Enjoy triple the inspiration with Chris Baber’s easy, quick recipe ideas

Almond butter porridge with apple and cinnamon

• INGREDIENTS (serves 2)
  • 150g porridge oats
  • 300ml milk
  • 2 granny smith apples, diced into 2cm cubes
  • 2 tbsp cinnamon
  • 2 tbsp maple syrup
  • 4 tbsp M&S roasted almond butter
• METHOD
  1. Mix the porridge oats and the milk in a large saucepan. Simmer over a medium heat for 10-15 minutes, stirring occasionally.
  2. Meanwhile, cook the diced apple, cinnamon and maple syrup along with a splash of water in a frying pan for 5 minutes.
  3. Stir most of the diced apple into the porridge along with 2 tbsp of the almond butter.
  4. Divide between serving dishes and finish each with the remaining diced apple and almond butter.

Almond butter berry bakewell smoothie

• INGREDIENTS (serves 2)
  • 3 tbsp M&S roasted almond butter
  • 50g frozen raspberries
  • 50g porridge oats
  • 1 tbsp Collection Select Farms British honey
  • 150ml Plant Kitchen unsweetened almond drink
• METHOD
  1. Put the almond butter, raspberries, porridge oats and honey into a blender, then add the almond drink.
  2. Blend for around a minute, stopping halfway through to stir the mixture if necessary.
  3. Divide between glasses and enjoy.

Almond butter, honey and banana pancakes

• INGREDIENTS (serves 2)
  • 4 M&S buttermilk pancakes
  • 2 bananas, sliced
  • 2 tbsp Collection Select Farms British honey
  • 4 tbsp M&S roasted almond butter
• METHOD
  1. Lightly toast the buttermilk pancakes for a couple of minutes.
  2. Lay the sliced banana on top of each of the pancakes, then drizzle with honey and almond butter to finish.

Chocolate hazelnut crème croissants

Serves 2
Prep time: 4 minutes

• INGREDIENTS
  • 4 all-butter croissants
  • 4 tbsp Collection Italian chocolate hazelnut crème
  • 40g hazelnuts, finely chopped
  • 40g M&S Swiss golden blond chocolate, finely chopped
• METHOD
  1. Heat the croissants, then slice them open lengthwise.
  2. Spread some chocolate hazelnut crème in the middle of each croissant.
  3. Sprinkle some of the hazelnuts and blond chocolate on top of the crème. Close each croissant to serve.

Chocolate hazelnut crème coffee

Serves 2
Prep time: 4 minutes

• INGREDIENTS
  • 50ml single cream
  • 2 tbsp Collection Italian chocolate hazelnut crème
  • 80g M&S Fairtrade Italian-style ground coffee
  • 20g hazelnuts, finely chopped
  • 20g M&S Swiss milk chocolate, finely sliced into shavings
• METHOD
  1. Heat the single cream with the chocolate hazelnut crème in a saucepan over a low heat for 2-3 minutes, stirring continuously to combine.
  2. Make four espresso shots with the coffee and pour two into each serving cup.
  3. Carefully pour the chocolate mixture over each coffee, and top with a pinch of the hazelnuts and chocolate shavings.

Chocolate hazelnut crème mini cheesecakes

Serves 2
Prep time: 15 minutes
Rest time before serving: 4-5 hours

• INGREDIENTS
  • 150g M&S all-butter biscuits
  • 80g butter, melted
  • 4 tbsp Collection Italian chocolate hazelnut crème
  • 200g soft cheese
  • 100ml single cream
  • 50g M&S Swiss milk chocolate, finely sliced into shavings
• METHOD
  1. Crush the all-butter biscuits and mix well with the melted butter, then spread the mixture into serving bowls or champagne coupes.
  2. Whisk the soft cheese and single cream together for 5 minutes until smooth and combined, then add the chocolate hazelnut crème and whisk for another 5 minutes.
  3. Spread the mixture over the biscuit base in each serving bowl and top with the chocolate shavings. Refrigerate for at least 4-5 hours before serving.

