ZOE Science & Nutrition - How to reduce your heart disease, dementia and cancer risk with 12 everyday high-fibre foods | Hugh Fearnley-Whittingstall & Prof Sarah Berry

Episode Date: July 30, 2026

Could 12 everyday high-fibre foods really help lower your risk of heart disease, dementia and some cancers?  The world is obsessed with protein, but fewer than 1 in 10 people eat enough fibre. But this year, fiber is making an unexpected comeback. In this episode, legendary chef Hugh Fearnley-Whittingstall and ZOE’s Chief Scientist Professor Sarah Berry ask whether fibre is another food trend or a powerful part of our diet that we have overlooked. Taking inspiration from Hugh’s new book High Fibre Heroes, they explore how fibre feeds your gut microbes, helps you feel full and slows the release of sugar into your blood. And, by the end of the episode, you’ll know how to eat more fibre without costly ingredients or difficult recipes, and how to turn familiar foods into simple meals packed with flavour. Are you buying more protein while overlooking the foods your body may need most? The answer could already be in your cupboard, freezer or fridge. 🌱 Try our science-backed and tasty wholefood supplement Daily30 🌿Let your gut microbes snack on the ZOE Gut Health Bar Build healthy habits. Download the ZOE app today and start your trial for just £2.30 for your first week. 👉 Join ZOE Follow ZOE on Instagram. Timecodes 00:00 Intro 00:57 Why the protein craze may be distracting us 04:51 How fibre may lower your disease risk 10:11 How much fibre do you actually need? 12:03 Why low-fibre food can leave you hungry 14:19 What 30g of fibre actually looks like 16:20 Why fibre diversity matters 18:51 Is fibre maxxing actually healthy? 21:08 The fibre mistake that can cause constipation 21:33 Has the world gone too far on protein? 23:25 Are most of us already eating enough protein? 25:42 How meat can push vegetables off your plate 28:20 Why healthy eating has to taste better 31:01 The 12 everyday foods that boost fibre 33:18 Why frozen peas are a healthy shortcut 35:00 Can frozen peas be healthier than fresh? 36:24 How to make frozen peas taste better 38:28 The mistake that ruins carrots 39:58 Why roasting makes vegetables taste better 42:24 What makes carrots so healthy? 44:31 Can cooked carrots be healthier than raw? 48:06 Kale vs cabbage — which is healthier? 52:18 How to make cabbage actually taste good 53:48 The easiest way to use more beans 54:24 How to start eating more fibre today 📚Books by our ZOE Scientists The Food For Life Cookbook Every Body Should Know This by Dr Federica Amati The Appetite Reset by Dr Federica Amati Food For Life by Prof. Tim Spector Ferment by Prof. Tim Spector Good Mood Food (preorder) by Prof. Tim Spector Free resources from ZOE The Smart Snacking Guide: How to feed your gut, fuel your day, and snack without guilt The Hormone Harmony Guide: Tuning Your Body’s Internal Orchestra   Eating for Better Brain Health: Your brain-gut blueprint How to eat in 2026 - Discover ZOE’s 8 nutrition principles for long-term health Live Healthier: Top 10 Tips From ZOE Science & Nutrition Gut Guide - For a Healthier Microbiome in Weeks  Better Breakfast Guide Mentioned in today's episode High Fibre Heroes: How to turn 12 everyday vegetables into 100 joyful, health-boosting recipes by Hugh Fearnley-Whittingstall ZOE’s PREDICT studies: What we’ve learned Have feedback or a topic you'd like us to cover? Let us know here. Episode transcripts are available here.

Welcome to Zoe Science and Nutrition, where world-leading scientists explain how their research can improve your health. Imagine discovering that one of the most powerful tools for protecting your health has been hiding in plain sight all along. Not locked away in an expensive supplement or the latest wellness trend, but sitting quietly on supermarket shelves, overlooked for decades. For years, protein has dominated the conversation. It's been added to cereals, yoghurt, snack bars and even warm. But while we've been chasing protein, an essential part of our diet has all but disappeared from our plates. Now, Fiber is making an unexpected comeback. From social media fees to supermarket shelves, people are suddenly paying attention to it.

But is this just another nutrition craze? Or are we rediscovering something we should never have neglected in the first place? If so, how did we end up eating so little? And can getting more really be as simple as reaching for more peas? Many of us are intimidated by Fiber. Unlike protein ice cream, plants require us to actually do something with them. Luckily, joining me today is Hugh Fernley Whittingstor, a legendary chef who champions seasonal local ingredients.

In the UK, he's a household name, known for his TV show, River Cottage. His new book, High Fiber Heroes, celebrates 12 everyday ingredients that prove that eating more fibre doesn't have to be expensive or complicated and certainly not boring. Also joining me is Sarah Berry, Professor Nutrition at King's College. London, a world leader in large-scale human nutrition studies, and chief scientists at Zoe. Today, Hugh will not only show us why these ingredients aren't boring, but also outline some wonderfully easy ways to incorporate them into our everyday diet. In this episode, we'll explore why so many of us are dangerously short on fiber. If fiber maxing is the next big nutrition

movement, and which plants are the best. We'll also hear why Hugh believe everyday vegetables deserve hero status and discover simple, delicious ways to eat more of them starting today. Hugh, do you have some fantastic yet simple recipes for us today? I certainly do. That's a yes. Sarah, can you get all the protein you need from plants? Yes. Hugh, does following a high-fiber diet have to be expensive? No.

Sarah, is fibromaxing a dangerous new internet craze? No. Hugh, is cooking fibre-rich meals difficult and technical? No. Sarah, I don't like kale. Do I need to eat it to be healthy? Oh, no, I don't like it either. But you should try my kale porridge.

Hugh, in the Elizabethan era, did women sometimes wear carrots in their hats? Yes. One of my favourite things from the book. Okay, and finally, Hugh, what's the most common myth about fibre that you come up against. I think the most common myth about fibre is that it's somehow boring or difficult or both, and it's absolutely neither. And we'll knock that myth on the head in the next hour or so. I do think that the word fibre immediately feels really boring to me, and it's felt like for a long time protein has been this incredibly sexy nutrient that's been in the spotlight. But I have

noticed that the public's attention definitely seems to be turning towards Fiber over the last year. And so I think one of the questions is this like yet another social media craze that benefits no one that's driven by some people trying to sell some things and then we'll move on. I'm looking forward to understanding whether this is a long-term trend or yet another internet flash in the pan. But can I just start with the beginning? What is Fiber and where does it come from? Well, from a chef's point of view, fiber is basically a really exciting and useful thing that's in almost all plants in one form or another.

