Remarksable Value meal ideas
We’re all looking for budget-friendly ways to feed the family, especially during the school holidays. Our Remarksable Value range means you can cook up tasty meals with ingredients that don’t compromise on M&S quality. Get inspired with these family meals and snacks and pick up all the Remarksable Value ingredients you’ll need to make them in store.
Roasted cauliflower and cumin fritters with cucumber and yogurt dip
Our Remarksable Value carrots and cauliflower come from trusted M&S Select Farmers, who pick only the freshest, tastiest produce. Try them in this flavour-packed vegetarian dish.
Ingredients (serves 4)
½ cauliflower, cut into small florets
3 eggs, beaten
1 small onion, finely chopped
1 garlic clove, minced
2 tbsp plain flour
1 carrot, grated
For the yogurt dip
150g reduced fat natural yogurt
½ cucumber, peeled and finely chopped
½ lemon, zest and juice
1 garlic clove, minced
Small handful fresh mint, finely chopped
From the store cupboard
2 tsp ground cumin
1/2 tsp ground turmeric
1. Preheat the oven to 200°C/180°C fan/gas mark 6. Put the cauliflower florets on a baking tray and drizzle with olive oil. Season with salt and pepper, toss with half the cumin and roast for 20-25 minutes, until charred and crispy.
2. Combine all the ingredients for the dip, stir in ½ tsp cumin, season with salt and set aside.
3. Combine the eggs, onion, garlic, flour, carrot, turmeric and remaining cumin in a bowl. Stir in the cooked cauliflower – you should have a thick batter.
4. Heat a generous splash of olive oil in a non-stick frying pan over a medium heat. Spoon tablespoons of the batter into the pan and fry in batches for 3-4 minutes either side, until golden. Keep the cooked fritters warm in the oven.
5. Serve the fritters with the yogurt dip.
Beef and bean chilli with cheesy jackets
Put our Remarksable Value beef mince centre stage with this hearty family dinner
Ingredients (serves 4)
4 medium or 6 large white potatoes
1 onion, diced
1 pepper, finely diced
1 carrot, grated
2 cloves garlic, crushed
1 pack M&S Select Farms beef mince 5% fat
1 tin (400g) chopped tomatoes
1 tin (400g) red kidney beans, drained and rinsed
100g M&S mature cheddar cheese, grated
For the slaw
½ iceberg lettuce, shredded
1 carrot, grated
1 lime, zest and juice
From the store cupboard
1 tsp chilli powder
1 tsp ground cumin
1 tsp smoked paprika
1 beef stock cube
1. Preheat the oven to 220°C/200°C fan/gas mark 7. Prick the potatoes all over with a fork and rub a little olive oil and salt into the skins. Place on a baking tray and bake for 1 hour, or until completely tender when pierced with a knife.
2. Heat a splash of olive oil in a large pan over a medium heat. Add the onion with a pinch of salt and cook, stirring, for 5-10 minutes, until translucent. Add the pepper, carrot, garlic, chilli powder, cumin and half the smoked paprika. Stir and cook gently for a further 5 minutes. Meanwhile, mix the stock cube with 300ml water.
3. Turn up the heat and add the mince. Cook, stirring, for 5 minutes until the mince has browned. Add the beef stock along with the chopped tomatoes and kidney beans. Season with salt and pepper and simmer for 25-30 minutes, until reduced. Season to taste.
4. Mix the slaw ingredients with a pinch of salt and set aside.
5. Remove the potatoes from the oven and cut in half. Allow to cool slightly before scooping out the flesh. Mix in a bowl with the cheddar, a splash of olive oil and the remaining smoked paprika, then spoon back into the skins. Return to the oven for 10-15 minutes, until browned on top.
6. Serve the chilli with the cheesy jackets and slaw.
Tip: Use leftover chilli in enchiladas, or add extra stock and leftover veggies and heat to make a warming soup.
Super snacking
Looking for easy, wallet-friendly snacks? Look no further than these Remarksable Value ideas
Banana butterflies
Slice bananas lengthways and serve with triangles of buttered brown toast arranged to look like a butterfly’s wings – add grapes or raisins to look like eyes, if you like.
Roasted carrots and yogurt dip
Chop carrots into batons, then roast with a splash of olive oil until tender. Serve with the yogurt dip left over from the fritters recipe above.
