PREP SCHOOL

PEAS

A source of vitamin C, folate and fibre. Microwave or steam for 2 to 3 mins to retain their vitamin C content.

TOMATOES

Eaten raw, they’re a good source of vitamin C. Roasted or cooked into a sauce, they’re high in the antioxidant lycopene. Add a drizzle of olive oil to cooked tomatoes to increase absorption of lycopene.

BROCCOLI

High in folate, vitamin C and fibre. Steam lightly and serve crunchy in salads or dip in a pot of hummus.