Vibrant eggplant comes in many shapes and sizes. So versatile, this mild tasting veggie is the perfect addition to a variety of hot and cold autumn dishes because it readily absorbs flavour and becomes very tender once cooked. Eggplant is delicious any way you try it –barbecued, roasted, grilled or fried.

In season from mid-March through to early July, fresh chestnuts have a unique nutty flavour. Their flesh becomes soft and tender when cooked. Select chestnuts that feel heavy for their size with firm glossy brown shells. Some varieties are easier to peel than others.

Kale is a super-nutritious leafy green with so much goodness. Crisp and crunchy kale is loaded with beneficial antioxidants, vitamins and iron. Toss the trimmed leaves into stir-fries, soups and smoothies.

Cavolo Nero (also known as Tuscan cabbage) Brimming with goodness, deep green Cavolo Nero is very rich in antioxidants. Simply sauté this robust green with olive oil and garlic.

Low in kilojoules, fat-free and a source of potassium and other nutrients, vegetable spaghetti is a type of pumpkin that makes a healthy and delicious alternative to pasta. Once cooked, its flesh softens and easily shreds into thin spaghetti or vermicelli-style strands. Choose firm, whole vegetable spaghetti that feels heavy for its size. No need to cut or refrigerate, simply store the whole vegetable spaghetti at room temperature for up to 2 weeks.

Cauliflower flourishes in cooler weather. Its creamy white florets provide a healthy alternative to rice. Serve cauliflower with Indian curries or dahl, use instead of couscous, or simply serve it as a side dish with roasted vegetables, chicken or meat