry tomatoes and herbs, add to green smoothies or grate and make a tzatziki dip.

Australian asparagus is abundant, tender, and beautifully priced. Grill, roast, or pan-sear for a quick, healthy side — or stir through scrambled eggs with parmesan for an easy spring meal.

Crisp Lebanese cucumbers add a juicy crunch to salads and pair perfectly with mint, dill, lemon, feta, and yoghurt.

Liven up a pasta dish, stir-fry or rice dish with broccoli florets or blanch bright green florets until just tender, then toss them with olive oil, lemon zest, toasted almonds and a sprinkle of chilli flakes. Finish with a shaving of Parmesan for a dish that’s vibrant, nutty and full of zing — proof that broccoli can be the star, not the side.

Fans of nutty, tender broad beans should grab a kilo while they’re in season. Choose firm, pale green pods with plump, not bulging, beans.

English spinach, sold by the bunch, is tender and versatile — delicious raw or cooked. Shred into salads, fold through omelettes or stir into risotto

Get into the Halloween spirit! A glowing Jack-o’-lantern at your front door lets trick-or-treaters know you’re ready for fun. Halloween pumpkins are in season now,

For quick and flavourful meals, grab a few bunches of Asian greens like bok choy or choy sum

Delicate, mild zucchinis area good buy. Slice and marinate in soy sauce before grilling, or add to stir-fries, frittatas, or even cakes.

Large globe artichokes are nearing the end of their season, so grab them while you can. Choose firm, tightly closed heads that feel heavy for their size. Once cooked, their tender hearts are divine drizzled with olive oil and served with prosciutto, tomato and bocconcini.

Nutrient-packed kale offers fantastic value. Use it as you would spinach or toss it into stir-fry or toss shredded kale leaves with olive oil, lemon juice and shaved parmesan for a bright, zesty spring salad — perfect alongside grilled chicken or fish.