Eat a rainbow

■ Serves 4 ■ Prep 5 mins ■ Cook 25 mins 150g baby spinach½ cucumber, sliced1 red onion, finely sliced4 wholemeal pittas, toasted,to serveFOR THE FALAFEL150g baby spinach400g can chickpeas, drained1 ga

With fruit and veggies in abundance, it’s easy to pack in the nutrition during the warmer months! Here are registered dietitian Lola Biggs’ top ways to fine-tune your diet

Expert tips to feel fab for summer

Keeping the gut healthy is key for the active triathlete, and it’s easier than we think thanks to this month’s four recipes... Think bacteria are bad? Think again! Bacteria in our gut can play an esse

Swerving processed foods can feel harder than snagging a table in a beer garden. We’ve perused The Unprocessed Plate, the new book by nutritionist Rhiannon Lambert, to find the tastiest way to keep UPFs at bay

Fresh herbs are a wonderful way to jazz up any dish. In this dish, they come together to make a pesto-type sauce that’s bursting with flavour. The pistachios provide a delicious sweetness and crunch.