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This is not just any recipe book. This is a recipe book filled with exciting, delicious and simple ways to shake up your mid-week meals



Whether you are lacking inspiration for tonight’s dinner or want to treat your family to their favourite comfort food, the brand-new Cook with M&S cookbook is just the thing. Think lighter cod and chips (perfect for a Friday night), crowd-pleasing pasta bakes and super-speedy pitta pizzas.

The book features 50 recipes that have been created by our expert chefs, including 12 from Chris Baber. “I’ve been cooking with the team at M&S for the past year, experimenting and recipe-testing with the whole Cook with M&S range, and I love it,” says chef Chris. “I’m all about giving people kitchen confidence, and Cook with M&S short-cut ingredients help to do that.”

All the recipes include time-saving Cook with M&S ingredients, such as magic sprinkles to take meat and fish to the next level, and flavour-packed pastes to give your one-pan wonder some oomph, alongside fresh M&S ingredients from producers, growers and suppliers we know and trust.

Pick up the Cook with M&S cookbook, £5, and your ingredients when you’re next in store shopping for your essentials. Until then, explore a few of the recipes from the book below and don’t forget to let us know which dish or product becomes your new family favourite by using #MyMarksFave.

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Korean barbecue
mushroom tacos

Add spice to your meat-free Monday with these tasty tacos, using our Cook with M&S Korean BBQ paste

Serves 4
Prep time: 5 minutes
Cook time: 15 minutes

1 tbsp vegetable oil
200g mushrooms, sliced
1 large white onion, sliced
1 red pepper, deseeded and sliced
190g jar Cook with M&S Korean BBQ paste
300ml soured cream
8 M&S soft tacos or tortillas
Iceberg lettuce, shredded
Radishes, finely sliced
Coriander, chopped

Heat the oil in a large frying pan over a medium heat. Add the mushrooms and sauté for 4-5 minutes.

Add the onion and red pepper and fry lightly until the veg are tender.

Add three quarters of the Cook with M&S Korean BBQ paste and stir-fry for another 2 minutes.

Mix the remaining Cook with M&S Korean BBQ paste with the soured cream. If prepping this in advance, simply cover and chill until ready to serve.

To serve, warm through the soft tacos or tortillas in a dry frying pan. Build your tacos starting with the mushroom and veg mix, then top with the shredded iceberg lettuce, Korean BBQ paste and soured cream mixture, radishes and coriander.


Meatball and mozzarella
pasta bake

Featuring our Cook with M&S roasted red pepper paste and delicious Italian meatballs. Transport yourself to Mediterranean sunshine with our flavour-packed pasta bake

Serves 4
Prep time: 5 minutes
Cook time: 25 minutes

340g dried pasta
3 tbsp olive oil, plus extra to drizzle
12 M&S Italian meatballs
2 garlic cloves, crushed
Handful fresh basil leaves
190g jar Cook with M&S roasted red pepper paste
690g passata or chopped tomatoes
1 fresh mozzarella ball, drained and torn into chunks

Preheat the oven to 200°C/180°C fan/gas mark 6.

Bring a large saucepan of lightly salted water to the boil and cook the pasta for 8 minutes. Drain and set aside.

Heat the oil in a flame-proof casserole over a medium heat. Drop the meatballs into the oil and fry for a few minutes, until golden brown all over.

Add the garlic and half of the basil leaves to the casserole and fry for 1 further minute. Add the Cook with M&S roasted red pepper paste and the passata or chopped tomatoes and bring to the boil. Remove the casserole from the heat, stir in the cooked pasta, and season.

Dot the mozzarella chunks over the top, drizzle with olive oil, and scatter over the remaining basil leaves. Place in the preheated oven for 5 minutes, until the cheese has melted.


Mini pitta pizzas

Rustle up a quick and simple family favourite and get the little ones to decorate the pittas with toppings such as cheese, ham, veggies and herbs

Serves 4
Prep time: 5 minutes
Cook time: 10 minutes

190g jar Cook with M&S roasted red pepper paste
4 small pitta pockets
170g M&S marinated mozzarella balls
1 tbsp M&S green pesto
170g pot M&S deli chargrilled peppers
170g pot M&S deli slow-roasted vine tomatoes
Basil leaves, to serve
2 tbsp extra virgin olive oil

Preheat the oven to 210°C/190°C fan/gas mark 6½.

Spread the Cook with M&S roasted red pepper paste evenly over each pitta pocket.

Mix the mozzarella balls into the green pesto. Top the pittas with the pesto mozzarella balls, chargrilled peppers, and slow-roasted vine tomatoes, to your liking.

Place the “mini pizzas” on the middle shelf of the preheated oven and cook for 10-12 minutes.

Once cooked, scatter the basil leaves over the pizzas and finish off with a drizzle of olive oil.

Deputy food editor: Olivia Ferguson

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