BBQ Chicken Burger


2 chicken breasts

1 tbsp soy sauce

1 tbsp hoisin sauce

1 tbsp honey

Quarter tsp ginger (fresh grated)

Half red onion (55g) chopped

Half tsp olive oil

1 clove garlic, crushed

225g minced chicken

20g breadcrumbs; 1 tsp chopped; parsley

Chicken stock cube


Mix together the soy, hosin, honey and ginger and set aside.

Sauté half the red onion for six to seven minutes. Add the garlic and cook for 1 minute. Transfer to a bowl and cool slightly, then mix in the chicken. Add half a crumbled stock cube, breadcrumbs, parsley and salt and pepper to taste.

Form into four burgers and arrange the chicken burgers in a barbecue basket.

Cook over medium hot coals for five minutes each side, until cooked thoroughly.

Medium hot coals means you should be able to hold your hand over the BBQ comfortably for 10 seconds. Brush tops with teriyaki sauce, turn and cook 1 minute, brush with sauce again, turn and cook a further minute. Repeat brushing and turning once more on each side then serve.

Chicken and sweetcorn lettuce boats

This is such a fun kids’ recipe, and you can make any filling to go in the lettuce leaves.


3 tbsp drained canned sweetcorn

1 spring onion, sliced

2 tbsp light mayonnaise

Squeeze of lemon juice

4 gem lettuce leaves


Tear the chicken into little shreds with your fingers.

Put in a medium bowl and mix in the sweetcorn, spring onion and mayonnaise plus a little salt and pepper to taste; add a squeeze of lemon juice (1/4 tsp quarter) and taste.

Add a bit more lemon juice if you like the mixture to be more lemony; spoon the filling into lettuce leaves

Purees for your little uns…

Check out Annabel’s new organic baby purees which are out this month and are available in Sainsbury’s.