Fresh market recipes

Serves 4

• INGREDIENTS
  • 4 banana shallots 
  • 4 tbsp ricotta
  • 1 lemon, zested and juiced
  • 1 pack (440g) frozen broad beans, edamame and pea mix
  • 1 bunch mint
  • 2 tbsp lemon-infused olive oil
  • 8 slices M&S Collection crafted signature sourdough
• METHOD
  1. Heat 1 tbsp oil in a pan over a medium heat. Add the shallots and cook until soft and caramelised, then set aside.
  2. Mix the ricotta with the lemon zest, a drizzle of oil and a pinch of salt, then set aside.
  3. Put the beans and peas into a bowl with the mint leaves. Squeeze over a little lemon juice and drizzle over the lemon-infused olive oil. Stir and set aside.
  4. Lightly oil the sourdough and toast it on a pan over a medium-high heat, until golden brown on both sides.
  5. To assemble, spoon some ricotta mix on top of each slice of toast. Sprinkle the caramelised shallots all over the surface, then top with the bean and pea mix.

Serves 4

• INGREDIENTS
  • 2 packs rump steak
  • 100g unsalted butter
  • 8 slices M&S Collection crafted signature sourdough
  • 1 jar M&S easy onions 
  • 100g M&S deli mustard
  • 1 bag watercress
• METHOD
  1. Heat a splash of oil in a pan over a medium-high heat. Add the steaks and cook for 2-3 minutes on each side. Once cooked, remove and set aside.
  2. Melt the butter in the pan, then add the bread and fry on both sides until slightly crisp. Remove the bread, then add the easy onions to warm through.
  3. To assemble, spread the deli mustard over both slices of bread, then top with the onions. Slice the steaks and arrange on one piece of bread, followed by the watercress, then close the sandwich. Cut the sandwich in half to serve.

Serves 4

• INGREDIENTS
  • 350g baby new potatoes
  • 2 packs (4) M&S British outdoor-bred thick-cut pork loin steaks
  • 1 pack (240g) Collection British outdoor-bred dry-cured smoky bacon
  • 10g sage, leaves picked
  • 100g unsalted butter
  • 1 lemon, juice only
  • 120ml M&S Classics Chilean sauvignon blanc
• METHOD
  1. Boil the potatoes until tender, then drain and leave in the pan to keep warm.
  2. Season the pork with salt and pepper. Wrap a few bacon rashers around each piece, adding a sage leaf between each rasher. Add another sage leaf to the top of each piece of bacon-wrapped pork, and secure each with a wooden skewer.
  3. Heat a splash of oil in a frying pan, then add the pork. Gently fry on both sides for 2 minutes. Add 1 tbsp of the butter and cook for a further 5 minutes on each side. Remove the pork and set aside.
  4. In the same pan, add the wine and reduce by half, then add the remaining butter and stir. Season with salt and pepper and add the lemon juice.
  5. To serve, warm the potatoes through again and divide between four plates, then add a pork loin to each. Finish each dish with a generous spoonful of the buttery lemon sauce.

Serves 4

• INGREDIENTS
  • 4 Collection British outdoor-bred pork, fennel and chilli sausages
  • 150g M&S roasted garlic mayo
  • 50g tomato chutney
  • 4 M&S brioche posh dog buns
  • 4 leaves baby gem lettuce
  • 150g M&S beetroot, apple and pink cabbage slaw
  • 50g M&S crispy onions
• METHOD
  1. Heat a splash of vegetable oil in a large frying pan over a medium heat. Add the sausages and cook for roughly 12 minutes, until golden all over.
  2. While the sausages are cooking, mix the roasted garlic mayo and tomato chutney until fully combined. Set aside.
  3. Cut each brioche roll ¾ of the way through down the centre, then put a lettuce leaf into each, followed by a sausage. Top each roll with a generous amount of the mayo mix and a dollop of the slaw. Finish each with a sprinkling of crispy onions.