Just to pick up on the boring question, if we think about fiber in a reductive way, the fiber inside the plant, maybe we extract it or as bran or some sort of chickory reduction or something, and then we start using it as an ingredient additive or we sell it in capsules, that's pretty boring. When we talk about fiber in our kitchen and in our recipes, we should never forget the wrappers. The wrappers are plants. They're all the best ingredients you can have in your kitchen. They're full of flavor. They're full of goodness. You can eat a lot of them raw. They blend together to make incredible flavors.

They stand out on their own. So it's the vegetables and plants, nuts and seeds and whole grains that are the fiber packages that stop fiber being boring. If all you wanted was to get the fiber out of them and eat that, that would be pretty dull. We don't need to, and we definitely shouldn't. We should be embracing the wonderful myriad diverse packages of fibre which are plants. And Sarah, why is fibre important for our health? So fiber is important because it impacts so many different mechanisms related to health.

Most importantly, impacts our gut microbiome. But it also impacts how we metabolize food, how full we feel, how quickly we absorb food, where we digest food. it impacts therefore so many different chronic diseases. And we know that if you have a higher intake of fibre, it reduces your risk of cardiovascular disease, of strokes, of heart attacks, of certain cancers. And we're now starting to understand there's even evidence emerging around many other diseases,

such as Alzheimer's, for example, and other cancers. And this is because partly the role it plays in terms of I've got microbiome, We know that what we call soluble or fermentable fibers. So these are fibers that pass through our gut, enter our large intestine, and then provide this wonderful food for our gut bugs. We know that these then can be eaten in simple terms by our microbes. They use them for wonderful fuels, so they're all happy having their party, which is great. We know we love at Zoe, a healthy gut microbiome.

But they also produce biproducts. These biproducts are called short-chain fatty acids, and these short-chain fatty acids, have lots and lots of diverse roles in our body from impacting inflammation. So, for example, reducing inflammation to impacting our hunger signals. We know that inflammation is at the heart of many chronic diseases. And so fibre plays a really important role in feeding the gut microbiome and creating all of these amazing chemicals. But it also does other things as well. So as well as the soluble fiber that reaches our gut and provides the food for microbes, we also have insoluble fibre. And insoluble fiber is the kind of fibre that you might actually notice more when you're

eating food. Yeah, when you chew celery or a cabbage leaf, you actually end up with a sort of wad of fibre, which may be your problem with kale. I was literally thinking that is my problem with kale. But if you cook the kale right and make it nice and tender, maybe strip out the middle stalk, which, of course, you can then put in a beautiful ferment because it's a brilliant ingredient in a kimchi or a sauerkraut. That's where the microbes go to work outside of your tummy and get some of the work done before they go in. But that's such a brilliant summary from Sarah,

touching on so many important roles that fibre has. I mean, a sort of layman's description that I like to use is that fiber becomes almost like the soil in your gut microbe garden. And like a good soil or a good compost, it's great if it's been contributed to by many diverse types of plant offering up different types of fibre. And even the soluble fibres from different plants will be different from each other and the insoluble fibers. And they have other things with them which will add to the diversity of food on offer to the microbes. So if you want your gut microbiome garden to be blooming, fiber is the magic soil and the compost all rolled into one that will make it bloom.

And I think as well as the role that it plays in the microphone, which is really, really important, I think it's important to recognise the other roles that fibre plays. So we've got these two kinds of fibres, the soluble and insoluble. And they act in slightly different ways. Hence, like you said, it's so important to get a diversity because you want both mechanisms of action. But then once in your stomach, both the soluble and insoluble cause a bit of the swelling of the tummy, these stretch receptors that when your tummy feed back to your brain say, hey, you're full, You don't need to eat any more food, which for most of us is a good thing in the food environment

we live in. Then when it enters a small intestine, which is where your stomach empties the food into these soluble fibres, particularly form a gel-like substance. And so it's quite thick. So what that does is it slows down the rate that your food is passing through your gastroenter testosterone attacks, slows down the rate it's passing through your small intestine. Why is that important? Well, it's important for a number of reasons.

it means, firstly, assuming you're eating that fiber with other foods, which is how you should be eating it, so you're consuming it as part of a food that will have carbohydrates in, might have sugar in. So fruit, for example, it will delay the rate at which you're absorbing the sugar, so the glucose into your bloodstream. So you'll get a lovely kind of blunted, natural, normal peak in blood glucose, blood sugar, that your body handles then very well. The other thing that happens, I think is really exciting. and you also absorb it slightly lower down your gastrointestinal tract. It's passing more slowly. It's not absorbed rapidly at the top, the other bits of the food.

And what that means is you have more of these fullness receptors. So like gLP receptors, most people have heard of gLP, you know, your kind of fullness hormone. And so it's therefore activating more of these receptors because the fibres allowing it to be digested lower down your gastrointestin tract. So again, it's feeding back saying, oh, whoa, whoa, whoa, whoa, you're full. And then the magic happens as well in the large intestine in the colon, like we've just discussed, so you have all of this wonderful soluble fiber that the gut microbes feed on. I asked a question at the beginning about how many people are eating enough fiber, and you said less than one in ten. So how much fiber are we supposed to be

aiming for each day? Hi, Professor Tim Specter here. Have you heard about our documentary The Gut Health Challenge We challenge Sarah, Rob, and Lucy to transform their health in just six weeks by improving their gut health. If you've ever wondered how Zoe works, this documentary reveals all. When our participants started, they struggled with everything from brain fog and sleep troubles and low energy. Can eating the Zoe way address these issues and improve their health markers in just six weeks? You'll get a behind-the-scenes look at Zoe and discover some great, actionable advice from Federica and and Sarah. Follow their journey by searching gut health challenge on YouTube.

So in the UK, our guidelines are 30 grams of fibre a day. In the US, they give a recommendation based on how many calories you consume. So they say 14 grams per thousand calories. So that's anywhere between, let's say, 25 grams to kind of around 38, 40. That's what the current recommendations are. But there's so much emerging evidence now of these added benefits. benefits, particularly if I've got a microphone, that suggests that actually an ideal amount would be potentially to go to 40 or even to go to 50. The problem is, is fiber, like you said, is being considered boring, unsexy. There hasn't been loads of research on these different amounts. So we believe as nutrition scientists that to go up to 40 would be a fantastic amount to achieve.

