What seasonal treats should you throw on your plate this January?

Gallery: summer yummin' recipe ideas

Eggplant
How to buy: Look out for shiny skins and avoid larger eggplants as they have a bitter taste.
How to keep: These will last for about four days in your salad crisper.
How to use: Marinate eggplant, garlic and fresh herbs in olive oil, lemon juice and red wine vinegar and serve with cheese and crackers.

Basil
How to buy: Look for vibrant, green leaves. Avoid plants that smell strongly of aniseed.
How to keep: If buying a plant, leave on a windowsill and water regularly. If buying a bunch, keep in a salad spinner in the fridge for two days.
How to use: Blend basil, garlic, parmesan, toasted pine nuts and olive oil to create delicious pesto, great spooned over gnocchi or freshly toasted bread.

Blue cheese
How to buy: Check out your local farmer's market for delicious and regional cheeses. Most will even let you have a taste so you can find the right one for you!
How to keep: Blue cheese keeps for three or four weeks in the fridge, especially if wrapped in baking paper. You can also freeze it for up to six months.
How to use: Top frozen, pre-rolled puff pastry with caramelised onions, crispy bacon and blue cheese and bake until golden and bubbly. Serve with a rocket salad.

Green beans
How to buy: Although available all year, they taste amazing in summer. Look for brightly coloured ones that snap rather than fold when bent. How to keep: Don't leave in a plastic bag in the fridge because they will sweat and go soggy.
How to use: Blanch green beans and asparagus spears and throw into a bowl with rocket, avocado, peas, cucumber and green capsicum, great with a lemony dressing.

Raspberries
How to buy: Fruit should be plump and smell sweet, with no water in the punnett.
How to keep: Use them as quickly as possible or they will lose flavour and moisture. Leave at room temperature for 30 minutes before serving.
How to use: Gently warm raspberries with a spoonful of sugar until it becomes a gooey sauce. Spoon over vanilla ice-cream while warm.

Mackerel
How to buy: Of course the best way to get fresh fish is to catch your own, but if not, show your local fishmonger some support. Look out for bright eyes and firm flesh.
How to keep: Any fish is best used on the first day that you get it; else it becomes pungent.
How to use: Stuff mackerel with lemon, rosemary, garlic, apple juice and parsley, wrap in foil and bake for half an hour. Serve with boiled potatoes and a green salad.

Apricots
How to buy: Don't choose the softest apricots as they are best allowed to ripen at home.
How to keep: Leave them at room temperature so that they ripen quickly and you get to enjoy their delicate fragrance.
How to use: Top ice-cream with apricots, raspberries, almonds and caramel sauce made by melting butter and sugar together then gradually adding milk.

Mint
How to buy: Look out for bright, firm leaves. Mint is also very easy to grow yourself and will give your garden a wonderful aroma.
How to keep: Mint keeps for about five days in your crisper.
How to use: Mash mint leaves with sugar, then pour over rum, lime juice and soda water to make a refreshing mojito.

Goat's milk
How to buy: Check out your local deli or health food shop for fresh, local goat's milk.
How to keep: Treat goat's milk exactly the same as you would cow's milk and keep in the fridge for up to a week.
How to use: Add milk, sautéed mushrooms, nutmeg and a pinch of sugar to ordinary gravy to give it a Swedish edge, delicious served with lamb meatballs and mashed potato.

Watermelon
How to buy: Look out for shrunken stems and a hollow sound when you tap it.
How to keep: If stored in the fridge, watermelon can keep for up to three weeks, but is probably best eaten after one.
How to use: Mix watermelon, fetta, fresh prawns, balsamic vinegar and olive oil for a revitalising salad.