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.

Annabel’s first book, the Complete Baby & Toddler Meal Planner  has become the authoritative guide on feeding babies and is regularly in the top five cookery titles.

Annabel’s Essential Guide to Feeding Your Baby & Toddler now offers instant access to more than 200 delicious recipes, as well as a host of features including weekly planners, shopping lists, a kitchen timer, recipe notes, videos and lots more. Download the new version from the App Store now

Spanish Omelette with New Potato, Courgette and Tomato


Spanish omelettes are good eaten hot or cold. You could cook this for your own supper, and then wrap a piece up in foil and store in the fridge ready for a summer picnic.

Prep: 5 minutes plus cooling Cook: 47 minutes  Best for: Family Serves 4


100g new potatoes

1 tbsp olive oil

1 small onion, peeled and finely chopped

1 courgette, diced or grated

2 tomatoes, skinned, de-seeded and roughly chopped

4 eggs

1 tbsp milk; 2 tbsp freshly grated parmesan cheese; Salt and freshly ground black pepper


1. Bring a lightly salted saucepan of water to the boil, add the new potatoes, reduce the pan to a simmer and cook the potatoes for about 12 minutes, until tender.

2. Drain, leave to cool and then cut into slices.

3. Heat the oil in an 18-20 cm non-stick frying pan. Add the onion and sauté for 2 minutes. Add the chopped courgette and sauté for about 6 minutes.

4. When the courgette is cooked, add the tomatoes and cook for 2 minutes, then stir in the sliced new potatoes.

5. Beat the eggs together with the milk, parmesan cheese and a little seasoning. Pour the egg mixture over the vegetables and cook over a medium heat for about 4 minutes or until the eggs are set underneath.

6. Meanwhile, preheat the grill to high. Place the frying pan under the grill with the handle sticking out if not metal and cook for about 3 minutes until golden and set.

7. Take out and when the omelette is cold, cut into wedges and wrap in foil.


Cheesy Vegetable and Cashew Nut Burgers


These burgers are very tasty and cashew nuts are a very rich source of essential vitamins like iron and zinc. They are also a good source of antioxidants.

Prep: 15 minutes; Cook: 15 minutes

Best for: Fussy Eaters


50g roasted cashew nuts

50g white breadcrumbs

2 tsp fresh thyme, chopped

50g Cheddar, grated

150g sweet potato, peeled and cubed

1 tbsp oil

1 red onion, chopped

1 carrot, grated

Half leek, chopped

100g brown mushrooms, roughly chopped

1 clove garlic, crushed; 1 tsp honey; a little flour; oil for frying


1. Measure the cashew nuts into a blender of processor. Whiz until finely chopped. Add to a bowl with the breadcrumbs, thyme and Cheddar. Boil the potato in boiling water until soft. Drain.

2. Heat the oil in a frying pan. Add the onion, leek, carrot and mushrooms. Fry for 10 minutes or until soft. Add the garlic and fry for one minute. Tip into the breadcrumb mixture with the potato and honey. Mash together and season.

3. Shape into 8 burgers. Coat in the flour, then fry in a little oil for 2 to 3 minutes on each side until golden.

Makes 6 Burgers