This is really popular with our little ones – just remove the chilli flakes and, depending on their age, swap the crunchy peanut butter for smooth, and halve or smash the edamame beans.

300g flat rice noodles 300g frozen edamame beans 1 tbsp toasted sesame oil 4 spring onions, finely sliced 1 large garlic clove, finely grated 2cm piece of ginger, peeled and finely grated 1 tsp dried chilli flakes 2 tsp maple syrup 4 tsp soy sauce Juice of 1 juicy lime, 2 if they’re less juicy 4 tbsp crunchy peanut butter Small bunch of coriander, leaves and stalks finely chopped Small bunch of mint, leaves roughly chopped Lime wedges, to serve

How To Go Plant-Based by Ella Mills will be published by Yellow Kite on 18 August, price £26. To pre-order a copy for £22.10 with free UK delivery until 21 August, go to mailshop.co.uk/books or call 020 3176 2937.

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