Serves 4

• INGREDIENTS
  • 100g M&S 2-year-old Cornish Cruncher ^TM cheddar, grated
  • 100g M&S Cornish Cove cheddar, grated
  • 1 loaf San Francisco sourdough, sliced
  • 50g salted butter
  • 8 heaped tsp spiced apple and pear chutney
  • Coleslaw or bag of fresh watercress, to serve
• METHOD
  1. Mix the grated Cornish Cruncher ^™ cheddar with the grated Cornish Cove cheddar.
  2. Cut 8 slices of bread from the middle of the loaf and organise into 4 sandwiches.
  3. Butter each slice of bread on 1 side. Flip over 4 slices and spread 2 heaped tsp chutney on to each.
  4. Generously top the chutney with the cheese mix then close the sandwiches, making sure the butter is on the outside.
  5. In a large frying pan, toast the sandwiches until the buttered exteriors crisp up and turn golden. Turn the sandwiches over and cook on the other side until golden and the cheese has melted. If you don’t have a pan big enough to fit all the sandwiches at once, cook in batches and place on a baking tray once cooked.
  6. Serve the toasties with coleslaw or watercress and a dollop of extra chutney.

Serves 4

• INGREDIENTS
  • 1 pack (500g) frozen puff pastry, defrosted
  • 1 tbsp milk
  • 1 bag (500g) frozen chargrilled Mediterranean vegetables
  • 1 pack (25g) basil leaves
  • 1 small jar (340g) M&S everything Italian tomato sauce
  • 100g M&S 2-year-old Cornish Cruncher ^™ cheddar, crumbled
• METHOD
  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4.
  2. Roll out the pastry on to a sheet of greaseproof paper approx 20 x 30cm. Score a border about 1.5cm from the edge and then, using a fork, prick the pastry inside the border. Brush with the milk and bake in the oven for 20 minutes.
  3. While the pastry is baking, using a large non-stick pan, cook the Mediterranean veg from frozen, until all the water has evaporated. At this stage, tear in some of the basil leaves, along with the stalks.
  4. Add the jar of everything sauce and allow to simmer for 5-7 minutes on a low-medium heat.
  5.  Remove the puff pastry from the oven and push the centre that’s puffed up from cooking back down with the back of a fork. Spoon the vegetable mix over the marked centre of the puff sheet. Top with a few more torn leaves of basil, along with your crumbled Cornish Cruncher ^™.
  6. Garnish with fresh basil, cut the tart into 4 slices and serve.

Serves 4

• INGREDIENTS
  • 2 M&S Select Farms British lamb leg steaks
  • 2 pizza flatbreads
  • 2 sweet romaine lettuces, washed and roughly chopped
  • 1 tub Greek yoghurt tzatziki  
  • 1 jar (260g) pickled red onions  
• METHOD
  1. Lightly oil the lamb steaks and season each one on both sides with salt and pepper.
  2. In a hot frying pan or on the barbecue, sear both sides of the lamb steaks until golden brown and caramelised, approximately 2-3 minutes per side.
  3. Once cooked, set aside to rest while you heat the flatbreads in a dry frying pan.  
  4. Slice the lamb and then top the warm bread with a generous handful of romaine lettuce and the sliced lamb, then garnish with spoonfuls of the tzatziki and the pickled red onions to serve.

Serves 4

• INGREDIENTS
  • 400g M&S Select Farms British lamb mince
  • 1 bag (500g) frozen soffritto mix
  • 1 jar (200g) M&S tikka paste
  • 1 tub (450g) carrot and swede mash 
  • 1 bag (200g) young garden peas 
• METHOD
  1. Preheat the oven to 180°C/160°C fan/ gas mark 4.
  2. Heat 1 tbsp of oil in a non-stick frying pan, add the lamb mince and sauté until golden brown. Season with a pinch of salt and pepper. Once all the mince is nicely coloured, carefully spoon into a bowl and set aside.
  3. In the same pan, heat 1 tbsp of oil and sauté the soffritto mix until softened, approximately 10 minutes. Season with salt and pepper. 
  4. Add the tikka paste to the pan and cook for 2 mins. Add the lamb back to the pan and continue cooking for 2-3 minutes, stirring continuously to avoid burning the paste.    
  5. Fill the tikka paste jar with water, put the lid on and shake vigorously – add the water to the pan and repeat the process once more. Add the garden peas to the mince mixture, bring to a gentle simmer and cook for 20 minutes, stirring occasionally.   
  6. Place the mince into a large ovenproof dish and top with the mash.   
  7. Bake in preheated oven for 25 mins until the mash is golden brown.