I think it's very hard to overdo it with the fiber if your main source of fiber is natural whole foods. I think it's important to say that if you know you're at a pretty low fiber intake at the moment, you don't want to go from zero to hero too rapidly because there, you know, there are consequences for your tummy getting used to a high fiber diet. So take it a little bit at a time. Don't go onto a massive fiber fest straight off the blocks. But if you do it gradually, you can build things up within a matter of a few weeks. You can get to that 30. And if you want, you know, smash it and go up to 40. start to just know when you were moving in the right direction, you feel the benefits,

you see plates of food that just look right once you start to read fiber. What makes what, everything Sarah has said, so important about the slowing down and the sending a little microbe love letter to the brain. Thank you so much for this glorious fiber. You can stop eating now, and we're just going to have a marvelous time looking after the fiber, looking after you, leave it with us. That's a great message. It's something. It's something. an important message in contrast to what's going to be happening if you're eating a lot of very low fibre, highly processed foods, where very different events are going to be going on in your microbiome and very different messages are going to be sent to your brain.

And they're going to be messages like, have you just eaten something? I thought I tasted something, but now I'm not so sure because I don't feel full. Well, if it slipped down easily, why not have another mouthful? Oh, go on. I'm not sure I'm there yet. that's the kind of messages we're getting when we eat a lot of junk food. So we overeat, we don't feel full, and we don't look after our microbes with that lovely garden of fibre.

Brilliant. I've just come back from a vacation in Scotland, which was brilliant. But I had the same experience that I often have when I'm travelling, you know, driving around, going to lots of places. You really have no idea what you're going to get to eat until you sit down at the restaurant. And there were some cases where I was able to get lots of plants. and there are others where it's almost impossible to find it on the menu. And I definitely notice how I feel now when I've had a meal that sort of hasn't had any of these plants and any of this fiber in a way that I never would have been aware of how it made me feel 10 years ago.

So it's something you can sort of learn to be aware of, but I think we're not generally brought up to be attuned to this. But it's a very self-reinforcing thing if you make a few changes in your shopping, and cooking and you're feeling the benefits within weeks, if not days, that's fantastically reinforcing and that's what I think helps people. But also the idea that it has to be all very virtuous and sort of bland or austere, completely wrong. I mean, high-fiber meals, you know, they can be spicy, they can be saucy, they can be full of delicious things that make them exciting and fun to eat. It's not about suddenly going on this hair shirt diet of eating, you know, boiled cabbage and raw carrots. Totally agree. And in fact, the best meals that I

had were high in fibre and delicious and had all sorts of other things as well. Hugh, before we go on, could you put this like 30 grams a day into context? Like, I have no idea what a gram is. Like, what does that look like on a plate? Well, if you've got a plate in front of you, like a nice beanie chili, whether it's got meat in it or not, if it's got some beans, carrots, onions, and you're a reasonably generous portion, maybe with a small portion of brown rice rather than a big portion of white rice, you're probably close to a third of the way there. You're probably eight, nine, or if you're had a generous helping, close to 10 grams of fibre on that plate, particularly if you've gone for the whole grain rice.

Maybe there's a quick breakfast of whole grain toast with a little bit of nut butter on it as you fly out the door. Probably, again, six, seven grams of fibre. It might get something similar from a bowl of musli or granola. So if you're making these whole natural food choices quite regularly, and some of them are built into your routine, and then whenever you cook, you've always got two or three veg and maybe some pulses going into, even if you're eating meat or fish or whatever, you're back on track.

The issue is that so many of us are dependent on meals that we don't make ourselves. They're made for us by manufacturers who want cheap ingredients, want malleable ingredients, so therefore they're using refined white flowers, be they from wheat or maize or rice, and spinning them into all sorts of combinations that they're very good at pushing our buttons and getting our taste buds going. Let's not pretend that the problem with ultra-processed food

is either any more than it needs to be with high-fiber food. It's not that it's bland and boring. It's that it's very easy to eat. It's probably got something crispy and spicy on the outside and creamy and gooey or easy to swallow in the middle. and it presses a lot of buttons, but nutritively, it is very, very lacking in the stuff that we need. Not just fibre, but serious nutrients. The team said to me that like an apple has about four and a half grams.

Is that right, Sarah? Yeah, around that. So does that mean that, you know, I could eat whatever it is, seven apples or something a day. I'd get my 30 grams and I've solved my problem? Well, it would be great that you're getting 30 grams of fiber. but there is increasing evidence regarding the importance of having a diversity of different fibre types. So we touch briefly on the fact that you've got soluble and insoluble and, you know, in simple terms, the soluble feed your gut microbes, the insoluble, bulk out your stomach,

bulk out your poo, etc., etc. But within those groups, there's so many different fiber types, and they all behave very differently. So for example, the fiber that's in apples, pectin, That's a fabulous soluble fibre. That will feed your gut microbes, but not all your gut microbes like pectin. And so what we know is that different microbes preferentially feed on different types of fibre. And we know from our own Zerri research and other published research that's important to encourage a diversity of different microbes, particularly the good microbes, so you want a diversity of different foods. But we also know some fibers have very specific functions. So take oats, which contain beta glucans. We know that beta glucans have a really potent role.

in reducing our bad cholesterol, our LDL cholesterol. We've done a whole podcast on this, Jonathan, for anyone that wants to find out the mechanism. And so, for example, if you want to benefit from all the wonders of fibre in terms of our health, getting that diversity means that you're getting everything from the cholesterol lowering effect to the stall bulking effect, to the cancer reducing effect, to the microbiome effect. And then even more importantly, which picks up on a really important point that you said as well, is that you're actually getting all the other wonderful things that come with those foods.

So you're not just getting in an apple, the fibre. You're getting all the polyphenols that are in that apple, that you wouldn't get just from a fibre extract, for example. And that's why diversity, in my opinion, is so important. So it's not just quantity, it's also the quality, the foods that's coming from, but also the diversity of those fibres. And of course, that's what makes life in the kitchen interesting. you know, different flavors, different tastes, different textures, different ingredients every day.

That doesn't mean an endless shopping list. And of course, if you work through the seasons, different things become available to swap in for other things, and then you get a chance to just explore in a way that fits in with what's best and freshest. So you can get a fantastically diverse high-fiber diet based very largely on homegrown British seasonal produce. Well, let's talk about this five. fibro-maxing trend, which has been shooting around the internet so that even I have noticed

it. I mean, firstly, Hugh, what is fibromaxing? I don't spend masses of time online looking at the latest food trends, but I think it's also useful to be aware of what's going on. And I did look at some fibromaxing stuff earlier in the year. And I was sort of mostly really quite happy with it, and a lot of it's quite good fun. And also, fibromaxing as a trend tends to be offering up pretty whole natural foods, quite a big diversity of them, because one thing people want to be online is a little bit original and they want to do something a bit different. So that's all good. The one thing about it that I think maybe it's just a tiny bit misleading is there's a huge amount of emphasis on seeds and nuts and grains that are very high in fibre, which is not wrong,

but the way in which fibromaxes tend to count their fibre, obviously dry ingredients are going to have higher per gram or per 100 gram scores than fresh vegetables, simply because fresh vegetables are between 70 and 85% water. So no wonder a 100 grams of chia seeds is going to have more fiber than 100 grams of tomato. The irony is that whenever you're eating dry, fibery things, you've got to add a load of water. You can't have the chia seeds without pouring on the water. And yet they get this fantastic high fibre per 100 gram score compared to, I don't know, cabbages or cucumbers or leeks or apples.

