These days children could be forgiven for having no idea where their fruit and veg comes from.

All too often, salad comes from a bag, meat from a plastic box and vegetables appear pre-sliced.

Amanda Grant, author of Grow It, Cook It With Kids, believes that we should be doing more to educate children about where food comes from.

“If you see things beautifully packaged, you lose that connection with fresh produce and its origins,” she says.

Her book suggest ideas for cooking vegetables that you’ve grown yourself with your children.

Carrot soup Ingredients 1kg carrots 1 onion 1 clove of garlic, skin left on Olive oil, for drizzling A 400ml tin of coconut milk 400ml vegetable stock Fresh herbs, e.g. parsley, coriander, snipped with scissors Method Turn the oven on to 180C/Gas 4. Peel the carrots and top and tail them and cut the carrots into big chunks. Cut the onion into wedges.

Put the onion and carrots into a heavy-based roasting tin, add the garlic and drizzle with a little oil. Roast for 30 minutes.

Take the tin out of the oven and turn the vegetables over so that they cook evenly.

Take the tin out of the oven and carefully spoon the vegetables into a food processor. Squeeze the roasted garlic clove out of its skin and into the processor.

Add half the coconut milk, put the lid on and blend the soup until smooth.

Pour the pureed soup into a saucepan. Add the rest of the coconut milk and the stock. Add the herbs and heat gently over medium heat. You might like to add more stock if you want the soup to be thinner.