Are you looking to get a few more veggies into your diet? We know it’s not always easy, but as part of our pledge for more veg, we want to help everyone eat well. That’s why you’ll always find fruit and veg for less as part of our weekly food offers, alongside affordable seasonal and staple veg throughout the year. Read on for some easy tips for preparing, storing and cooking your vegetables.
| Vegetable | Ideas to try |
| Tomatoes | Slice and sprinkle with salt to make a simple salad. Chop into small chunks with red onion and chilli to make a salsa dip. |
| Broccoli | Chop into chunks and roast for 20 minutes, or simmer with pasta for an extra way to get your greens. |
| Peppers | Bell peppers don’t take long to cook; start them off in the microwave to soften, and then finish them off in the oven. They’re great stuffed with cheese and other vegetables, too. |
| Sweet corn | Add leftover sweet corn to Mexican chillies and spicy noodle soups for added freshness and crunch. |
| Carrots | Chop into small cubes and add to pasta sauce. Slice into sticks and dip into hummus for a healthy snack. |
| Sweet potatoes | Leave the skin on, chop into wedges and bake for 35-45 minutes. |
| Courgette | Chop into small cubes and add to Bolognese. Cut into thin strips (courgetti) to bulk up spaghetti portions. Chop into thick chunks and add to chicken casserole. |
| Mushrooms | Grill flat large flat mushrooms and stuff with mozzarella cheese for an easy meat swap in your burger bun. |
| Cauliflower | Turn veg into rice by blitzing raw cauliflower in a food processor or grating it until it resembles a fine grain. Place in a clingfilmed bowl and microwave for 3 minutes, or roast in the oven for 12 minutes. |
| Spinach | Wilted spinach is a healthy addition to traditional cooked breakfasts and egg dishes. Simply heat in a pan with a splash of water, and keep the lid on until wilted. |
