LIKE many people, I often feel a little run down at this time of year and the drop in temperature has me craving warming, nutritious meals to help stave off the dreaded winter lurgy. For this reason, I try to increase my intake of fresh fruit and vegetables and pack them into nourishing soups, stews and smoothies whenever I can.

Another favourite cold weather ingredient of mine is ginger and I’ll add it to anything given half the chance – I can’t get enough of the stuff!

For centuries, ginger has been praised as both a culinary and medicinal spice among many different cultures and I’m a firm believer in its beneficial properties (such as aiding digestion problems). It also tastes great and brings warmth and spice to many dishes.

The fiery root has a peppery and sweetly perfumed flavour meaning it can be used in both sweet and savoury dishes. It is particularly popular in Asian and Indian cuisine but also makes an appearance in many well-loved British favourites such as ginger beer, gingerbread and steamed puddings. And I’m sure many of us find it hard to resist a seasonal gingerbread latte when passing that famous chain of coffee shops!

If you’re after a really quick and nutritious meal that’s packed full of flavour then you can’t go wrong with my stir-fried greens with ginger. You can use a variety of different vegetables in this dish but it’s better to choose those that only require minimal cooking.

It’s important not to over-cook the vegetables so that they maintain their crunch, flavour and nutritional content – the more you cook them, the more goodness they lose. The ginger, garlic and chilli give the veggies a real zingy kick, which is perfect for awakening the senses if you’re feeling cold and lethargic.

Enjoy this on its own as a nourishing meal or serve alongside some grilled fish, tofu or chicken.

STIR FRY GREENS WITH SOBA NOODLES

(serves 4)

300g soba noodles

50g mange tout or sugar snap peas

1 onion, finely sliced

2 pak choi, cut into quarters

100g broccoli, broken into small florets

4 spring onions, sliced

1 red pepper, finely sliced

2 cloves garlic, minced

1 tsp fresh ginger, minced

1 chilli, finely sliced (optional)

1 tbsp sesame oil

2 tbsp Japanese rice wine vinegar

3 tbsp soy sauce or tamari

1 tbsp honey or maple syrup

25g sesame seeds

1 tbsp vegetable oil or flavourless oil

Fresh coriander to serve

First, cook the soba noodles according to the packet instructions (they will either need soaking or boiling in water).

Set a wok over a high heat with the vegetable oil. Once hot, add all the vegetables, tossing them around the pan for 3-4 minutes to cook. Add the garlic, ginger and chilli and cook for another minute, keeping everything moving in the pan.

Add the sesame oil, rice vinegar, soy sauce and honey and mix well into the vegetables before adding the cooked soba noodles and tossing everything together to combine all the flavours.

Cook for another minute then transfer to a serving dish. Sprinkle with the sesame seeds and a little fresh coriander.