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Pair our Lincolnshire eggs with some delicious in-season ingredients this summer...

Blackberries

Foraging for these tart black-purple berries is a fond memory from most people's childhoods. That and the stained fingers! These plump fruits thrive in shrubland and woodland and can also be grown at home if you have an allotment or large garden. Look for deep purple berries from August to September. Always make sure you pick away from roadsides and give them a soak in salty water before eating to remove any bugs. Stew with a little sugar and use in a coulis, sorbet, or fool. Or freeze them for later so you have a good supply for crumbles, cobbles and pies in the autumn. We love this Blackberry and Apple Loaf recipe.

Sweet pepper

These Crayola-bright glossy fruits are harvested from mid-summer to autumn in the UK – but are available all year in the supermarkets. They go beautifully with other Mediterranean summer vegetables such as tomatoes, aubergines, and courgettes – and of course eggs. Choose firm fruits and store them in the fridge (green peppers tend to last longer than brightly coloured ones) and remove the seeds and stem before cooking. Their thick, sweet flesh means peppers are lovely stuffed and roasted whole, perhaps with a poached egg. But they can also be thrown into omelettes, shakshuka and a scramble.

Sweetcorn

You can buy sweetcorn in tins – but it will never rival the just-boiled joy of a vitamin-rich corn-on-the-cob. When buying fresh during August and September, look for fat golden kernels and cobs with the husk intact as this will keep them fresher for longer. The sugars in the kernels can quickly turn to starch. Strip off the leaves and silky threads and cook immediately. You can cook the cobs whole or in chunks in boiling water for 5-10 minutes, depending how fresh they are – and serve with butter. You can also throw them on the barbecue, make them into tasty fritters or whip them into a Rachel Green Mexican salsa.

Tomatoes

From beefsteak to cherry, on the vine or off – tomatoes are bursting with flavour and goodness. They're also one of our most versatile ingredients and especially delicious with eggs. British tomatoes are in season right up until the end of October so choose fresh, smooth-skinned fruits that have that unmistakable tomato smell. Larger varieties are best roasted whole or grilled, while smaller ones can be added to salads and sauces. Store them in your veg rack rather than the fridge for better favour. Try Rachel Green's fabulous Pizza Pancake or her Curried Eggs.

Find more delicious egg recipes on our Recipe Pages...