One of Freddie's absolute favourite dishes is spaghetti bolognese. It's usually a sure fire hit with kids isn't it. Instead of opting for Quorn or one of the many fake-meat substitutes you can buy in the shops these days, we love to pack ours with lots of delicious plant-based goodness instead. 

INGREDIENTS (makes 4 large portions) 

• 1 tbsp olive oil
• 1 large onion finely chopped
• 3 cloves of crushed garlic
• 2 carrots (peeled and diced)
• 200g mushrooms (pulsed in a food processor or finely chopped)
• 1 tbsp mixed dried Italian herbs
• 1 tbsp balsamic vinegar
• 750ml tomatoless sauce (or 2 x tins of tomatoes if you don't mind nightshades)
• 5 drops Hickory smoke (optional but we love it) 
• 100g red lentils

METHOD

• Warm the oil in a pan. Add the onion and saute for 5 mins until soft
• Add the garlic, carrots and mushrooms and stir in dried Italian herbs and salt to season. Continue cooking over a low heat for a few minutes
• Next add the balsamic vinegar and tomatoless sauce. Keep stirring and warming over a low heat
• Add the red lentils and allow to bubble away gently, stirring regularly to ensure the lentils are evenly cooked
• Add some hickory smoke if you like that smokey flavour and season further with salt and pepper 
• Once the lentils are softened remove from the heat and serve with fresh spaghetti. Store any remaining sauce in the fridge for up to 4 days