Mother and Baby

Pulled chicken baps with apple coleslaw by Annabel Karmel

  • Serves: Makes 4 baps
  • Preparation time: 15 minutes Cook: 18-20 minutes


A lovely combination of simple glazed chicken shredded with forks and served on top of crunchy coleslaw in a brioche bun.

  1. Preheat the oven to 180°C/350°F/Gas 4 and line a baking tray with baking parchment.
  2. Put the chicken breasts on the baking sheet and season lightly with salt and pepper. Combine the glaze ingredients and spread the glaze over the top of the breasts. Bake them in the oven for 18–20 minutes, or until cooked through. Remove from the oven and leave to cool slightly on the tray, then pull apart the breasts using forks and shred the meat.
  3. Mix all of the coleslaw ingredients together in a bowl and season lightly with salt and pepper.
  4. Slice a brioche bun in half. Put a lettuce leaf on the bottom half with a slice of tomato, then some coleslaw, followed by some pulled chicken. Cover with the other half of the bun, fill the remaining brioche buns and serve with sweet potato wedges.

Annabel Karmel, the UK’s No.1 children’s cookery author, has created an exclusive pirate-themed children’s menu for the Benugo café in the V&A Museum of Childhood to celebrate their A Pirate’s Life for Me exhibition – on until 22nd April.

Annabel’s menu, based on recipes from her book Real Food Kids Will Love is full of hearty meals, which have been lovingly prepared, sure to get little Captains Hooked. Dishes include Hidden Treasure Quinoa Salad, Pulled Chicken Baps with Apple Coleslaw and Pirate Pitta Pockets, so there’s plenty of choice to suit everyone, even the pickiest of eaters.


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