Lemons are prized for their refreshing citrus tang and juiciness; vibrant lemons are in abundance during winter. Choose plump lemons that feel heavy for their size, which is a good indication of their juiciness. Remember to wash and dry the lemon before grating the rind (zesting). Add a kilo to the trolley this week.

Brussels Sprouts -A top winter pick loaded with vitamin C. Shred and stir-fry with bacon and pine nuts, or roast until crispy.

Looking for a new way to enjoy kumara (orange sweet potato)? Try roasting chunks with olive oil, rosemary, and a pinch of sea salt until golden – perfect as a side or tossed through a warm salad. The vibrant orange flesh is naturally sweet and full of flavour. Great value this week .

Boosts flavour without extra salt or fat. Adding fresh herbs to your winter soups and casseroles is a simple way to elevate both flavour and nutrition. Fresh herbs like parsley, thyme, rosemary, dill, or sage add natural depth and brightness to hearty winter dishes. They enhance the taste without needing to rely heavily on salt, cream, or butter. The aroma of fresh herbs simmering in a pot is warming and comforting – the perfect winter kitchen vibe.

Fennel -Add crunch to salads or roast until caramelised for a rich, sweet flavour. Pair with: citrus, goat cheese, or seafood. Fennel is a top buy this week

Eat your carrots! One single carrot contains 2 days’ worth of beta carotene, which the body converts to vitamin A. Carrots also boost eye health, are high in dietary fibre and provide valuable vitamin C. Craving a sweet pick-me-up? Nibble on crunchy raw carrot sticks for a nutritious energy burst. For a deliciously warming lunch or light dinner, indulge in rich creamy carrot and chickpea soup Carrots are versatile, sweet, and affordable. Roast with harissa, then finish with feta and currants for a modern twist.

Crisp and packed with nutrients, kohlrabi is a delicious winter bulb vegetable—its name comes from the German words for “cabbage” and “turnip.” Rich in dietary fibre and vitamin C, it’s a versatile ingredient that can be enjoyed raw or cooked. Try the vibrant green or purple varieties thinly sliced with pear in a crunchy winter slaw, or dice it into a hearty minestrone soup for added texture and flavour.

Asian leafy greens like Pak choy, bok choy, choy sum, gai lan (Chinese broccoli) are quick-cooking and nutrient-rich. Ideal for stir-fries, noodle soups, or simply steamed

English spinach maybe mild flavoured but it is nutrient-dense. Use in smoothies, pastas or pair with cheese and mushrooms in a bake. Add a bunch to your shopping list this week

Chats (new potatoes) and brushed potatoes are great for roasting or boiling. Try pan-frying with parsley, garlic, and lemon for an easy side.

Sweet and delicate, leeks add depth to soups, pies, and casseroles. Storage: Trim roots and tops; store wrapped in paper towel in vegetable crisper.

Premium-quality, snow-white cauliflowers are a bargain this week. Packed with vitamin C, fibre, and flavour, they’re perfect for winter cooking. Whip up a classic cauliflower cheese, roast with spices, or blitz into a creamy soup. Look for firm, heavy heads with fresh green leaves and store in the fridge for up to a week.