A N N A B E L KAR MEL’S FAVOURITE RECIPES

Delicious,
nutritious recipes for
baby, toddler & family
 1 3 5 7 9 10 8 6 4 2

Text copyright © Annabel Karmel 1991, 2001, 2005, 2011, 2013

Photographs copyright © Dave King 2001, 2005, 2011, 2013
Contents
except pages 28, 45 Daniel Pangbourne 2001 Introduction 6
This edition copyright © Eddison Sadd Editions 2013 Chapter 1
The right of Annabel Karmel to be identified as the author of this work has been
asserted by her in accordance with the Copyright, Designs and Patents Act 1988.
25 ye ars of ex
pertise
First
FirstTastes
Foods 26
All rights reserved. No part of this publication may be reproduced, stored
in a retrieval system or transmitted in any form or by any means, electronic,
mechanical, photocopying, recording or otherwise, without the prior
First vegetables 28

permission of the copyright owner.

The Random House Group Limited Reg. No. 954009

First fruit
Chapter 2

Exploring New Tastes

45

A CIP catalogue record for this book is available from the British Library Meal planner 60
ISBN: 978-009-195576-2

Printed in Hong Kong After First Tastes

Chapter 3 62

CREATIVE DIRECTOR
Eddison•Sadd Editions
Nick Eddison INDEXER Dorothy Frame
SENIOR EDITOR Katie Golsby DESIGNER Brazzle Atkins
AfterToddler Meals
first vegetables 64
PROOFREADER Nikky Twyman ILLUSTRATIONS Nadine Wikenden
PRODUCTION Sarah Rooney

COVER PHOTOGRAPHY Dave King

After first fruit
Chapter 4
74

Notes on the text:

• For fan-assisted ovens, reduce the temperature by 20°C.
Family Meals92
Meal planner
• All black pepper is freshly ground. Index 94 About the author • Acknowledgements 95
First Foods
First foods should be simple, easy to It’s important to choose fruits that are ripe, Bananas aren’t suitable for freezing. Bananas After first vegetables
digest, and unlikely to provoke an with a good flavour; taste them yourself and avocado make the perfect convenience Courgette • cauliflower • broccoli • peas
allergic reaction. Start with a single before giving them to your baby. food, as they come with their own packaging! • spinach • sweetcorn
ingredient, ideally a fruit or vegetable. These nutritious fruits are easy to mash with
Root vegetables like carrots, sweet First vegetables a fork; if you warm a peeled banana in a After first fruit
Carrot • potato • swede • parsnip microwave, it’s even easier, but make sure it’s Berries (such as blueberries, strawberries
potato and butternut squash are very
• pumpkin • butternut squash cool before giving it to your baby. and raspberries) • mango • plum • peach
popular first foods; they have a naturally
• sweet potato
sweet flavour and can easily be puréed
After first tastes
to a smooth texture. Mix them with a
First fruit Around five or six months, once first tastes
little breast or formula milk to ease have been accepted (and depending on your
Apple • pear • banana • papaya • avocado
the transition. baby’s age when you started weaning), you
Banana, papaya and avocado don’t require can start to combine flavours and be a bit
cooking, provided they are ripe. They can more adventurous with the foods you
be puréed or mashed on their own, or offer. Green vegetables are full of important
together with a little breast or formula milk. nutrients and can be mixed with root
vegetables such as sweet potato or carrot,
to give them a sweeter taste.
Apple
Put the apples into a heavy-based saucepan, 5 MINUTES
along with the water or apple juice. Cover, bring ••••
10 MINUTES
to the boil and simmer gently for 6–8 minutes, 4 PORTIONS
until really tender. Alternatively, steam the SUITABLE FOR FREEZING
apples for 7–8 minutes.
Purée in a food processor or using a hand 2 sweet dessert apples (such
blender. If steaming, you could use some of the as Pink Lady, Royal Gala
or Jazz), peeled, cored and
water from the bottom of the steamer to thin
chopped
out the purée. 4–5 tablespoons water
or pure unsweetened
apple juice

As a variation, you could add cinnamon. Simply

add a cinnamon stick to the saucepan with the
apples, then remove it before puréeing.

