And I thought working in public health was polarising. Little did I know how confusing parenting choices would be and how much one would be judged. I had no idea how hard the road would be to navigate. That the more I read, the more confused I became. The easy answer to that was to stop reading. So I did, unless it was a book club read!

While the early years have whizzed by, the vexed issues of breast v bottle (and/or formula) and to immunise or not continue in every forum. I’m very open about my pro-immunisation stance. Having a child was a huge blessing – it was looking increasingly unlikely for so many years. So, my attitude is why wouldn’t I do everything to protect him? I find it hard to understand the opposing view – but it is just that. People who choose not to think they are doing everything to protect their children. Where the argument comes unstuck for me is that the choice not to can and does have wide ranging implications on whole communities, it’s not just about your kids.

While I’ve generally become more relaxed and less judgmental since becoming a mama, this is my one sticking point. I’m trying my best to live by the adage “different but not wrong”. But I really really, really, do think it is a wrong choice. However, I’ve also come to learn that you just have to suck some things up. And maybe this is one of those things.

On a lighter note, something that I’m sure most people will agree with me on is how easy and delicious today’s recipe is. Cheesy green puffs. Let’s face it, cheese in anything will usually turn the harshest critic around – you get me at the “ch”.

I taught these tasty little gems to my Garden to Table class a few weeks back and they were a winner, with most children wanting more. Always the telling factor when it comes to children and food. A few days later, I flashed them up a little for high tea, adding some smoked salmon and cream cheese. Such a versatile little recipe.

What you’ll need

150g (1C) flour

3 tsp baking powder

Black pepper

100g (2C) cheese

¾ C spinach/silverbeet and herbs (eg, parsley, basil) – all chopped finely

1 egg

125ml milk

How to make them

Heat the oven to 200ºC (or 190ºC fan bake). Spray 12-16 muffin (or more shallow patty) tins with oil (or grease with butter).

Wash and dry the spinach and herbs, then finely chop. Grate the cheese.

Sift the flour and baking powder into a bowl and add a grind of black pepper. Mix in the cheese and spinach/herbs.

Put the egg into a bowl and lightly beat with a fork. Add the milk. Pour into the dry ingredients.

Using a knife, gently mix all of the ingredients together (do not over mix).

Fill each hole in the tin with a heaped tablespoonful of the mixture.

Bake for 10-12 minutes until risen and slightly golden.

Remove from tins and cool on racks.