FIVE-A-DAY SHORTCUT

Only a third of us eat our recommended five portions of fruit and vegetables a day. here, nutritionist AnGElA DOWDEn shows you how to do it in one delicious meal.

WHAT TO EAT: Vegetable curry made with onion and garlic (half a five-a-day serving), canned tomatoes and tomato puree (1 ½ servings), butternut squash (one serving), chickpeas (half a serving), green beans (half a serving) and spinach (half a serving). Served with naan bread, cucumber (half a serving) and raita = five servings.

HOW TO DO IT: For four people, chop a large onion and sauté it in oil with two crushed garlic cloves. Stir in 2 tsp curry powder, two cans of tomatoes and 1 tbsp tomato puree. Add 170g Greek yoghurt, 200ml coconut milk, 350g parboiled butternut squash, a can of chickpeas and 160g green beans. Simmer for 3 minutes, then wilt in 160g spinach. Heat naan breads and chop half a cucumber to serve with your shop-bought raita.