• Start with the Veg Dunkers, you can then make the soup and sneak a cup of tea while they bake!

For the Veggie Dunkers

• Preheat the oven to 180C and prepare the veggies.  Slice the courgette and aubergines into large sticks. 

  Set up the Dunking Station - one tray of flour and parmesan mixed together. One tray with the koko milk and mustard.

  Dunk the veg sticks into the flour, then the milk mix and then back into the flour.

  Spread out across a large greased baking tray (quick spray with cooking spray will do!)

  Bake for 40mins, until the veggie dunkers are soft inside and crunchy on the outside!

For the Minestrone

• Prep the veggies for the soup, I left them nice and chunky as the Peachicks like them a little crunchy.  Well except the onion, that I finely sliced!

  In a large saucepan, gently saute the onions and mushrooms in the olive oil for a couple of minutes.  Add the courgette, aubergine, pepper and carrots.  Pour in the sauce, water and dairyfree milk.

  Simmer for 10minutes before adding the pasta pieces.  Simmer for another few minutes until the pasta is cooked.

  Serve hot in big bowls with a large pile of Veggie Dunkers or chicken goujons and watch the kids demolish them!