Serves 4

• INGREDIENTS
  • 1 punnet (250g) Red Diamond strawberries
  • 1 punnet (200g) Sapphire raspberries 
  • 4 scoops Cornish clotted cream ice-cream
  • 200ml whole milk  
  • 4 raspberry ripple Yumnuts (optional)
• METHOD
  1. Wash and hull the strawberries, reserving 4 for the garnish.
  2. On 4 long skewers or straws, arrange 3 raspberries and 2 strawberry halves to create a fruit skewer.
  3. In a blender, blend the remaining strawberries and raspberries with the ice-cream and milk. 
  4. Pour into chilled glasses, and top each with a fruit skewer to serve. For an extra special treat, add a raspberry yumnut to your skewer! 

Serves 4

• INGREDIENTS
  • 1 cauliflower
  • 40g butter
  • 1 leek, washed, halved and sliced into 1cm pieces
  • 600ml M&S Select Farms milk   
  • 200g Cornish Cove cheddar cheese, grated 
  • 300g macaroni  
  • 1 pack (25g) chives 
• METHOD
  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. Remove the leaves from the cauliflower, discarding any broken or older ones, and slice the younger, softer leaves and set aside. Break the cauliflower into florets.
  3. Add the cauliflower florets to a large roasting tin, drizzle with 1 tbsp olive oil, season with salt and place into the oven to roast for 20-25 minutes, turning halfway through.
  4. Melt the butter in a saucepan and add the leeks along with a pinch of salt and pepper. Cook for 6-8 minutes until the leeks begin to soften. 
  5. Add the flour to the leeks and stir well. Cook for a further minute then gradually whisk in the milk a little at a time over a medium heat. Add 150g of the grated cheddar and stir through the sauce, then set aside and keep warm. 
  6. Cook the macaroni in lightly salted boiling water for 8 minutes, drain and set aside. 
  7. Mix together the macaroni, roasted cauliflower, reserved cauliflower leaves and cheese sauce, and tip back into the roasting tin. Sprinkle over the remaining 50g of cheddar cheese and bake in the oven for 20 minutes.  
  8. Wash the chives and finely slice, sprinkle over the macaroni cheese and serve. 

Serves 4

• INGREDIENTS
  • 400g M&S Select Farms Jersey Royal potatoes
  • 1 bag (250g) cherry tomatoes
  • 1 bag (200g) fine beans
  • 4 M&S British free range eggs
  • 3 tins (320g) tuna in sunflower oil, drained
  • 2 sweet romaine lettuces
  • 75ml M&S rich balsamic dressing
• METHOD
  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  2. Boil the potatoes for 15-20 minutes, until tender. Drain and leave until cool enough to handle.
  3. Put the tomatoes on a baking sheet and roast on the top shelf of the oven for around 15 minutes, until softened and starting to colour.
  4. Boil the green beans for 3-4 minutes. Drain, then plunge in ice-cold water. Drain again and pat dry with kitchen paper.
  5. Next, boil the eggs. Bring a pan of water to a simmer and carefully add the eggs using a spoon. Bring the water back to a simmer, then remove the eggs after 6 minutes for a jammy yolk.
  6. Plunge the eggs into cold water until cool enough to touch and then carefully peel.
  7. Cut the potatoes into quarters and flake the tuna into large chunks.
  8. Chop the sweet romaine into inch-thick slices. Add to a bowl with the green beans and toss in the salad dressing.
  9. Pile the dressed green beans and leaves into serving bowls, top with the potatoes, tomatoes and tuna chunks. Quarter the boiled eggs and place on top to finish.

