With only 20% of children getting their recommended five portions of vegetables a day, we decided to follow Heinz's lead and come up with some recipes designed to smuggle some extra goodness into our little angels. 

Hidden Veg Meatballs
1 onion
1 red pepper
2 carrots
100g mushrooms
1 clove garlic
2 dessertspoons curry paste
500g mince
1 tbsp flour
1 tbsp olive oil
1 onion
1 jar of passata
bunch fresh coriander
Ground black pepper
Pasta / rice or jacket potatoes to serve

Use a food processer to chop onion and carrot finely. Add pepper, garlic and mushrooms and give a quick wizz. 
If food processer is big enough now add curry paste and mince and process til mixed (if not tip into a big bowl and mix by hand).
Remove blade from processer and form walnut size balls. This mix should make 20-25. Cover and chill in fridge for at least 1 hour.
Chop remaining onion. Heat oil in a large pan and brown meatballs a few at a time.
Remove all meatballs from pan and add onion until softened. Add pasata and return all the meatballs to the saucepan.   Simmer gently for 30 mins.
Add chopped coriander and ground black pepper moments before serving.

Hidden Veg Pasta Sauce
1 tbsp light olive oil
1 onion, chopped
75g carrot, chopped
1/2 stick celery, chopped
50g courgette, chopped
1 clove garlic, crushed
1 tbsp tomato puree
400g passata
100 ml vegetable stock
250g Pasta
 
Heat the oil in a pan. Add the onion, carrot and celery and cook for 5 minutes, stirring occasionally. Add the courgette and cook for a further 5 minutes. Add the crushed garlic and cook for one minute.
Stir in the tomato puree, passata and vegetable stock. Cover and simmer for about 20 minutes. Puree with an electric hand blender.
Cook the pasta according to the instructions on the packet, then drain and stir into the sauce.

Carrot Banana Bread
80 ml vegetable oil
200 g sugar
2 eggs
250 g all-purpose flour
1tsp baking soda
½tsp salt
½tsp ground cinnamon
150 g mashed ripe bananas
110 g grated carrots
60 g chopped pecans
 In a mixing bowl, combine oil and sugar. Add eggs; mix well. Combine flour, baking soda, salt and cinnamon; gradually add to the creamed mixture alternately with bananas. Stir in carrots and pecans.
Transfer to a greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 55-65 minutes or until a toothpick inserted near the centre comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.  Slice and serve

If you wouild like more ideas you can buy The Sneaky Chef or The Fussy Eater's Recipe Book from amazon. Whilst they are both very American they do have some excellent ideas