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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.”

 

Japanese-style chicken katsu curry

Japanese-style chicken katsu curry

“I absolutely love Japanese-style curries, and this crowd-pleasing recipe couldn’t be easier to make. The M&S katsu curry paste provides the perfect blend of flavours and spices, and works so well with that succulent Oakham chicken.”
See the recipe

Japanese-style chicken katsu curry



Serves 4
Prep time: 3 minutes
Cook time: 25 minutes

    • 2 onions, finely sliced
    • 1 pack (570g) M&S British Oakham chicken breast fillets, cut into bite-sized pieces
    • 4 carrots, 2 peeled and grated, 2 peeled and sliced into 2cm pieces
    • 4 tbsp M&S katsu curry paste
    • 1 tin (400ml) coconut milk
    • 350g fine green beans, defrosted
    • 2 packs (250g each) M&S microwave basmati rice
    • 1 tbsp honey
    • 1 lime, juice only
    1. Heat 1 tbsp olive oil in a large frying pan over a medium-high heat. Add the onions and chicken, season and fry for 3-5 minutes until lightly golden.
    2. Add the grated and sliced carrot and cook for another 3 minutes, then add the katsu curry paste along with 100ml water and cook for another minute.
    3. Stir in the coconut milk and bring to the boil, then simmer for 10 minutes, adding the green beans after around 7 minutes. Meanwhile, cook the rice according to the pack instructions.
    4. Add the honey and lime and cook for another minute.
    5. Divide the curry between serving dishes and serve with the rice.
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

Salmon, asparagus and pea risotto



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.

 

Ultimate veggie paella

Ultimate veggie paella

“I always love putting a veggie spin on a classic recipe. The amazing Plant Kitchen chorizo puppies are the star of the show here – a flavour-packed meat alternative, they work really well with the M&S Select Farms asparagus and fragrant parsley.”
See the recipe

Ultimate veggie paella



Serves 4
Prep time: 2 minutes
Cook time: 25 minutes

    • 1 onion, roughly chopped
    • 1 red pepper, roughly chopped
    • 1 pack (360g) Plant Kitchen chorizo puppies
    • 350g M&S Spanish paella rice
    • 1 tbsp tomato purée
    • 950ml vegetable stock
    • 250g peas, defrosted
    • 180g asparagus spears, sliced into 2cm pieces
    • 25g parsley, roughly chopped
    • 1 lemon, zest and juice
    1. Heat 1 tbsp olive oil in a large frying pan over a medium-high heat. Add the onion, red pepper and chorizo puppies, season and cook for 5 minutes.
    2. Add the paella rice and cook for another minute, stirring constantly to coat each grain of rice in the oil.
    3. Add the tomato purée and cook for another 30 seconds, then add the stock and bring to the boil. Cover loosely and simmer for 15 minutes, stirring occasionally. Add a splash of water if the pan becomes too dry.
    4. Stir in the peas and asparagus and cook for a further 3-5 minutes.
    5. Divide the paella between serving dishes. Finish each with a scattering of the parsley, a sprinkling of the lemon zest and a squeeze of the juice.
Springtime chicken souvlaki-style pittas

Springtime chicken souvlaki-style pittas

“As we move into spring, there are few things I enjoy as much as this Greek-inspired recipe. With a delicious marinade on the succulent Oakham chicken, Collection tzatziki and fresh, crunchy lettuce, this is a recipe that all the family will love.”
See the recipe

Springtime chicken souvlaki-style pittas



Serves 4
Prep time: 5 minutes
Cook time: 15 minutes

    • 300g M&S French fries
    • 150g Greek-style yoghurt
    • ¼ lemon, juice only
    • 2 cloves garlic, grated
    • 1 pack (600g) M&S Select Farms British Oakham chicken thighs
    • 4 white pittas
    • 4 tbsp Collection creamy Greek yogurt tzatziki
    • 2 little gem lettuces, shredded
    • 335g cherry tomatoes, sliced in half
    • 1 red onion, sliced
    1. Cook the French fries in the oven according to the packet instructions.
    2. Mix the Greek yoghurt with the lemon juice, the grated garlic and 1 tbsp olive oil. Use this to marinate the chicken for 5-10 minutes.
    3. Heat 1 tbsp olive oil in a non-stick frying pan over a medium-high heat. Fry the marinated chicken for 4-5 minutes on each side until golden and cooked through, then remove from the pan and let it cool for a couple of minutes before slicing into thin strips.
    4. Meanwhile, warm the pittas according to the packet instructions. Open each pitta and spread with 1 tbsp tzatziki, then scatter with handfuls of lettuce, tomato and red onion.
    5. Put some chicken strips into each pitta along with a few French fries. Serve each pitta with a handful more French fries as a side.

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