FIRST FRUIT 47
 Leek, swede, sweet potato
and sweetcorn
10 MINUTES Melt the butter in a saucepan. Add the leek
••••
20 MINUTES and fry for 2 minutes, then add the remaining
4–6 PORTIONS ingredients. Cover, bring to the boil, then simmer
SUITABLE FOR FREEZING for 15 minutes, until all the vegetables are tender.
Blend until smooth, using an electric hand
a knob of butter blender.
1 medium leek, washed,
peeled and chopped
125 g (41⁄2 oz) swede, peeled
and chopped
100 g (31⁄2 oz) sweet potato,
peeled and chopped
50 g (2 oz) tinned or frozen
sweetcorn
250 ml (8 fl oz) breast or
formula milk
200 ml (7 fl oz) water

70 FIRST FOODS
Sweet potato with
broccoli and peas ••••
7 MINUTES

10 MINUTES

3 PORTIONS
Steam the sweet potato for 3 minutes. Add the
broccoli florets and steam for another 4 minutes. SUITABLE FOR FREEZING

Add the frozen peas and steam for 3 minutes.

1 small sweet potato (300 g/
Blitz the vegetables using an electric hand
11 oz), peeled and chopped
blender, together with about 75 ml (21⁄2 fl oz) of 60 g (2 oz) broccoli florets,
the water from the bottom of the steamer. washed
40 g (11⁄2 oz) frozen peas

Butternut squash,
sweetcorn and peas ••••
7 MINUTES

16 MINUTES
Steam the butternut squash for 12 minutes, until 5 PORTIONS
soft. Add the sweetcorn and peas and cook for SUITABLE FOR FREEZING
another 4 minutes. Blend the vegetables using
a hand blender, and stir in 2 tablespoons of 350 g (12 oz) butternut
water from the steamer. squash, peeled, deseeded
and chopped
30 g (1 oz) tinned or frozen
sweetcorn
50 g (2 oz) frozen peas

Left: Sweet potato with broccoli and peas AFTER FIRST VEGETABLES 69
 Peach, apple, pear
and banana
7 MINUTES Put all the ingredients into a heavy-based
••••
7 MINUTES saucepan. Cover and cook over a low heat
3 PORTIONS for about 7 minutes, or until the apple is soft.
SUITABLE FOR FREEZING Blend to a purée using an electric hand blender.

1 ripe peach, skinned (see box

below), stoned and chopped
1 dessert apple, peeled,
cored and chopped
1 pear, peeled, cored and
chopped
1 small banana, peeled
and sliced
4 tablespoons water

To remove the skin from any soft fruit such as a

peach, cut a cross in the base using a sharp knife.
Put in a bowl and cover with boiling water. Leave
for 1 minute. Drain and rinse in cold water. The
skin should peel off easily.

80 FIRST FOODS
Exploring New Tastes
Between six and nine months, once first tastes have been accepted, you can
start to increase the amount and variety of food you give your baby. She is now
likely to be taking regular meals each day, but it is important to let her set the
pace – every baby is different when it comes to how much they want to eat.
Your baby will be developing quite rapidly at this stage.

At seven months, most babies still need support when sitting and have yet to cut their
first tooth; however, by nine months, it’s likely that your baby will be sitting unsupported
and possibly have a few teeth. This means that during this phase she will develop rapidly
when it comes to eating.

This chapter aims to guide you through introducing new textures and flavours, to ensure
that the foods you offer are compatible with your baby’s stage of development. This
section looks at the types of foods to try, and how to go about it.

The second stage of weaning marks the introduction of a wide range of foods. Babies
grow more rapidly in their first year than at any other time in their life; beyond six months
it isn’t enough to continue giving just fruit and vegetables, as they are low in calories. At
this age, babies also need nutrient-dense foods. Chicken and other meats are unlikely to
cause allergies and, as they are a good source of iron, they should form a significant part
of your baby’s diet. To begin with, it’s a good idea to mix chicken or meat with something
sweet flavoured, such as a root vegetable or a fruit like apple. Slow-cooking meat – in a
beef casserole, for example – is a great way to ensure that the meat is tender.
 Mediterranean medley
12 MINUTES Heat the oil in a saucepan. Add the onion and
••••
30 MINUTES fry for 2 minutes. Add the courgette, pepper,
8 PORTIONS aubergine and garlic and fry for 3 minutes. Add
SUITABLE FOR FREEZING the squash, tomatoes and water. Bring to the
boil, then cover and simmer for 20 minutes, until
1 tablespoon olive oil the vegetables are soft. Add the basil, then blend
1 medium onion (140 g/ until smooth. For older babies, you can simply
5 oz), peeled and chopped
mash the vegetables with a fork. Add the
1 small courgette
(125 g/41⁄2 oz), washed
Cheddar and stir until melted.
and chopped
1⁄2 red pepper (50 g/2 oz),

washed, deseeded and

chopped
75 g (3 oz) aubergine,
washed and chopped
1 garlic clove, crushed
175 g (6 oz) butternut
squash, peeled, deseeded
and chopped
400 g (14 oz) tinned
chopped tomatoes
100 ml (31⁄2 fl oz) water
2 tablespoons chopped basil It is important not to add any salt to your baby’s
40 g (11⁄2 oz) Cheddar cheese,
food. Garlic and herbs are a good means of adding
grated
flavour.

