Dill with it's lovely feathery leaves tastes a little like anise and goes well with seafood, chicken and pork. It works well as a garnish too.

Pumpkins make beautiful hearty soups, if you roast your pumpkin skin on you'll get a nuttier flavour. Sauté an onion with some basil and garlic. Then add your pumpkin, some tomato paste and cook in vegetable stock until the pumpkin is soft, then blitz, da-dah sweet pumpkin soup!

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