Tzatziki potato salad

• INGREDIENTS
  • 500g new potatoes, halved
  • 1 pot (170g) tzatziki
  • Handful of chives, finely chopped
• METHOD
  1. Boil the potatoes in salted water for 15 minutes, until softened.
  2. Drain and allow to cool slightly in a bowl, before spooning in the tzatziki and mixing well to coat the potatoes.
  3. Garnish with chopped chives and serve as a side.

Aubergine and tzatziki crostini

• INGREDIENTS
  • 1 aubergine, sliced into thin strips
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 loaf San Francisco sourdough, sliced
  • 1 pot (170g) tzatziki
• METHOD
  1. Season the aubergine strips with salt and pepper, drizzle with olive oil and sprinkle on the dried oregano.
  2. Char the aubergine strips and bread slices on a griddle pan until the aubergine is cooked and the bread is toasted. Flip over and repeat on the other side.
  3. Spread 1 tbsp tzatziki on each slice of toast, then add the cooked aubergine slices.
  4. Garnish with a drizzle of extra virgin olive oil.

Greek-style lamb on couscous

• INGREDIENTS
  • 1 clove garlic, crushed
  • 1 lemon, ½ juiced and ½ zested
  • 2 lamb steaks
  • 1 tbsp olive oil
  • 200g couscous, cooked per pack instructions
  • 4 rosa vine tomatoes, diced
  • 1 tsp oregano
  • 1 pot (170g) tzatziki
  • 1 iceberg lettuce, shredded
• METHOD
  1. Mix together the garlic and lemon juice, season with salt and pepper, and rub into the lamb steaks as a marinade. Allow to marinate for 15 minutes or so.
  2. Heat the oil in a pan and then fry the lamb steaks for 2-3 minutes on each side, until browned.
  3. Remove from the pan and allow to rest for 5 minutes.
  4. While the steaks are resting, fluff up the cooked couscous with a fork and transfer to a serving dish. Season the tomatoes with salt, pepper and oregano and mix into the couscous.
  5. To serve, slice the lamb steaks into strips and place on top of the couscous.
  6. Top with shredded lettuce and a large spoonful of tzatziki.

Super-saucy meatball sub

• INGREDIENTS
  • 1 pack M&S 12 meatballs
  • 1 jar M&S ‘everything sauce’
  • 4 submarine rolls
  • Butter
  • 100g grated mozzarella cheese
  • 2 spring onions, finely chopped
• METHOD
  1. Preheat the grill to high.
  2. Heat a splash of olive oil in a large non-stick frying pan and fry the meatballs for a few minutes, stirring frequently until golden brown all over.
  3. Pour in the jar of sauce and bring to the boil, then cover and simmer gently for 20 minutes, stirring occasionally.
  4. Cut the submarine rolls in half lengthwise. Lightly butter each side and toast under the grill until just golden.
  5. Divide the simmered meatballs and sauce between the cut bread rolls.
  6. Top the subs with grated mozzarella and pop under the grill until the cheese is just melted. Scatter over the sliced spring onions

Melty cheese baked mushrooms

• INGREDIENTS
  • 4 portobello mushrooms
  • ½ jar M&S ‘everything sauce’
  • 50g cheddar cheese, grated
• METHOD
  1. Preheat the grill.
  2. Heat a splash of oil in an oven-safe frying pan over a medium high heat. Brown the mushrooms for several minutes on each side to soften. Remove from the pan and set aside.
  3. Add 4 tbsp of the ‘everything sauce’ to the pan, add the mushrooms back in with the stalk facing up, then pour the remaining sauce on top and around the mushrooms.
  4. Grate over the cheese and pop the pan under the grill until the cheese begins to melt and bubble.