30 EXPLORING NEW TASTES

Sweet potato with spinach
and peas
Melt the butter in a saucepan and sauté the leeks 7 MINUTES

for 3–4 minutes or until softened, then add the ••••

15 MINUTES
sweet potato. Pour over 200 ml (7 fl oz) water, 5 PORTIONS
bring to the boil, then cover and simmer for SUITABLE FOR FREEZING
7–8 minutes. Add the peas and spinach and
cook for 3 minutes. 25 g (1 oz) unsalted butter
Purée the vegetables in a blender to make 50 g (2 oz) leeks, washed
and finely sliced
a smooth consistency, adding a little of the
375 g (13 oz) sweet potato,
cooking liquid if necessary. peeled and chopped
50 g (2 oz) frozen peas
75 g (3 oz) fresh baby
spinach, washed and any
tough stalks removed

Combining spinach with a sweet-tasting vegetable,

like sweet potato, is a good way to introduce it to
your baby. If you wish, you could use broccoli
instead of spinach.

VEGETABLES 21
Chicken and sweetcorn
Heat the oil in a saucepan, add the onion and 10 MINUTES

carrot, and fry for 3 minutes. Add the potato and ••••
20 MINUTES
sweet potato, chicken and sweetcorn, followed 5 PORTIONS
by the milk and water. Bring to the boil, cover SUITABLE FOR FREEZING
and simmer for 15 minutes. Blend until smooth,
then add the cheese, stirring until melted. Finally, 1 tablespoon sunflower oil
1⁄2 large onion (100 g/
stir in the lemon juice.
31⁄2 oz), peeled and
chopped
1 medium carrot (100 g/
31⁄2 oz), peeled and
chopped
100 g (31⁄2 oz) potato, peeled
and cut into chunks
50 g (2 oz) sweet potato,
peeled and chopped
100 g (31⁄2 oz) chicken breast
fillet, chopped
100 g (31⁄2 oz) tinned or
frozen sweetcorn
150 ml (1⁄4 pint) milk
150 ml (1⁄4 pint) water
25 g (1 oz) Parmesan cheese,
grated
1⁄2 teaspoon lemon juice

CHICKEN 55
Beef with mushrooms,
parsnip and sweet potato
Heat the oil in a saucepan. Add the onion and 10 MINUTES

beef, and fry for 5 minutes. Add the mushrooms, ••••

30 MINUTES
carrot and parsnip, and fry until softened. Add 6 PORTIONS
the stock, thyme and tomato purée. Bring to the SUITABLE FOR FREEZING
boil, then cover and simmer for 20 minutes.
Blend until smooth, then add the cheese and 1 tablespoon sunflower oil
1⁄2 large red onion (100 g/
stir until melted.
31⁄2 oz), peeled and chopped
150 g (5 oz) minced beef
50 g (2 oz) chestnut
mushrooms, washed
and chopped
1 medium carrot (100 g/
31⁄2 oz), peeled and chopped
1 large parsnip (150 g/5 oz),
peeled and chopped
400 ml (14 fl oz) unsalted
beef stock
1 teaspoon chopped thyme
1 tablespoon tomato purée
25 g (1 oz) mature Cheddar
cheese, grated
Red meat provides the best and most easily
absorbed source of iron.

BEEF 59
Growing Independence
Around the age of nine months – a time of growing independence – you may
notice that your baby is keen to feed himself. It’s also not unusual, towards the
end of the first year, for babies who started off as good eaters to become more
fussy. This is because a baby’s weight gain slows down dramatically at this stage,
and this often means their appetite decreases. Your baby may well be mobile by
now, and will therefore be far too busy moving around and showing off his new
skills to want to be strapped into a chair and spoon fed.

In this chapter, you will find a selection of recipes to encourage your baby to feed himself,
while ensuring that he continues to enjoy lots of new and interesting foods.

