Plump and flavoursome gooseberries have a fleeting season, so you need to make the most of them in the next couple of months. With their signature tartness, they are usually sweetened by poaching in sugar and water until just bursting. Gooseberries are delicious paired with elderflower in compotes or a fruity fool. Later in the season, you’ll find red or golden coloured gooseberries, which are sweet enough to be enjoyed raw.

At their peak, a perfectly ripe peach is one of summer’s great pleasures. If it gives off a sweet aroma, it’s a good sign that it’s ready to be enjoyed. They work equally well in sweet and savoury dishes; try pairing peaches with halloumi or feta in a salad or with almonds in a frangipane tart.

While many of us will have a frozen stash of peas all year round, it’s worth shelling out for the fresh variety right now. Bright green and with a delicate sweetness, pop peas from their pods and briefly blanch them to retain their vibrancy and flavour. Toss them into salads, stir through risottos or serve them simply with a little butter and chopped mint.

With their glossy, dark purple skins, aubergines have a striking appearance. They’re ideal for soaking up bold flavours and as a result are often paired with spices in Middle Eastern and Asian cuisines. They can be fried, baked or barbecued for a lovely smokiness. Try scooping out the flesh from the charred skin and mashing it with olive oil, lemon, coriander and tahini for a baba ganoush-style dip.

British berries are at their seasonal best over the summer months and blueberries are a particularly healthy choice as they're rich in antioxidants and are a recognised superfood. Bake them into muffins, scatter over yogurt with granola for a quick breakfast, or simply enjoy by the juicy handful.