Prawn pasta in a flash

• INGREDIENTS
  • 200g fresh tagliatelle
  • 1 tbsp extra virgin olive oil
  • 1 red chilli, chopped
  • 165g pack M&S Honduran prawns
  • ½ jar M&S ‘everything sauce’
  • 1 small bunch parsley, finely chopped
  • ½ lemon, zested and juiced
  • 1 bag rocket
• METHOD
  1. Cook the pasta according to packet instructions in boiling salted water. Drain, reserving 2 tbsp of the cooking water, and set everything aside.
  2. Heat 1 tbsp extra virgin olive oil over a medium heat, fry the chilli and prawns for 90 seconds until pink, add the M&S ‘everything sauce’, bring to the boil, then simmer for 2 minutes.
  3. Add the cooked pasta along with 2 tbsp of the pasta water. Scatter with the parsley and lemon zest and toss together so the flavours combine.
  4. Serve with a handful of rocket on top, squeeze over some lemon juice, drizzle with extra virgin olive oil and season with black pepper.

Steak and onion sarnies

• INGREDIENTS (serves 2)
  • 2 ciabatta rolls, cooked per packet instructions
  • 1 M&S Select Farms rump steak, at room temperature
  • 1 jar (230g) Cook With M&S easy cooked onions
  • A knob of butter, for spreading
  • 1-2 tbsp French mustard, to taste
  • A handful of rocket
• METHOD
  1. Slice the ciabattas in half. Season the steak on both sides with salt and pepper then drizzle with a little olive oil.
  2. Heat a large non-stick frying or griddle pan over a high heat.
  3. Fry the steak for 2 minutes on each side, then set aside on a warm plate and cover with foil to rest for 5 minutes, before slicing into thin strips against the grain.
  4. Put the pan back on the heat, add the onions and fry for 2 minutes until they are caramelised. Then, pour in any resting juices from the steak plate, and remove from the heat.
  5. Butter the bread, then spread as much mustard as you fancy onto the base. Add a layer of rocket, topped with the sliced steak and caramelised onions. Place the ciabatta lid on top, and serve.

Feta and broccoli frittata

• INGREDIENTS (serves 2)
  • 80g Tenderstem broccoli
  • 4 eggs
  • 100g feta cheese, crumbled
  • 3/4 jar Cook With M&S easy cooked onions
  • 1 red chilli, chopped
• METHOD
  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. Blanche the Tenderstem broccoli in boiling water for 2-3 minutes, until tender.
  3. Crack the eggs into a bowl, season with salt and pepper and whisk with a fork. Then mix in the feta.
  4. Heat a small non-stick frying pan over a medium heat.
  5. Fry the onions and chilli for 2 minutes, before adding the broccoli, then the egg mixture.
  6. If you have an oven-proof pan, cook on the hob for 1 minute then finish in the oven for 5-8 minutes until the eggs are set. Alternatively, transfer the mixture to an ovenproof dish lined with greaseproof paper, then bake for around 8 minutes until the eggs are set.

Goats’ cheese, fig and onion salad

• INGREDIENTS (serves 2)
  • 1 bag rocket
  • 100g goats’ cheese
  • 3 figs, cut into quarters
  • 115g (½ jar) Cook With M&S easy cooked onions
  • A drizzle of M&S balsamic glaze
• METHOD
  1. Pop the rocket onto a serving dish, crumble over the goats’ cheese, arrange the figs on top, then spoon the onions evenly around the salad.
  2. Drizzle with balsamic glaze, and season with salt and pepper to serve.

Pumpkin spice porridge

• INGREDIENTS
  • 40g M&S Scottish oats
  • 250ml milk or water (the more milk the richer and creamier it will be)
  • ½ tsp Cook With M&S pumpkin spice mix
  • 1 heaped tsp soft brown sugar
  • 1 tbsp dried cranberries (save a few for topping)
  • 1 tbsp pecans, chopped
• METHOD
  1. Place the porridge oats, milk or water, Cook With M&S pumpkin spice seasoning, soft brown sugar and dried cranberries into a pan. Cook over a medium heat for around 4 minutes. Remove from the heat and transfer to a serving bowl. Top with 1 tbsp chopped pecans and a few more dried cranberries.

