Prepare karela with onions and spices, fill it for a stuffed bitter-gourd dish or slice it for pan-cooking. Its distinctive bitter flavour suits traditional karela recipes.

Squeeze lemon over salads, chaat and cooked dishes for a bright citrus finish. Use the juice in lemonade, chutneys, marinades or simple dressings.

Use red potatoes in aloo curry, vegetable rice or a warm potato salad. Cut them into wedges for roasting, boil them for mash or combine them with peas for aloo matar.

Cut cauliflower into florets for aloo gobi, mixed vegetable curry or pakoras. It also works roasted with spices, stirred into soups or served as a vegetable side dish.

Shred cabbage for coleslaw and salads, stir-fry it with other vegetables or cook it as a simple sabzi. Its leaves also work as wrappers for filled cabbage recipes.

Fresh mint (pudina) for chutney, raita, salads, lemonade and tea. Order from 9Farms for delivery in Rawalpindi, Islamabad and Lahore; confirm the selling quantity before ordering.

Onions form the base of everyday curries, daal and rice dishes. Slice them for biryani, chop them for a masala base, or serve thin slices alongside your meal.