1. Crush garlic instead of chopping it. Lara Hughes, clinical nutritionist and founder of Wholistic Health, explains: “Crushing garlic activates alliinase, an enzyme that converts alliin into allicin, which enhances garlic’s antibacterial and anti-inflammatory properties.”

2. Don’t peel potatoes. The skin contains approximately half the total dietary fibre of the whole potato, alongside other nutrients including potassium, iron and magnesium.

3. Keep the skin on carrots. Carrot skin isn’t only rich in fibre, it’s also where most of this vegetable’s vitamin C and niacin are found.

4. Cook veggies low and slow. Whether you’re roasting or steaming (rather than boiling, which tends to strip veg of water-soluble C and B vitamins), cooking vegetables for longer at a low temperature helps retain more nutrients.

5. Simmer tomatoes for 30 minutes. According to a 2002 study, this increases the level of absorbable lycopene by 35%. Lycopene is a powerful antioxidant that lowers the risk of cancer and heart disease.

6. Microwave spinach and carrots. Research has found that this method helps veggies to retain 90% of their vitamin C content.

7. Grill mushrooms. A 2016 study found that grilling and microwaving were the best cooking methods to maintain the nutritional profile of ’shrooms compared to boiling or frying.

8. Use avocado oil for high-heat cooking. This oil is packed with nutrients including protein, omega-3 fatty acids, vitamin E and potassium. Hughes says: “Avocado oil has a higher smoking point, meaning you can cook with it at higher temperatures before it becomes toxic, unlike other vegetable oils.”

50 tiny things you can do to make your meals more nutritious, according to nutritionists, scientists and foodies