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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
Speedy sausage and broccoli pasta

Speedy sausage and broccoli pasta

“Juicy Cumberland sausages star alongside organic broccoli in this super-speedy yet satisfying pasta dish”
See the recipe

Speedy sausage and broccoli pasta

    • 1 head M&S organic broccoli, cut into small florets
    • 500g wholewheat penne
    • 1 bulb fennel, sliced
    • 400g M&S Select Farms British Cumberland sausages, skins removed, roughly chopped
    • 2 cloves garlic, crushed and finely chopped
    • 20g M&S grated Parmigiano Reggiano, plus extra to serve
    • 25g flat-leaf parsley, leaves picked and roughly chopped
    1. Blanch the broccoli in a large pan of boiling water for 2 minutes, then remove with a slotted spoon and set aside.
    2. Using the same pan, add a pinch of salt to the water and cook the pasta for a minute less than recommended on the packet instructions. Reserve a cupful of the cooking water.
    3. Meanwhile, heat 1 tbsp olive oil in a large non-stick frying pan over a medium-high heat and add the sliced fennel. Cook the fennel for 2 minutes before adding the sausage meat. Stir-fry for around 5 minutes until the meat and fennel are slightly golden.
    4. Add the garlic and cook for another 2 minutes.
    5. Add the broccoli and a splash of the pasta cooking water and cook for another 2 minutes.
    6. Add the parmesan and the drained pasta. Cook everything together for 1 minute, then serve with more grated parmesan and parsley scattered on top.
Ultimate minestrone soup

Ultimate minestrone soup

“This comfort-food classic is full of veggies and flavour-packed pancetta, and served with a stone-baked bloomer that’s perfect for dunking”
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Ultimate minestrone soup

    • 1 M&S vegetable stock pot
    • 1 onion, roughly chopped
    • 2 carrots, roughly chopped
    • 4 celery sticks, roughly chopped
    • 1 pack (130g) M&S pancetta
    • 1 tin (400g) chopped tomatoes
    • 1 pack (25g) cut basil, leaves picked and stalks finely chopped
    • 1 tin (400g) borlotti beans, drained
    • 100g macaroni
    • 1 sweetheart cabbage, sliced
    • 1 M&S thick sliced malted bloomer
    1. Mix the stock with 1.2 litres of boiling water in a measuring jug and cover to keep hot.
    2. Heat 1 tbsp olive oil in a large saucepan over a medium heat.
    3. Add the onion, carrot, celery and half of the pack of pancetta, season and cook for 10 minutes until the veg takes on some colour and softens.
    4. Add the chopped tomatoes, basil stalks, borlotti beans and stock, cover loosely and simmer for 10 minutes.
    5. Add the pasta and simmer for another 10 minutes.
    6. Add the cabbage and stir in most of the basil leaves, then cook for another 2-3 minutes.
    7. Serve with bread and top with a couple of basil leaves.
Hoisin pork noodles

Hoisin pork noodles

“Bursting with sweet, tangy hoisin flavours, this easy noodle dish is the perfect weeknight supper – it’s on the table in less than 15 minutes”
See the recipe

Hoisin pork noodles

    • 2 cloves garlic, sliced
    • 2 chillies, sliced
    • 1 thumb-sized piece ginger, peeled and sliced
    • 1 pack M&S Select Farms British outdoor-bred pork mince 5% Fat
    • 500g frozen fine green beans, halved
    • 2 tbsp soy sauce
    • 1 tbsp sugar
    • 4 tbsp M&S hoisin sauce
    • 1 chicken stock cube
    • 2 tbsp M&S toasted sesame oil
    • 250g fine egg noodles
    • 1 lime, cut into wedges
    1. Heat a splash of oil in a large non-stick frying pan over a high heat.
    2. Add the garlic, chilli and ginger and cook for 30 seconds before adding the pork. Stir fry for 5-6 minutes on a high heat until the pork is lightly golden.
    3. Add the green beans, 1 tbsp soy sauce and sugar and fry for a further 5 minutes, until the pork and green beans are cooked. Add a splash of water if the mix becomes very dry. Stir in the hoisin sauce and remove from the heat.
    4. Meanwhile, heat the stock with 800ml boiling water in a large saucepan with the sesame oil and 1 tbsp soy sauce.
    5. Cook the noodles in the stock for 3 minutes.
    6. Divide the noodles between serving dishes, then add 1 ladleful of the stock to each dish and top with the pork and green beans.
    7. Serve each bowl with a squeeze of lime.
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

