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. Celery
  16. Chard
  17. Chicory
  18. Chillies
  19. Climbing Beans
  20. Courgettes
  21. Cucumber
  22. Fennel
  23. Garlic
  24. Ginger
  25. Green beans
  26. Horseradish
  27. Jerusalem Artichoke
  28. Kale
  29. Leeks
  30. Lettuce
  31. Mushrooms
  32. Okra
  33. Onions
  34. Pak Choi
  35. Parsnips
  36. Peas
  37. Peppers
  38. Plantain
  39. Potatoes
  40. Radicchio
  41. Radishes
  42. Rhubarb
  43. Rocket
  44. Spinach
  45. Sugar Snap Peas
  46. Swede
  47. Sweet potatoes
  48. Sweetcorn
  49. Tomatoes
  50. Turnips
  51. Wasabi
  52. Watercress
  53. 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 Tomatoes

You can’t beat a perfectly ripe tomato! If you have good tomatoes, keep it simple and enjoy those sunshine flavours in a simple salad. They can be made into sauces, added to pasta or pizza, or made into soup. They’re also really tasty eaten on their own with a few basil leaves and a drizzle of extra virgin olive oil.

WATCH: The best tomato & chorizo salad

READ: A guide to Italian tomatoes



You can’t beat a perfectly ripe tomato! They’re delicious eaten raw or cooked in savoury dishes. They’re the most widely grown fruit on the planet. They grow as far north as Iceland and as far south as the Falkland Islands. Tomato seedlings have even been grown in space! There are more than 1000 different tomato varieties, in a kaleidoscope of shapes and colours. You can find yellow, orange, purple and even striped tomatoes. When they first arrived in Europe from South America in the 16th century, these early tomatoes looked like small, yellow apples. This explains why they are called pomodoro in Italy, which literally translates as ‘golden apples’.



Tomatoes are in season from June to October, but they really peak at the end of August and early September. Choose tomatoes that smell fresh and are heavy for their size – this means that they are full of delicious juice. Avoid any that have blemishes or squashy bits.



Tomatoes should be stored at room temperature. Refrigerating can change the texture and make them a little floury.

What are the health benefits?

Tomatoes are a source of vitamin C, which keeps our immune system working properly so we can fight illness and flu. One medium tomato or seven cherry tomatoes count as one of your 5-a-day (one portion of veg or fruit is 80g raw weight).