Including recipes such as Rainbow Pancakes, Breakfast Sushi, Baby Buddha Bowls, Magic Curry and Apricot and Coconut Bliss Balls, along with specific sections on allergies and the best sources of plant-based protein and iron, this book will ensure you can wean your baby as vegetarian or vegan with ease and confidence.

If pumpkin seeds float your boat, it is easier and more economical to roast larger quantities of them, in an oven if possible. Add salt or your spice preference before roasting.

While the pumpkin seeds are roasting, toast your bread and then cut a red pepper lengthways into small slices, removing the pith and seeds.

When you hear the mustard seeds start to pop, add the onion. Cook the onion for about 10 minutes until soft. If this doesn’t appeal, an omelette is another great budget meal for all the family. For omelette, don’t stir your egg mix, just fill with anything from cheese to mushrooms to mint (use plenty of mint for a taste sensation). Prep the dry mix: stir flour, baking powder, baking soda, salt and Oregano together in a large bowl.

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Adapted from a recipe in "Vegetarian Suppers” by Jane Suthering, by Glynnis Chapman. ... and don’t forget to experiment Stir with a wooden spoon and you’ll end up with a great scrambled egg brunch with some added veggie goodness. Add the cauliflower and sweet potato, along with the ground cumin, coriander, turmeric and curry powder, and cook for a few more minutes. Slice several potatoes finely. Chop several onions. Chop some veggie bacon if you’re using it. Layer all of this up in a casserole dish, ending with the potato.

Heat the coconut oil in a large saucepan on a low heat until melted and then add the mustard seeds. Heat oil in a large casserole dish and soften sliced onions and garlic. Add mushrooms. Add remaining vegetables and spices. Cook for a few minutes.

Hard to follow

Use vegetables creatively. Brightly coloured veggies, like spinach and beetroot, can add loads of colour to dishes to make them fun and enticing for your children. Carrots, butternut squash and sweet potato can be used to add natural sweetness and flavour to dishes (as well as adding nutrients).