Your baby’s motor skills will be improving fast and it’s likely that he will now be able
to pick up objects between his thumb and fingers, rather than using a grabbing action.
However, these skills won’t yet be fine-tuned and will need a bit of practice. Give your
baby finger foods to hold, and a small spoon or fork that he can grip easily. Put hid food in
a bowl with a suction pad and let him try scooping the food into his mouth. A lot of food
will end up on the floor (I would advise putting a plastic splash mat under the chair), and
he will probably use his hands to eat even the messiest foods, but the more he plays with
the food, the sooner he will learn to feed himself.
 Risotto with
butternut squash
10 MINUTES Melt half the butter in a saucepan and sauté
••••
25 MINUTES the onion until softened. Stir in the rice until
4 PORTIONS well coated. Pour over the boiling water, cover
SUITABLE FOR FREEZING the pan and cook for 8 minutes over a high heat.
Stir in the butternut squash, reduce the heat and
25 g (1 oz) unsalted butter simmer, covered, for about 12 minutes or until
1 small onion (50 g/2 oz), the water has been absorbed.
peeled and chopped
Meanwhile, melt the remaining butter in a
110 g (4 oz) basmati rice
450 ml (3⁄4 pint) boiling small saucepan, add the tomatoes and sauté for
water 2–3 minutes. Stir in the cheese until melted, then
150 g (5 oz) butternut stir the tomato and cheese mixture into the
squash, peeled, deseeded cooked rice.
and chopped
225 g (8 oz) ripe tomatoes,
skinned, deseeded and
chopped
50 g (2 oz) Cheddar cheese,
grated

Butternut squash is rich in betacarotene, the plant

form of vitamin A, which helps protect against
cancer and will boost your baby’s immune system.

26 GROWING INDEPENDENCE
Decoration
3 cherry tomatoes, halved
Mini fish pie
6 short chive strips Bring a pan of water to the boil, add the potatoes 15 MINUTES
3 small red-pepper triangles and simmer for about 20 minutes, until tender. ••••
30 MINUTES
6 basil leaves
Drain and mash with 25 g (1 oz) of butter and 3 MINI FISH PIES
a few green beans, cooked
a handful of rosemary leaves 11⁄2 tablespoons of milk, until smooth. SUITABLE FOR FREEZING
Meanwhile, melt 15 g (1⁄2 oz) butter in a
saucepan, add the onion and tomato and sauté 375 g (13 oz) potatoes, peeled
until softened. Add the flour and stir over the and cut into chunks
40 g (11⁄2 oz) unsalted butter,
heat for 30 seconds. Add the fish, parsley and bay
plus extra for grilling
leaf. Pour over the remaining milk and simmer for 11⁄2 tablespoons milk, plus
about 4 minutes, until the fish is cooked. Remove 100 ml (31⁄2 fl oz)
the bay leaf and stir in the cheese until melted. 25 g (1 oz) onion, peeled and
Divide the fish mixture between 3 ramekin finely chopped
1 ripe tomato, skinned,
dishes (about 10 cm/4 in diameter) and top with
deseeded and chopped
the potato. Dot with a little butter and place under 1 tablespoon flour
a preheated grill for a few minutes, until golden. 125 g (41⁄2 oz) cod fillet,
You could decorate each pie to make a cat’s skinned and cubed
face. Cut the cherry tomatoes in half, and place 125 g (41⁄2 oz) salmon fillet,
skinned and cubed
a short strip of chive in the centre of each one to
1 teaspoon chopped parsley
make the cat’s eyes. Cut a triangle shape from 1 bay leaf
the pepper for the nose. Make the mouth using 40 g (11⁄2 oz) Cheddar cheese,
short lengths of fine green beans and finish off grated
with basil leaves for the ears and rosemary for
the whiskers.

FISH 35
 Mini banana
bran muffins
10 MINUTES Preheat the oven to 180°C/350°F/Gas 4. Line
••••
12 MINUTES two 12-hole mini-muffin tins with paper cases.
24 MUFFINS Mix together the Bran Flakes, milk and banana
SUITABLE FOR FREEZING and leave to stand for 5 minutes. Transfer to a food
processor and add the egg yolk, oil, raisins and
50 g (2 oz) Bran Flakes sugar. Whiz for a minute to combine. Add the
75 ml (21⁄2 fl oz) warm milk remaining ingredients and pulse to combine. Spoon
1 medium banana, peeled into the mini-muffin cases (about 1 tablespoon
and mashed for each mini muffin). Bake for 12–14 minutes,
1 egg yolk until risen and firm to the touch.
50 ml (2 fl oz) sunflower oil
Remove from the oven and allow to cool for
50 g (2 oz) raisins
5 minutes, then transfer to a wire rack until cold.
60 g (2 oz) soft light brown
Baked muffins are best stored frozen in an
sugar
60 g (2 oz) wholemeal plain
airtight container or freezer bag. Defrost for
flour around 30 minutes at room temperature.
1⁄2 teaspoon bicarbonate

of soda
1⁄2 teaspoon baking powder
These muffins are a great way to use up the odd
1⁄2 teaspoon ground
brown banana lurking in the bottom of the fruit
cinnamon
1⁄4 teaspoon ground ginger
bowl. They are wonderful warm for breakfast or
for a teatime snack.

