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Feed your family with Chris Baber

From a flavour-packed curry to a salmon risotto, discover chef Chris Baber’s crowd-pleasing (and budget-friendly) family recipes
Chef Chris Baber in the kitchen

Meet Chris

“I’ve always loved food,” says Chris, who’s been cooking up a storm in the M&S kitchen to create some family-friendly recipes for you to enjoy. “Growing up in Hexham, Northumberland, I used to cook dinner for my mum and dad every day. I trained with Atul Kochhar at his Michelin-starred London restaurant, but my real passion is inspiring others and making home cooking accessible for everyone.”


Salmon, asparagus and pea risotto

Salmon, asparagus and pea risotto

“This risotto is a real favourite of mine in the spring. It stars succulent, responsibly sourced M&S Scottish salmon and M&S Select Farms asparagus, and is finished with peas, lemon and parsley for some lovely fresh flavour.”
See the recipe

Serves 4
Prep time: 2 minutes
Cook time: 20 minutes

    • 2 M&S Scottish salmon fillets
    • 1 vegetable stock cube
    • 1 onion, finely sliced
    • 1 clove garlic, finely sliced
    • 400g risotto rice
    • 200g garden peas, defrosted
    • 180g asparagus spears, sliced into 2cm pieces
    • 1 tbsp M&S extra creamy soft cheese
    • 25g parsley, roughly chopped
    • ½ lemon, zest and juice
    1. Bake the salmon in the oven according to the packet instructions.
    2. In a saucepan, mix the stock cube with 1 litre of boiling water and cover to keep hot.
    3. Heat 2 tbsp olive oil in a large pan over a medium heat. Add the onion and garlic, season and sweat for 3-5 minutes until they begin to soften.
    4. Add the risotto rice and stir continuously for a few minutes to toast the rice and coat each grain in oil.
    5. Add the stock one ladle at a time, until each ladleful has been absorbed by the rice, repeating the process for around 15-18 minutes until all the stock has been used.
    6. After around 10 minutes, add the peas and asparagus and stir for another 2 minutes. Add the cream cheese, a handful of parsley and the lemon juice.
    7. Divide between serving dishes and flake the salmon over each, then finish with the remaining parsley and the lemon zest.