Like its fresh counterpart, frozen spinach is a nutrition powerhouse, providing essential vitamins and minerals, fibre and phytochemicals such as eye-protecting lutein and zeaxanthin. But because it has less water content (frozen spinach is cooked first), cup for cup it has more than four times the amount of nutrients than fresh, including iron, vitamin C and calcium.

And the older fresh spinach gets (after transportation and sitting in your fridge for a week) the lower its folate content, so that frozen spinach becomes the better source. Folate is a B vitamin that is important for producing and maintaining new cells in the body, and a deficiency in pregnant women can lead to birth defects such as spina bifida.

Before using, defrost frozen spinach and squeeze out excess water. Then add it to any recipe that calls for leafy greens such as fritter batters, smoothies, soups, stews, rice dishes and as a layer in your favourite lasagne or pie.

Note: If you are on blood-thinning medication such as warfarin, be aware that spinach is a source of vitamin K. Check with your GP before making any significant changes to your diet.