Cheesy toast soldiers
Top sliced bread with cheddar cheese, heat under the grill until the cheese is bubbling, then cut into soldiers.
Crunchy crudités
Chop leftover peppers, cucumber and cauliflower florets, then toss with a squeeze of lemon juice, salt and pepper and a drizzle of olive oil.
Apple wedges
Slice apples into wedges for a crunchy snack.
Roasted pepper and caramelised onion frittata
Eggs are always a winner when it comes to speedy suppers like this one, and our Remarksable Value eggs are 100% , free range and RSPCA Assured – so you know you’re getting great quality at a fantastic price
Ingredients (serves 4)
2 peppers, cut into chunky pieces
2 onions, finely sliced
2 medium potatoes, cut into slices and par-boiled
6 eggs
75g cheddar, grated
½ iceberg lettuce, cut into wedges
From the store cupboard
White wine vinegar
1. Preheat the oven to 200°C/180°C fan/gas mark 6. Arrange the peppers on a roasting tray and drizzle with olive oil. Roast for 20-25 minutes, until tender.
2. Meanwhile, heat a splash of olive oil in a large ovenproof frying pan over a medium-low heat and add the onions with a pinch of salt. Cook, stirring, for 15-20 minutes, until sweet and sticky.
3. Preheat the grill to medium. Add the potatoes to the pan and fry for a couple more minutes before adding the roasted peppers. Beat the eggs in a bowl and season with salt and pepper before stirring in the grated cheese.
4. Pour the egg mix over the vegetables and cook over a medium heat for 5 minutes. Put under the grill and cook for a few minutes more, until puffed up and golden.
5. Toss the lettuce with a little olive oil and white wine vinegar, and serve alongside the frittata.
Stacked bacon, egg and charred tomato sandwiches with spicy potato wedges
Meet your family’s new favourite Friday-night treat: super-stacked sarnies made with Remarksable Value outdoor-bred bacon, Remarksable Value vitamin D-enriched bread, specially selected Remarksable Value tomatoes and free-range eggs, all served up with spicy potato wedges.
Ingredients (serves 4)
4 medium potatoes, cut into wedges
6 M&S Select Farms round tomatoes, halved
1 pack (300g) M&S Select Farms smoked bacon rashers
4 eggs
8 slices wholemeal bread
From the store cupboard
Smoked paprika
Ketchup or mayo, to serve (optional)
1. Preheat the oven to 220°C/200°C fan/gas mark 7. Arrange the potato wedges on a baking tray and toss with salt, pepper and smoked paprika. Drizzle with olive oil and bake for 30-35 minutes, until fluffy in the middle and golden on the outside.
2. Heat a large frying pan over a medium heat and fry the tomatoes and bacon for 2-3 minutes on each side, until the bacon is crisp and the tomatoes are charred and starting to break down. Remove from the pan and keep warm in the oven.
3. In the same pan, fry the eggs to your liking.
4 Spread four slices of the bread with ketchup or mayo, if using. Add the bacon, tomatoes and eggs, then top with the remaining slices of bread to to make four sandwiches. Serve with the potato wedges.
Sausage and broccoli pasta
Try our Remarksable Value RSPCA Assured, outdoor-bred pork sausages and Remarksable Value Italian spaghetti in this crowd-pleasing pasta
Ingredients (serves 4)
1 crown broccoli, stalk finely chopped, florets broken apart
3 cloves garlic, sliced
8 outdoor-bred pork sausages, skins removed
1 lemon, zest and juice
200g spaghetti
Handful extra mature cheddar, grated, to serve
From the store cupboard
Pinch chilli flakes (optional)
1. Bring a large pan of salted water to the boil and add the broccoli. Cook for 3-4 minutes, until tender. Lift the broccoli from the pan with a slotted spoon and set aside, saving the water to cook the pasta.
2. Heat a splash of olive oil in a large pan over a medium heat and fry the garlic and chilli flakes, if using, for a minute or so until fragrant. Crumble in the sausage meat and fry until browned. Grate in the lemon zest and squeeze in the juice. Add the cooked broccoli and stir.
3. Meanwhile, bring the broccoli cooking water back up to the boil and cook the spaghetti until al dente.
4. Using a slotted spoon, lift the pasta from the pan and toss together with the broccoli and sausage mix, adding a little pasta water and tossing until you have a glossy sauce. Serve with the grated cheddar on top.
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