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Cook with Chris Baber

With the mission to make cooking easier and more delicious, chef Chris Baber has created these easy, speedy family recipes. Have a scroll and say goodbye to that “what do I want to eat” dilemma

Meet Chris Baber

欧洲杯官网投注“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.

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See Chris's latest recipes

Nacho crumb chicken

欧洲杯官网投注“Crushed tortilla chips make a deliciously crunchy coating for this chicken and is delicious served with your favourite fries and salad"

Serves 3-4

Prep time: 10 minutes (+1 hour marinade time)
Cook time: 30 minutes
1 tbsp Cook With M&S Mexican paste
2 tbsp olive oil
500g M&S Select Farms skinless boneless chicken thighs
200g tortilla chips, crushed
60g Cook With M&S butter and parsley breadcrumbs
1 tsp smoked paprika
¼ tsp cayenne (optional)
800g sweet potato fries
400g coleslaw mix
1 lime, juice only
Pinch of sugar

Preheat the oven to 200°C/180°C fan/gas mark 6.

欧洲杯官网投注Mix the Cook With M&S Mexican paste with 1 tbsp of the olive oil, then use to coat the chicken and leave to marinade for 1 hour.

Mix the tortillas with the breadcrumbs, smoked paprika, cayenne and a pinch of salt. Coat each piece of chicken in the crumb mix, then place on a baking tray.

欧洲杯官网投注Put the sweet potato fries on another baking tray, season with salt and drizzle with the remaining olive oil. Bake the chicken and sweet potato fries for 30 minutes, turning halfway.

Just before the cooking time is up, mix the coleslaw with the lime juice, 1 tbsp olive oil, sugar and a pinch of salt. Serve it alongside the chicken and sweet potato fries.

Top tip: you can swap the sweet potato for roasted veggies or homemade chips, and the coleslaw for a fresh green salad.

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Mexican bean burritos

“This delicious and hearty vegetarian dinner is bound to become your family’s new favourite – spicy beans loaded up with crunchy veg, creamy avocado and rice in a wrap.”

Serves 4

Prep time: 5 mins
Cook time: 40 mins
1 red onion, diced
1 tbsp olive oil
2 tbsp Cook With M&S Mexican paste
1x 400g tin red kidney beans, drained
1x 400g tin butter beans, drained
1x 400g tin chopped tomatoes
1x 240g tin sweetcorn, drained, with the liquid reserved
1x 500g pack wholegrain microwave rice
8 large tortilla wraps
1 avocado, sliced into 8 pieces
8 little gem lettuce leaves, washed
Mango salsa, to serve

In a hot pan, sauté the onion in 1 tbsp oil. Add the Mexican paste and cook for 5 minutes.

Add in the kidney and butter beans, chopped tomatoes and the liquid from the sweetcorn. Simmer for 25 minutes.

Add the sweetcorn and remove from the heat. Heat the rice according to the pack instructions.

To fill the wraps, spoon the bean mixture, rice, sliced avocado and lettuce into each wrap, folding the end to keep the filling inside.

欧洲杯官网投注Serve with salsa made by mixing diced mango (or you could use pineapple) with a little lime juice and red chilli.

欧洲杯官网投注Top tip: use any bean leftovers to top a jacket potato the next day.

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Sizzling Mexican fajitas

欧洲杯官网投注“Nobody will be able to resist sweet and spicy seared steak, veggies and a kick of lime. Serve with rice, tortilla wraps, or in gem lettuce cups.”

Serves 4

Prep time: 5 minutes
Cook time: 15 minutes
Olive oil, for cooking
2 red onions, chopped into chunks
2 peppers, chopped into chunks
1 rib-eye steak, sliced into strips
2 tbsp Cook With M&S Mexican paste
1 lime, juice only
50g fresh coriander, chopped

Heat 1 tbsp olive oil in a pan over a high heat. When the pan is really hot, add the onion and peppers. Cook for a few minutes until charred, then remove from the pan.

欧洲杯官网投注Add a splash more oil if needed, add the steak and cook on a high heat for a couple of minutes until coloured and gnarly around the edges.

