Heat 4 tbs of the oil in the pan. Stir fry the onion, garlic, peppers, tomatoes, vegetarian sausages and mushrooms. When nicely browning, stir in the smoked paprika, cooking a minute more. Remove to a different pan, using a slotted spoon, and keep warm. Mother of three and lifetime vegetarian, Rachel Boyett was keen to only cook one meal when weaning her first baby, so began to create easy, nutritious recipes that all the family can enjoy. Rachel sees weaning as a fun opportunity to get creative in the kitchen, and is a firm believer in one meal for all the family, meaning that each recipe in this book is designed to appeal to children of all ages, as well as to adults. Prep the wet mix: Add the lemon juice to the milk and leave to sit for around 5 minutes (you can prep the veggies while you do this). Once the milk starts to get a little lumpy, add the yogurt, eggs and butter. Whisk it all together.

Prep the dry mix: stir flour, baking powder, baking soda, salt and Oregano together in a large bowl.Assemble the bowls with the quinoa, a generous serving of the guacamole, the beans and all the veggies. While the pumpkin seeds are roasting, toast your bread and then cut a red pepper lengthways into small slices, removing the pith and seeds.

I am obsessed with Einkorn Flour. It’s a lot finer than Wholegrain and can be substituted for plain flour in most recipes. Meanwhile make the dumplings. Mix the flour, suet and herbs together and gradually add just enough cold water to make a firm dough. Divide into 8 balls. Now add the kidney beans to the stew and season to taste, then arrange the dumplings on top. Cover and simmer for 20 minutes, until the dumplings are light and fluffy. Serve as soon as possible. Rice pudding, for me, is the ultimate comfort food. This version is made with coconut milk so it is dairy-free but just as creamy and delicious as regular rice pudding. I’ve also made it with a mix of brown rice and quinoa to up the protein and fibre content. It tastes great on its own, but to make it even more decadent you could add some berry compote, apple sauce or mango chia jam. Cover bowl tightly with tin foil, place in a pan of water and steam for 1 hour. Tip out on to a plate and serve with ice cream or custard.Heat the coconut oil in a large saucepan on a low heat until melted and then add the mustard seeds. Pour the sauce over the potatoes and tap the dish several times on the work surface to mix the sauce with the vegetables. Cook for about an hour and a quarter in a moderate oven until golden brown. I’ve written the recipe using cauliflower and sweet potato but you can replace these with any other vegetables you like. You can also add some greens towards the end of cooking; spinach and/or peas are both delicious, and they only take 5 minutes to cook.