These are Italian white kidney beans which need to be rinsed before use and are a great addition to salad or soups.

Cooked by steaming or boiling, the stubby end should be removed and discarded. Look for spears that have a certain elasticity but are not too floppy.

Originally Greek, this crumbly goat or sheep milk cheese is now available in a variety of regional types including Australian and Danish.

Delicious in salads when raw, cooked spinach is a quick and simple side dish.

When buying fresh spinach look for:
> Leaves that are crisp and dark green.
> Avoid leaves with yellow spots or ones that feel slimy.
> Wilted leaves have already passed their prime.

To store your spinach make sure you:
> Store it in a plastic bag in the fridge.
> Do not wash spinach leaves before storing
> Spinach can keep for three to four days.

There are a number of different types of spinach including:
> Savoy
Your garden-variety spinach, this is a good all rounder and can be added to salads as well as cooked.
> Flat
Smooth leaves makes this variety of spinach easier to clean, it’s often used in canned and frozen spinach.
> Semi-Savoy
A hybrid variety, Semi-Savoy has the same texture and flavour as Savoy but the leaves are smoother.

Processed from ripened olives, the extra virgin oil type is taken from the first press and does not have as pungent flavours as straight olive oil.