New-season lychees from North Queensland are also making their debut — juicy, aromatic and tropical, they’re a luxurious summer indulgence

Fresh Victorian asparagus tastes amazing right now. With its delicate nutty flavour and tender crunch, it’s perfect for tossing through pasta, grilling with seafood or serving cold in a salad.

Add a bunch (or two!) of green onions (shallots) to your basket this week. Their mild flavour lifts everything from salads to stir-fries. Did you know that if you are following a FODMAP diet or you are sensitive to onions, using the green tops of green onions is a fabulous onion substitute?

Iron-rich silverbeet adds colour and nutrients to your cooking. Fold through frittatas or use in a silverbeet and ricotta pie.

Choose firm, glossy eggplants — delicious barbecued, baked, or whipped into smoky dips. Excellent value this week

Crunchy, colourful carrots are always a kitchen essential — packed with beta-carotene and great value

Quick-cooking and vibrant, snow peas are a spring favourite — sweet, crisp, and delicious in stir-fries. Try tossing them in the wok with garlic and a splash of soy.

Earthy, nutrient-rich beetroot is a thrifty choice. Roast or steam, then toss with feta, walnuts, and greens for a simple, colourful salad.

A bunch of Asian leafy greens will add freshness and crunch to any meal. Steam, stir-fry, or drizzle your bok choy, choy sum or gai lum with soy and sesame for an easy side dish.

Sweet, vitamin-rich red capsicums are bursting with flavour and colour.

Cool, juicy Telegraph cucumbers are a hydrating and low-calorie snack. Slice and pickle for sandwiches and salads or make an Asian-Style Cucumber Salad – Smash or slice cucumbers and toss with soy sauce, sesame oil, rice vinegar, a touch of sugar and chilli flakes.

Stay cool and crisp with celery. Ideal for snacks, juices, or chopped into salads. To keep it fresh longer, trim and store in a sealed container in the fridge.

It’s a great week to enjoy fresh peas. They have a naturally sweet, nutty flavour that simply can’t be matched by frozen varieties. Add a handful to a pasta dish or risotto like this asparagus, green pea & chorizo risotto.