And that's a little bit misleading because it sort of tends to put a higher value on them. It's like top trumps for fibre, chia seeds beat an apple. And it kind of doesn't because the apple's got a beautiful package with all the water that helps you digest it. It's got different fibre in the skin than it has in the flesh of the apple. And having said that, nuts, seeds, whole grains, great ingredients. But don't think that they're the shortcut that means you don't need the fresh fruit and vegetables because somehow you've got these magically high fiber ingredients here.

Fresh fruit and vegetables are a brilliant package. When you're increasing your fibre intake, yes, like you said, you need to increase it slowly. But it's really, really important. you also consume adequate amounts of water because we know the fibre absorbs the water. Otherwise, you can actually have the reverse happening to what you would think would happen and you can actually end up with constipation as well as lots of other GI symptoms. So make sure, as you're increasing your fibre, you also increase your fluid intake. So Sarah, like we're talking about fibre maxing, but the other trend that, you know, I'm really aware of

is that the whole world has gone crazy about protein and it's been added to, you know, everything. How do you think about that craze? And has that actually played it into the, you know, the amount of fibre that we're all eating? So I think the protein craze is a totally unnecessary waste of time craze. I'm with you on that. How many people do any of us know who are suffering from a protein deficiency? I think the protein craze is a Jimbrough thing. It's actually, it's about acquiring a certain type of body and it isn't necessarily always a healthy one. There a literal recipe for getting ripped, which is time at the gym plus very low carb, high protein diet produces a particular low-fat body shape that some people think is very desirable.

That does not represent gut health. It does not represent overall health. It's a body shape. And I think people have extrapolated from that so that people who actually aren't even that bothered about their body shape are grabbing high protein bars off the shelf thinking it's doing them some kind of good. And I'm happy to hear you say that, Sarah. I've just expressed a slightly kind of, not necessarily irrational, but a fairly strong prejudice. And I'd now love you to give me the fantastic scientific backup. Am I right, Sarah? You are right, you. It started like with

the gym pros and then all these claims about protein keeps you full of for longer, so feeds into also people's, you know, fear of overeating, weight management, etc. My 13-year-old son joined a gym a couple of weeks ago, and he's never had any interest in nutrition, Hugh, despite what I do. But suddenly he's like, oh, I mean, where can I get pure protein? Obviously, he's started watching certain people on TikTok. There's a massive difference between fibromaxing and protein maxing. Fibre, we have a massive deficiency. Most countries internationally are not consuming enough fibre. In the US, in the UK, in many, many countries, we're now getting more protein than what is considered necessary for normal bodily function. Okay, there isn't a harm in getting more,

but if it's at the cost of other good nutrients, that becomes a problem. What we've seen, recent analysis actually that was just published only recently showed over the last 10 to 15 years, the intake in the UK, and I would imagine it's similar in the US, of protein is increased by 20%. Now, that's quite big. Now, what's good news is we have seen very recently a slight increase in fiber in the UK, in the US, but I mean, we're talking tiny, we're talking about half a gram to a gram. Now, there is the question of by protein maxing, are we then limiting our fibre? There isn't much data actually to show that by adding in more protein, those people tend to

have less fibre in their diets. And we've analysed from our own Zori predict studies, looking at if people who have more protein, do they tend to have less fibre? Now, if people are doing it in the way that we would advise people to do it, you can get a really good level of protein and a good level of fibre in your diet. Where it becomes problematic is more, I think, Hugh, these kind of gymros that are really minimizing their carbohydrate. And once you minimize your carbohydrate in order to increase your protein to less than about 25% of your calories, that's when it becomes really tricky to get enough fiber. Yeah, because you're starting to tell yourself that a carrot's got too much. carb or a whole grain has got too much carb. So these things that have got loads of good things

that are healthy foods are being struck off your list in favour of more protein that you don't really need. So before we start switching to focus on these high fibre heroes and what we can do, I guess I just want to wrap up around protein and ask you, Hugh, about, you know, what are your thoughts there for on eating meat and fish? You historically were rather famous for this. Have you now thrown it out the window and it's only vegetables on your plate? I'm still. an omnivore. I mean, I've written books about fish and meat, separately, quite big tones on each of them. But overall, I've written a lot more about eating plants, some of that more recently. But I've always been a huge fan of veg. And what I've learned about meat and fish is they are great ingredients.

If you source them well, they're very healthy and they can be sustainable. But what I've learned from a chef's point of view is they're quite tyrannical ingredients and they hog a lot of attention. for chefs and enthusiastic home cooks, if you've got a nice piece of meat, that's what you make your fuss about, your marinade, or you put it on a barbecue to get the nice chargural stripes on it, or you concentrate on getting the skin of the fish perfectly crispy. And when you're obsessing with your main animal protein-based ingredient, you start to forget everything to do with the veg starts to be the bit on the side. And that's the emphasis that's really changed in the way I cook.

I've sort of recalibrated. And in order to do it, I did become vegetarian for six months, not with a view to it necessarily being a permanent change, but a way to it just shifting the way I cook so that I wanted to have a repertoire of absolutely slam-dunk, veg-only delicious dishes, which I could go to whenever I wanted as a break. And the best way to enjoy really good plant-based food is not to have a bit of meat and fish next to it to compare it with. And the best way to make a lot of plant ingredients delicious is to give them a little bit of that attention, like maybe a little bit of oily marinate with some spices in it,

put it in the oven, make it crispy, concentrate the flavors, caramelise it, put it on the barbecue. There are very few vegetables that can't be barbecue. Get some of those charcoal stripes on the veg, not just on the meat. Build up those flavors and there's a complexity. Combine different ingredients for contrast. And then you start finding that these plant-based meals really start punching through, delighting the palate, and they don't seem like the poor relative of the plate that's got a big

piece of meat or fish on it. You know, as ever, it's so much about balance. And it is fair to say that my balance has shifted, and I eat less meat, probably not much less fish, because I live by the sea, and I've got an opportunity to get very fresh, sustainably caught fish. But I'm just more comfortable than I've ever been about putting plants-only food on the table more than half the week. Let me put it like that. I mean, we've got, we've raised chickens, goats, we've had goats and sheep at home, occasionally beef. And so I usually have a freezer full of home reared meat. But it doesn't come out every day. It comes out once or twice a week. And then it has at least two or three outings. And if I've taken something out at the weekend, that's probably it for, that might be it for 10 days,