Smoky tomato and salami linguine

    • 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

Spicy lamb meatballs with cous cous

    • 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.
Sausage and cannellini bean stew

Sausage and cannellini bean stew

“I’ve always loved stews – in this recipe, wonderfully succulent outdoor-bred Cumberland sausages steal the show”
See the recipe

Sausage and cannellini bean stew

    • 2 packs (400g) M&S Select Farms Cumberland sausages
    • 2 cloves garlic, finely sliced
    • 1 onion, finely chopped
    • 2 carrots, finely chopped
    • 2 sticks celery, finely chopped
    • 2 tbsp tomato purée
    • 1 tin (400g) cannellini beans, drained
    • 1 tin (400ml) chopped tomatoes
    • 300ml vegetable stock
    • 25g parsley, roughly chopped
    • 4-8 slices sourdough, to serve
    1. Heat 1 tbsp olive oil in a large non-stick frying pan over a medium heat.
    2. Pierce the sausages with a fork, fry for 3-4 minutes until golden, then remove and place on a plate.
    3. In the same pan, fry the garlic for a minute, then add the chopped onion, carrot and celery. Season and cook for 5-10 minutes, until soft.
    4. Stir in the tomato purée and cook for 30 seconds, then add the cannellini beans, chopped tomatoes and stock. Bring to the boil, then put the sausages back into the pan.
    5. Cover and simmer for 35-40 minutes, until the beans are tender and most of the liquid has been absorbed. Add a splash of water if the pan becomes too dry.
    6. Divide between serving dishes and finish each with a handful of the parsley. Serve with the sourdough.

 

Spiced masala biryani

Spiced masala biryani

“My take on the curry-house favourite is definitely tastier and more affordable than a takeaway. Thanks to some M&S short-cut ingredients, it’s super easy too”
See the recipe

Spiced masala biryani

    • 1 onion, diced
    • 1 pepper, diced
    • 1 pack Cook With M&S chopped ginger, garlic and chilli
    • 4 M&S Select Farm Oakham chicken breasts, cubed
    • 1 tsp garam masala
    • 1 tsp chilli powder
    • 1 tub Cook With M&S spiced masala sauce
    • 1 lemon, juiced
    • 1 handful coriander, chopped
    • 2 packs M&S microwave pilau rice
    • 4 tbsp natural yoghurt
    • 2 tbsp Cook With M&S crispy onions
    1. Preheat the oven to 190°C/170°C fan/gas mark 5.
    2. Fry the onion, pepper, Cook With M&S chopped ginger, garlic and chilli, and the chicken in a large pan with a splash of oil until the chicken is golden and the veg is soft.
    3. Add the garam masala and chilli powder, stir in the Cook with M&S spiced masala sauce, then simmer for 3 minutes. Add half the lemon juice and the coriander.
    4. Pour half the chicken mixture into an ovenproof dish and spoon over one of the packs of rice. Repeat the layers with the remaining mix and the other packet of rice.
    5. Cover with foil and bake for 20 minutes. To serve, finish with the remaining lemon juice and coriander, some yoghurt, and the crispy onions.
Ancho bonfire chilli

Ancho bonfire chilli

“This Bonfire Night beef chilli is a great winter warmer. The ancho chilli paste gives this dish a lovely spicy hit. You can also serve it with nachos, tortillas or tacos to mix things up”
See the recipe

Ancho bonfire chilli

    • Vegetable oil
    • 1 pack M&S Select Farms 12% fat beef mince
    • 1 pack Cook With M&S soffritto mix
    • 2 garlic cloves, puréed
    • 1 tsp dried oregano
    • 1 tsp smoked paprika
    • 1 tsp cumin powder
    • 1 tbsp tomato purée
    • 1 tsp Cook With M&S ancho chilli paste
    • 500ml beef stock
    • 400g tinned chopped tomatoes
    • 400g tinned kidney beans
    • Baked sweet potatoes, soured cream, fresh coriander and jalapeños, to serve
    1. Brown the mince in a frying pan with 1 tbsp oil, then remove from pan. Add the soffritto mix, another 1 tbsp of oil and 2 cloves of puréed garlic to the same pan.
    2. Add the dried oregano, smoked paprika and ground cumin, and cook for a further 3 minutes. Add the tomato purée and the ancho chilli paste and cook for 4 minutes.
    3. Then add the beef stock, the chopped tomatoes, the kidney beans and the browned mince and gently simmer for 30 minutes. Serve with baked sweet potatoes, soured cream, fresh, chopped coriander and jalapenos.
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

Spicy sausage pasta

    • 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.

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