Trim the stalk ends and wash before cooking.

/ To steam

Place in a steamer over simmering water, cover and steam for around 4 minutes, until the stalks are tender but retain a little bite.

/ To cook in a little water

Add around 1cm of water to a saucepan with a lid, season with a little sea salt and bring to the boil. Add the broccoli, cover and cook for around 3 minutes, until just tender. Drain well before serving.

/ To boil

Bring a saucepan of well-salted water to a rolling boil. Add the broccoli and cook for around 3 minutes. Drain well and serve straight away.

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Finish with a drizzle of extra virgin olive oil and a squeeze of fresh lemon juice. As well as tasting delicious, the olive oil helps your body absorb some of the fat-soluble plant compounds naturally present in green vegetables, while the vitamin C in the lemon helps with the absorption of plant-based iron.

Trim the stalk ends and wash before cooking.

/ To boil

Bring a saucepan of well-salted water to a rolling boil. Add the beans and cook for around 4–5 minutes, until tender but still slightly crisp. Drain well and serve.

/ To steam

Steam over simmering water for around 5–6 minutes, or until tender with a little bite remaining. Season with sea salt before serving.

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For something a little more special, boil the beans for 2–3 minutes, then drain and cool briefly under cold running water. Pat them thoroughly dry before frying.

Heat a little olive oil and a knob of butter in a frying pan. Add the beans and cook for another 2–3 minutes, tossing regularly, until hot and lightly coloured.

You can add a little finely sliced shallot, some chopped fresh parsley, or both. Finish with sea salt and freshly ground black pepper.

Wash the spinach thoroughly and allow the excess water to drain.

Heat a little extra virgin olive oil in a large saucepan or frying pan. Add the spinach with a small pinch of sea salt and toss over the heat until just wilted — this should only take 1–2 minutes.

Drain off any excess liquid, or gently press the spinach to remove a little of its water, then finish with another drizzle of extra virgin olive oil.

For extra flavour, add black pepper and a squeeze of fresh lemon juice, or a very light grating of fresh nutmeg.

The extra virgin olive oil also helps your body absorb some of the fat-soluble plant compounds naturally present in leafy greens, while the vitamin C in lemon helps with the absorption of plant-based iron.

Wash the cavolo nero, strip the leaves away from the tough central stalks and slice the leaves into ribbons.

Heat a little extra virgin olive oil in a large saucepan or frying pan. Add the cavolo nero with a pinch of sea salt and toss for a minute or two.

Add a small splash of water, cover with a lid and cook for another 3–5 minutes, until tender but still vibrant.

Finish with extra virgin olive oil, fresh lemon juice, sea salt and black pepper.

If you like a little heat, add a pinch of chilli flakes to the olive oil before adding the cavolo nero.

Wash the sugar snap peas and drain well.

Finely slice a small clove of garlic and finely chop or grate a little fresh ginger.

Heat a small amount of avocado oil or cold-pressed grapeseed oil in a frying pan or wok over a medium-high heat.

When the oil is shimmering, add the garlic and ginger. As soon as they begin to sizzle and smell fragrant, add the sugar snap peas and a small pinch of sea salt.

Stir-fry for around 2–3 minutes, keeping everything moving, until the peas are hot, bright green and lightly blistered but still crisp.

Serve immediately.

Wash the kale thoroughly, strip the leaves away from any tough central stalks and tear or slice into manageable pieces.

/ To cook in a pan

Heat a little extra virgin olive oil in a large saucepan or frying pan. Add the kale with a pinch of sea salt and toss for a minute or two.

Add a small splash of water, cover with a lid and cook for another 3–5 minutes, until tender but still vibrant.

Finish with extra virgin olive oil, fresh lemon juice, sea salt and black pepper.

If you like a little heat, add a pinch of chilli flakes to the olive oil before adding the kale.

/ To boil

For an even simpler method, bring a saucepan of well-salted water to a rolling boil. Add the kale and cook for around 2–3 minutes, until tender but still bright green.

Drain thoroughly, then finish with a drizzle of extra virgin olive oil and a squeeze of fresh lemon juice.