A cross between garden peas and mangetout, sugar snaps have a slightly sweet flavour and the entire pea pod is edible. They can be eaten raw in salads or briefly blanched in boiling water to retain their colour and bite. Try tossing them into a stir-fry too.

This oil-rich fish has a firm flesh and iridescent silvery blue skin. Mackerel has a distinctive taste which can withstand robust flavours such as horseradish, beetroot and spice. It also contains good-for-you omega-3 fatty acids, which help to prevent heart disease.

Mint sings of summer and can add freshness to a whole host of dishes. It’s a traditional accompaniment for both lamb and peas and is commonly found in Middle Eastern and Greek cuisines too. To avoid bruising mint, stack the leaves, roll them into a tight bundle and slice crosswise with a sharp knife. Alternatively, whole mint leaves or small sprigs make a dainty garnish.

Although ‘spring greens’ is often used as a term to encompass an array of green vegetables, they are in fact a vegetable in their own right. They are the first cabbages of the year but without a tough inner core. Spring greens have an earthy flavour and can be sautéed with butter, simply steamed or added to a stir-fry.

This deep green leaf has a slightly bitter and strong peppery flavour. It’s been used in England since the Elizabethan times and is most often eaten raw in salads or as a topping for pizza. Try rocket as a last-minute addition to a risotto or pasta, allowing it to wilt just before serving.