01
Spring
Look for fresh greens and tender herbs. Keep preparations light and avoid hiding delicate flavors under heavy sauces.
02
Summer
Tomatoes, berries and crisp vegetables work well with simple dressings and minimal cooking.
03
Autumn and winter
Roasted roots, grains, beans and warming soups are practical ways to use sturdy ingredients.
04
Save for later
Freeze or preserve surplus ingredients using established food-safety guidance rather than leaving them to spoil.