Broccoli Head Each

The sweetest of the capsicum family — and the one most kitchens can't do without. A red capsicum has been left on the plant to fully ripen, which is what develops that deep crimson colour and natural sweetness that green and yellow capsicums simply don't have.

Roast it whole until the skin blisters and the flesh goes silky, slice it raw into a salad for a burst of colour and crunch, toss it through a stir-fry, or stuff it and bake it for an easy weeknight dinner. It works across every cuisine and every cooking method.

Look for firm walls and glossy skin — that's your freshness signal every time.