Potatoes are such a staple ingredient in British meals that they are often an afterthought or a plain accompaniment to the dinner, requiring little imagination. Full of vitamin C and fibre they are normally used as an alternative to rice or pasta.

Carrots are one of the best sources of beta-carotene and Vitamin A, while courgettes, or zucchini as they are known in some countries, are low in fat and a good source of Vitamins A, C and E. They are easy to cook and the skins are usually left on.