Chris baber’s veggie recipes

Za’atar roast cauliflower with herby couscous salad

"This is a great vegetarian dinner to brighten the darker evenings at this time of year. Made with cauliflower grown on the fertile soils of Lincolnshire by M&S Select Farmer George Read, herby couscous salad and a dash of M&S tamarind and chilli ketchup, it’s packed full of colour and flavour”

Serves 4
Prep time: 3 minutes
Cook time: 30 minutes

• INGREDIENTS
  • 1 cauliflower, cut into large florets
  • 3 tbsp M&S za’atar seasoning
  • 1 jar (280g) M&S roasted peppers
  • ½ vegetable stock cube
  • 500g couscous
  • 1 lemon, zest and juice
  • 1 red onion, finely sliced
  • 1 tin (400g) chickpeas, drained
  • 25g fresh parsley, roughly chopped
  • 1 tbsp Greek yogurt
  • 2 tbsp M&S tamarind and chilli ketchup
• METHOD
  1. Preheat the oven to 220°C/200°C fan/gas mark 7.
  2. Put the cauliflower florets into a roasting tin, drizzle with oil and scatter with 1 tbsp za’atar seasoning. Mix, then add 100ml water to the tin.
  3. Bake for around 30 minutes, stirring halfway through, until caramelised and tender.
  4. Remove the peppers from the jar, reserving the oil, and roughly chop.
  5. Mix half of the vegetable stock cube with 450ml boiling water.
  6. Put the couscous into a large mixing bowl. Add the peppers, lemon zest and red onion and mix everything together.
  7. Pour over the stock. Cover the bowl with clingfilm and leave for 8-10 minutes until the stock has been absorbed, then mix well with a fork.
  8. Add the chickpeas, the parsley and the juice of half the lemon along with 4 tbsp oil from the jar of peppers and stir.
  9. Divide the couscous mix between serving dishes and top with the roasted cauliflower. Scatter with the remaining za’atar seasoning and drizzle with the yogurt and the tamarind and chilli ketchup.

Ultimate Mexican bean tacos

“I’ve always loved making tacos, and this recipe is one of my favourite ways to enjoy them. Sweet potatoes, kidney beans and avocado are brought together by M&S red salsa and chimichurri, which add a lovely hit of Mexican spice. It’s all perfectly finished with a sprinkling of mature cheddar – yum!”

Serves 4
Prep time: 3 minutes
Cook time: 20 minutes

• INGREDIENTS
  • 3 sweet potatoes, sliced into strips
  • 1 onion, roughly chopped
  • 2 tins (400g each) red kidney beans, drained
  • 3 tbsp M&S red salsa
  • 15g fresh coriander
  • 1 lime, juice only
  • 1 pack (8) M&S soft tacos
  • 4 tbsp M&S chimichurri
  • 1 little gem lettuce, shredded
  • 1 avocado, smashed
  • 80g M&S lighter mature cheddar, grated
• METHOD
  1. Preheat the oven to 180°C/160°C fan/gas mark 4.
  2. Place the sweet potato strips on a baking tray, drizzle with olive oil, season with salt and pepper and roast in the oven for 20 minutes.
  3. In a large frying pan, heat 1 tbsp olive oil over a medium-high heat and fry the onion for 2-3 minutes, until soft.
  4. Add the beans and stir fry for 1-2 minutes before adding the red salsa and 100ml water to the pan.
  5. Simmer for 5 minutes, then add the coriander and the lime juice.
  6. Heat the tacos and spread each with ½ tbsp chimichurri, then layer the beans mixture, lettuce and avocado on top.
  7. Finish with the grated cheese and serve with the sweet potato fries.

