Can I talk about the most unfashionable nutrient? The very word “fibre” conjures up endless beige, and foods that are indistinguishable from cardboard. Food that is good for you but tastes like despair.

But I say it’s time to rehabilitate fibre. It’s not beige. It’s every colour of the rainbow – it’s raspberries, oranges, peppers, spinach, blueberries. It’s nuts, seeds and pulses. And it’s good for you. I’m not a dietician – if you have specific needs, please seek out a professional. I’ve been reading work by Dr. Michael Greger and Dr. William Li and they advocate a whole food diet with plenty of vegetables and fruit.

With this in mind I’ll share one of my own recipes – I make a batch and have it ready for lunches and it’s high in fibre, rich in vegetables and I guarantee it doesn’t taste of despair…

Rainbow Chilli (serves 6)

1 red onion, sliced

1 clove of garlic, finely chopped or crushed

1 yellow pepper, chopped

1 orange pepper, chopped

175g bulgur wheat

2 x 400g tins of beans, drained (I used black beans and chickpeas)

2 x tins chopped tomatoes

100g frozen green benas (I used edamame)

1 teaspoon cumin

½ teaspoon each turmeric and ground coriander

Small bunch of fresh coriander, chopped

To serve: a heaped teaspoon of sour cream or vegan alternative, half a bag of salad greens (I used spinach and rocket), a sprinkling of paprika.

In a large bowl, soak the bulgur wheat for 20 mins in 1 litre of boiling water with the turmeric.

Whilst the wheat soaks, chop yyour onion, peppers and garlic and fry gently in large pan for 5-10 minutes in a teaspoon of oil. Add the cumin and ground coriander, followed by the tinned tomatoes and drained, tinned beans and frozen green beans.

Drain your bulgur wheat and add it to the pan. Simmer the chilli for 20 minutes. At the end of the cooking time, stir through the fresh coriander.

Arrange your salad greens on a plate or bowl, pile on the rainbow chilli and finsh with the sour cream and sprinkle with paprika. Eat and feel smug.

Cost per portion – £1.20