Add the peppers and onions back into the pan, along with the Cook With M&S Mexican paste. Stir-fry for a couple more minutes, remove from the heat and stir in a squeeze of lime and the coriander.

欧洲杯官网投注Serve with rice, wraps, or in little gem lettuce cups.

欧洲杯官网投注Top tip: you can swap the red onions for white onions and the steak for chicken or extra vegetables.

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Chicken, leek and mushroom pie

“You just can’t beat a good old chicken pie. My version has a delicious root veg topping in place of pastry.”

Serves 4, generously

Prep time: 20 minutes
Cook time: 35 minutes
Olive oil, for cooking
500g M&S Select Farms boneless skinless chicken thighs, diced
300g chestnut mushrooms, sliced
2 leeks, sliced
1 pot (350g) Cook With M&S chicken gravy
3 tbsp low-fat crème fraîche
1 tbsp Dijon mustard
1 large potato, finely sliced
1 small swede, finely sliced
1 parsnip, finely sliced

欧洲杯官网投注Preheat the oven to 200°C/180°C fan/gas mark 6.

欧洲杯官网投注Heat 1 tbsp olive oil in a large pan over a medium heat and lightly brown the chicken thighs for a few minutes on each side, until golden. Add the mushrooms and continue to cook for 4 minutes.

Add the leeks and cook until just softened, constantly turning the ingredients in the pan to allow everything to cook evenly. Add the gravy, crème fraîche and mustard, bring to the boil and season with salt and pepper.

Pour the contents of the pan into a large, shallow pie dish (20cm x 30cm).

Toss the potato, swede and parsnip in a bowl with 1 tbsp oil and season with salt. Place in a microwaveable dish and heat in the microwave at full power for 5 minutes to soften.

Layer the sliced veg over the pie mixture. Sprinkle with cracked black pepper, cover with foil and bake for 25 minutes. Remove the foil and return to the oven for another 10 minutes, or until the root veg topping is soft.

欧洲杯官网投注Top tip: any root veg works well in the recipe – just take your pick! Plus, this recipe is just as delicious the next day! Simply reheat thoroughly in the oven until piping hot throughout. 

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Lentil moussaka

“Who said veggie food can’t be comforting? This hearty dish ticks all the boxes: creamy sauce, tender aubergines and a flavour-packed lentil filling.”

Serves 4

Prep time: 20 minutes
Cook time: 30 minutes
Olive oil, for cooking
1 red onion, sliced
2 aubergines, 1 diced, 1 sliced into discs
½ tsp ground cumin
½ tsp ground cinnamon, plus one extra pinch later
2 tbsp Cook With M&S mushroom and roasted garlic paste
250g cherry tomatoes, halved
250g pack cooked puy lentils
2 tbsp tomato purée
2 sweet potatoes, peeled and sliced into discs
210g ready-made béchamel sauce

欧洲杯官网投注Preheat the oven to 200°C/180°C fan/gas mark 6.

欧洲杯官网投注Add 1 tbsp olive oil to a large pan over a medium heat, then cook the onions until softened. Add the diced aubergine and continue to cook until softened. Add the cumin and cinnamon and cook for a further 2 minutes.

Add the Cook With M&S mushroom and roasted garlic paste, cherry tomatoes (reserving six halves for the topping), lentils, tomato purée and 100ml water. Season with salt and cook gently for 10 minutes.

Season the aubergine discs and toss in oil. Cook in a hot pan, turning halfway, until coloured on both sides.

欧洲杯官网投注Pour the lentil mix into an ovenproof dish. Top with the cooked aubergine discs and the sweet potato.

Pour the béchamel sauce over the sweet potato, and dot the remaining cherry tomatoes on top along with a pinch of cinnamon. Bake for 40 minutes, until the sweet potato is cooked and the top is golden and bubbling. If it starts to brown too much, cover with foil.

Top tip: you can make your own bechamel sauce with just a few ingredients! Simply bring 250ml of milk to the boil in a saucepan and set aside. Then melt 25g of butter in a separate pan and add 25g of plain flour. Once a paste is formed, gradually add the milk and stir until you have a thick and velvety smooth sauce.

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