because there's lots of things to enjoy with the leftovers. If you want any behavior change from anyone, anywhere about anything, you've got to promise that life is not going to get worse, you know, that actually, actually it's going to get better. So people believe you say it's going to get better because you're going to feel better. They can probably buy into that. But does that mean it has to taste worse? Because if that's the root, I'm not sure I'm up for it. It absolutely doesn't have to mean that. I feel like that is the beautiful transition to start to talk about, okay, so what can I do if I'm listening to this and saying, well, I would like to increase my fiber intake. I've heard this brilliant story from Sarah that, you know, 30 grams a day

is going to make me live longer and be healthier, like 40 grams even more, probably 50 grams even further away. So just like, the more I can do the better. But actually, I have no idea really how to do that. And Hugh, your new book, focus on 12 high fiber heroes. And I was expecting them all to be like difficult to find, you know, rare plants. They're really expensive. You thought cheer seeds would be at the top of the list. I definitely think. thought Cheersees was to be at the top of the list. But they're not at all. And I'm going to put you on the spot here. Do you think if I ask you to list your 12 heroes, you might be able to run through them? I'll give it a shot. Peas, carrots, sweet corn, mushrooms, broccoli, cabbage, tomatoes,

beans, lentils. How many have I said so far? There's a couple more. The point being, basically, that their ingredients everybody knows already. They know what they look like. You know where to get them. You've probably got some of them in your fridge or your cupboard already. They are basically the most accessible, most inexpensive vegetables. I don't mind if they're tinned or frozen. Some of them you're obviously going to be more inclined to buy fresh.

But you know what they are. But you're still probably thinking of them as the virtuous side veg. So the aim of the book is to sing about them as the heroes that they are or can be in your kitchen. And the way to do that, as we've hinted at, is to put them center stage and make them the star of the dishes. So each vegetable has a chapter, and in that chapter it has eight or nine recipes. And I can promise you in each one, you'll get a couple of salads, a couple of big hearty soups, a couple of stovetop main courses, and a couple of things you can slam in the oven. So sort of tray roasts. They can really start delivering for flavor,

for colour, for excitement, and not be the boring bit on the side. We're not going to have time to go through all 12 of these, but I would like actually to dip into four or five today. Sure. And actually, the very first hero in your book is the humble pea, which we've already started to talk about. And I'm really curious, why did you choose to start with the pee of all things? Partly because I think most people have got a packet of frozen peas in their freezer.

Most people quite like peas. but they don't get super excited about chasing them around the plate after they finish the lamb chop. And so my invitation is to get them into the middle of the dish and let them be the hero. I mean, I'm a huge fan of fresh vegetables and lots of the vegetables I suggest to things you will generally buy fresh. But frozen pea, let's be clear, that's not an ultra-processed food. A tin of beans with no sauce, but just in a little bit of brine, which you can crack open and tip into end. any curry or soup, anything saucy, again, that's not an ultra-processed food. These are natural ingredients, minimally processed or fresh. And they do everything for you that Sarah has been talking

so eloquently about. If you just take those dozen vegetables, for most people just to bring half of those in or most of those in over a couple of weeks, all accessible most of the year round, you've already up your diversity within the realm of things that are very familiar, inexpensive and accessible. And hopefully by delving into the recipes, you've up the taste and flavor and excitement around them too. I have, without fail, a bag of garden peas in my freezer constantly, and my kids will eat them, even boring on their own with an obber butter and a bit of salt. But it's something I know that they'll eat.

And I love the fact that, again, what you've selected here is affordable and accessible, because back to basics, I think, is the way to go. You've both mentioned actually this idea of frozen peas. I sort of just assume that frozen peas will be a lot less healthy than like fresh peas. No, absolutely not. So firstly, they're cheaper. So if you look at frozen peas, they're 10 times cheaper per 100 grams than the equivalent fresh peas.

Nobody likes a homegrown fresh garden pea more than I do. but if you can't get them out of the pod within a few hours, the sugars start to turn to starch. And actually, if you're buying whole fresh peas in the pod, even at your local farm shop, if they were picked yesterday and certainly the day before, they will not be as sweet as frozen peas. If you want a incredibly dependable ingredient that you can come back to that's always going to taste sweet, that's got almost completely nutritionally intact as well compared to a fresh pea, frozen peas are a brilliant. product. Yeah, and sometimes they can even be better. So they're normally frozen within about two to three hours of harvest. So you preserve the natural sugars in there, so they taste sweeter.

But also, peas are really rich in certain vitamins and minerals that we know can be degraded by either oxygen, so by air or by light. So vitamin C is a great one. We know that the more it's exposed to air, the more that it's exposed to light, that it can start to degrade. You're freezing it straight away. You're preserving all of that vitamin C. So in many instances, as the frozen pea, unless it's the one that you're literally podding from your garden when you have it fresh, can actually be nutritionally better for you. If it's lost its flavour, it's probably lost some of its goodness. So Hugh, the only thing I can think of of doing with peas is boiling them.

How would you make them delicious for me? Well, I think peas are a brilliant ingredient in a soup. Fry an onion, maybe a carrot, add a bit of stock, add half a bag of peas, blitz it in the blender. If you put a pinch of curry powder in, just a pinch of. when you're sweating the onion. It gives a lovely warming flavor. I use a herb in the garden called lovage, which has got a curryish flavor. When I don't have lovage, I just put a pinch of curry powder. Very lightly curried pea soup, super easy thing. Just peas that have been bashed up

with a little butter and garlic and served as a treat on their own with a few things to scoop them up with, like a warm sort of pea hummus. So easy to do and really, really tasty. Some of these beans, peas, pulses are actually really good sources of protein, so they'll also keep you full for longer. Now, my team asked me to ask you, Hugh, what variety of pea to use? And I was confused by that because I thought peas were just peas. So could you help me out here? Well, there aren't a load of demon bad peas out there.

