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To get consistently great results with vegetables, always buy vegetables that are in season. You will find plenty of fresh crispy green produce in Britain in summer, like spinach, beans, salads and peas. Hardier root vegetables are available in autumn, which are of course the perfect ingredients for hearty soups. If possible, sign up for an organic box scheme in your area as this will ensure fresh local produce that is definitely in season or better still, create your own vegetable garden.

A rough guide to vegetables in season

January brings leeks, kale, shallots, onions, celery, parsnips, Brussels sprouts and cabbages, whether red, white or green. February continues to deliver cabbages and Brussels sprouts, leeks, kale and onions but also issues in artichokes and potatoes. You will find green cabbages and leeks in March as well as a new entrant, purple sprouting broccoli. April delivers wonderful wild garlic, cauliflower, spring greens and watercress while May brings colour in the form of carrots and radishes, as well as a variety of greens like asparagus, watercress and broad beans.

June continues along the lines of May but is a little sweeter, as this is when sugar snaps are in season. July allows for beetroot, broad beans, garlic, French beans, pak choi, lettuce, new potatoes, spinach and early tomatoes. August sees an array of vegetables like cucumbers, fennel, aubergines, broccoli, more beetroot and plenty of tomatoes, potatoes, peppers, sweet corn and chillies. Many of the vegetables in August continue into September, with the addition of pumpkins and squashes.

Expect to find more pumpkins and squashes in October, as well as borlotti beans, red cabbages, carrots, kale, cauliflower, celery, fennel, celeriac, beetroot, radishes, turnips, spinach and the last of the potatoes. November is rich with pumpkins, turnips, swede, celery, beetroot, carrots, winter greens, kale, leeks and artichokes. December’s run of vegetables includes more artichokes as well as cabbages, carrots, celeriac, winter greens, onions and turnips.

Mushrooms are a special kind of vegetable – not only do they add tremendous flavour to dishes, but you can pick wild mushrooms yourself. Ensure you know which mushrooms are edible, though – take a look at Roger Phillips’ RogersMushrooms.com before you go picking.

Tags: cooking, vegetables