1. When making soups, stews or curries add a couple of handfuls of spinach at the end of cooking as it will wilt down to very little in no time
2. One heaped tablespoon of tomato puree counts as one of your 5-a-day and is really easy to add to a variety of dishes
3. Add lentils, borlotti or pinto beans, which can look amazingly like mince, to dishes such as chilli or lasagne as a substitute for meat. As you can buy these beans in tins, they are incredibly convenient
4. Blitzing onion, celery and carrot finely and adding to a soup, curry, stew, curry or bake, provides extra portions of vegetables, adds great flavour, and reduces the need for stock powder
5. Roasting vegetables with or without oil reduces quantity and concentrates flavour. It's also a great way to cook lots of vegetables at once. Perfect for aubergines, carrots, courgettes, mushrooms, onions, peppers and squash. Once they're cooked, you'll be much more likely to eat them
6. Light stir-frying is a great way to cook vegetables quickly, particularly if you need to use up left over vegetables at the end of the week. Once cooked, if you keep them in the fridge you will have a few extra days to consume them, so they are less likely to go to waste
7. Buy your favourite vegetables and fruit when they are in season, cook them, freeze them, and you will have a ready supply. Butternut squash, corn, courgette and pumpkin can be frozen without pre-cooking. Just add straight from the freezer to your soup, curry or stew
8. Salad leaves are nutritious but they are very light, so for one 80g portion you need a large bowlful. But watercress and herbs count too and they will add flavour to your salad leaves
9. Breakfast is a great time to start thinking about 5-a-day. Even a traditional English cooked breakfast can get you there. Beans, tomatoes and mushrooms with a glass of juice will give you 4 of your 5 portions. Then try adding a portion of spinach, great with eggs, and you'll get to 5!
10. If you need a quick snack, or if the kids are hungry when they get in from school, you'll be amazed at how quickly dips get devoured. If raw vegetables are ready chopped for use as dippers, these will probably disappear quickly too!