Red Pepper

While of course there’s roasted red pepper soup and ratatouille, bell peppers, thanks to their hollow structure are surely made for stuffing, whether whole filled with tabbouleh or couscous and feta or halved and jam-packed with fennel then sprinkled with coriander seeds. They’re also essential for tortillas or frittatas (if you’re vegan, try a version using chickpea flour).

These red ones are left to ripen for the maximum amount of time, sweetening from green to yellow and orange before finally signalling they’re ready for picking and transporting from Spain to Barcombe, where, even considering their journey, it is more environmentally friendly to grow them, than doing so in UK out of season.