Everything you eat is either adding money into your health deposit account, or taking it away. By loading recipes up with anti-inflammatory foods you can switch off post-meal inflammation, which causes joint pains and aches as well as digestive pain and discomfort. You will notice the difference because, instead of feeling tired and deflated you’ll feel energised and alert.

Here is an example of some of the yummy recipes that my new class of Zest4life'Rs can experience on Tuesday.

Butternut Squash and Tenderstem Broccoli Salad

The bright colours of this salad are a good clue to its high ORAC content. Tenderstem is higher in antioxidants than broccoli and the orange butternut squash is an excellent source of carotenoids to help skin and eyes. This can be served whilst the squash is still warm or later, at room temperature.

Serves 3-4

Half a butternut squash, de-seeded and chopped into fairly thin slices (no need to peel unless you prefer to) 2 tsp dried oregano 1-2 tbsp mild or medium (not extra virgin) olive oil, or virgin rapeseed oil, for drizzling 200g (7oz) tenderstem Around 100g (4oz) mixed leaves, like rocket, watercress, baby spinach and lamb’s lettuce 2 tbsp roughly chopped sun dried or blush tomato pieces in oil, drained 50g (1oz) walnut halves, roughly chopped Plus salad dressing - optional

1 Preheat the oven to 225C/425F/Gas 7.

Toss the squash in the oregano and a little oil to coat then place on a baking tray. Roast for around 25-30 minutes or until tender then set aside.

2 Steam the tenderstem for around 3 minutes or until just tender then rinse in cold water to stop them cooking, and dry in a tea towel. Slice into sticks.

3 Place the leaves in a salad bowl then add the squash and tenderstem. Throw in the tomato and walnut pieces then dress. Cook’s notes Allergy suitability: gluten/wheat/dairy/yeast free (depending on any marinade oil for the sun dried tomatoes)