Like, here are the pee varieties you've got to steer well clear of. It's whatever works for you in your garden. And then when you're buying frozen peas, it's basically whatever. in the packet, guys. I do often, if I can get them, get organic frozen peas, which you can find in quite a lot of supermarkets. I just like to support the organic farming system where I can. Obviously, they're a bit more expensive. I think putti poe have got a certain charm. They're small. They're quite nice scattered on a salad. The idea that we only eat peas sort of hot on a plate, peas are brilliant ingredient for scattering in salads. If you've just got a very simple

salad of the classic lettuce and cucumber, try sprinkling not just a few seeds on that, but a few quickly blanche peas, drop into cold water again and just fling them on top of your salad. It's a lovely pop of sweetness in a salad, picks up a vinaigrette or a dressing really, really well. I've almost always got a bag or two of organic frozen peas in my freezer, and I do not know what variety they are. Do you have a friend or family member obsessed with getting enough protein? Or maybe someone who just discovered fibromaxine and is adding more processed powders to their diet. Send them this episode, because it explains why fibroids.

is having a moment, but more importantly, why getting more of it may be much simpler than the trend makes it seem. I'd like to move on to carrots now. Carrots were a staple of my school meals, where they were boiled to death. And I have to say, as an adult, I've always felt that there's nothing really much to a carrot. The list isn't necessarily in order of hero status, but it kind of is. So the carrots are number two, and they could have been number one. And I just couldn't emphasize what a fantastic ingredient they are too much.

They are brilliant. What I think is really interesting about carrots. I had the same experience of carrots of school. Cut into rounds and boiled in lots of water, half the flavour's gone with the water that went down the sink. They're probably cooked until they're mushy. Any sense of pleasing resistance or bite about them, that's gone too. So it is tragic that so many of our first experiences of these amazing,

wonderful vegetables were disappointing, bordering on revolting. So I think one of the things you find very quickly, if you've got kids, often kids don't like cook carrots, but they do like them raw. And that's immediately gives you something to work with. Why the kids prefer raw carrots to cook? Because they haven't been boiled and had all the flavor's still in there. And they like crunch. They've got a nice crunch to them. You get the instant sweetness. The actual flavor of a carrot is intact. You've done nothing to do it to spoil the carrot. So at the The other end of the spectrum from ruining the flavor of a carrot by boiling is how do you make the carrot a cooked carrot even more delicious?

And one answer to that is, go back to what I said, some of the treatment we lavish on our meat and fish, let's give it to the vegetables. Let's just roast some carrots. Let's toss them in a little bit of oil, a little bit of garlic, seasoning, maybe some spices if we like, and let's roast them in a hot oven until they're just starting to go a little bit burnt on the edges. They've shrunk quite a lot. we've done the opposite of lose the flavor into the water. We've lost the water to concentrate the flavor. That's incredibly rewarding.

That's why there are so many recipes in my book where vegetables get roasted or grilled or charred in a way that the water's driven out, or some of the water's driven out. You get this caramelization on the surface. You concentrate the flavors. You create a new flavor by burning the sugars a little bit. Suddenly you've got these things popping in your mouth like they're really delicious. But of course, you're not just going to put a carrot in that roasting tray. You can put some brassicas in there. You can put some Brussels sprouts.

You can put some spring onions or some wedges of regular onions. They'll concentrate the flavors, too. They'll also get a little bit burned. Then you'll start, and the brassica are in there, even kale, which, for the last five or eight minutes of your roast, you can put some kale leaves scattered over the top. They'll become concentrated and crispy, and they'll have a lovely contrasting flavor. the slight bittersweet flavor of a brassical leaf compared to the really intense sweetness of a carrot and then the allium, the rounded out alium flavour of garlic or onions.

Three things together like that, that's real deliciousness. But even before you put it on the plate, you've got an opportunity to chuck in and say, I don't know, a handful of chickpeas for the last five minutes. Creates texture, a little bit of creaminess and, again, bit pouring on their own. But again, the contrast and compare these different plants coming together on a plate. And if you've added a little bit of spice too, I mean, that's a plate full of completely delicious food. Concentrating flavors is a key thing to think about. As soon as you start thinking about it, it becomes obvious when you're doing it.

And you start, oh, I see. I'm reducing this down to this. So the flavors, you know, same thing happens when you bubble down a tomato sauce from a couple of tins of tomatoes. You concentrate that flavor, concentrate the sweetness. You've added a little garlic, you get flavor from some olive oil. Then you've got a base sauce that just wraps around so many different ingredients in a delicious way. You know, carrots are a great example. Yeah, a packed full of fibre, pat full of flavour.

It brings lots of other nutrients. Every fruit, vegetable obviously brings different types of other nutrients, micronutrients. Take beta carotene. It's what gives the yellowy orange colour to a carrot. It's a precursor for vitamin A. So when you eat carrots, you get a load of beta carotene, and your body can convert it if it needs to into vitamin A. Vitamin A has a really important role in the functioning of your body.

Both beta carotene and vitamin A are really important in terms of immune response, in terms of our vision, in terms of protecting our eye, in terms of being particularly beta carotene, a really powerful antioxidant. You know, we know that if you're getting beta carotene from whole foods and it's important to caveat, not from supplements, that actually you can reduce your risk of certain chronic diseases because of the antioxidant capacity of beta-carotene. That's just one nutrient that's in carrots.

You started with the thing that people used to put carrots in their hat because things become boring because they look so familiar and we've taken them for granted and we have got nowhere close to exploring their full potential or possibilities. As soon as you start doing that, they don't even look boring anymore. You go, oh, carrots, yes. They've got that amazing feathery green fron. That makes perfect sense to have that flowing like a peacock feather,

but slightly less cruel to the birds, flowing off the back of your hat, that amazing pointy orange root, which, by the way, also comes in purple and yellow. People think these are funky modern varieties, but the purple carrot and the yellow are actually going back to some older varieties that predate the orange carrot. And you can be sure of one thing,

and I'm betting my bottom dollar that Sarah's going to back me up on this, that a different coloured version of the same vegetable is going to have a slightly different nutrient profile and difference's good. You're going to get something from a purple carrot that you don't get from an orange one. Absolutely. We know that what gives different fruits, vegetables, carrots, their color are different chemicals. Typically, these are different kinds of polyphenols, which are bioactive substances, and they all act in a different way. Jonathan, I just want to pick up on something to do with how we cook carrots, because you made the point, you know, and I did about how if you eat carrots raw, typically kids prefer that, they prefer the crunch. But actually what happens is that we actually absorb very little of the beta carotene if you eat the carrots for all because it's trapped

within the plant cell structure, the fibre structure of the carrot. If you cook it, then you release a lot of that beta carotene. Now, obviously you don't want to overcook it for reasons it you said. Or cook it, if you cook it in a sauce where what comes out of it will stay in the sauce, or roast it to concentrate the flavour, so the only thing that comes out is water and then you're preserving it. But tell me whether you think this is right, Sarah. But I think there's a halfway house. This is a great tip for getting kids to eat carrots if they don't want to munch on a big raw carrot. Grated carrots with a dressing. And here's my tip. If your kids don't like a vinaigrate, just try squeezing half an orange onto a bowl of grated carrots, maybe a tiny pinch of salt

and stir that in. And there's suddenly a juiciness there and the acidity of the orange will start to break down a grated carrot and you will get a little bit of predigested beta carotine coming in that if you just munched a completely raw carrot with no dressing, you wouldn't get. So, okay, we haven't got fermentation starting yet, but we've got a little bit of extraction and breaking down of the texture from the acidity of the orange. And most kids love the flavour of orange. So a little squeeze of that on your carrots. Just to get kids interested and excited is a little hack for getting your kids into carrots.