82 GROWING INDEPENDENCE
 Krispie fish fingers with
lemon-mayo dip
Cut the fish into little finger-size pieces. Cover 20 MINUTES

and place in the fridge. Put the Rice Krispies, ••••

3–4 MINUTES
Parmesan and paprika in a food processor, and 6–8 PORTIONS
whiz to fine crumbs. Transfer to a plate and stir SUITABLE FOR FREEZING
in a little black pepper. Spread out the flour on (UNCOOKED)

a separate plate.
Toss each of the fish pieces in the flour, dunk 225 g (8 oz) skinless sole
in the egg and roll in the Krispie crumbs until well or plaice fillets
coated. Place them on a clean plate. Cook them 45 g (11⁄2 oz) Rice Krispies
3 tablespoons Parmesan
straight away or freeze as described in the box cheese, freshly grated
on the left. 1⁄4 teaspoon paprika

To cook, heat the oil in a large frying pan and freshly ground black pepper
add the fish fingers. Fry for 11⁄2–2 minutes on each 2 tablespoons plain flour
side, until golden and cooked through. Transfer 1 egg, beaten
2–3 tablespoons sunflower
to a plate lined with kitchen paper to cool slightly oil, for frying
before serving.
To make the dip, mix all the ingredients For the dip
together in a small bowl. Serve with the fish 2 tablespoons mayonnaise
To freeze, lay the uncooked fish
fingers. 2 tablespoons Greek
fingers on a baking sheet lined yoghurt
with clingfilm. Cover with clingfilm 1 teaspoon fresh lemon juice
and freeze for 2 hours, until firm.
Transfer to a freezer bag. Cook from
frozen as described on the right
(the cooking time is the same). Not
suitable for reheating.
FISH 41
Toddler Meals
Once babies enter the toddler years, things often change quite a bit in the eating
department. In an ideal world, our children would happily eat a varied, healthy
diet giving them all the nutrients and vitamins they need during this period of
growth. However, I find that, at this stage, babies want to assert their
independence, and getting them to eat the nutritious fare that’s put in front of
them may be a trial

From the age of one year, your toddler will be keen to feed herself, her fingers often
being the eating tools of choice. It’s a good idea to let her experiment with her fingers
and toddler cutlery; it won’t come naturally, so needs a little practice. This may mean you
have to brace yourself for a bit of mess. If your toddler struggles to get the hang of using
a spoon to begin with, try giving soft finger foods.

Children under the age of five need more dietary fat than adults, so avoid giving low-fat
varieties of foods such as milk, yoghurt and cheese. High-fibre foods are also
inappropriate, as they can hinder the absorption of vitamins and minerals.

If you’re bringing your child up as a vegetarian, make sure her diet includes sources of
protein such as eggs, cheese and pulses. As she isn’t eating red meat, you will also need
to ensure that she’s getting enough iron from other sources, such as lentils or leafy green
vegetables. These need to be accompanied by a good source of vitamin C, in order for
the iron to be well absorbed.
 ••••
15 MINUTES

15 MINUTES
Mighty mac and cheese
4 PORTIONS Cook the macaroni according to the packet
SUITABLE FOR FREEZING instructions.
Meanwhile, make the cheese sauce. Melt the
350 g (12 oz) macaroni butter in a saucepan, stir in the flour and cook
4 medium tomatoes, for 1 minute, stirring constantly. Gradually add
skinned (see box, below),
the milk and stir over a low heat for 5–6 minutes.
seeded and chopped
75 g (3 oz) sliced ham,
Remove from the heat and stir in the Gruyère
shredded (optional) and Parmesan until melted, then the mascarpone.
Grease an ovenproof dish (about 26 x 17 x 5 cm/
Cheese sauce
45 g (11⁄2 oz) butter 101⁄4 x 63⁄4 x 2 in) and preheat the grill to High.
45 g (11⁄2 oz) flour Drain the pasta and return to the pan. Pour over
450 ml (3⁄4 pint) milk the cheese sauce and heat through gently. Stir in
85 g (3 oz) Gruyère cheese, the tomatoes and ham, if using. Transfer to the
grated
prepared dish.
60 g (2 oz) Parmesan
cheese, grated Mix together the topping ingredients and
150 g (5 oz) mascarpone sprinkle on top. Heat under the grill until golden
cheese and bubbling.
Topping
40 g (11⁄2 oz) breadcrumbs, To remove the skin from a tomato, cut a cross
from 2 medium slices
in the base using a sharp knife. Put in a bowl
white or wholemeal
bread, crusts removed
and cover with boiling water. Leave for 1 minute.
20 g (3⁄4 oz) Parmesan Drain and rinse in cold water. The skin should
cheese, grated peel off easily.

