Fresh Vegetables

Sweet vine-ripened cherry tomatoes — hydroponic and bursting with flavour. Eat them as a snack, halve them into salads and pasta, or roast them whole until they burst. Store at room temperature, not in the fridge, for the best flavour.

Firm, meaty plum tomatoes — perfect for sauces, roasting and salads. Fewer seeds and less juice mean thicker sauces in less time. Store at room temperature and use within a few days.

Crisp, sweet bell peppers in red and yellow — vibrant in colour and taste. Slice them raw into salads and dips, roast them for extra sweetness, or add to pasta, fajitas and stir-fries. Keep refrigerated and use within a week.

Fresh, crunchy green capsicum — a kitchen staple for stir-fries and curries. Use it in pav bhaji, chilli paneer, pulao and stir-fries. It is less sweet than red or yellow peppers. Keep refrigerated for up to a week.

Golden yellow zucchini — tender, mild and beautiful when grilled or spiralised. Cook it just like green zucchini — sauté, grill, or slice thin for salads. Keep refrigerated and use within five days.

Classic green zucchini — versatile, light and perfect for pasta, grills or bakes. Slice and grill with olive oil, grate into fritters, or cut into noodles. No need to peel. Keep refrigerated and use within five days.

Vibrant purple-red cabbage — crunchy raw in slaws or beautifully braised. Shred it raw for coleslaw and salads, or braise it with apple and vinegar. A whole head keeps for up to two weeks in the fridge.

Dense, deep-green broccoli heads — packed with vitamins and utterly versatile. Steam, stir-fry or roast the florets, and peel and slice the stalk too — it is sweet and tender. Keep refrigerated and use within four to five days.

Plump, medium-heat jalapeños — essential for salsas, nachos and pickles. Slice them into salsa and tacos, stuff and bake them as poppers, or pickle them. Remove the seeds and white ribs for less heat. Keep refrigerated for up to a week.

Tender miniature corn cobs — crunchy raw or quick to cook in stir-fries. Add it to stir-fries, Thai curries, soups and chilli baby corn, and cook for just a few minutes so it stays crunchy. Keep refrigerated and use within four days.

Slim, seedless cucumbers with a clean, refreshing crunch — no bitterness. No need to peel — slice into salads and raita, or eat whole as a snack. Keep refrigerated and use within a week.

Creamy, ripe-ready avocados — perfect for toast, guacamole and salads. If an avocado is firm, ripen it at room temperature for a day or two; once it gives slightly when pressed, move it to the fridge. Also sold by the piece.

Plump, protein-rich edamame pods — a satisfying snack or salad topper. Boil the pods in salted water for four to five minutes, then pop out the beans and eat with a pinch of salt or chilli. Shelled beans also go into salads, stir-fries and fried rice.

Crunchy, lacy lotus root — a beautiful and flavourful Asian delicacy. Peel and slice into rounds to show the pattern, and keep in water with a squeeze of lemon so it doesn't brown. Stir-fry it, add to soups, or make Kashmiri nadru. Keep refrigerated.

Tender green asparagus spears — elegant grilled, roasted or in risottos. Snap off the woody ends, then roast, grill or blanch for two to three minutes. Store upright in a little water in the fridge and use within three days.

Rare, delicate white asparagus — milder and more tender than the green variety. Peel the stalks before cooking — the skin is tougher than on green asparagus — then boil or steam until tender. Classically served with butter or hollandaise.

Fragrant, thick-skinned Italian lemons — intensely aromatic zest and bright juice. Grate the zest before cutting, then use the juice in dressings, drinks and desserts. They keep for up to two weeks in the fridge.

Fresh peeled coconut — ready to grate, press for milk or eat as a snack. Use the grated flesh in chutneys, curries and sweets, or blend it for fresh coconut milk. Refrigerate once opened and use within two days.

A curated mix of seasonal hydroponic vegetables — fresh, colourful and ready to cook. The mix changes with what is best on harvest day — good for stir-fries, pasta and soups. Keep refrigerated and use within four to five days.

Sweet, bite-sized snacking peppers — no chopping needed, perfect as a healthy snack. Eat them raw with hummus, stuff and roast them, or slice into salads. Keep refrigerated and use within a week.

Petite, sweet cucumbers — perfect to grab and munch on all day long. No need to peel — eat them whole, slice into salads, or pack them into lunchboxes. Keep refrigerated and use within a week.

Long, sweet Palermo peppers — intensely flavourful, perfect for grilling and roasting. Roast or grill them whole until the skin blisters, or slice raw into salads. Keep refrigerated and use within a week.

Sweet, golden yellow cherry tomatoes — vibrant, juicy and wonderful in salads. Halve them into salads and pasta or roast them whole. Store at room temperature, not in the fridge, for the best flavour.

A colourful blend of red, yellow and orange cherry tomatoes — sweet, juicy and stunning. Halve them into salads, pile them on bruschetta, or roast them whole until they burst. Store at room temperature, not in the fridge, for the best flavour.