Try serving purple and white cauliflower with a little grated cheese.

The deep red or purple colour in plants means there are a lot of anthocyanins present. The word comes from Greek for ‘blue flowers’. There are over 300 known anthocyanins.

Anthocyanins are antioxidants – we need a continuous and abundant supply of them to maintain good health. This is another good reason to eat a range of colourful fresh vegetables every day.

Coloured vegetables can bleed in water, and lose or change colour in cooking. However, to maintain the colour, add some lemon juice or vinegar to the cooking water. When adding to fritter mixes, include some baking soda in the mixture and this will help maintain the intensity of colour.

If you cannot find purple cauliflower, try red cabbage, beetroot, egg plant, red onions or purple beans.

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