Annabel Sutton

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I have a confession… I HATE cooking. But with a husband who eats enough for three, a one year old to feed and an absolute love of good food, something has to give. So here's this week's @ocado food shop three easy, delicious, family friendly recipes that even a self-confessed non-cook can manage. All make enough for leftovers because if I'm cooking, I'm certainly not doing it every night. Save this for your next food shop! 🛒🤍 1. CHICKEN FAJITA RICE BAKE Shopping list: 900g chicken breast 540g basmati rice 3 mixed peppers 2 medium onions 600g passata 1 litre chicken stock or water 3 tsp paprika 1½ tsp ground cumin 1½ tsp garlic powder 3 tbsp olive oil 150g grated cheddar (optional) Method: Preheat oven to 190°C (170°C fan). Dice the chicken, peppers and onions. Add everything except the cheese to a large, deep ovenproof dish and mix well. Cover tightly with foil and bake for 45–55 minutes, stirring after 35 minutes and adding more water if needed. Check the rice is tender and chicken is fully cooked (75°C in the centre). Sprinkle over the cheese and return uncovered for 5 minutes. 2. SALMON, SPINACH & SWEET POTATO FISH PIE Shopping list: 1.2kg sweet potatoes 20g unsalted butter 40g grated cheddar (optional) 500g salmon fillets 400g cod or haddock 200g fresh spinach 200g frozen peas 1 medium leek 350ml semi-skimmed milk 150g reduced-fat crème fraîche 1 tbsp plain flour 1 tbsp olive oil 1 tsp dried dill Zest of 1 lemon (I'm lazy so I used lemon juice) Method: Boil the sweet potatoes for 15–20 minutes, then mash with butter and a splash of milk. Soften the leek in olive oil, add the spinach and cook until wilted. Stir in the flour, gradually add 300ml milk and simmer until thickened. Mix in the crème fraîche, dill and lemon zest. Place the chopped fish and peas in an ovenproof dish, then pour over the creamy sauce. Top with sweet potato mash and cheddar. Bake at 200°C (180°C fan) for 30–35 minutes until golden, bubbling and cooked through. 3. SPINACH & RICOTTA CANNELLONI Shopping list: 24 dried cannelloni tubes (approx. 250g) 500g ricotta 500g frozen chopped spinach 1 medium courgette 1 egg 40g grated Parmesan (optional) ½ tsp garlic powder ½ tsp dried oregano Approx. 1kg shop-bought tomato pasta sauce (you can make it from scratch but honestly who has the time) 150g mozzarella Fresh basil (optional) Method: Preheat oven to 190°C (170°C fan). Defrost the spinach (squeeze out excess moisture), grate the courgette. Mix with the ricotta, egg, Parmesan, garlic powder and oregano. Spread some tomato sauce across the bottom of an ovenproof dish. Rather than faffing around with a piping bag, spread the spinach and ricotta mixture as a layer in the dish, arrange the cannelloni tubes over it and cover generously with the remaining tomato sauce. Make sure the pasta is fully covered (I did not cover it well enough). Top with mozzarella, cover with foil and bake for 30 minutes. Remove foil and bake for another 15–20 minutes until the pasta is tender and everything is piping hot. Three recipes, one food shop, plenty of leftovers and hopefully considerably less time spent in the kitchen. You're welcome. 🤍 For little ones, serve age appropriate portions, check carefully for fish bones and avoid adding salt. #Ocado #FamilyMealIdeas #EasyFamilyRecipes #ToddlerMeals #BatchCooking

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A day in my life as a first time mum… with the MOST monumental ending I’m still crying into my coffee about 🥹🥹 #firststeps #thebabyshow #annabelkarmel #weaning #bugaboo

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Over on the other app… 25,000 OF YOU 🥹🥹🥹 I’ll admit I wasn’t going to post this because I was a little embarrassed to be making SUCH a big deal of this milestone when so many other creators have hundreds of thousands of followers but honestly I’m so proud of this community we’ve created 💞 you guys have helped me navigate post partum, get my sparkle back, explore new adventures AND I’ve managed to build a platform I can use to make others feel less alone and connect with so many of you lovely lot. So… from the bottom of my heart thank you for being here 🫶🏼 here’s to the next 25k