These three are like a daily vitamin party! Tomatoes are great for your heart. Capsicum makes your skin glow. Mushrooms give your immunity a boost. Eat them together, and you are winning at life.

Leave ripe tomatoes outside for the best flavour. Capsicums go straight in the crisper drawer. Mushrooms stay happiest in a paper bag in the fridge so they don’t go slimy. Easy rules, zero waste!

Green ones are naturally sharper. Pick red, yellow, or orange for a sweeter flavour. Also, remove every bit of white pith inside – that’s where the bitterness hides.

Totally safe and full of flavour! Just trim the very end if it’s dry. Slice or leave whole – they cook the same as the caps.

Nope, it actually makes them better! Cooking tomatoes (like in sauce or roast) unlocks way more lycopene, so your body can use it more easily. So go ahead and simmer that sauce – it’s basically healthy food now!

Yes! Chop and sauté capsicum and mushrooms first, then freeze them flat in bags. Tomatoes freeze best as sauce or roasted – skin slips right off once thawed.