Serves 4

• INGREDIENTS
  • 400g M&S Select Farms Jersey Royal potatoes
  • 25g mint
  • 200g Greek feta
  • 2 tbsp olive oil
  • 1 red chilli
  • 200g garden peas
  • 40g wild rocket
• METHOD
  1. Preheat oven to 200°C/180°C fan/gas mark 5.
  2. Cut any larger Jersey Royals in half so they are all similar size. Boil the potatoes for about 15 minutes in a large pan of salted water with half of the mint (leaves and stalks).
  3. While the potatoes are cooking, place the block of feta on to a sheet of lightly oiled foil around 20cm x 20cm in size, then fold up the sides to form a shallow edge around the sides of the feta.
  4. Finely chop the chilli, removing the seeds if you don’t like it too spicy. Drizzle the top of the feta with 1 tbsp olive oil and top with the chilli and some freshly ground pepper.
  5. Bake in the oven for 15 mins until the feta starts to colour and soften
  6. Add the peas to the potatoes for the final 3 minutes of cooking and then drain into a colander and allow to cool.
  7. Once cooled but still warm, discard the cooked mint leaves and dress the potatoes with olive oil and chopped fresh mint. Season to taste.
  8. Add the rocket to the potatoes and peas and place in shallow serving bowl. Carefully place the whole feta on top of the potatoes or break it into pieces and arrange. Garnish with extra mint and chilli, if you like.

Serves 4

• INGREDIENTS
  • 1 tbsp vegetable oil
  • 320g M&S Select Farms asparagus tips
  • 250g Santini tomatoes, halved
  • 200g Italian mozzarella cherries
  • 250g Italian-inspired pesto grains
  • 2 tbsp olive oil
  • 1 pack (25g) basil (optional)
• METHOD
  1. Heat a griddle pan over a medium heat. Brush the pan lightly with 1 tbsp vegetable oil and add the asparagus tips, cooking for 3 to 4 minutes until just charred.
  2. Season the halved tomatoes with salt and pepper, combine with the mozzarella and reserve.
  3. Tear open the Italian pesto grain pouch and microwave for 45 seconds to 1 minute. Add this to the tomato and mozzarella, along with the olive oil.
  4. To serve, divide the grain mix between 4 bowls and place a few asparagus tips on top.
  5. Top with basil leaves, if you like

Serves 4

• INGREDIENTS
  • Olive oil, for cooking
  • 110g asparagus, stalks trimmed
  • 320g dried tagliatelle pasta
  • 250g M&S truffle soft cheese
  • 40g rocket, to serve
• METHOD
  1. Heat a saucepan of salted water over a medium heat.
  2. Place a medium-sized frying pan on the hob over a medium heat and add the olive oil and prepped asparagus. Gently pan fry until tender, then remove from the pan.
  3. Once the water is boiling, add the pasta and cook for 8 minutes, until al dente. 
  4. While the pasta is cooking, add the cream cheese and 2 tbsp of the pasta cooking water to the frying pan used for the asparagus. Bring to a simmer over a medium heat for about 1 minute. 
  5. Once the pasta has cooked, drain and add to the frying pan with the cream cheese sauce. Mix and season to taste with salt and pepper.
  6. Serve topped with rocket and asparagus. 

Serves 4

• INGREDIENTS
  • ½ red onion, finely diced
  • 1 pack (275g) Summer Selection tomato mix, quartered
  • 25g basil, leaves picked and chopped
  • 1-2 tbsp olive oil
  • 1 sourdough loaf, sliced
  • 1 (285g) burrata
• METHOD
  1. Mix the onion, tomatoes, basil and olive oil in a bowl. Season with salt and pepper to taste.
  2. Heat a griddle pan and toast each slice of bread for up to 1 min on each side until golden and marked. If you don’t have a griddle pan, lightly toast under a hot grill.
  3. Top the sourdough with the tomato mix.
  4. Use a spoon to pull apart the burrata, then spoon on top of the tomatoes.

Serves 4

• INGREDIENTS
  • 320g spaghetti
  • 1 pack (275g) M&S Select Farms Sweet Rosso tomatoes, quartered
  • 2 tbsp olive oil
  • 2 large garlic cloves, finely sliced
  • 1 red chilli, finely sliced
  • 1 pack (25g) basil, roughly chopped
  • 1 pack (280g) cooked Greenland prawns
• METHOD
  1. Bring a large pan of salted water to a rolling boil, add the spaghetti and cook for 10-12 minutes, until al dente.
  2. While the pasta is cooking, add the oil to a large non-stick frying pan over a medium heat, sauté the garlic and chilli for 30 seconds then add the tomatoes with a pinch of salt and pepper.
  3. Add most of the chopped basil and the prawns to the tomatoes and gently heat until the prawns are fully warmed through.  
  4. Add most of the chopped basil and the prawns to the sauce and gently heat until the prawns are fully warmed through.
  5. Drain the pasta and either add to the tomatoes and stir until combined or plate the spaghetti and top with the tomatoes. Finally, garnish with basil.

