annabel karmel's baby-led weaning recipes

krispie chicken nuggets

Krispie Chicken Nuggets.jpg
  • Prep time: 20 minutes
  • Cook time: 15 minutes
  • Makes: 2-3 portions


2 tablespoons sunflower oil

45g / 1½oz Rice Krispies

1 tablespoon finely grated mature Cheddar cheese

1 tablespoon grated Parmesan cheese

1 egg

1 tablespoon milk

4 tablespoons plain flour

200g / 7oz skinless, boneless chicken breasts, cut into 1.5cm / ½ in cubes

Dips, to serve (optional)


1.     Preheat the oven to 200°C/400°F/Gas 6.

2.     Place half the oil in the bowl of a food processor with the Rice Krispies and grated cheeses and blitz to evenly combine (you may need to stop and scrape the mixture down from the sides of the bowl a couple of times). Alternatively, crush them in a plastic bag with a rolling pin. Transfer the Krispie mixture to a wide, shallow bowl or a large plate.

3.     Whisk the egg in a small bowl with the milk and mix the flour with a little salt and pepper (if using) and spread it out on a large plate. Grease a baking sheet with the remaining oil.

4.     Toss the chicken cubes in the flour, dip them in the egg, then coat them in the Krispie coating. Lay them on the baking sheet and bake for 15 minutes, or until cooked through and crispy, turning them over halfway.

5.     Serve immediately, with dips if you wish (mayonnaise, ketchup).


mini burgers

  • Prep time: 15 minutes
  • Cook time: 10 minutes
  • Makes: 20 mini burgers
  • Suitable for freezing


75g / 3oz fresh breadcrumbs

1 small red onion, chopped

100g / 4oz peeled and grated carrot

50g / 2oz peeled, cored and grated apple

250g / 9oz lean minced beef

1 small garlic clove, crushed

1 teaspoon chopped fresh thyme

25g / 1oz grated Parmesan cheese

Canapé-style mini burger rolls (optional)

Carrot sticks, halved cherry tomatoes and tomato ketchup, to serve


1.     Place the breadcrumbs in the bowl of a food processor with the onion, carrot, apple, minced beef, garlic, thyme and Parmesan and blitz until finely chopped.

2.     Transfer the burger mixture to a bowl and use your hands to shape it into 20 mini burgers.

3.     Preheat the grill to high.

4.     Line a baking sheet with foil and lightly grease the foil.

5.     Place the burgers on the baking sheet and place under the grill for 5 minutes. Turn over and grill for a further 3–5 minutes until lightly golden and cooked through.

6.     Serve in mini burger rolls, if you wish, with carrot sticks, cherry tomatoes and ketchup.


sweetcorn fritters

  • Prep time: 15 minutes
  • Cook time: 5 minutes
  • Makes: 20 small fritters


198g / 7oz tin sweetcorn, drained

100g / 4oz wholemeal flour

1 teaspoon baking powder

2 large eggs

3 tablespoons sweet chilli sauce

4 spring onions, roughly chopped

Handful of basil, chopped

10 cherry tomatoes, roughly chopped

100g /4oz grated halloumi cheese

Sunflower oil for frying


1.     Blend 100 g/4 oz of the sweetcorn in the bowl of a food processor, or in a mixing bowl with a stick blender, until finely chopped.

2.     Combine the flour, baking powder and eggs in a bowl. Whisk in the sweet chilli sauce and finely chopped sweetcorn. Add the remaining ingredients including the remaining whole, unblended sweetcorn kernels. Season to taste (if using).

3.     Heat a little oil in a frying pan. When hot, fry heaped tablespoonfuls of the fritter mixture for 1–2 minutes on each side until golden and cooked through. Transfer to kitchen paper.