When your daughter says "Please can you make this again Mummy? Again. And again" you know you are onto a winner.

My vegetarian meals this year have included recipes that have led to mutinous rebellion at the table as well as wonderful successes like the mixed squash with mustard seeds and cashews and the Korean-style butternut squash salad. When it came to selecting a veggie option for this evening I decided to play it safe and seek-out a recipe from a well recognised chef.

Here Ottolenghi uses freekeh as the base for a pilaf subtly spiced with cinnamon and mixed spice, its flavour enhanced with fresh coriander, parsley and mint. The accompanying yogurt dressing combines a little garlic and lemon and the whole dish is then topped with crushed toasted pine nuts and a drizzle of olive oil. Truly divine.