Serves 4

• INGREDIENTS
  • 500g M&S Select Farms 12% fat Aberdeen Angus beef mince
  • 1 tbsp rose harissa paste
  • ½ jar (115g) easy cooked onions
  • 1 pack pittas
  • 1 pot (170g) extra-smooth houmous
  • 1 iceberg lettuce, shredded
• METHOD
  1. Mix the beef mince with the harissa paste and ½ tsp of salt. Roll into 12 small barrel-shaped koftes.
  2. Heat a frying pan with a little olive oil then add the koftes. Cook for 8-10 minutes so that the outsides caramelise and they take on an even colour.
  3. During the last 2 minutes, make the sauce by adding the easy onions and 3 tbsp water (plus extra harissa if you like it spicy) to the pan.
  4. Toast the pittas. 
  5. Top each pitta with 3 koftes, the sauce, a spoonful of extra smooth houmous and some shredded iceberg lettuce to serve.

Serves 4

• INGREDIENTS
  • 1 pack (300g) sweet potato wedges
  • 4 brioche burger buns
  • 4 M&S Aberdeen Angus beef burgers
  • 4 big cheese melts
  • 1 iceberg lettuce, washed and shredded
  • 300g burger slaw
• METHOD
  1. Preheat oven to 200°C/180°C fan/gas mark 6 and preheat a baking tray.
  2. Lightly oil and season the sweet potato wedges, place on to the hot tray and cook for 20 minutes.
  3. While the wedges are cooking, slice and lightly toast the brioche buns.
  4. After 20 minutes, turn the wedges to ensure they cook perfectly and cook for a further 10 minutes.
  5. Meanwhile, cook your burgers according to packet instructions, either in a frying pan or ideally on the barbecue for the tastiest results.
  6. Once cooked, add the cheese melts to the top of the burgers and place under the grill or put into a hot oven for 2-3 mins until oozy and bubbling.
  7. Finally, build your ultimate burgers by adding a handful of crunchy iceberg to the base of the bun and then adding the cheese-topped burgers. Finish with a spoonful of the slaw, top with the other half of the bun and serve with a generous portion of sweet potato wedges.

Serves 4​​ 

• INGREDIENTS
  • 1 strawberry and clotted cream sponge roll
  • 1 pot (500g) custard
  • 1 punnet (250g) M&S strawberries
  • 1 pot (300ml) double cream
  • Handful flaked almonds, toasted (optional)
• METHOD
  1. Slice the sponge roll into 8 slices, around 1cm thick.
  2. Arrange the sponge slices around the bottom of a glass bowl to form your first layer, letting the slices come up the sides of the bowl. You may need to cut one slice in half to fill in any gaps in the base of the bowl.
  3. Pour the custard over the sponge.
  4. Remove the stalks from the strawberries then chop into chunks, reserving a few to decorate.
  5. Sprinkle the strawberries over the custard, especially round the edges so that they can be seen.
  6. Whip the cream until thickened and spoon over the custard, then leave in the fridge for 3 hours, or overnight.
  7. To serve, top with the remaining strawberries and scatter with flaked almonds, if you like.

Serves 4

• INGREDIENTS
  • Butter, for cooking
  • 2 punnets (500g) M&S strawberries
  • 8 slices San Francisco sourdough
  • 1 pot (250g) ricotta
  • Collection Scottish honey, to serve
• METHOD
  1. Heat a small knob of butter in a large non-stick frying pan over a medium to high heat.
  2. Add the strawberries to the pan and cook for around 3 minutes until they take on a little bit of colour and begin to soften, then add a couple off tablespoons of water to the pan and cook for another 2 minutes until you have a syrupy consistency around the strawberries. Remove from the heat.
  3. Toast the sourdough slices and generously spread with the ricotta.
  4. Top with strawberries, some of the strawberry juice and a generous drizzle of honey.

