Eating five a day is easy. All of the recipes below contain at least three fruit and veg portions per serving.
A light supper made from sweet potato, Tenderstem broccoli, red onion, a little streaky bacon and a poached egg. Together they make a fine mix of vitamins and minerals, and a flavour combination which even the kids will like. Leave the bacon out if you’re veggie – the hash will still taste delicious.
Parsnips, butternut squash, carrots and sweet potato all contribute to your 5 a Day, and are all present and correct in Anthea Turner’s fruits of the earth medley. She says: "One of my favourite ways of cooking and presenting all the wonderful veg, showing off their rich colours and succulent tastes, is with a roasted medley of roots.”
With the classic Moroccan tagine flavours of both hot and fragrant spices combining with sweet and sour fruit, this stew also has the contrast of slow-cooked vegetables and the quickly stir-fried okra at the end. Okra divides people like few vegetables can. If you are not a fan, try some green beans instead.
Rachel Allen combines smoked sausage (such as cabanossi) with onion, garlic, carrots, parsnips and a hearty load of white beans. There’s also bay leaf and thyme in there for flavour, and potatoes to make the soup filling. Simmer for 40 minutes to get the best flavour from your soup.
Layers of grilled vegetables – courgettes, aubergine, fennel, red and yellow pepper – interspersed with creamy mozzarella and tortillas, served alongside an avocado cream made from avocado, olive oil, harissa paste, lemon juice and natural yoghurt. A very pretty dish, as healthy as it is beautiful.
A bright and bold dish, mainly comprising vegetables, pulses and spices. We’re talking broad beans, green beans, asparagus, onion, courgettes, green and red pepper, tomatoes, artichokes and parsley. Sweet pimentón (ground red pepper) and saffron are also essential to any authentic paella.
The heartiest, most comforting stew recipe we’ve got. Goodness knows how many veg portions are in a bowl of this, packed as it is with celery, leek, onions, turnips, carrots, mushrooms and borlotti beans. The intensity of the coffee in this recipe lends a depth and richness to the stock.
Baby sweetcorn, Tenderstem, courgettes, water chestnuts, fresh root ginger, cashew nuts, coriander... Mark Sargeant's super stir-fry is health in a frying pan. It’s easy to make stir-fry tasty without the meat, especially when you have an abundance of fresh and healthy ingredients.
This is (deliberately) not overly-sweet – so feel free to up the sugar content to 150g or even a little more. Who’d have thought you could pack raw beetroot, raspberries and lemon into a scoop of sorbet? It’s the perfect pudding for kids, if you’re worried about how much sugar they’re eating.
A fresh and healthy dessert option, packed full of Middle Eastern spices and fruits. You’ll need a whopping eight blood oranges, two whole pomegranates and eight large Medjool dates to feed four people. Add flaked almonds, a little ground cinnamon and fresh mint to your pud to make it extra special.
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