Bananas

Mild, sweet and creamy. As they ripen, the flavour shifts from a subtle, slightly floral green note to a deep, honey-like sweetness with hints of caramel and vanilla.

Potassium for nerves and keeping your blood pressure in check. Vitamin B6 to get energy from your food and keep your immune system ticking over. And fibre for your gut.

Sure, they're not a nutritional powerhouse, but they're a good, quick snack.

Choose based on when you plan to eat them. Avoid fruit with bruising or split skins.

If you want them immediately, look for yellow with small brown speckles — that is when they are at their peak sweetness. Green-tipped bananas have a firmer texture and a more starchy, less sweet profile.

Store at room temperature in a breezy spot. Keep them away from direct sunlight.

Never put an unripe banana in the fridge; the cold prevents the ripening process and makes the skin turn a dull, greyish black.

Once they are fully ripe, you can refrigerate them for a few days to slow down further softening, though the skin will still darken.

Slice them into morning porridge or yoghurt. Fry them in butter with a bit of brown sugar for an easy dessert.

Overripe, blackened bananas are basically liquid gold for baking. Mash them into muffins, pancakes, or the classic banana bread. They also freeze well for making thick, dairy-free smoothies or 'nice cream'.