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
Ingredients
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
Method
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.
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
Ingredients
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
Method
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.
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
Ingredients
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
Method
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
