In the spotlight - Peaches

After a few weeks of covering fruits that masquerade as vegetables, it's time to go back to a fruit where there's no quibble over what it is, so I've plumped for peaches. No particular reason for my choice, though I do enjoy them regularly, even if they are from a tin - I find chopped, they are a nice addition to porridge.

• Although they originate in China, they have been referred to as "Persian apples" as they made their way into Europe via Persia along the silk routes.
• There are hundreds of varieties of peach and nectarines are not a separate fruit, they are a smooth skinned variety of peach.
• Italy is the 2nd largest producer of peaches in the world. No surprise then that the Bellini - a drink made from peach puree and sparkling wine/champagne - originated in Italy.
• Peaches are good for topping up your intake of Vitamin C and Betacarotene.
• There's only so many time you can have a peach melba, so how else might you serve them? Like a lot of fruits, they make a nice addition to fruit salads and cereal. However, they also work in savoury dishes - think salads and fruity sauces.
• They are a symbol of good luck and longevity.
• Peach juice is thought to be a good moisturiser and often finds its way into cosmetics.

Spiced peach couscous - a side dish with a kick

• Prepare the couscous according to the pack instructions, adding 3tbsp raisins.
• Cook a chopped red onion in a little oil until softened, then add 1 small diced chilli and 1 chopped peach with the skin removed - you can use a third of a can of drained tinned peaches instead. Stir and cook for about a minute.
• Add the couscous to the pan, along with 0.5 tsp each of curry powder, coriander and mint.
• Heat through for a few minutes on a low heat then serve.

Peach soup - a refreshing way to end a meal

• Drain 2 cans of peach slices (reserve half a can) and blend with 175ml pineapple juice and 125ml orange juice until smooth.
• Add 150g natural yoghurt, 75ml dry white wine, 1tbsp lemon juice and 0.25 tsp cinnamon. Blend until smooth.
• Chop the remaining peaches and stir through the soup.
• Chill until it is time to serve then garnish each bowl with a few raspberries.

In the spotlight - Aubergines

I've always shied away from cooking with aubergines, not that I dislike them - I've enjoyed them in ratatouille and moussaka previously - but the faff of having to pre-salt them to remove their bitterness had put me off. However, I have recently discovered that while not exactly a myth, it is not now necessary to pre-salt aubergines, as apparently the bitterness has been bred out of them. So with this new-found knowledge, I dug out an old recipe for an aubergine bake (adapted below) and off I went. I can now gladly say that aubergines will be firmly staying on the menu.

• Also known as eggplant and brinjal (and its literal translation from Italian is "crazy apple"), aubergines like tomatoes belong to the nightshade family. While some people with arthritis choose to avoid this family of plants, there isn't any good evidence that eating these worsen arthritis and in fact their antioxidants may be beneficial in slowing its progression.
• They originate from India and while we might be used to the purple variety, aubergines also come in white, yellow, green, two-tone and striped.
• You might not associate foods with nicotine, but aubergines contain the most of any type of food - tobacco also belongs to the nightshade family. However, the levels still remain very low - you would have to eat 20lb to get the equivalent of smoking a cigarette.
• Whilst perhaps being low in vitamins, they are a source of fibre and the deep colour of their skin certainly makes the purple varieties rich in antioxidants.
• Aubergine does tend to absorb a lot of oil due to all its air pockets. No one likes greasy aubergine, so salting them prior to cooking can help to reduce the problem of oil absorption. To salt an aubergine, cut into thick slices, add a generous amount of salt to the surface and then after half an hour rinse them thoroughly to remove the salt.
• You have Elizabeth David - an influential cookery writer - to thank for aubergine becoming an addition to the British menu. Following her travels, she introduced the idea of cooking with a number of Mediterranean foods to our kitchens.

Aubergine bake - serves 2

• Chop a small onion and fry in a little oil till softened.
• Add 1 chopped clove of garlic and cook for a further minute.
• Add a 400g tin of chopped tomatoes, a tsp of mixed herbs and pepper to taste.
• Stir and simmer until a thick sauce has formed.
• Meanwhile chop an aubergine into half-centimetre thick slices, brush with a little oil on each side and griddle for a few minutes, turning halfway.
• Place a layer of aubergine in the bottom of a small pyrex dish, cover with a layer of the tomato sauce, then repeat.
• Sprinkle a handful of grated cheese on the top and cook covered at 180 degrees C (gas mark 4) for 30 mins.
• Enjoy with a green salad and a slice of crusty bread.

Aubergine and chickpea salad - serves 2

• Chop an aubergine into half-centimetre slices, lightly oil on each side, then place on a baking tray under a medium grill. Cook on each side for 4-5 mins or until tender, then cut each slice into 4.
• Slice a small red onion finely and add to a bowl with the aubergine, half a drained can of chickpeas and a small handful of chopped coriander.
• Make a dressing by adding to a small screw-top jar 1tsp each of paprika, cumin and honey, the juice of a lemon and 2tbsp olive oil. Shake well, then drizzle over the salad.
• Serve with green salad and couscous.

In the spotlight - Avocados

• Another fruit disguised as a vegetable! 

• Native to central and South America, avocados are also known as "alligator pears", no doubt based on the appearance of their skin and shape.

• Avocados are a source of Vitamin C, E and various B vitamins.

• Unusually for fruit and veg, avocados are relatively high in fat, with one small avocado containing approximately 18g fat, though two-thirds of this fat is heart-healthy mono-unsaturated fat.

• Avocados are thought to be good for the skin and a mashed avocado can be applied as a face mask.

• The flesh will soon brown once peeled, but adding lemon or lime juice will help prevent this happening. Avocados are usually served raw, as cooking tends to spoil them.

So apart from guacamole and serving in a salad, what else can you do with avocados?

• In some parts of the world avocados are incorporated into smoothies with other fruits and are also used an ingredient to milk-based desserts.
• Spread mashed avocado on toast as an alternative to peanut butter.
• Chunks of avocado can be used as part of a sandwich filling, but as they contain little protein, for balance you're best to team them with another source such as pulses or cheese.
• For a baked potato filling, combine half a mashed avocado with a small handful of grated cheese and a little natural yoghurt. Add cumin, chilli powder and black pepper to taste.
• Try stuffing the hollow of halved avocados - spiced bean salad, mashed hard boiled eggs with tomatoes or cottage cheese with chives are all possibilities.

Chocolate mousse - try this very simple dessert; you'll never know the fruit is even there

• Blend the flesh from 2 avocados and 2 peeled, chopped bananas with 125ml milk and 3tbsp cocoa powder
• Leave to chill in the fridge for at least 2 hours before serving

Avocado and tomato salsa - the perfect addition to Mexican dishes

• Chop the following finely - the flesh from an avocado, a tomato, half a red onion and half a chilli
• Add 3tbsp lime juice and mix the ingredients well
• Chill for at least 30mins and garnish with coriander leaves