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Chris Baber’s family favourites

Cook up a please-all family dinner with help and inspiration from chef Chris Baber. Choose from no-fuss traybakes, perfect pasta and a twist on a classic curry
Spiced masala biryani

Smoky tomato and salami linguine

“Introducing the perfect speedy pasta dish that the whole family will love, featuring delicious Italian salami and the ultimate flavour-boosting short cut, M&S smoked tomato paste”
See the recipe
    • 1 tbsp olive oil, plus extra for drizzling
    • 1 Salami Emiliano, roughly chopped
    • 2 tsp M&S easy garlic
    • 4 tsp M&S smoked tomato paste
    • 1 tsp fennel seeds (optional)
    • 1 tin (400g) chopped tomatoes
    • 320g linguine
    • Basil leaves, to serve
    • Parmesan, grated, to serve
    1. Heat 1 tbsp of olive oil in a medium-sized frying pan and add the salami. Sauté gently for 4-5 mins.
    2. Add the easy garlic and sauté until the garlic is softened but not coloured, around 2-3mins.
    3. Add the smoked tomato paste and fennel seeds, if using, and cook gently for a further 2-3 minutes, stirring gently. Season with salt and pepper.
    4. Add the chopped tomatoes, then rinse the tin with 200ml of water and add this too, stir, then bring it all to a gentle simmer.
    5. Meanwhile, bring a large pan of water to the boil, add 2 tsp salt, and cook the linguine for 10-12mins.
    6. Once the pasta is cooked, drain, reserving some of the cooking water to add to the tomato sauce if it is looking a little thick.
    7. Tumble the pasta in the sauce and finish with a generous glug of extra virgin olive oil (and a splash of the reserved cooking water if needed) and freshly ground black pepper.
    8. Serve topped with basil leaves, a grating of parmesan and a crusty baguette, if you like.
Spicy Lamb Meatballs with cous cous

Spicy lamb meatballs with couscous

“Meatballs are always a real crowd-pleaser. Here, I’ve used succulent M&S Select Farms Scotch lamb mince and paired it with vibrant Mediterranean veggies in a warming tomato sauce, served with light, fluffy couscous.”
See the recipe
    • 1 pack (400g) M&S Scotch lamb mince 20% fat
    • 2 tbsp cumin
    • 25g parsley, roughly chopped
    • 1 onion, finely sliced
    • 1 tbsp sugar
    • 2 tins (400g each) chopped tomatoes
    • 1 pack (500g) M&S chargrilled Mediterranean vegetables, defrosted
    • 300g couscous
    • 1 lemon, juice and zest
    • 150g Greek-style yoghurt
    1. In a large bowl, season the lamb mince well with salt and pepper, then add 1 tbsp cumin and a handful of the parsley.
    2. Roll the lamb into balls. Heat 1 tbsp olive oil in a large non-stick frying pan over a medium-high heat.
    3. Fry the lamb meatballs for 6-8 minutes until golden, then remove from the pan, keeping the oil, and set aside.
    4. Using the same pan, add the onion and fry for a few minutes until softened.
    5. Add the rest of the cumin and the sugar, season with salt and pepper, then add the chopped tomatoes. Fill half of one of the tomato tins with water and add that to the pan.
    6. Add the meatballs back into the pan with a splash more water and simmer for 20 minutes.
    7. Meanwhile, cook the veg in the oven according to the pack instructions. Prepare the couscous according to the pack instructions in a large bowl.
    8. Once cooked, stir the veg into the couscous with 1 tbsp olive oil and the rest of the parsley, along with the lemon zest and juice.
    9. Divide the couscous between four serving dishes and top with the meatballs, then finish with a drizzle of yoghurt.


Spicy sausage pasts

Spicy sausage pasta

“This veg-packed pasta dish is so simple and satisfying. You could use Plant Kitchen posh dogs and leave out the parmesan for a vegan version – either way, it’s delicious”
See the recipe
    • 400g fusilli pasta
    • 1 tbsp olive oil
    • 1 garlic clove, grated
    • 1 tsp chilli flakes
    • 1 tsp fennel seeds
    • 1 pack M&S sausages, roughly chopped
    • 550g Cook With M&S chunky Mediterranean-style veg mix
    • 1 tbsp balsamic vinegar
    • 2tins chopped tomatoes
    • 1 bunch flat-leaf parsley, chopped
    • Parmesan, grated
    1. Cook the pasta according to the pack instructions and drain, reserving the cooking water. Meanwhile, heat the olive oil in a saucepan over a medium-high heat, then add the garlic, chilli flakes and fennel seeds.
    2. When the spices begin to sizzle, add the sausages (or Plant Kitchen sausoyges) and fry for 3 minutes, breaking up the pieces with a wooden spoon, until they begin to caramelise.
    3. Add the Cook With M&S chunky Mediterranean-style veg, season with salt and pepper, and continue to cook until slightly softened.
    4. Add the balsamic vinegar, stir and let it bubble away, then add the chopped tomatoes and around ¼ can of cooking water from the pasta.
    5. Simmer over a medium heat for 10 minutes until thickened. Season with salt and pepper to taste. Use a little more of the pasta cooking water to loosen the sauce if it looks too dry.
    6. Toss the cooked pasta through the sauce with the fresh parsley, then serve with grated parmesan and black pepper. For a vegan version, substitute the sausages with Plant Kitchen sausoyges, and leave out the parmesan.