Naturally, delicious pears are a smart buy. Pears are plentiful throughout autumn. Packham and Beurre Bosc are available at your local greengrocer this week.

Have you ever wondered which lemons or limes are healthier? Lemons surpass limes in vitamin C and antioxidant flavonoids, while limes boast slightly higher mineral and vitamin levels. Limes offer more niacin, calcium, iron, zinc, magnesium, phosphorus, and potassium than lemons. Additionally, limes contain vitamin A, a nutrient absent in lemons. While lemons and limes are interchangeable in many recipes, lemons yield more juice, and limes are more bitter.

Tropical-tasting passionfruits are extra fleshy and juicy at the moment. Choose fruits that feel heavy for their size

Quality Tasmanian broccoli offers good value this week. When properly stored, fresh broccoli lasts 3 to 5 days in the fridge.

Eggplants boast high fibre and antioxidant content. A serving can fulfil at least 5 percent of daily fibre, copper, manganese, B-6, and thiamine needs, along with other essential vitamins and minerals

Carrots are full of vitamins and minerals and are delicious, cooked or raw. Try them roasted with garlic, grated orange rind, and fresh thyme. Mash carrots (just like potatoes) with a nob of butter and season salt and pepper, or microwave sliced carrots with a drizzle of maple syrup and orange juice. Small carrots are sold in prepared 1-kilo bags

Economical, healthy, and discreetly delicious, fresh celery is a staple vegetable that is rarely the hero ingredient, yet when teamed with carrots and onions, it creates a delicious flavour base for soups and casseroles. The best way to store celery is to trim bulbs, place them unwashed in a plastic container lidded with absorbent paper, and keep them refrigerated

Freshly picked green beans are tender and crisp. For quality, handpicked beans are best. Machine-harvested beans are good value but need to be used within 2-3 days of purchasing.

Fennel's mild aniseed flavour can be eaten raw or cooked. If using fennel raw, slice thinly, drizzle with extra virgin olive oil, and toss in a salad. It's delicious, combined with citrus. Slice or dice bulbs and braise to add to a casserole or roast wedges, or add finely diced to hearty vegetable soups.

Autumn is the perfect time to combine mushrooms with other seasonal favourites, like chestnuts, pumpkin, leeks, or Asian leafy greens. Team jumbo flats or mild-flavoured buttons in omelettes, sauté sliced mushrooms over crisp toasted bread, and top with a poached egg.

Pumpkins' golden flesh and natural sweetness offer so many possibilities. Team pumpkin with aromatic flavours like lemongrass, ginger and kaffir lime for a sweet Thai-style curry or soup. Roast with chopped sage and toss pumpkin through pasta, gnocchi or an autumn salad. Whole pumpkins are good value