Spring on a plate

With Spring in the air, now's the time to indulge in the new offerings this season brings.

Fruit and vegetables are packed with vitamins, minerals, antioxidants and fibre - all good for healthy heart and arteries, yet people in the UK currently only manage an average of two and a half portions a day.

With so many scrumptious fruit and veg appearing or peaking during springtime, what better way to get the best with 5-a-day?

• Spinach is rich in iron, antioxidants and some omega 3, all good for your heart. Add to salads and sandwiches, serve wilted with salmon or dish up your own saag aloo.

• Broccoli is delicious raw or cooked and contains vitamins A, C and K. Dish up as a refreshing spring soup, alongside meat, in a risotto or with pasta.

• Asparagus can be found during early spring and is deliciously versatile. Try adding lightly boiled asparagus to salads, pastas, risottos and tortillas.

• Cabbage comes in many different types so you'll never be bored. Spring cabbage has a nutty taste, which makes it great added to salads or dished up with your main meal. The leaves of Chinese cabbage are great for stir-fries.

• Leeks are in season and contain some vitamin C and iron. Add to soup, mashed potato, in a white sauce or on your jacket potato with mixed herbs.

For more information and advice about healthy living, contact Heart Research UK on or email lifestyle@heartresearch.org.uk