In Season: As nature intended

Claire Power, product marketing manager - fresh produce, Pauleys​: Now is the optimum time for buying English asparagus. Grown more slowly than its European counterparts, English asparagus is renowned for its sweet, intense flavour and has a crunchy texture, with a deep green colour and distinct purple tips.

It's traditionally served simply steamed or lightly boiled, but why not try roasting, char-grilling, barbecuing or stir-frying it? Or how about simply eating it raw, just as nature intended, in a fresh and light summer salad?

One tip is to boil asparagus for 10 minutes then place into iced water - this will lock in the flavours. It can then be frozen ready to be used as and when required. Packed with nutrients and - allegedly - aphrodisiac qualities, English asparagus is only available for about six weeks, so make the most of it.

Alan Edmeades, marketing product manager, M&J Seafood​: Haddock are spawning at the moment and although supplies are plentiful there is a quality issue with a lot of thin, out-of-condition fish.

If you currently have haddock on the menu, now might be a good time to think about switching over to a good alternative such as coley. The fresh Canadian halibut season officially started in mid-March. Initially prices were high but they have now started to ease off.

The season runs through to November, although as part of careful fisheries management, the exact date can be brought forward to ensure stocks remain sustainable long term.

The best way to cook halibut is to poach it - either in a good fish stock or white wine, with the cooking liquors then used as a base for a sauce - delicate flavours work best.

Halibut is a great-tasting fish so be sure not to mask this with strong or spicy flavours.

John Martin, product marketing manager, Prime Meats​: The continued warm weather is still seeing an increase in consumption of steak, in particular rib eye, classed as one of the better cuts of meat.

For an alternative, think about adding duck to your menu. Although they are available all year round, now is the time when they are at their largest. Gressingham duck always looks tantalising on the menu and is recognised as flavoursome and tender with a thick, crispy skin.

Low in fat with a skinless breast containing less than three per cent fat, Gressingham duck contains about 20 per cent more meat than similar breeds.