Nature's bounty just gets better as harvest approaches: heat-loving aubergines, courgettes and tomatoes ripen, as do leeks and sweetcorn. Early wild mushrooms, apples, blackberries, pears and plums are ready to be picked, and don't forget to make the most of cherries and radishes.

These tasty birds are about as seasonal as it gets.

Versatile, easy to grow and low in calories, there's more to the courgette than being a staple in ratatouille or veggie lasagne.

British summers are synonymous with hedgerows heavy with wild blackberries, and there's nothing more gratifying than picking – and cooking – your own. Their not-too-sweet, not-too-tart flavour is a delight, they add texture to cocktails and can even be made into gin.

To the Brits they're the exotic-sounding aubergine, to Americans and Australians the eggplant (and you can find out why here) – whatever you call them, you'll find them in an array of global cuisines and for good reason.

Fresh, healthy and local – pick-your-own’s popularity is on the rise. Food writer Kate Belcher visited Garsons farm in Surrey, and discovered that freshly-picked produce looks and tastes fantastic, too.