Sprinkle three or more chopped dried apricots over a bowl of nutty muesli.
Snack on fresh melon and grapes when you feel hungry between meals.
Pile a hot jacket potato high with a sweet and tangy topping, made from 80g chopped beetroot and a little feta cheese.
Add 80g cooked, tender asparagus and peas to hot pasta and toss with a little crème fraîche – a real taste of spring.
Add seven chopped strawberries to a small jelly just before it sets. Children will love it.