72 TODDLER MEALS
Puff-pastry pizzas
Preheat the oven to 200°C/400°F/Gas 6. Roll 10 MINUTES
out the pastry to form a 20 x 25 cm (8 x 10 in) ••••
15–20 MINUTES
rectangle. Divide the pastry into quarters and 4 SMALL PIZZAS
place on a baking sheet. Prick the pizza bases SUITABLE FOR FREEZING
with a fork.
Mix the cream cheese and pesto together and 250 g (9 oz) puff pastry
spread over the pizza bases. Arrange the tomato (shop-bought is fine)
1 tablespoon cream cheese
slices on top, then the basil, and sprinkle with the
1 tablespoon pesto
cheese. Bake for 15–20 minutes, until puffed up 4 tomatoes, washed and
and golden brown. sliced
a few fresh basil leaves,
chopped
100 g (31⁄2 oz) mature
Cheddar cheese, grated

Cheese is particularly beneficial at the end of

a meal, as it raises the calcium concentration
in plaque. Protein from cheese is also absorbed
onto the enamel surface of the teeth and
physically slows down tooth decay.

VEGETABLES 27
 Turkey pasta salad
10 MINUTES Cook the pasta following the packet instructions.
••••
10 MINUTES Steam the broccoli florets for 5 minutes.
2–3 PORTIONS Meanwhile, whisk together all the ingredients
NOT SUITABLE FOR FREEZING for the dressing.
Put the turkey or chicken, sweetcorn, tomatoes
50 g (2 oz) pasta shapes and spring onions into a bowl, together with the
50 g (2 oz) broccoli florets, drained pasta, and toss with the dressing.
washed
100 g (31⁄2 oz) turkey or
chicken breast fillet,
cooked and chopped
100 g (31⁄2 oz) tinned or
frozen sweetcorn
2 tomatoes, skinned (see
box, right), deseeded
and chopped, or 6 cherry
tomatoes, washed and
halved
2 spring onions, thinly sliced

Dressing
3 tablespoons light olive oil To remove the skin from a tomato, cut a cross
1 tablespoon runny honey in the base using a sharp knife. Put in a bowl
1 tablespoon soy sauce and cover with boiling water. Leave for 1 minute.
1 tablespoon freshly
Drain and rinse in cold water. The skin should
squeezed lemon juice
peel off easily.

4 LUNCHBOXES
 Carrot and pea risotto
10 MINUTES Preheat the oven to 170°C/325°F/Gas 3. Heat the
••••
20 MINUTES olive oil in an ovenproof saucepan or casserole
4–6 PORTIONS dish. Add the onion, carrot and courgette, and fry
SUITABLE FOR FREEZING for 2 minutes. Add the garlic and rice, then blend
in the stock. Bring to the boil, cover and transfer
1 tablespoon olive oil to the oven for 10 minutes. Add the peas and
1 onion (about 140 g/5 oz), return to the oven for 5 minutes, until the rice
peeled and chopped
is just cooked. Finally, stir in the Parmesan,
1 carrot (about 100 g/31⁄2 oz),
peeled and chopped
basil and lemon.
1 courgette (about 200 g/
7 oz), washed, topped and
tailed, and chopped
2 garlic cloves, crushed
125 g (41⁄2 oz) risotto rice
450 ml (3⁄4 pint) chicken
stock
50 g (2 oz) frozen peas
50 g (2 oz) Parmesan cheese,
grated
2 tablespoons chopped basil
juice of half a lemon
Carrots do improve night vision. They are a great
source of betacarotene, which is formed in the
body into vitamin A – one of the first symptoms
of vitamin A deficiency is night blindness.

