The Piccadilly tomato is a variety of tomato known for its small, elongated shape, similar to a long pepper, making it easily recognizable. These tomatoes have smooth, shiny skin and typically turn bright red when fully ripe.

They offer a sweet and juicy combination, with a firm and fleshy texture and few seeds inside. This variety is particularly appreciated for its versatility in cooking: it can be eaten fresh in salads, sliced for sandwiches and paninis, used as a base for sauces and gravies, or cooked in a variety of dishes like soups, sauces, and stews.

Radishes are small root vegetables with bright red skin and crisp white flesh. They have a slightly spicy flavor and are rich in water, fiber, vitamin C, and minerals like potassium and iron. They are mainly eaten raw in salads, but can also be cooked in soups or sautéed. The leaves are edible and suitable for making pesto or adding to soups.