Udon is a thick noodle made from wheat flour and used in Japanese cuisine. The origin of udon is unknown but it is thought to have originated from China in the 700s. It became widely popular during the Edo era in the 1600s and is usually eaten chilled in the summer and hot in the winter months. Udon is firm and has a high fibre and B vitamins content.

Broccoli was first cultivated by Italian farmers more than two thousand years ago - its name comes from the Italian word broccolo which means 'the flowering crest of a cabbage'. It didn’t arrive on British soil until the middle of the 18th century but has become one of the nation’s favourite vege.

Considered one of the healthiest foods in the world, prawns are an excellent source of complete protein, meaning it includes all nine amino acids necessary for the body to maintain health and function. Way lower in calories than chicken or beef, prawns deliver the same amount of protein as red meat or poultry.

Watercress has a distinctive peppery taste and is a popular garnish but there is so much more you can do with it than bung it in a salad or use as a bed for steak.

This is a powerhouse of a dish, packed full of protein, vitamins, fibre and minerals and can be knocked up in minutes.

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