x Abu Dhabi, UAEThursday 18 January 2018

Annabel Karmel's favourite recipes for children

A selection of child friendly recipes from Annabel Karmel's book.

Corn and chicken laska, above, and mini fish pies, below. Photos courtesy Annabel Karmel's Complete Baby & Toddler Meal Planner / Ebury Press
Corn and chicken laska, above, and mini fish pies, below. Photos courtesy Annabel Karmel's Complete Baby & Toddler Meal Planner / Ebury Press

Here are three child-friendly recipes from Annabel Karmel's Complete Baby & Toddler Meal Planner.

Corn and chicken laksa

Chicken, corn and noodle soups are popular in many parts of the world. Laksa comes from Singapore and Malaysia where "slurping" your noodles is considered essential.

(From 2 years)

Prep time 10 mins

Cooking time 15 mins

Serves 4

Suitable for freezing


110g/4oz noodles (vermicelli preferred but can use medium pad Thai noodles)

2 tsp sunflower oil

1 small onion, finely chopped (90g)

1 clove garlic, crushed

1 tbsp mild curry paste, korma (I used Patak's)

1 tbsp soft light brown sugar

400ml/14 fl oz tin coconut milk

250ml/9fl oz chicken stock

2 tsp soy sauce

1 x 198g tin sweetcorn

60g frozen peas

110g/4oz cooked chicken, shredded into small pieces

4 spring onions, thinly sliced, plus 2 extra (optional) to serve

2 tsp lime juice

handful coriander leaves (optional), to serve

thinly sliced red chilli (optional), to serve


Cook the noodles according to packet instructions. Drain and divide between four bowls.

Sauté the onion in the sunflower oil for five to six minutes, until soft. Add the garlic, curry paste and sugar and cook for a further minute then add the coconut milk, chicken stock and soy sauce. Bring up to the boil then drop in the corn (tinned or frozen corn) kernels, frozen peas, chicken and spring onions. Simmer for three minutes, until everything is hot, then remove from the heat and add the lime juice. Ladle the soup over the noodles and eat straightaway.

You can put out bowls of coriander leaves, extra spring onions, sliced chillies and lime quarters so that everyone can help themselves to their favourites.


Mini fish pies

Children should have at least two portions of fish a week, one portion of which should be an oily fish like salmon.

Prep time 25 minutes

Cooking time 40 minutes

Makes 4-6 portions

Suitable for freezing


Potato topping:

800g Rooster potatoes

30g butter

7 tbsp milk

4 tbsp freshly grated Parmesan

1 egg, lightly beaten

salt and freshly ground black pepper, to taste


For the sauce:

45g butter

1 large banana shallot, diced

2 tbsp white vinegar

45g flour

450ml fish stock

6 tbsp double cream

2 tsp chopped fresh dill or chives, chopped

salt and freshly ground black pepper, to season


Salmon and cod filling:

300g salmon, skin removed and cut into 2cm chunks

300g cod, skin removed and cut into 2cm chunks

70g frozen peas

Pre-heat the oven to 200¿C/400¿F/Gas 6. Boil the potatoes in salted water. Cook until tender (about 15 minutes) Drain and mash with the butter, milk and Parmesan and season to taste.

To make the sauce, melt the butter and sauté the shallot for about five minutes until soft. Add the white vinegar and boil for two to three minutes until the liquid has evaporated. Stir in the flour to make a roux. Gradually, stir in the fish stock and then cook over a medium heat, stirring continuously. Bring to the boil then cook, stirring until thickened. Remove from the heat and stir in the cream and the chopped dill or chives. Season well as the fish is unseasoned.

Divide the fish and peas among four or six mini ramekins (depending on the size) and pour over the sauce. If you have time, allow the fish, pea and sauce filling to cool and become less liquid and easier to cover with the mashed potato, without it sinking into the filling. Brush the potato topping with a little beaten egg. Bake for 15 to 20 minutes. Finally, place under a preheated grill for a few minutes until golden.


Watermelon ice lollies

Makes 6

Prep time 15 minutes, plus freezing

50g caster sugar

60ml water

250g strawberries

250g watermelon, deseeded and cubed

Put the sugar and water into a small saucepan and boil for about three minutes until syrupy, then allow to cool. Purée the strawberries and sieve to remove the seeds. Purée the watermelon and mix with the puréed strawberries and cooled syrup. Pour the mixture into the ice lolly moulds and freeze.