Lentil and mushroom shepherd’s pie

“For me, this really is the perfect vegetarian meal during the colder evenings of the year. It’s so nutritious and full of flavour – the hero ingredient is those delicious mushrooms, grown in Yorkshire by M&S Select Farmers”

Serves 4
Prep time: 2 minutes
Cook time: 1 hour

• INGREDIENTS
  • 2 cloves garlic, finely sliced
  • 4 sprigs thyme
  • 2 onions, finely chopped
  • 2 carrots, finely chopped
  • 2 sticks celery, finely chopped
  • 300g white mushrooms, finely sliced
  • 1 tbsp tomato purée
  • 1 tin chopped tomatoes
  • 350ml vegetable stock
  • 1 tin (300g) green lentils, drained
  • 2 packs (450g) M&S mashed potato
  • 350g green beans
• METHOD
  1. Heat a splash of olive oil in a large non-stick frying pan over a medium heat. Add the garlic, thyme, onion, carrot and celery. Season with salt and pepper and cook for 5 minutes until the veg begins to soften.
  2. Add the mushrooms and cook for another 5 minutes, then stir in the tomato purée and cook for another 30 seconds.
  3. Add the chopped tomatoes, stock and lentils. Bring to the boil, then reduce the heat to medium-low.
  4. Cover and simmer for 35-40 minutes, until the lentils are tender and most of the liquid has been absorbed. Add a splash of water if the pan becomes too dry.
  5. Meanwhile, preheat the oven to 160°C fan/180°C/gas mark 4. Heat the mash according to the packet instructions.
  6. Transfer the lentil mix to an ovenproof dish (or keep in the pan if it’s ovenproof). Spread the mash evenly over the lentil mix, then fluff it up with a fork. Season with salt and pepper and cook in the oven for 5-10 minutes, until crispy.
  7. Divide between serving dishes and serve with a side of green beans.

Very veggie risotto

• INGREDIENTS
  • 1 pack (400g) M&S butternut squash slices, diced into bite-sized pieces
  • 2 pots M&S vegetable stock
  • 2 banana shallots, finely sliced 
  • 1 garlic clove, finely sliced
  • 1 aubergine, roughly diced
  • 1 pack (500g) M&S Italian risotto rice
  • 1 pack (25g) basil, torn
  • 1 pack (125g) M&S lighter mozzarella, sliced
• METHOD
  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. Arrange the squash on a roasting tray, drizzle with 1 tbsp olive oil, season with salt and pepper and toss together.
  3. Roast for 25-30 minutes until golden, turning after 15 minutes.
  4. In a saucepan, mix the stock pots with 1.2 litres of boiling water and cover to keep hot.
  5. Meanwhile, heat 2 tbsp olive oil in a large pan over a medium heat.
  6. Add the shallots, season and sweat for 3-5 minutes until they begin to soften.
  7. Add the garlic and aubergine and cook for another 2 minutes, adding a little more oil if the pan is dry.
  8. Add the risotto rice and stir continuously to toast the rice and coat each grain in oil.
  9. Add the stock one ladle at a time, until each ladle-full has been absorbed by the rice. This will take around 15-18 minutes.
  10. Stir in half the basil, squash and mozzarella.
  11. Remove from the heat and top with the remaining basil, squash and mozzarella when serving.

Harissa cauliflower wrap

• INGREDIENTS
  • 1 large cauliflower, cut into florets
  • 90g M&S harissa paste
  • 1 pack (8) M&S tortilla wraps
  • M&S Greek-style yogurt, to serve
  • M&S sweet & crunchy salad bag, to serve
  • 1 pack M&S pomegranate seeds, to serve
  • M&S pickled red onions, to serve
• METHOD
  1. Preheat the oven to 180°C/160°C fan/gas mark 4.
  2. Place the cauliflower florets onto a non-stick baking tray and drizzle with 1 tbsp olive oil and 2 tbsp harissa paste, then season with salt and pepper. Mix together to coat the cauliflower evenly, then add 50ml water to the tray.
  3. Bake the cauliflower for 25-30 minutes until caramelised on the outside and tender on the inside.
  4. Mix 2-3 tbsp of the remaining M&S harissa paste with 1-2 tbsp olive oil to make a spicy harissa dressing.
  5. Warm the tortilla wraps in a frying pan or griddle pan.
  6. To serve, spread some yogurt onto each warm tortilla, top with a small handful of salad and a few florets of roasted cauliflower. Drizzle with some harissa dressing, then scatter with pomegranate seeds and a few pickled red onions. Wrap up and enjoy!

