Jump to Main ContentJump to Primary Navigation

Now she's feeding the whole family

    Can you name the four best-selling cookery book authors in the UK?

    The top three come as no surprise: Jamie, Nigella and Delia — so familiar we’ve dropped their surnames.

    Number four may be more of a revelation. It is Annabel Karmel, queen of baby purées and toddler snacks.

    Karmel has written 37 books to date, selling more than four million worldwide. Her Complete Baby and Toddler Meal Planner has sold three million copies globally.

    Karmel’s books have been the bibles for new, and experienced, mothers for more than 20 years. My own copies are well-thumbed.

    Her latest tome however, Annabel’s Family Cookbook targets the whole
    family.

    “Many of the original babies - including my own children - are reaching their twenties and are cooking for themselves” she says.

    The new book aims to keep those children on board with a collection of meals intended to feed all the family in one sitting.

    There are snacks, lunchbox ideas, light meals and dinners as well as some sweet treats.

    The recipes are beautifully shot and for the most part, simple to put together.

    I am sceptical of enticing my under-fives to tuck in to baked sea bass and jewelled couscous but there is plenty I would serve to more mature diners.

    Annabel’s Family Cookbook, Ebury Press

    Annabel Karmel's Chicken breasts roasted with sweet peppers

    This is one of my favourite ways to cook chicken because it manages to keep the meat so lovely and moist, and it is all roasted in one tin to save on washing up!

    Makes 4 portions
    Preparation: 15 minutes
    Cooking: 50 – 60 minutes

    Ingredients
    500 g baby new potatoes
    1 red pepper, deseeded and sliced into large pieces
    1 yellow pepper, deseeded and sliced into large pieces
    1 red onion, sliced into wedges
    3 tbsp olive oil
    2 tbsp chopped fresh thyme
    1 tbsp honey
    2 garlic cloves, crushed
    4 part-boned chicken breasts, skin on
    175 ml white wine
    50 ml chicken stock
    Salt and black pepper

    Method

    Preheat the oven to 220°C.

    Slice the potatoes in half or into quarters if they are quite large. Put the potatoes in a roasting tin along with the peppers and onion.

    Drizzle over 2 tablespoons of the olive oil and half the thyme. Season. Roast for 30 minutes.

    Mix the remaining oil, honey and thyme with the garlic in a small bowl.

    Rub all over the chicken breasts and under the skin to make sure they are well coated.

    Pour the wine and chicken stock over the vegetables then place the chicken pieces on top.

    Roast for a further 25–30 minutes until the chicken is golden and cooked through, and the vegetables are tender.

The Jewish Chronicle

Hot ways to cool down this summer

Victoria Prever

Friday, June 23, 2017

Hot ways to cool down this summer
Blogs

Breakfast at Zobler's

The Fresser

Friday, June 9, 2017

Breakfast at Zobler's
Blogs

You'd be bananas to waste these

The Fresser

Wednesday, May 17, 2017

You'd be bananas to waste these
Food

Catch the Pidgin for crazy flavours

Claire Cantor

Friday, June 23, 2017

Catch the Pidgin for crazy flavours
Food

Middle East flavours go west

Anthea Gerrie

Thursday, June 8, 2017

Middle East flavours go west
Food

Taking the meat out of the equation

Lara Smallman

Wednesday, May 17, 2017

Taking the meat out of the equation
Blogs

Move over Glasto - the only fest I'll be at is Gefiltefest

The Fresser

Thursday, June 22, 2017

Move over Glasto - the only fest I'll be at is Gefiltefest
Blogs

Cheesecake - the making of the movie

The Fresser

Thursday, May 25, 2017

Cheesecake - the making of the movie
Blogs

Japanese Kit Kats rock my world

The Fresser

Tuesday, May 9, 2017

Japanese Kit Kats rock my world