Tegan

I guess there's nothing stopping you chucking a cucumber in your bag and nibbling on that throughout the day.

But that's the recommendation.

I knew you were going to say that story.

I knew you were going to talk about tomatoes with olive oil because you always do.

And I love that you're consistent.

This is good stuff that bears repeating.

But I was cooking some fruit on the weekend.

I had some stone fruit that was going to go off.

I love stewed fruit.

I have it on my yogurt in the morning.

Well, I had it on my yogurt this morning.

And I wondered whether there was anything similar in cooking fruit.

fruit, because generally when you cook fruit for the purposes of, I'm not going to put all the caveats around it again.

When we cook what we usually think of as fruit in Australia, sweet, we'll often cook it with a bit of sugar, a bit of vanilla.

Like you're cooking it to be a sweeter dish.

You're still taking in all the fiber and presumably the antioxidants and whatever that it's in that fruit.

But is it providing a healthier edge in the same way as slow cooking tomato and olive oil might be doing?

I don't even want to think about what stewed watermelon would taste like.

So the heart of Jamie's question really was, is there anything that you get out of fruit that they can't get out of vegetables?

And so we kind of went through – this is not exhaustive –