ANNABEL KARMEL BABY FOOD RECIPES

Start by putting the Bombay mix and nuts in a food processor and blitzing until they form an uneven, crumby mixture.

Add the boiling water to that, mix and leave for 15 minutes for the liquid to soak in.

Preheat the oven to 180°C/fan 160°C.

Add the chaat masala to the mix and stir in well, then add the egg and combine well.

Grease a baking tray that has sides, line with some baking paper and grease the paper on top too. Lay the four slices of onion in the tray and season lightly.

Divide the Bombay mix and nut mixture into four patties using wet hands and pop onto the tray. Make sure they are just flattened slightly. Bake for 25 minutes.

Take the patties out, add the cooked onion on top of each patty and a slice of cheese. Put the brioche buns on the same tray to warm up, then pop back into the oven for a few minutes till the cheese has melted.

To assemble, lay out the burger buns, smother the bases with mayonnaise, then pop the patties with the onion and cheese on each base.

Smother the top with lime pickle and then sprinkle over some more Bombay mix. Finish with the burger bun tops and they are ready to eat!

Begin by making the jam. Put a medium saucepan on a medium heat. Add the oil and as soon the oil is hot, add the garlic, onion and chilli flakes. Cook until the onion is tender.

Add the bacon and cook for a few minutes. Stir the instant coffee into the hot water along with the sugar. Add to the bacon and onion. Now add the vinegar and maple syrup and turn the heat to high. Once it boils, turn the heat down and leave to cook gently on a low to medium heat for at least an hour, until all the liquid has reduced and it takes on a sticky jam texture. I like to leave the jam bitty, but if you prefer it smooth you can blitz it in a blender. Set aside.

Now make the simple burgers. Put the beef mince into a bowl and add the onion salt, pepper and garlic. Get your hands in there and mix until everything is well combined. Divide the mixture into 5 equal amounts, about 200g each. Squash them into patties, making sure they are not thick in the centre.

Place a large non-stick frying pan on a high heat. Add the oil, then gently place the patties in the pan. Fry for 5 minutes on one side, then flip them over and fry for 5 minutes on the other side. Place a slice of the cheese on each patty and just give it a few minutes to melt. Once the patties are cooked, put them on a tray.

Split your brioche buns and toast both sides. Once they are toasted, place a lettuce leaf and a patty on one half of the brioche, cheese side up, and smother the bacon jam over the top. Using the same pan, add a little extra oil and whack the heat up. Fry the eggs until crispy around the edges – I like to keep my yolk runny, but if you don’t, cook until the yolks are firm.

Lay a fried egg on top of each cheese-topped patty. Put the other half of the brioche on top, and enjoy.