Here is what I am aspiring to when we get to packed lunches stage … Bento Yum!

My lil half pint pixie friend is having a competition to win a copy of Vegetarian and Vegan Mother and Baby Guide, have a look!

Yum yum! Try these at your next barbie! My little Imp can’t have eggs (I’m hoping that will change in the near future, mabye he’ll grow out of it soon), but this is a great little recipe.

2 medium pears, grated with skin on

1 medium zucchini/courgette, grated

2 eggs, beaten

1/3 cup of polenta

pepper

1 tablespoon chopped fresh herbs

2 tablespoons parmesan cheese

1 clove garlic

A little ahead of time: Combine zucchini and pears in a colander. Stand for 20 minutes or so to drain. Squeeze excess liquid from mixture.

At the time: Add the remaining ingredients and mix well. Make into patties and place into a hot oiled heavy based pan. Cook until golden brown on each side.

Pronounced ‘keen-wah’, quinoa contains more protein, is higher in unsaturated fat and lower in carbohydrate than any other grain, and provides all eight essential amino acids. According to Nasa, it is the perfect food for long-range space missions! Of course I wanted my baby to eat some of this. Conveniently, it’s also super easy and quick to cook. Cook one cup quinoa to 2 cups water for 10 minutes. Brilliant. Inspired by this recipe Sweet potato black bean quinoa burgers, I wizzed it up in the blender with onion, garlic, black eyed beans, roasted sweet potato, bread crumbs, tomato paste, parsley and balsamic vinegar. Formed into burgers and baked for a bit. I also pan fried a few, but found the baking superior for making the edges harder and hence better for baby fingers to hold.