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If you love to eat peppers in salads, stir fries and more, give growing your own a go. Also known as bell peppers or capiscums, peppers can be grown from seed in spring, ready to crop the same summer.

Have some alongside a thick slab of generously buttered bread, rolled into a wrap with cold, crunchy romaine leaves, or topped with a fried egg and a dash of hot sauce. No sad desk lunches here.