DIETICIAN JOAN WIDES SAYS:
Green vegetables are a powerhouse of nutrients. Take care not to overcook them to preserve vitamin content.
Soya foods such as tofu (soya bean curd) make a valuable contribution to health. Soya is the only complete vegetable protein, supplying the eight essential amino acids needed by the body.
Matzah meal can provide a healthy crunchy batter when food is dipped into egg and the meal, and then baked in the oven.
Smoked salmon, trout or mackerel provides important omega 3 fatty acids when added to eggs, salads, fish spreads and sandwiches.
Aubergines are not a particularly rich source of vitamins and minerals — and go easy on the oil, since they absorb fat like blotting paper. Good Arrows, the new album by Becky Jacobs’s band Tunng, is out now on the Full Time Hobby label