A mother of three, Annabel Karmel is the UK’s best-selling author on feeding babies and children.

She is an expert in devising tasty and nutritious meals for children without the need for parents to spend hours in the kitchen.

Annabel has written 24 books on feeding babies, children and families and sold over 4 million books worldwide.

This year marks the 20th anniversary of Annabel’s first book, the Complete Baby & Toddler Meal Planner which has become the authoritative guide on feeding babies and is regularly in the top five cookery titles.

(More recipes  from Annabel’s new book out this month ‘Quick & Easy Toddler Recipes’ Ebury  Press £9.99.)

Prawn and Avocado Wraps

(makes 4; prep time: 8 mins)

4 tortilla wraps

1 tsp sweet chilli sauce

Juice of ½ lime

2 tbsp mayonnaise

300g/10½oz cooked tiger (or small) prawns

1 avocado, peeled and sliced

1 tbsp coriander, chopped (optional)

1 gem lettuce, shredded

Salt and freshly ground black pepper

In a bowl, mix together the sweet chilli sauce, lime juice and mayonnaise, then season to taste with a little salt and freshly ground black pepper.

Heat the wraps for a few seconds in a dry frying pan or the microwave. Pile some prawns and sliced avocado in the centre of each one, then top with some sauce and shredded lettuce. Sprinkle with a little coriander, if using, and roll up.


Salmon Fishcakes

(makes 8 Prep time: 15 mins Cook time: 20 mins and suitable for freezing uncooked)

250g/9oz potatoes, peeled and cut into chunks

2 tbsp mayonnaise

1½ tbsp sweet chilli sauce

1 tsp lemon juice

20g/¾oz spring onion, sliced

35g/11½oz Cheddar cheese, grated

2 tbsp ketchup

250g/9oz raw salmon, cut into small cubes

60g/2oz fresh breadcrumbs

Salt and freshly ground black pepper

100g/4oz dried breadcrumbs, for coating

Sunflower oil, for frying

For the Dip

3 tbsp mayonnaise

2 tbsp sweet chilli sauce

Put the chunks of potato into a pan. Cover with boiling water and add a little salt. Cook for ten to 12 minutes or until tender. Drain and leave to cool down.

In a large bowl, mix together the mayonnaise, sweet chilli sauce, spring onion, grated Cheddar and ketchup. Add the boiled potatoes and roughly mash using a potato masher. Stir in the salmon cubes and breadcrumbs and season to taste.

Using your hands, form the mixture into about 8 fish cakes and coat in the dried breadcrumbs. Heat some oil in a large frying pan and sauté for about five minutes, turning halfway through, until golden on both sides.

To make the dip, simply mix together the mayonnaise and sweet chilli sauce.