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.

And check out her new range of meals in Sainsbury’s ‘Fuss Pots’, £2.89, pictured right.

“My new Fussy Eaters Recipe Book shows you how to make your own healthy junk food to encourage fussy eaters to eat better-quality food”.

And we have two copies of Annabel’s latest book – the fussy eaters’ recipe book, pictured left, to give away if you enter our competition.



(from Complete Party Planner Ebury Press, £9.99)

From two years; prep time 25 mins; cooking time 23 mins.

(Makes 8 sausage rolls)

“I think you can probably freeze the baked rolls for up to one month. Defrost overnight in fridge. I also cut some into cocktail size (each roll into 4) and the baking time is pretty much the same.” Annabel




½ tbsp olive oil  

½ small red onion, chopped (45g)

¼ tsp fresh thyme leaves

1 slice bread, crust removed (=20g fresh breadcrumbs)

110g minced beef

1 ½ tbsp tomato chutney (for USA use 1tbsp tomato ketchup)

2 tbsp grated Parmesan

225g shortcrust pastry

1 egg beaten with a pinch of salt


Put the oil in a small frying pan, add the onion and saute for 5 minutes, until soft. Stir in the thyme and set aside. Put the bread in a food processor and whiz to crumbs. Add the onion, beef, chutney and Parmesan plus salt and pepper and whiz again to combine.

Preheat the oven to 200C /400F/ Gas Mark 6/ 180 Fan

Roll out the pastry into 2 rectangles 12cm x 18cm and about 2mm thick. You can collect the trimmings and re roll and then cut into small stars using mini star cutters. Halve the meat mixture and roll into two sausages each 18 cm long.

Put one in the centre of each piece of pastry and brush the edges of the pastry with egg. Fold the edges over to enclose the meat and put the sausage rolls onto a baking sheet, seam side down. If you like you can place some stars on top of the rolls, simply brush one side of the star with a little beaten egg and stick onto the roll. Brush the rolls all over with egg.

Bake the rolls for 20 to 25 minutes, until the pastry is golden brown. Check if the meat is cooked using a sharp knife. If not put back in the oven. Use a fish slice or palette knife to transfer the rolls to a cooling rack. Most delicious when served warm, but can be served cold.

The rolls will keep in the fridge for up to 2 days. Can be reheated in an oven preheated to 180c/215F/Gas 1/4/Fan 80c for five to eight minutes.

Preparation – 20 minutes

Cook – 23 minutes