Nearly a fifth of the energy used in the UK is related to food; growing it, getting it to your house, cooking it, throwing the rest away and all the containers it came in.

Seasonal food is a great choice as it reduces reliance on un-seasonal food which requires lots of energy to grow and transport. Generally, the further food has travelled, especially if it is refrigerated or frozen, the more energy it has taken to deliver to your table.

Locally produced food spends much less time in transit than globally sourced produce. As the time from field to fork is shorter, the food is fresher, retains more nutrients and flavour. Generally, the more effort it took to get the mango, or orange to your basket, the more it will cost.

When you buy and eat UK grown, seasonal food you can enjoy a colourful and varied diet packed with fresh fruit and vegetables. Not only does local food provide an excellent source of nutrition it is often cheaper because the food is in season so widely available without import costs.

You can find lots of great seasonal recipe ideas online from veg box gurus such as Abel and Cole and Riverford. I get my vegetables from Oxton Organics, where much of the food is grown on the farm in Fladbury.

Admittedly it is tricky to work out how to cook vegetables that are changing through the year, like swedes and parsnips for Christmas and asparagus in May.

It is also tricky to time your cooking with the seasons rather than whenever you feel like a strawberry.

It is plausible that local and seasonal food has more of the nutrients your body needs at the time. It is also great for mental health to be aware of the season, being in touch with nature.