Serves 6

• INGREDIENTS
  • 4 eggs
  • 60g soft light brown sugar, plus extra to serve 
  • 40g milk
  • 6 white rolls, halved
  • 200g M&S Select Farms King cherries
  • Knob of butter
  • 200ml crème fraîche
• METHOD
  1. Whisk together the eggs, sugar and milk. Add the roll halves to the egg mixture and allow to soak for 1-2 minutes on each side.
  2. Halve and stone the cherries.
  3. Heat a large frying pan over a medium heat, add a small knob of butter and a drizzle of sunflower oil, then place 6 pieces of the bread into the pan and cook for roughly 2 minutes on each side, until golden. Cover and keep warm while cooking the remaining 6 halves.
  4. To serve, place two pieces of the French toast on to each plate, then add the crème fraîche and cherries on top before sprinkling with a little more brown sugar, if desired.

Serves 4

• INGREDIENTS
  • 8 Belgian chocolate pancakes
  • 1 punnet (200g) King cherries
  • 4 tbsp Greek yoghurt
  • 4 tbsp mixed berry compote
  • 40g dark chocolate
• METHOD
  1. Heat the chocolate pancakes according to packet instructions. 
  2. To assemble, place one pancake on to a plate, top with 1 tbsp Greek yoghurt and 1 tbsp mixed berry compote, then top with another pancake and repeat the yoghurt and compote. Repeat with the remaining pancakes, two per plate.
  3. To serve, scatter ¼ of the cherries over each plate and generously grate over some of the chocolate. Serve any remaining yoghurt alongside, if you like.  

Serves 4

• INGREDIENTS
  • 4 medium Bramley apples
  • 100g light brown muscovado sugar
  • 150g M&S Victoria blackberries
  • 4 fruity flapjack cookies
  • 1 pot (113g) clotted cream, to serve
  • Handful mixed nuts, to serve (optional)
• METHOD
  1. Peel, core and roughly dice the Bramley apples. Add to a large saucepan with the brown sugar and 2 tbsp water and gently bring up to a medium heat. Cook for 10-15 minutes, stirring occasionally, until the apple has begun to break down but still retains some texture.
  2. Add the blackberries to the apple, stir and cook for a further 3-4 minutes until they just start to soften.
  3. Divide the mixture between 4 bowls, crumble a cookie over each and serve with a dollop of clotted cream and some mixed nuts, if you like.

Serves 4

• INGREDIENTS
  • 2 punnets M&S Victoria blackberries
  • 4 yellow peaches, halved, destoned and diced
  • 300ml double cream
  • 1 tub M&S vanilla ice-cream
  • 4 ginger snaps, crumbled
  • Percy sprinkles, to decorate
• METHOD
  1. Reserve 8 blackberries and lightly crush the remainder in a bowl with the back of a fork.
  2. Divide half of the crushed blackberries into 4 sundae glasses or small bowls, top with the diced peaches then add the remaining blackberry crush.
  3. Lightly whip the double cream into soft peaks.
  4. Add a generous scoop of vanilla ice-cream to the sundae glass along with a dollop of whipped cream, the crumbled ginger snaps, reserved blackberries. Finally top with Percy sprinkles.

Serves 4

• INGREDIENTS
  • 500g halloumi, cut into 8 slices
  • 1 pack (65g) rocket
  • 2 pots piri piri sweet potato and quinoa salad
  • 50g za’atar 
  • 4 tbsp Collection Select Farms British honey
• METHOD
  1. Heat 1 tbsp oil in a large non-stick pan over a medium heat. Once hot, fry the halloumi for roughly 3 minutes on each side, until golden all over. To finish, glaze with a drizzle of honey.
  2. Add the rocket to the sweet potato salad and toss together.
  3. Divide the salad between 4 bowls and season generously with the za’atar. Add 2 halloumi slices to each bowl, drizzle with honey and sprinkle over some za’atar to serve.

Serves 4

• INGREDIENTS
  • 300ml double cream
  • 3 tbsp Collection Select Farms British honey
  • 2 punnets (320g) mixed berries
  • 8 meringue nests 
  • 2 nut, honey and oat bars, crumbled   
• METHOD
  1. In large bowl, whisk the double cream until soft peaks form. Reserve a third and then fold the honey into the remaining cream.
  2. Crush half the raspberries in a bowl and fold this through the reserved cream.
  3. Spoon the honey cream on to each meringue, followed by the raspberry cream, then gently spread the two over the base to create a ripple effect. 
  4. Top with the remaining fruit and the crumbled oat bars. 

