Chop the squash, pepper, courgette and onion into large chunks and place them in a baking tray. Toss them in olive oil and season generously with salt and pepper. Add any herbs you like to the mix such as parsley, basil or chives. Cook at 200C for 45 minutes.

Meanwhile, cook the pasta, chickpeas and beans (healthier steamed) separately, and when cooked add them together and toss them in olive oil and salt and pepper.

Put the cooked squash, pepper, courgette and onion mix into a large heavy saucepan with the vegetable stock and bring up to boiling point Then take it off the heat.

Part puree the vegetable mixture in the saucepan (easiest with a hand mixer). A thick puree should result with colourful, large vegetable chunks visible too.

Leaving them whole, mix the pasta, chickpeas and beans into the vegetable mix in the saucepan.

Serve with a sprinkling of spring onion or crispy bacon, or both.

Children will pick out the green beans and all the 'yucky' vegetables they recognise and can find. However, they won't realise that the yummy pulp that's left is full of squash, courgette, pepper, onion, garlic, etc!