1. Artichoke
  2. Asparagus
  3. Aubergine
  4. Avocado
  5. Beansprouts
  6. Beetroot
  7. Broad beans
  8. Broccoli
  9. Brussels sprouts
  10. Butternut squash
  11. Cabbage
  12. Carrots
  13. Cauliflower
  14. Cavolo Nero
  15. Celeriac
  16. Celery
  17. Chard
  18. Chicory
  19. Chillies
  20. Climbing Beans
  21. Courgettes
  22. Cucumber
  23. Fennel
  24. Garlic
  25. Ginger
  26. Green beans
  27. Horseradish
  28. Jerusalem Artichoke
  29. Kale
  30. Kohlrabi
  31. Leeks
  32. Lettuce
  33. Mushrooms
  34. Okra
  35. Onions
  36. Pak Choi
  37. Parsnips
  38. Peas
  39. Peppers
  40. Plantain
  41. Potatoes
  42. Radicchio
  43. Radishes
  44. Rhubarb
  45. Rocket
  46. Spinach
  47. Spring Onions
  48. Sugar Snap Peas
  49. Swede
  50. Sweet potatoes
  51. Sweetcorn
  52. Tomatoes
  53. Turnips
  54. Wasabi
  55. Watercress
  56. Yam
  1. A
  2. B
  3. C
  4. F
  5. G
  6. H
  7. J
  8. K
  9. L
  10. M
  11. O
  12. P
  13. R
  14. S
  15. T
  16. W
  17. Y

How to cook Peppers

Peppers are super-versatile; finely slice and add to salads, dice and sauté with onion as the base for stews and ragùs, or keep them whole and stuff before roasting. They are sweet and good to eat raw, too – especially dipped in homemade houmous. Try roasting peppers with other nightshade veggies, such as chillies and tomatoes, or adding them to curries, lasagne, pasta dishes and stir-fries. They also add a great bit of crunch to salads.


READ: Vegan chilli-stuffed peppers



Peppers are a member of the nightshade family, along with chillies, tomatoes and aubergines. Although peppers are often eaten like vegetables, because they have seeds they are actually classified as a fruit. Yellow and orange peppers are grown from special varieties of seed. Although they share the same name, peppers are not related to the plant that produces black peppercorns.



Peppers are in season from May to September, but you can also get preserved jarred peppers, which are available all the time.



Peppers should be stored in the fridge. Use them while they are still firm and shiny for maximum sweetness and crunch.

What are the health benefits?

Red, yellow or green peppers are all high in vitamin C, which helps to keep our immune system working properly so that we can fight illness and flu. Peppers also contain vitamin B6, which helps us use and store the energy we get from protein and carbohydrates. Half a pepper counts as one of your 5-a-day (one portion of veg or fruit is 80g raw weight).