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Chef Chris Baber in the kitchen


Heather Taylor

Deputy food editor


Inspired by the abundance of M&S Select Farms produce available right now, chef Chris Baber shares sunshine-ready ideas the whole family will love

Chris Baber is on a mission to get the nation cooking from scratch. “I’ve always loved food,” says the young chef, who shares his cooking adventures on Instagram (@chrisbaber). “My passion is inspiring other people to cook. All my recipes are simple to achieve, but they pack in maximum flavour.” Chris has created some easy dishes just for M&S, all of which celebrate the very best M&S Select Farms ingredients in store now, from our Red Diamond strawberries to top-notch Scottish salmon. “It all comes down to taste,” he says. “If you’re using the best ingredients, you don’t have to do much to make a dish taste amazing.” Try Chris’s almond and Red Diamond strawberry overnight oats recipe below, and check out his new recipe page for more delicious inspiration.
More Chris Baber recipes

“Get INSPIRED with these easy,
family-friendly recipes using the
tastiest fresh ingredients”

Strawberry and almond overnight oats

“This is a great summer make-ahead breakfast for kids, since you can prep it the night before and grab it and go in the morning.”

Serves 4

160g M&S jumbo porridge oats
1 punnet of M&S Select Farms Red Diamond strawberries
400ml M&S Plant Kitchen almond milk
2 tbsp M&S roasted almond butter (or peanut butter), plus extra to serve
1 tbsp M&S Scottish Heather honey (or use maple syrup to make it vegan)
60g almond flakes, toasted

Dice half the strawberries and combine with the oats, almond milk, almond butter and honey, then set aside, ideally overnight. (If you don’t want to wait, it will be ready in a few hours.)

When you’re ready to serve, stir well and add a little more milk if it feels too dry. Slice the remaining strawberries. Serve in bowls topped with the strawberries, almond flakes and a little extra almond butter.

Words: Heather Taylor / Images: Tara Fisher / Art direction: Helen Richardson / Food styling: Jack Sargeson
Prop styling: Cynthia Blackett

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