During the couple of years before my father passed away, he had many different medical complaints and spent much of his time in and out of hospital as a result.

During this time, I would keep two flasks on my kitchen counter top: one to be filled with a nourishing soup and the other, which would accompany me on every visit, to be filled to the brim with sugary tea. This may not necessarily be nutritionally sound, yet that flask of tea was welcomed by my father as if it were a delicacy from afar.

Even when we’re in the best of health, we gain much strength from a wholesome and nutrient-rich diet. So, when we’re trying to encourage the return of a healthy body and mind, we must give some attention to the foods we’re consuming. For many, on admission to hospital, their appetite – or the lack thereof – is the least of their worries. However, once their stay is in anyway prolonged, and their appetite returns, hospital food can often be less than appealing, and this is when the bedside picnic becomes invaluable.

When choosing what food to bring into a loved one in hospital, it’s important to consider different factors. The dish or food must transport well. A plate of dinner may seem like a tasty option when plated up at home, but after a car journey and ten flights of stairs, it may not be the most appetising, not to mention the fact it could possibly be unsafe to consume if stored incorrectly.

It’s important to stay clear of strong smelling foods. Even if your loved one would like a little egg and onion sandwich, the rest of the ward may not appreciate it.

It’s imperative the food is appetising and tasty, but still nutrient-rich. Fresh fruit is a commodity that’s top of our list to gift to hospital-bound loved ones and it shouldn’t be dismissed. Packed with vitamins and vital fibre, fresh fruit, washed and ready to eat, makes an ideal hospital visit accompaniment. Freshly baked wholemeal breads or wholesome muffins also make for a filling and nutritious snack.

However, no matter what you bring to the hospital, your loved one will truly appreciate the gesture of offering them a taste of home. If there is any chance your loved one may have some new dietary restrictions, always check with one of the nurses before bringing in any food.

Sweet Potato & Red Lentil Soup

When one’s appetite is low, and only small amounts of food are being tolerated, a cup of nutritious soup makes for the perfect meal. A simple soup, such as this one, will keep its heat for a couple of hours in a flask, making it a great choice to bring to a loved one in hospital.

1tbsp olive oil

2 onions, finely diced

2 garlic cloves, crushed

400g sweet potatoes, peeled and diced

300g carrots, peeled and finely diced

Sea salt and black pepper

75g split red lentils

1 tsp ground coriander

1 litre vegetable stock

100g natural yogurt

Handful fresh coriander

1. Add the olive oil to a large saucepan. Once hot, add the onions, garlic, sweet potatoes and carrots. Season with a little sea salt and pepper and stir to combine. Cook on a low heat for three to four minutes until the vegetables start to soften.

2. Stir in the lentils and ground coriander. Cook for one minute.

3. Add the vegetable stock and bring to the boil. Turn down the heat and simmer for about 20 minutes. The vegetables should now be tender.

4. Add the natural yoghurt and fresh coriander. Blitz with a hand blender or in a food processor until smooth. The soup is now ready to be served or poured into a flask.

Carrot & Orange Mighty Muffins

When wrapped in greaseproof paper and popped in a small air-proof tin, these nutritious muffins will keep well for at least three days. This makes them an ideal treat to be safely stored in the bedside locker, ready to accompany a cuppa anytime of the day or night.

200g wholemeal flour

1 tsp baking powder

75g oats, plus extra for sprinkling

75g light muscovado sugar

50g whole chia seeds

2 tsp cinnamon

3 eggs, lightly whisked

150ml sunflower oil

150g grated carrot

100g Greek yoghurt

Zest of 1 orange

1 tsp orange extract

1. Preheat the oven to 190°C/fan 170°C/gas mark five. Line a 12-hole muffin tin with 12 large muffin cases.

2. Add the flour to a large mixing bowl and sieve in the baking powder. Next, add the oats, sugar, chia seeds and cinnamon. Stir well to combine.

3. In a separate bowl, combine the eggs with the sunflower oil, grated carrot, yoghurt, orange zest and orange extract. Add to the bowl with the dry ingredients and stir until everything is well combined together.

4. Divide the mixture between the 12 muffin cases. Sprinkle the muffins with the extra oats and bake in the preheated oven for 30 to 35 minutes until well risen and golden.

5. Remove from the oven and transfer to a wire tray to cool. Store in a sealed container for up to three days.