And Sarah, can I confirm that you were saying that actually if I cook the carrots, suddenly I'm going to get all of these healthy nutrients out that when I didn't cook it, even though I'm eating it raw, I'm just not going to get the same thing. You'll still get healthy nutrients regardless of having it raw. So if any parents are listening, please still continue to give your kids raw carrots. It's just that you are able to access more of some of these healthy nutrients, particularly the beta carotene. But then there's other tricks you can do as well.

we know that beta carotene is a fat-soluble vitamin. So make sure you're drizzling oil on. So if you're putting it in your air fry or you're roasting on the barbecue, whatever, drizzle oil on as well, because then you're having it with some fat and you'll absorb even more as well. I think I wouldn't actually thought any sort of cooking or boiling is all going to break stuff down and lose some of the nutrients. But actually you're saying potentially I'm getting more out of it out of this thing, which I think is not obvious at all.

No, it's not obvious. But in a way, it's like if you're going to lose the nutrients, where are you losing them to? If you're losing them into the sauce, you haven't really lost them. But I think we can probably extrapolate from what Sarah just said to almost all other vegetables. You will get different benefits from the cooked version than you will from the raw. Sometimes you'll get things from the raw, which is kind of what you're hinting at, that will be lost when you cook them. A cooked tomato and a raw tomato give you quite a different set of polyphenols, nutrients, etc.

And the raw will give you some stuff that you don't get when it's cooked. So cooking isn't always giving access to more. sometimes it's giving you access to more and taking away things that you would get when they're raw. So cooking, raw, mix it up, a bit of everything. I love that. I had originally hoped to cover many more vegetables, Hugh, but you are so excited about the... Carous and beans. Exactly.

I've made very little progress. So I'm going to wrap two together. So you have a chapter on cabbage and kale. And look, I know kale is super trendy. I asked this question in the beginning about whether I was never going to be healthy because I didn't really like kale. So I wasn't surprised by kale, but I was very surprised to see cabbage. So Hugh, can you explain to me what the difference is between cabbage and kale? And why are you talking about cabbage when everyone only talks about kale these days?

Well, it's interesting that people obsess around kale particularly. One of the reasons for that is cabbage has been around kind of forever. Cale is pretty new. It's quite easy to deal within the kitchen because basically when you buy it, you're buying a pile of leaves that have already been, you know, picked or whatever. Cabbage, what are you going to do? So, tight, are you going to cut it into quarter? You know, more decisions to be made.

So kale, I think, first looked like a potential winner as a commercial thing because it's like easy prep cabbage, pre-pre-pre-cabage. I think back to what we were saying about, you know, a difference between a purple carrot and an orange carrot, the nutrient profile of different leafy brusickers, the difference is subtle. But nevertheless, rewarding. So therefore, ring the changes between. spring greens or a white-hearted cabbage or a Brussels sprout, which is obviously a baby cabbage,

and different types of kale, of which I'm growing three in my garden at the moment. So they're all very close relatives of the same family, but they grow in slightly different shapes, different leaf colors, but that's why I've grouped them all in the same thing. I get that not everybody likes kale on the side of the plate, but again, I think that one of the easiest, nicest ways to eat leafy greens, all the brassicas, also things like spinach and chard, is in a sauce, in a saucy thing or a soup. So I'm often adding at the end of my curries or pasta sauces or tomato soups, a handful of shredded fresh cabbage or kale, or even a couple of sort of bricks from the freezer of that frozen spinach. We often cook a tomato sauce and just put spinach

and chickpeas and a bit of spice in it. Suddenly that lovely homemade tomato sauce from a couple of of tomatoes, a tin of chickpeas, two, three bricks of frozen spinach, a little bit of curry powder, or if you prefer slightly North African spices like cumin and coriander without the other curry flavours go really, really well. And that's a lovely, you can use that as a pasta sauce or you can have it with a baked potato, or you can just dip good bread into it. It's a really hearty thing. As soon as you've got the pulses in there, you've got, well, you've got protein and you've got more fiber, but you've got a kind of creamy richness in the middle that, okay, on their own, a little bit bland, but with a sauce wrapped around them, they're so nice to eat.

And Sarah is there? I know you're going to tell me that there's fiber in the cabbage. Is there anything else that we know about that is like giving us, you know, particular value? Yeah, I mean, there's loads of micronutrients. Vitamin K is a perfect example of one that's in quite high amounts in cabbage. It's really important for blood clotting, bone health. But there's loads of polyphenols. these are the bioactives I know we often talk about that, you know, are just incredible chemicals that have such wide-reaching effects. There will be different bioactives, different polyphenols,

depending on the colour. So red cabbage, you mentioned as well. You know, that's a great source of particular polyphenol called antacionin. That's also found in some berries. You know, it's an incredibly rich source of that. We know that that's important for blood pressure. We know it's important for blood vessel dilation, we know it's anti-inflammatory. And it's the pigmented, so the darker the leaves are the different colours, having a mixture of different types of colours of these cabbages. With many cabbages, you've got that in the one plant, you've got the out-of-dark green leaves, which have different flavour, more intense flavour, some might say a little bit austere,

and then you've got the sweeter inner leaves. And as Sarah's been saying, all along, different colours, that means, different nutrients, often from the very same plant. And Hugh, I'm a bit intimidated by cabbage. Like, I understood with a carrot, I was with you, the peas I'm with you. I heard this story with the cabbage where I can use, you know, like a bit in something else. But let's say I've got a whole cabbage and I want to use that for dinner. Is there like an easy recipe that I can do and where I'm not going to end up with it

completely like overboiled and tasteless, which is basically my fear and why I'm a bit intimidated by it? 100% and it's probably not what you think it's going to be at all. I would suggest roasting it, not whole, but in wedges. If you cut a big hearted cabbage in half so that all the leaves are still joined together by the stalk and then in half again, if you've got quarters and then probably take it down to eighths or even slightly smaller wedges, all joined by that stalky bit in the middle, brush that with a little bit of oil, salt and pepper, roast those till they're golden and caramelised. If you want to start getting funky, there's all sorts of ways you can spice that up. And you can add a brilliant dressing at the end made with miso.

