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Chris baber’s veggie recipes

Filled with veggie goodness and packed full of delicious fresh flavour, vegetarian recipe ideas from chef Chris Baber will be a hit with all the family

 

One-pan potato and veg hash with poached eggs

One-pan potato and veg hash with poached eggs

“Perfect for weekend brekkies or a working-from-home lunch, this one-pan wonder is packed full of veggies and takes just 35 minutes to make,” says Chris
See the recipe
    • 1kg new potatoes, cut into equal-sized chunks
    • 1 courgette, roughly diced
    • ¾ sweetheart cabbage, finely sliced
    • 2 handfuls young spinach leaves
    • 100g frozen peas, defrosted
    • 4 eggs
    1. Cook the potatoes in a large pan of boiling salted water for 15 minutes, until tender when poked with a knife. Drain, return potatoes to the pan, and mash. You could add a knob of butter here, if you want.
    2. Meanwhile heat 2 tbsp of olive oil in a large frying pan over a medium high heat. Add the courgette and cabbage, season with a pinch of salt and pepper, and cook for around 5 minutes, until lightly caramelised.
    3. Next add the spinach, stir, then cover with a lid for a minute until it is wilted. Stir in the peas.
    4. Turn down the heat to medium, add the mashed potato and mix thoroughly into the vegetables, then compress the mixture with a wooden spoon to flatten into a cake.
    5. Fry for around 5 minutes until golden on the base. Then cover the pan with a plate and flip over, sliding back into the pan with the uncooked side on the heat, and cook for a further 5 minutes, or until golden.
    6. Meanwhile over a medium-low heat, poach the eggs for 5 minutes in a pan of simmering water.
    7. Cut into quarters and serve each topped with a poached egg and your choice of sauce.
Sweet pepper and pesto store-cupboard risotto

Sweet pepper and pesto store-cupboard risotto

“This hearty veggie risotto packs in sunny Italian flavours thanks to the top-notch M&S antipasti, such as sweet sundried tomatoes and herby roasted potatoes”
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    • 1 vegetable stock cube
    • 3 tbsp olive oil
    • 3 tsp Cook With M&S easy garlic
    • ½ jar (140g) sundried tomatoes, drained and roughly chopped
    • 300g Italian risotto rice
    • 1 jar roasted red peppers, drained and diced into 1cm pieces
    • 4 tsp green pesto
    • Basil leaves, to serve
    • Parmesan, grated, to serve (optional)
    1. Add the stock cube to a saucepan and pour in 1 litre of boiling water. Bring to a gentle simmer and set aside.
    2. In a large saucepan, heat the olive oil then add the easy garlic and gently sauté for 3-4 minutes.
    3. Toss in the chopped sundried tomatoes to the pan and cook for 2-3 minutes, stirring occasionally.
    4. Next, add the rice to the pan and gently toast for 2 minutes, stirring constantly to prevent it sticking.
    5. Add the warm stock a ladle at a time, ensuring each addition is almost fully absorbed before adding the next. Continue adding the stock until it’s all incorporated into the rice, around 15-20 minutes. Add a little more water if necessary. The rice should retain some ‘bite’ in the very centre.
    6. When the rice is cooked, add the roasted red peppers and warm through for 1 minute. Stir in the pesto and remove from the heat.
    7. Serve topped with basil leaves and freshly grated parmesan, if you like. Serve with crusty bread.

 

Squash, spinach and ricotta cannelloni

Squash, spinach and ricotta cannelloni

“Introducing your new Italian favourite: my recipe for squash, spinach and ricotta cannelloni. This comforting dish can be served with a leafy salad or seasonal greens”
See the recipe
    • 400g Cook With M&S butternut squash slices
    • 200g spinach
    • 250g ricotta
    • 12 lasagne sheets
    • 550g M&S Italian tomato pasta sauce
    • 210g M&S béchamel sauce
    • Parmesan, grated (optional)
    1. In a baking tray, drizzle 2 tbsp olive oil over the Cook With M&S butternut squash slices. Season with salt and pepper.
    2. Roast in a pre-heated oven at 200°C/180°C fan/gas mark 6 for 20 minutes, or until soft. Allow to cool.
    3. Microwave the spinach as per packet instructions. Squeeze out the water, and roughly chop the cooked spinach.
    4. Mix together the spinach, ricotta and butternut squash, seasoning to taste.
    5. Cook the lasagne sheets in salted boiling water for 5 minutes. Remove and lay each sheet out onto a clean cloth.
    6. Allow 1 large tbsp of squash, spinach and ricotta filling per sheet, and spoon into the centre of the sheet widthways. Fold one edge over the filling so there is a slight overlap where the pasta joins together.
    7. Spoon half the tomato pasta sauce onto the base of a baking tray. Arrange the rolled pasta on top.
    8. Spoon over the remaining tomato sauce and pour the béchamel over the top. Optionally, here you can grate over some parmesan cheese.
    9. Bake at 200°C/180°C fan/gas mark 6 for 20 minutes until golden and bubbling.