Ultimate aubergine bake

• INGREDIENTS
  • 2 aubergines, sliced in half lengthwise
  • 1kg Maris Piper potatoes, sliced into 4cm pieces
  • 2 jars (500g each) M&S classic tomato everything sauce
  • 25g fresh basil
  • 80g M&S lighter mature cheddar, grated
  • 350g green beans
• METHOD
  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. Use a sharp knife to score a criss-cross pattern on the sliced sides of the aubergines, 1cm deep.
  3. Place the potatoes and aubergines into a roasting tray, drizzle with olive oil, season with salt and pepper and toss everything together. Arrange the aubergines on top, cut side up.
  4. Bake for 35 minutes, then remove from the oven. Place the aubergines onto a plate and set aside.
  5. Add one jar of everything sauce to the potatoes, stir to coat them evenly, then scatter over half of the basil leaves.
  6. Place the aubergines back on top and pour over the remaining jar of the everything sauce to evenly cover them.
  7. Scatter all over with the grated cheese and some basil leaves and bake for another 15 minutes or until the cheese has melted. Meanwhile, cook the green beans in boiling water for 5 minutes.
  8. Serve with the remaining basil scattered on top along with a side of the green beans.

Spicy tenderstem broccoli omelette

• INGREDIENTS
  • 1 bunch spring onions
  • 3 garlic cloves, finely sliced or crushed
  • 350g Tenderstem® broccoli
  • 1 jar (190g) M&S Korean BBQ paste
  • 250g microwave wholegrain rice, cooked as per pack instructions
  • Handful coriander, chopped
  • 6 free-range eggs, whisked
  • 4 tbsp reduced fat mayonnaise
  • 1 lime, zest and juice
• METHOD
  1. Finely slice the spring onions, reserving a handful of the green tops to garnish the finished dish.
  2. In a small frying pan, sauté the garlic and spring onions in 2 tbsp vegetable oil.
  3. While the onions are cooking, cut the tips of the Tenderstem® broccoli off and reserve. Slice the broccoli stalks and add them to the onion and garlic mix. Cook for 3-4 minutes, until softened.
  4. Add half of the Korean BBQ paste, the rice and half of the chopped coriander to the pan and mix thoroughly.
  5. Add the contents of the pan to the egg and mix well. Clean the pan and then add a little oil. Pour the egg mix back into the pan, cook for 3-4 minutes on a low heat, then carefully flip the omelette onto a plate and slide it back into the pan to finish cooking.
  6. Meanwhile, blanch or steam the broccoli tips for 2-3 minutes.
  7. In a bowl, combine the mayonnaise, lime zest, 1 tbsp lime juice, half the leftover coriander and 1 tbsp Korean BBQ paste.
  8. Turn the cooked omelette on to a plate and top with the warm broccoli tips, drizzle with the zesty mayo and garnish with the remaining fresh coriander and spring onion. Cut into slices and serve.

Mushroom and truffle cream cheese spaghetti

• INGREDIENTS
  • 2 packs (300g each) M&S Select Farms white mushrooms, finely sliced
  • 25g thyme, roughly chopped
  • 400g spaghetti
  • 2 tbsp M&S Collection black truffle oil
  • 1 tbsp M&S extra-creamy soft cheese
  • 20g M&S grated Parmigiano Reggiano, to serve
  • 60g rocket
• METHOD
  1. Heat 1 tbsp olive oil in a large non-stick frying pan over a medium-high heat.
  2. Add the mushrooms and most of the thyme and fry for around 5 minutes.
  3. Cook the spaghetti in a large saucepan of salted water over a medium-high heat, according to the pack instructions.
  4. Drain the spaghetti, preserving some of the cooking water, then add it to the pan with the mushrooms.
  5. Add the truffle oil and soft cheese, along with 2-3 tbsp pasta water, and toss everything together for a few minutes, until a thick, creamy sauce forms.
  6. Serve with a scattering of parmesan and a handful of rocket leaves.

