Snap off the tough ends of the asparagus, where it naturally wants to break. Crack the egg into a shallow dish and whisk.

Blitz pine nuts and sunflower seeds to a rough powder in a blender (or with a pestle and mortar) then pour onto a large plate and mix in the sesame seeds, polenta, herbs and grated Parmesan cheese or vegetarian equivalent if using.

Roll the asparagus in the egg, then into the seedy coating, then place onto a greased and lined baking sheet. Top tip - use one hand to dip the asparagus in the egg, and a separate clean hand to roll in the seed mix. Alternatively get your little ones to help with the dipping! The seedy coating sticks better if it is kept as dry as possible – so try to keep the egg out of the coating.

Bake for approx.15 minutes at 200°C / 180°C fan / Gas Mark 6 until golden and crispy. Leave to cool slightly then serve with the lemon dip. To make this simply stir all the ingredients together.

These are a great finger food to get your little one exploring lots of different textures, and practicing their grip. They can also be served alongside a main meal such as fish or chicken. Pine nuts are actually a seed not a nut. They work wonderfully in this recipe but you can use any seeds you like. You can also substitute bread crumbs for the polenta, and for a different texture use just bread crumbs on their own. See what you prefer.