Serves 4​​ 

• INGREDIENTS
  • 2 carrots, peeled and cut into matchsticks
  • 2 packs avocado, kale and grain salad
  • 4 fillets M&S roasted loch trout
  • 1 bunch spring onions, sliced 
  • 1 pack (25g) coriander, torn 
• METHOD
  1. In a large bowl, toss together the carrot matchsticks, the avocado, kale and grain salad and the dressing, ensuring everything is well coated in the dressing.
  2. Divide the salad mix between 4 plates and flake the roasted trout fillets over each.
  3. Garnish with sliced spring onions and torn coriander to serve.

Serves 4

• INGREDIENTS
  • 1 lemon, zested and juiced
  • 60g Cornish Gold butter with sea salt, softened
  • 4 loch trout fillets
  • 1 Italian-style pesto kit
• METHOD
  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. In a small bowl, add the lemon zest to the butter and then slowly whisk in the juice.
  3. Line a 30cm x 30cm tray with either baking paper or tin foil, lay the trout fillets on top and season with salt and pepper. On top of each fillet, place 1 tsp of lemon butter. Create a parcel around the fish by folding the tin foil or baking paper upwards and crimping to form a tight seal. Bake in the oven for 12 minutes. 
  4. Toss the salad leaves with the pesto and parmesan shavings, then divide between 4 bowls.
  5. Remove the trout from the oven and gently lift the fillets on to the plates. Spoon some lemony butter and the cooking juices over the trout to serve.

Serves 4

• INGREDIENTS
  • 2 packs M&S roasted sweet chilli salmon fillets
  • 250g microwave wholegrain rice
  • 8 soft tacos
  • 1 tub (170g) chunky guacamole dip
  • 1 jar (260g) pickled red onion
  • 1 lime, juiced (optional)
  • 1 red chilli, chopped (optional)
  • 1 handful fresh coriander, chopped (optional)
• METHOD
  1. Flake the sweet chilli salmon fillets into bite-size chunks.
  2. Microwave the rice according to packet instructions.
  3. Toast the tacos in a dry pan until lightly charred.
  4. Build the burritos by spooning the rice on to the toasted tacos then top with the salmon, a spoonful of chunky guac dip and some pickled red onion.

Serves 4

• INGREDIENTS
  • 2 packs M&S Scottish salmon fillets
  • 2 tsp M&S dukkah
  • Olive oil, for cooking
  • 350g Tenderstem broccoli
  • 1 jar (190g) M&S roasted red pepper paste
  • 1 lemon
  • 1 pot (230g) M&S houmous with extra virgin olive oil
• METHOD
  1. Sprinkle each salmon fillet with ½ tsp dukkah.
  2. Heat a splash of olive oil in a non-stick frying pan over a medium heat and fry the salmon fillets for 3 minutes on each side until slightly golden, adding a further sprinkle of spice. Remove from the pan and leave to rest.
  3. Heat a large frying pan with olive oil, add the broccoli and season with salt and pepper. Cook for 3-4 minutes, until tender. You can steam the broccoli if you’d prefer.
  4. Add the red pepper paste to the pan you cooked the salmon in. Halve the lemon and squeeze in the juice from one half, along with 1 tbsp olive oil. Warm through over a low heat, season and set to one side.
  5. Divide the broccoli between four plates, place the salmon alongside, add a dollop of the houmous and drizzle over the red pepper paste mix. Cut the rest of the lemon into wedges and serve.

