Similar in appearance to fennel fronds, you can find soft, feathery sprigs of dill in supermarkets throughout the year. With quite a strong favour, dill should be used sparingly, and is best added to cooked dishes at the end of the cooking time as it loses its potency when heated. Store fresh dill wrapped in damp paper towel in a plastic bag in the fridge for up to one week.

Perfect partners: Lamb, seafood, eggs, potato, cottage or cream cheese, lettuce

Quick ideas: Finely chop sprigs, stir into cream cheese, spread onto mini toasts and top with smoked salmon and a squeeze of lemon juice.

A very good source of vitamin C and fibre, asparagus is available year round, but is at its best in spring. Look for bright green asparagus with firm, crisp stems and tightly closed tips. Before cooking, remove the woody base by snapping the stem rather than cutting it - it should break where it starts to get tough. Asparagus is best stored in a sealed plastic bag in the vegetable crisper in the fridge for up to one week.

Perfect partners: Prosciutto or pancetta, eggs, fetta, cheddar, chicken, lemon juice.

Quick ideas: Grill trimmed asparagus spears and serve with shaved prosciutto and gooey poached eggs, or bake into a puff-pastry tart with grated cheddar.

Zucchinis are not only good for you - they're low in saturated fat and sodium, and very low in cholesterol - but they're also extremely versatile. Try them roasted or fried, stuffed and baked, or grated into mince mixtures. Choose zucchini with bright, shiny skins, that are between 10 to 15 centimetres in length - they do grow bigger, but become seedy, watery and tough.

Perfect partners: Prosciutto or pancetta, eggs, fetta, cheddar, chicken, lemon juice.

Quick ideas: Grill trimmed asparagus spears and serve with shaved prosciutto and gooey poached eggs, or bake into a puff-pastry tart with grated cheddar.

It's hard to think of the humble green bean without conjuring up the notion of the perfect salad Niçoise - crisp green beans, potatoes, salty anchovies, tender tuna, black olives and gooey soft-boiled egg. Vitamin-packed green beans can be used in a multitude of dishes. Choose beans that are bright green, crisp and firm. Store in a plastic bag in the fridge for up to a week.

Perfect partners: Radishes, red onions, hazelnuts, sesame seeds, waxy potatoes, butter, olive oil.

Quick ideas: Stir-fry with pork fillet, red onion, garlic, and soy and oyster sauces. Or serve steamed or blanched teamed with pan-fried salmon and chives.

We all know that lamb and mint are a match made in heaven - think roast lamb with mint sauce, or Greek-style lamb with a minty tzatziki. With a distinctive, refreshing favour, fresh mint is best stored wrapped in damp paper towel in a plastic bag in the fridge for up to one week.

Perfect partners: Lamb, peas, beetroot, pineapple, fetta, cucumber, chocolate.

Quick ideas: Bake in pasties with onion, peas, thickly sliced ham and ricotta. Or try in a salad with watermelon and fetta.

Best podded and shelled, broad beans have a slightly buttery, walnut-like flavour and go particularly well with mint. They're great when smashed with peas and mint, or crushed into a pesto. Broad beans also add great texture to soups, stews and risottos. Store them in their pods in a plastic bag in the fridge for up to one week.

Perfect partners: Mint, dill, lamb, peas, tomatoes, parmesan, fetta, avocado, almonds.

Quick ideas: Place slices of cooked rump steak, broad beans, grated cheddar and tomatoes on four tortillas. Fold over, then chargrill to make quesadillas.

Rich and buttery, with a smooth texture, there are very few of us who don't love avocado. They are a good source of fibre and rich in vitamin C - cut in half and remove the seed, then fill with your favourite ingredients for a healthy lunch option. Whole, ripe avocados are best stored uncut in the fridge for two to three days.

Perfect partners: Salmon, chicken, crab, prawns, dill, lemon juice, fetta, tomato.

Quick ideas: Combine with red onion, tomato, coriander, chilli and lime to make a chunky salsa.

Fresh or frozen, these little green bliss balls are a staple of the veg world. They're great in soups, tossed in salads or served with green beans and sweet corn as a three-veg mix. Fresh peas need to be frozen or used as soon as possible, as they begin converting their sugar into starch as soon as they're picked.

Perfect partners: Mint, leek, ham, fish, potato, sweet corn, green beans, or just serve them on their own with a big dollop of butter.

Quick ideas: Mash with fetta, use in minty pea soups or smash and serve with crumbed fish fingers.