28 TODDLER MEALS
Download Annabel’s

O OW
N
U !
T
REAL FOOD KIDS WILL LOVE
New Baby & Toddler Packed full of advice, top tips and over 100

Recipe App Today! simple and delicious recipes which the whole
family can enjoy together, Annabel’s NEW
Real Food Kids Will Love cookbook is a
kitchen essential. From 15 minute meals to
healthy fast food favourites, cooking with the
kids, lunchbox snacks and more, you’ll have
family mealtimes well and truly covered.

www.annabelkarmel.com

T H E N E W C O M P L E T E B A BY
& TODDLER MEAL PL ANNER

A global bestseller, this is the No.1 cookbook

for babies and toddlers, with over 4 million copies
sold. Annabel’s special 25th Anniversary edition
is filled with new recipes, timeless classics, advice,
planners and a handy weaning chart.

www.annabelkarmel.com
Family Meals
Ferrying the children to ballet lessons and
football practice, keeping up with busy social
schedules and a hectic workload – modern
lives tend to be extremely busy.
Unsurprisingly, for many families, sitting
down together to a home-cooked meal
can be a rarity.

It’s no easy task juggling work life with keeping a

happy family, but rushing around, ‘making do’ and
grabbing food on the go can all lead to unhealthy
eating habits, such as snacking, skipping meals,
eating fast food and fussy eating. Making a success
of dinnertime doesn’t have to be expensive or
time-consuming (and you don’t have to be a
cordon bleu chef!)

Whether you’re short on time or simply fed up

with the same old meals, week after week, try
this delicious selection of healthy recipes for
inspiration. They are sure to put the spark back
into mealtimes and bring the whole family running
to the dinner table.
My favourite pizza 30 MINUTES, PLUS 1 HOUR
FOR PROVING

20 MINUTES
••••

First, make the dough. Put all the dough

8 SLICES
ingredients in a large bowl and mix together
until they form a ball. Transfer to a floured work SUITABLE FOR FREEZING

surface and knead for 5 minutes. Place the dough

1 tablespoon olive oil
in an oiled bowl, cover with clingfilm and leave
1 onion, peeled and finely
to prove for 1 hour. chopped
Meanwhile, make the sauce. Heat the oil in 2 garlic cloves, crushed
a saucepan and add the onion, garlic, pepper and 1⁄2 red pepper, deseeded and

courgette. Fry for 5 minutes, then add the tinned diced

1⁄2 courgette, diced
tomatoes, tomato purée and sugar. Bring to
400 g (14 oz) tinned
the boil, then simmer for 15 minutes, until the chopped tomatoes
vegetables are soft and the sauce is thick. Whiz 3 tablespoons tomato purée
until smooth using an electric hand blender. a pinch of sugar
Preheat the oven to 220°C/430°F/Gas 7. Roll 4 plum tomatoes, sliced
100 g (31⁄2 oz) Cheddar
out the dough to form a large circle (about 28 cm/
cheese, grated
11 in in diameter), then transfer to a baking sheet. 425 g (15 oz) mozzarella
Spread over the tomato sauce and top with the cheese, sliced
sliced tomato and cheeses. Sprinkle over the basil. a few basil leaves, chopped
Bake for 15–18 minutes, until the base has risen
Dough
and the topping is golden brown.
250 g (9 oz) strong white flour
11⁄2 teaspoons dried yeast
1⁄2 teaspoon salt

200 ml (7 fl oz) water

1 tablespoon olive oil

VEGETABLES 21
 Cod fillets with
••••
5 MINUTES

20 MINUTES
tomato salsa
4 PORTIONS
Preheat the oven to 200°C/400°F/Gas 6.
SUITABLE FOR FREEZING
Put the cod fillets on a greased baking sheet,
brush with the oil and season. Combine the
4 x 125 g (41⁄2 oz) cod fillets,
skinned
breadcrumbs, chives, lemon zest and Parmesan
olive oil, for brushing and sprinkle over the cod. Top with paprika.
salt and pepper Bake for 10 minutes, until just cooked, lightly
50 g (2 oz) white golden and crisp.
breadcrumbs Mix together all the salsa ingredients and
1 tablespoon snipped chives
1⁄4 teaspoon lemon zest serve with the fish.
25 g (1 oz) Parmesan cheese,
grated
paprika, for topping

Salsa
2 tomatoes, deseeded and
diced
2 spring onions, sliced
1 tablespoon chopped chives
1 tablespoon chopped basil
1 tablespoon rice wine
vinegar
2 tablespoons olive oil
a pinch of sugar