Serves 4

• INGREDIENTS
  • 1 bunch spring onions
  • 2 tbsp vegetable oil
  • 3 garlic cloves, finely sliced or crushed
  • 1 bag (350g) Tenderstem broccoli
  • 6 M&S British free range eggs, whisked
  • 1 jar (190g) Korean BBQ paste
  • 250g microwave wholegrain rice,cooked per pack instructions
  • Handful coriander, chopped
  • 4 tbsp reduced fat mayonnaise
  • 1 lime, zested and juiced
• METHOD
  1. Finely slice the spring onions, reserving a handful of the green tops to garnish the finished dish.
  2. In a small frying pan, sauté the garlic and spring onions in 2 tbsp vegetable oil.
  3. While the onions are cooking, cut the tips of the Tenderstem broccoli off and reserve. Slice the broccoli stalks and add them to the onion and garlic mix. Cook for 3-4 mins until softened.
  4. Add ½ the Korean BBQ paste, the rice and half of the chopped coriander to the pan and mix thoroughly.
  5. Add the contents of the pan to the egg and mix well. Clean the pan and then add a little oil. Pour the egg mix back into the pan, cook for 3-4 mins on a low heat then carefully flip the omelette to finish cooking.
  6. Meanwhile, blanch or steam the broccoli tips for 2-3 minutes.
  7. In a bowl, combine the mayonnaise, lime zest, 1 tbsp lime juice, half of the leftover coriander and 1 tbsp Korean BBQ paste.
  8. Turn the cooked omelette on to a plate and top with the warm Tenderstem tips, drizzle with the zesty mayo and garnish with remaining fresh coriander and spring onion. Cut into slices and serve.

Serves 4

Prep time: 15 mins
Cook time: 40 mins

• INGREDIENTS
  • 2 red onions
  • 2 red peppers
  • 2 tbsp olive oil
  • 1 jar M&S ’nduja paste
  • 2 tins chopped tomatoes 
  • 6 eggs  
  • Greek yoghurt, to serve 
  • Basil, to serve  
  • 1 rosemary focaccia, to serve 
• METHOD
  1. Finely slice the red onions and de-seed the peppers and cut into 1cm slices.
  2. In a large frying pan, gently fry the peppers and onions in the olive oil for 10-12 minutes until softened and slightly coloured. Season with salt and pepper.
  3. Add the ’nduja paste and gently stir to coat the cooked vegetables. Cook for 2-3 minutes. 
  4. Add the chopped tomatoes and bring to a gentle simmer. Cook for 15-20 minutes, adding a little water if necessary to avoid the sauce becoming too dry. 
  5. Once the sauce has cooked down and the peppers and onions are soft, make 8 small wells for the eggs. Crack the eggs into the wells and cook on a gentle heat for 6-8 minutes, until the eggs are cooked to your liking. If necessary, place a lid on the pan to help cook and set the eggs. 
  6. Finish with freshly chopped basil and yoghurt and serve with wedges of crusty focaccia.

Serves 4

• INGREDIENTS
  • 420g M&S British chicken breasts
  • ½ jar (95g) M&S Moroccan paste
  • 1 cucumber
  • 6 tbsp Greek yoghurt
  • 2 tsp olive oil
  • 8 soft flour tortilla wraps 
  • 1 iceberg lettuce, finely shredded
  • Fresh coriander, chopped (optional)
• METHOD
  1. Slice the chicken breasts into strips and coat in the Moroccan paste. Marinate in the fridge for 1 hour.
  2. Finely dice half the cucumber and mix with the Greek yoghurt, a good pinch of salt and freshly ground black pepper.
  3. Slice the remaining cucumber into half-moon slices
  4. Gently toast the wraps in a dry frying pan, then fill with the spiced chicken, shredded lettuce, sliced cucumber, a dollop of the yoghurt mix and some chopped coriander, if you like.

Serves 4

• INGREDIENTS
  • 4 M&S British chicken breasts
  • Olive oil, for cooking
  • 4 brioche buns
  • 4 tbsp your favourite sauce
  • 2 little gems, leaves peeled
  • 3 spring onions, finely sliced
• METHOD
  1. Slice the chicken breasts horizontally through the middle to create evenly sized escalopes.
  2. Season the chicken with salt and pepper and drizzle with a little olive oil.
  3. In a griddle or frying pan, cook the chicken pieces for 4 minutes on each side, then remove from the pan and allow to rest.
  4. Halve the burger buns and toast them in the pan to soak up any extra chicken flavour.
  5. Spoon your chosen sauce on to the base of each bun then add lettuce and a chicken breast. Top with the spring onion and a little sauce, then sandwich the other half of the bun on top.