Jazz up these three vegetables for a quick and healthy supper


Season: End of April-June

Health benefits:

Asparagus is rich in folate, important for red blood cell production and reducing homocysteine in the blood — excess levels of which can cause heart disease and stroke. It’s also a good source of inulin, which helps good bacteria to flourish in the gut.

Works well with:

Try asparagus with hollandaise sauce or lightly griddled with lemon, juice, olive oil and shaved parmesan.


Season: March-May

Health benefits:

With a wonderful peppery flavour, watercress leaves are a good source of vitamin K, which has been shown to help maintain good bone health by improving calcium absorption. They also help to increase the flow of bile through the liver, lowering cholesterol levels.

Works well with:

Watercress works well in salads, as well as in sauces for fish such as salmon, and meats such as ham.


Season: June-August

Health benefits:

Usually associated with warmer Mediterranean climes, this purple member of the nightshade family is well known for its creamy flesh and is widely cultivated in Britain. Aubergines are also rich in phytonutrients and antioxidants which have been found to protect the brain’s cognitive function.

Works well with:

Try using aubergine in a vegetable lasagne for a mid-week supper, or grill it with some olive oil, garlic and feta for a light lunch.

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