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Chris baber’s veggie recipes

Filled with veggie goodness and packed full of delicious fresh flavour, vegetarian recipe ideas from chef Chris Baber will be a hit with all the family
Spicy Tenderstem® broccoli omelette

Spicy Tenderstem® broccoli omelette

“This Asian-inspired dish mixes vibrant, best-in-season Tenderstem® broccoli with our Korean-style paste and the magic ingredient: fresh, free-range British eggs.”
See the recipe
    • 1 bunch spring onions
    • 3 garlic cloves, finely sliced or crushed
    • 350g Tenderstem® broccoli
    • 6 British free-range eggs, whisked
    • 1 jar (190g) M&S Korean BBQ paste
    • 250g microwave wholegrain rice, cooked as per pack instructions
    • Handful coriander, chopped
    • 4 tbsp reduced fat mayonnaise
    • 1 lime, zest and juice
    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 minutes, until softened.
    4. Add half of 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 minutes on a low heat, then carefully flip the omelette onto a plate and slide it back into the pan 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 the leftover coriander and 1 tbsp Korean BBQ paste.
    8. Turn the cooked omelette on to a plate and top with the warm broccoli tips, drizzle with the zesty mayo and garnish with the remaining fresh coriander and spring onion. Cut into slices and serve.
One-pan potato and veg hash with poached eggs

One-pan potato and veg hash with poached eggs

“Perfect for weekend brekkies or a working-from-home lunch, this one-pan wonder is packed full of veggies and takes just 35 minutes to make”
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    • 1kg new potatoes, cut into equal-sized chunks
    • 1 courgette, roughly diced
    • ¾ sweetheart cabbage, finely sliced
    • 2 handfuls young spinach leaves
    • 100g frozen peas, defrosted
    • 4 eggs
    1. Cook the potatoes in a large pan of boiling salted water for 15 minutes, until tender when poked with a knife. Drain, return potatoes to the pan, and mash. You could add a knob of butter here, if you want.
    2. Meanwhile heat 2 tbsp of olive oil in a large frying pan over a medium high heat. Add the courgette and cabbage, season with a pinch of salt and pepper, and cook for around 5 minutes, until lightly caramelised.
    3. Next add the spinach, stir, then cover with a lid for a minute until it is wilted. Stir in the peas.
    4. Turn down the heat to medium, add the mashed potato and mix thoroughly into the vegetables, then compress the mixture with a wooden spoon to flatten into a cake.
    5. Fry for around 5 minutes until golden on the base. Then cover the pan with a plate and flip over, sliding back into the pan with the uncooked side on the heat, and cook for a further 5 minutes, or until golden.
    6. Meanwhile over a medium-low heat, poach the eggs for 5 minutes in a pan of simmering water.
    7. Cut into quarters and serve each topped with a poached egg and your choice of sauce.
Sweet pepper and pesto store-cupboard risotto

Sweet pepper and pesto store-cupboard risotto

“This hearty veggie risotto packs in sunny Italian flavours thanks to the top-notch M&S antipasti, such as sweet sundried tomatoes and roasted peppers”
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    • 1 vegetable stock cube
    • 3 tbsp olive oil
    • 3 tsp Cook With M&S easy garlic
    • ½ jar (140g) sundried tomatoes, drained and roughly chopped
    • 300g Italian risotto rice
    • 1 jar roasted red peppers, drained and diced into 1cm pieces
    • 4 tsp green pesto
    • Basil leaves, to serve
    • Grana Padano, grated, to serve (optional)
    1. Add the stock cube to a saucepan and pour in 1 litre of boiling water. Bring to a gentle simmer and set aside.
    2. In a large saucepan, heat the olive oil then add the easy garlic and gently sauté for 3-4 minutes.
    3. Toss in the chopped sundried tomatoes to the pan and cook for 2-3 minutes, stirring occasionally.
    4. Next, add the rice to the pan and gently toast for 2 minutes, stirring constantly to prevent it sticking.
    5. Add the warm stock a ladle at a time, ensuring each addition is almost fully absorbed before adding the next. Continue adding the stock until it’s all incorporated into the rice, around 15-20 minutes. Add a little more water if necessary. The rice should retain some ‘bite’ in the very centre.
    6. When the rice is cooked, add the roasted red peppers and warm through for 1 minute. Stir in the pesto and remove from the heat.
    7. Serve topped with basil leaves and freshly grated Grana Padano, if you like. Serve with crusty bread.