Rainbow chard is a colourful winner, the leaves will cook faster than the stems so slice and cook  the stems for or a few minutes before adding the leaves.

Such fun to have a bunch of truss tomatoes in your fruit bowl (yesit is a fruit). They'll keep ripening while attache to their stem. Try roasting them with1 spoon of olive oil, 2 spoons of balsamic vinegar and thinly sliced garlic, oh yummy!

With Snow peas the pod and peas are edible, add raw them as a crunch to your meals or cook with a stir fry.