28 FAMILY MEALS
Roast chicken 15 MINUTES

and herb stuffing ••••

2–21⁄2 HOURS

4–6 PORTIONS

NOT SUITABLE FOR FREEZING

Preheat the oven to 220°C/430°F/Gas 7. Rub olive
oil over the chicken, then squeeze over some olive oil
lemon juice and put the remaining lemon inside 1 medium chicken
1 lemon
the cavity with the onion and herbs. Season to 1⁄2 onion
taste. Put the chicken in a roasting tin and roast a few sprigs of thyme
for 20 minutes per 500 g (1 lb), plus 20 minutes a few sprigs of sage
extra. salt and pepper
To make the stuffing, heat the sunflower oil
Stuffing
and sauté the onions for 5–6 minutes. Add the
2 tablespoons sunflower oil
remaining ingredients and season. Spoon into 3 medium onions, peeled
a greased dish and bake for 25–30 minutes, until and chopped
golden and crisp. 200 g (7 oz) coarse fresh
Put the cooked chicken on a plate and keep breadcrumbs
1 tablespoon chopped sage
warm. Add flour to the juices in the tin, heat
1 tablespoon chopped thyme
on the hob and stir, then blend in the stock, 1 tablespoon chopped chives
Worcestershire sauce and sugar. Heat through 100 ml (31⁄2 fl oz) olive oil
and sieve into a jug.
Gravy
2 tablespoons plain flour
600 ml (1 pint) chicken stock
1 teaspoon Worcestershire
sauce
a pinch of sugar

CHICKEN 39
 Tasty lentil pie
15 MINUTES Cook the potatoes in boiling water for about
••••
35–40 MINUTES 7 minutes, until just cooked. Preheat the oven
4 PORTIONS to 220°C/430°F/Gas 7.
SUITABLE FOR FREEZING Meanwhile, heat the oil in a saucepan and fry
the onion, pepper and courgette for 4 minutes. Stir
350 g (12 oz) potatoes, in the garlic and lentils, then add the tomatoes,
peeled and cut into 5 mm stock and sun-dried tomato paste. Bring to the
(1⁄4 in) slices
boil, cover and simmer for 15–20 minutes, or until
1 tablespoon olive oil
1 red onion, peeled and
the lentils are cooked. Season and spoon into an
chopped ovenproof dish.
1⁄2 red pepper, deseeded and Drain the potatoes and arrange on top of the
chopped lentils. Pour over the cream and sprinkle with the
1 small courgette, topped
cheese. Bake for 15 minutes, until lightly golden
and tailed, and chopped
2 garlic cloves, crushed
and bubbling.
75 g (3 oz) red lentils
400 g (14 oz) tinned
chopped tomatoes
200 ml (7 fl oz) vegetable
stock
2 teaspoons sun-dried
tomato paste
salt and pepper Lentils are an excellent source of protein, iron,
6 tablespoons double cream
selenium and potassium, and are therefore an
50 g (2 oz) Cheddar cheese,
grated
ideal food for vegetarians.

70 VEGETARIAN MEALS
Thai chicken with 15 MINUTES

butternut squash ••••

35–40 MINUTES

2 PORTIONS

SUITABLE FOR FREEZING

Heat 1 tablespoon of the oil in a saucepan. Add
the onion, ginger and garlic and sauté over a low 2 tablespoons sunflower oil
heat for 8–10 minutes, until softened. Add the 2 onions, peeled and sliced
15 g (1⁄2 oz) fresh root ginger,
curry paste and flour and fry for 1 minute. Blend
peeled and crushed
in the coconut milk, stock or water, fish sauce, 1 garlic clove, crushed
sugar and lime zest and juice. Bring to the boil 2 tablespoons Thai red curry
and simmer for 5 minutes. Add the lemongrass paste
and butternut squash, then cover and simmer 11⁄2 tablespoons plain flour
400 ml (14 fl oz) coconut
for another 5 minutes.
milk
Heat the remaining oil in a frying pan and 300 ml (1⁄2 pint) chicken
brown the chicken, then add to the sauce and stock or water
simmer for 5–6 minutes, until cooked through. 2–3 teaspoons fish sauce
Remove the lemongrass. 2 teaspoons brown sugar
zest and juice of 1⁄2 a lime
Add the spring onions and garnish with 1⁄2 lemongrass stalk, bashed
coriander leaves. Serve with jasmine rice and 110 g (4 oz) butternut
mini poppadums. squash, peeled, deseeded
and diced
2 chicken breasts, cut into
chunks
2 spring onions, sliced
coriander leaves, to garnish

CHICKEN 47