Roast squash and ricotta pasta with burrata

Serves 4
Prep time: 2 minutes
Cook time: 35 minutes

• INGREDIENTS
  • 2 packs (400g each) M&S butternut squash slices, diced into 2cm pieces
  • 2 cloves of garlic, finely chopped
  • 400g farfalle pasta
  • 50g ricotta
  • 25g basil, roughly chopped
  • ½ lemon, zest and juice
  • 60g rocket
  • 40g M&S Italian burrata
• METHOD
  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. Place the squash and garlic onto a baking tray, season and drizzle with 2 tbsp olive oil and toss together. Roast in the oven for 30 minutes until golden, turning after 15 minutes.
  3. With around 10 minutes of the squash’s cooking time remaining, cook the pasta according to the pack instructions in a large saucepan of salted water over a medium-high heat.
  4. Transfer ⅔ of the roasted squash into a mixing bowl and mash until smooth.
  5. Add the ricotta to the squash along with 1 tbsp olive oil, and mix evenly until combined.
  6. When the pasta is cooked, drain it, preserving some of the cooking water, and return to the pan. Add the ricotta mixture along with most of the basil and the lemon juice. Mix together, adding 1 tbsp of the pasta cooking water to loosen if needed.
  7. Divide between serving dishes. Top each portion with some of the remaining squash pieces, some rocket leaves, lemon zest and a torn piece of burrata.

Brilliant baked eggs

• INGREDIENTS
  • 250g cherry tomatoes
  • 150g chestnut mushrooms
  • 1 red onion, diced
  • 1 red pepper, deseeded and sliced
  • 3 tbsp M&S Spanish paste
  • 400g kidney beans
  • 1 handful kale, roughly chopped
  • 200g chopped tomatoes
  • 4 eggs
  • 100g feta
  • 1 red chilli
• METHOD
  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  2. Heat a splash of olive oil in a pan and blister the cherry tomatoes over a high heat for 3-4 minutes. Shake the pan now and again, making sure the tomatoes are blistered all over, then remove the tomatoes from the pan and set aside.
  3. In the same pan, sauté the mushrooms, onion and pepper in a little olive oil over a medium heat for around 10 minutes, until the mushrooms are golden brown and the onions are softened and sweet.
  4. Add the M&S Spanish paste and heat for a minute or so, then add the beans, kale, blistered tomatoes and chopped tomatoes, heating and stirring for a few more minutes.
  5. Pour the mix into a large ovenproof pan, making four small wells in each corner of the pan. Crack an egg into each well and bake for 12-15 minutes, depending on how you like your eggs. Finish with crumbled feta and fresh chilli.

Squash, spinach and ricotta cannelloni

• INGREDIENTS
  • 400g M&S butternut squash slices
  • 200g spinach
  • 250g ricotta
  • 12 lasagne sheets
  • 550g M&S Italian tomato pasta sauce
  • 210g M&S béchamel sauce
  • Grana Padano grated (optional)
• METHOD
  1. In a baking tray, drizzle 2 tbsp olive oil over the 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 Grana Padano cheese.
  9. Bake at 200°C/180°C fan/gas mark 6 for 20 minutes until golden and bubbling.

Sweet and sticky harissa roasted squash

• INGREDIENTS
  • 2 butternut squashes
  • 90g M&S rose harissa paste
  • 3 tbsp honey
  • 5 tbsp extra virgin olive oil
  • 100g feta cheese
  • 5 spring onions, finely sliced
• METHOD
  1. Preheat the oven to 200°C/180°C fan/gas mark 6. Peel the skin from both the squash and cut each in half lengthways, removing the seeds.
  2. Place the halves on a board, flat side down. Score marks along the flesh every half centimetre, quite deeply, but not so deep that the squash breaks apart.
  3. Mix together the M&S rose harissa paste, honey and 3 tbsp of the olive oil. Rub 1 tbsp of the harissa mixture over each squash half, working it into the grooves so it takes on the flavour.
  4. Place in an ovenproof dish, flat side down. Drizzle with 2 additional tbsp of olive oil and season with salt and pepper. Cover with tin foil and bake for 40 minutes.
  5. Take out and remove the foil. Baste the squash using the juices from the tray. Cook without the foil for another 20 minutes, or until the squash is soft and tender (the time may vary based on the size of your squash).
  6. Remove from the oven, place on a serving dish and drizzle over any remaining harissa mixture. Serve with the crumbled feta and spring onions.