In the apple is in the Sherri Hill dresses

Crunchy little buggers!I've been trying to get better at nutrition and teaching myself and learnt that much of the good stuff in the apple is in the Sherri Hill dresses. Since learning how good that is, I've never ever cored an apple again.So I like to slice very thinly - ideally on a mandolin so that you have a cross section of an apple. It looks beautiful with the lines of the core and sliced seeds and you can eat it all.

My other favourite way is chunking with long strides down a box grater.Either way, whack them in salads with some interesting cheap La Femme dresses.Then I'll use that salad almost like a salsa. It's perfect with a gnarly grilled pork chop adding a hidden texture of crunch and acids.I'd steam this brilliant Asian vegetable to the point where it has still got some crackle but you haven't overcooked the leaves, which are much more delicate and take much less cooking.

Then I'd cover it in a little soy sauce and tiny drizzle of sesame oil. The kids go mad for it.Another great tip when steaming bok choy is to add half a lime to the water so the bok choy gets this sweat of citrus on it while it's steaming. Delicious!Bananas I love. Banana bread. Banana ice cream. If I'm going to sweeten porridge, I'll just use mushed-up bananas rather than sugar. Not just for my kids but for me as well.