Chocolate, pecan and spice cookies

• INGREDIENTS
  • 100g butter, at room temperature
  • 125 light brown soft sugar
  • 1 tsp vanilla extract
  • 1 M&S egg
  • 1 tsp Cook With M&S pumpkin spice seasoning
  • 200g self-raising flour
  • 75g chocolate, roughly chopped
  • 50g pecans, lightly crushed
• METHOD
  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6. Line 2 baking trays with greaseproof paper.
  2. Mix the butter and light brown sugar until light and fluffy. Add the vanilla extract and egg and mix well with a wooden spoon until smooth.
  3. In a separate bowl, mix together the Cook With M&S pumpkin spice seasoning with the self-raising flour and a pinch of salt. Sift into the butter/sugar/egg mix.
  4. Add the chocolate and crushed pecans and mix to form a dough.
  5. Chill the dough for 20 minutes then, using wet hands, roll out golf-ball-sized balls.
  6. Place on the baking tray, then press down into cookie shapes, leaving space between each as they will spread in the oven.
  7. Bake for 10-12 minutes or until lightly golden. Allow to cool.

Pumpkin spice French toast

• INGREDIENTS
  • 2 M&S eggs 
  • ½ tsp Cook With M&S pumpkin spice seasoning
  • 1 tbsp butter
  • 3 slices brioche
    To serve:
  • Mascarpone or yoghurt 
  • Blackberries or berries of choice 
  • Maple syrup 
• METHOD
  1. Whisk the eggs with a pinch of salt and the Cook With M&S pumpkin spice seasoning.
  2. Heat the butter in a non-stick frying pan over a medium heat.
  3. While the pan is heating, dip three slices of brioche into the egg mixture one at a time, holding down for a couple of seconds on each side.
  4. Fry the soaked brioche in the butter for 2-3 minutes each side until golden.
  5. Cut each slice in half and serve with maple syrup, yoghurt or mascarpone, berries, and a sprinkle of Cook With M&S pumpkin spice seasoning

’Nduja bruschetta

• INGREDIENTS
  • 1 M&S bake-off ciabatta loaf
  • 4 large tomatoes
  • 1 bunch basil
  • 1 jar Cook With M&S ’nduja paste
  • 1 M&S burrata
• METHOD
  1. Cook the ciabatta according to packet instructions, allow to cool slightly, then cut into 1cm thick slices.
  2. Meanwhile, roughly chop the tomatoes and half of the basil leaves, place into a bowl, season with salt and pepper and drizzle with a touch of extra virgin olive oil. Allow to sit for 10-15 minutes to allow the flavours to marinate.
  3. Heat a griddle pan until smoking hot.
  4. Drizzle each slice of ciabatta with olive oil and place on the griddle for a couple of minutes each side until toasted and charred. (Alternatively, simply toast the slices, then drizzle with oil.)
  5. Spread each slice of toasted bread with ’nduja paste and top with a spoonful of the chopped tomatoes and the burrata cheese.
  6. Serve with a few torn fresh basil leaves and black pepper. 

Not just any tomato sauce

• INGREDIENTS
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, finely sliced
  • ½ jar ’nduja paste
  • 2 tins plum tomatoes
  • 1 bunch basil, leaves removed and stalks chopped
  • Cooked pasta, to serve
• METHOD
  1. Heat the olive oil in a large saucepan over a medium heat. Fry the garlic for 30 seconds, then stir in the paste and cook for 2 minutes.
  2. Add the plum tomatoes, squeezing them through your hands to break them up.
  3. Add a splash of water from each tomato tin to the pan to wash out all of the tomato juices, then add the chopped basil stalks.
  4. Season generously with salt and pepper.
  5. Cover loosely and simmer for 20-25 minutes until reduced and thick. If you are making pasta, this is when you’d start to cook it.
  6. Turn off the heat and stir in the fresh basil leaves. Serve the cooked pasta in bowls and pour the sauce over.