Most parents will know the struggle of getting their children to eat vegetables, and if you have a fussy eater like I do, you have my deepest sympathies!

Weaning hasn't been an easy journey with my toddler, with plenty of rejection and food thrown on the floor. He also does the classic thing of enjoying eating something one day and refusing to eat it the next. Take these pinwheels, for example. He ate them enthusiastically as a daily snack for a good couple of weeks, then flatly refused to eat this batch!

When he likes something, he can't get enough of it, so when I identify a winning food, I try to pack in as many nutrients as I can. This recipe includes several vegetables, a mix of herbs for flavour, and a good protein source with the lentils.

You can adapt the recipe to suit your little one's tastes, adding more or fewer herbs and, if you need to hide the veggies better, you can blend them all in together rather than sprinkling them on the pastry.

The sauce makes enough for four rolls of pinwheels, so you can either make a very large batch and freeze them, or freeze the sauce to use at another time. Once you've cooked the pinwheels, keep them in the fridge for up to four days or freeze if you won't use them all in that time.

Ingredients:
1 small white onion, diced
1 clove garlic, finely chopped
Half a teaspoon of dried oregano or mixed herbs
1 tin of tomatoes (400g)
Half a tin of green lentils (200g)
Ready to roll puff pastry – remove this from the fridge around 15 minutes before you want to work with it, as this will help to avoid any cracking in the pastry.
1 small carrot
A few broccoli florets
A handful of sweet corn (frozen or tinned)
A sprinkle of dairy or vegan cheese (optional)

Method:
1. Add the onion, garlic and herbs to a frying pan with a drizzle of vegetable oil and cook for around 10 minutes or until the onions have softened.

2. Add the tinned tomatoes and lentils and simmer for a few minutes.

3. Using a stick blender (or transfer to a food processor), blend the tomato mixture until it's a smooth sauce.

4. Continue to cook in the frying pan for 10-15 minutes to help reduce the water content and let the sauce thicken.

5. Leave the sauce to cool.

6. Preheat the oven to 180°C fan.

7. Unroll your puff pastry and lay on a baking tray using the baking paper it came wrapped in.

8. Put four tablespoons of the tomato mixture onto the pastry and smooth it across the surface. Leave roughly 1cm around the edges so it doesn't spill out when you roll it up.

9. Grate the carrot and chop the broccoli florets into very small pieces, then sprinkle onto the pastry, followed by the sweet corn and cheese (if using).

10. Starting at one of the short ends, roll up the pastry as tightly as you can without squeezing out the filling.

11. Pop in the fridge for 10-15 minutes to help keep it firm.

12. Place the roll on a chopping board and, with a sharp knife, cut into twelve rounds. I find it is easier to cut it in half, then half again. Then each quarter is easier to cut into three even rounds.

13. Place the rounds back onto the baking paper on the baking tray and put in the oven to cook for 20-22 minutes or until golden brown.

14. Leave to stand for five minutes before serving.