A miso is lovely, wonderful addition of flavour, live, got live microbes in it if it's a true miso. The only thing is if you're going to heat that up, you will knock those live microbes on. It's why I love using miso and a dressing. As a wonderful flavour, you can put a spoonful of miso, shake it up with a little. a little bit of lemon juice, oil, and spices, if you like. And then you trickle that over when it comes out, and it's not piping hot, but just when it's called trickle a miso dressing over, some toasted seeds on your beautifully roasted golden cabbage.

Again, you've concentrated the flavors, you've caramelized the sugars, you've mellowed out that slightly intense bitter brassica, and the cabbage that you feared so much has become utterly delicious and easy to eat and a total treat. That does sound pretty tasty, doesn't it, Sarah? It does. It would be crazy not to talk about beans, even if only for a minute. But I would say something that's so, whenever you're cooking anything saucy, a soup, a stew, a pasta sauce, a curry, you've just got to ask yourself, why not put a tin of beans in that?

It's such a great food, such a balance of protein, and it just builds a dish up from suddenly something is a main course if it's got beans or pulses in. Everyone's got a tin of beans at the back of the cupboard. You've just got to get them to the front of the cupboard and into the saucepan. I would love to talk about all the other vegetables, but I would love to finish with a single piece of advice from each of you for our listeners. For someone who's listened to this and wants to start increasing their fiber intake today, what would be your one piece of advice that they could start doing today?

Just start taking vegetables seriously because they can do you serious good, they can deliver serious flavour, they're proper serious ingredients that are worthy of your attention in the kitchen, and they're utterly transformative of your health. Don't worry about all this fancy stuff you see from these Instagrammers on fibre maxing. Go back to the basics that we're all familiar with.

Go back to the basics that are affordable, accessible, easy for us all, and enhance them, enhance them with wonderful other nutrients, extra virgin olive, all, spices, herbs, etc. I love it. We covered a lot of different stuff. I'm definitely not going to try and repeat all the recipes because I think that would be very dangerous that Hughes done. But I mean, I think my biggest takeaway actually is maybe sort of what Sarah touched on at the end, which is you don't need to be eating really fancy foods in order to get all of these amazing, like, health benefits

and amazing tastes out of food that is also giving you this fibre. And that actually these very like traditional, affordable ingredients across the globe can be delicious. There's this enormous talk about protein and the idea that we all need to eat far more protein, but actually we're in general meeting our protein targets across the Western world. But on fiber, we're told like 30 grams is a level you need to be at. Only one in 10 people, or even at 30 grams. And the latest science is suggesting actually, if you go up to 40 grams, you get even more health benefits. and probably if you keep going to 50 and beyond, and those benefits are like living longer

and pushing out all of these terrible diseases, including cancer and Alzheimer's. So there's this weird disconnect between the science and the amazing benefits from eating more of the plants with these fiber in and then the conversation around protein. I also took away that if you are one of the 95% of people who are not eating a lot of fiber, don't suddenly double your fiber intake over and,

night. You can increase it quite fast. I think Hugh, you were saying, like, in a few weeks, you can already increase a lot, but sort of step by step so that you don't have, like, really bad bloating. And Sarah, that it's really important, you take a lot of additional fluid intake, it's a lot more water because actually the fibre is going to sort of suck this in, and you can end up being constipated, which is funny because one of the benefits of fibres is you suddenly stop being constipated. So you can get there. It's a bit like going to the gym, I guess. You definitely can't just jump, so you've got to build up to it. fiber is complicated.

So I think Sarah did this brilliant explanation, that there's all of these different types of fiber, that a lot of the benefit is that it features a microbiome, but actually there's all these other benefits from this insoluble fiber that you can hear is linked to how we feel full and how it triggers our GLP receptors and everything. And then I think we talked about, okay, practically what can you do? And I think one of my biggest takeaways is that if you're cooking a meal which has meat or fish in it, It's this tyrannical ingredient. It sort of becomes the center of everything.

And so all the veg sort of just gets squeezed to the edge. And so, you know, Hugh talked about going from, you know, maybe a traditional way of eating where there's a meat or fish, you know, at the center of the plate for every dinner, even just moving it so that that's only half the meals. And for your other half of the meals, you're saying, I'm going to put veg at the center, suddenly unlocks all of this opportunity.

And Hugh has a dozen different vegetables to talk about. But today we just talked about a few of them, and I loved how practical they were. So peas, you know, who knew that frozen peas could be better than fresh peas? Who knew that suddenly like a curried pea soup could sound so great and be high in protein? I am being forced to reassess carrots, except that maybe I have been a bit harsh on them in my early childhood experience. But I love this idea that actually if you roast these vegetables, you sort of condense you, take the water out so the flavor gets stronger. you don't lose all the nutrients that are inside them. And it's actually really easy.

Again, it's like some oil and spices, and you put it in the oven, and suddenly you get all of this flavor. But even the carrot that, to me, seems so boring, Sarah suddenly waxes lyrical about the beta carotene. You know, it's an antioxidant. It's even been proven to reduce risk of diseases. And interestingly, you know,

cooking some of these vegetables can actually make the nutrients more accessible. So we shouldn't feel like, well, if it's not raw, it's not going to give you the benefit. Actually, weirdly, cooking it might give you more. Then we talked about cabbage and kale. I discovered I don't have to like kale, but it's probably because I'm preparing it wrong. And that, you know, one of the simplest ways to use it is just like add a handful to a pasta sauce. And you said, you know, throw it in, add some chickpeas and suddenly getting all of this additional fibre and protein. But you did give me a whole cabbage recipe that even I can do, roast it, cut in wedges, brushed with some oil, salt and pepper,

roast a golden. And then for a bonus, miso dressing, my co-founder Tim will be very happy. I add some fermented food at the top. And I think it's just an example where you suddenly move this thing from what I always have thought about as a side to my meat to suddenly, like, it is a main course. And I think the book is fantastic. I'm definitely going to be cooking a bunch of recipes from it. But I hope, you know, for everybody listening, it does make you. you rethink these vegetables as something that can be really central to you me and really delicious, you don't have to chase after this incredibly exotic ingredient. Thank you both.

Thanks so much, Jonathan. I'll end this episode with something I think you'll like, a free Zoe gut health guide. If you're a regular listener, you know just how important it is to take care of your gut. Your gut microbiome is the gateway to better health, better sleep, energy and mood. the list just goes on. But many of us aren't sure how to best support our gut. I wasn't sure before doing Zoe, which is why we've developed an easy-to-follow gut health guide. It's completely free and offers five simple steps to improve your gut health. You'll get tips from Professor Tim Specter, Zoe's scientific co-founder and one of the world's most cited scientists, plus recipes

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