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Annabel Karmel’s Summer Recipe Cookout!

EatPost Category - EatEat - Post Category - CookingCooking

As the temperature starts to rise, tuck in to these deliciously light dishes for a refreshing supper for all of the family to enjoy.

Annabel Karmel - Chicken & Sweetcorn Quesadilla

Chicken and Sweetcorn Quesadillas


  • ½ tsp sweet paprika
  • 1 chicken breast, sliced into thin strips
  • 1 tomato, sliced
  • 4 spring onions, sliced
  • 4 tbsp sweetcorn
  • 50g cheddar cheese, grated
  • 4 small tortilla wraps


  1. Mix the paprika, chicken and seasoning together.
  2. Heat a little oil in a pan. Fry the chicken until brown and cooked through. Set aside.
  3. Put one wrap in the pan.
  4. Mix the chicken, tomato, onion, sweetcorn and cheese together. Put half of the mixture on top of the wrap. Put another wrap on top and press down.
  5. After a few minutes, carefully flip over and cook on the other side for 2 minutes. Slide onto a plate and slice into wedges.

Makes 2 portions

Annabel Karmel - Chinese Style Pork Lettuce Leaves

Chinese-Style Pork in Lettuce Leaves           


  • 1 tbsp sesame oil
  • ½ small red pepper, de-seeded and diced
  • 1 onion, diced
  • 300g minced pork
  • 225g tin water chestnuts, drained and finely chopped
  • 60g baby sweetcorn, cut into quarters
  • 75g bean sprouts
  • 3 tbsp oyster sauce
  • 3 tbsp rice wine vinegar
  • 12 little gem lettuce leaves


  1. Heat the sesame oil in a wok or large frying pan, add the red pepper and onion, and stir-fry for three minutes.
  2. Meanwhile fry the minced pork in a dry frying pan until browned, stirring with a fork to break it up.
  3. Add the meat to the wok, stir in the water chestnuts, sweetcorn and beansprouts and stir fry for 2-3 minutes. Stir in the oyster sauce and rice wine vinegar, then stir fry for a further 2-3 minutes until slightly thickened.
  4. Spoon into lettuce leaves and serve.

Makes 6 portions

Annabel Karmel - Pineapple Rice Salad

Pineapple Rice Salad


  • 110g/4oz cooked chicken or ham, shredded
  • 2 spring onions, thinly sliced
  • 2 rings tinned pineapple, drained and cut into cubes
  • ½ small red pepper, diced
  • 2 tbsp drained tinned sweetcorn
  • 55g/2oz rice
  • 1 tsp rice wine vinegar
  • 2 tsp sunflower oil
  • ½ tsp honey


  1. Cook the rice according to packet instructions and allow to cool.
  2. Mix together the vinegar, oil and honey and season with salt and pepper.
  3. Stir this dressing into the rice with the chicken, spring onion, pineapple, pepper and sweetcorn. Refrigerate until needed.

Makes 2 portions

Annabel Karmel - Apple and Blackberry Surprise
Apple and Blackberry Surprise


  • 50g butter
  • 75g rolled oats
  • 50g caster sugar
  • 2 apples, peeled, cored and sliced
  • 150ml whipping cream
  • 115g Greek Yoghurt
  • 2 tbsp honey
  • 2 tbsp light muscovado sugar
  • 200g blackberries


  1. Melt half the butter in a small pan, add the oats and cook for 1 minute. Stir in half the sugar and cook, stirring for 4-5 minutes until the oats are lightly caramelised. Tip onto a baking tray, spread out and leave to cool.
  2. Melt the remaining butter in a large pan and sauté the apples for 3-4 minutes until it begins to soften. Add the remaining caster sugar and cook until the apple is caramelised. Allow to cool.
  3. Lightly whip the cream, then fold in the yoghurt, honey, muscovado sugar and cooled oats. Reserve 8 blackberries and stir the rest into the yoghurt cream, crushing them slightly.
  4. Layer up the blackberry cream and oats with the apples in four glasses and top with the reserved blackberries.

Makes 4 portions


For more recipe inspiration, download “Annabel’s Essential Guide to Feeding Your Baby & Toddler” app. Access more than 220 delicious recipes, as well as a host of features to keep your family on track and enjoying meal times.

Download the new version from the App Store now or visit

Lead image via Shutterstock

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