Aberdeen Angus burger, Summer Berry milkshake & flowers galore! - Denise Van Outen



• M&S Extra Virgin Olive Oil
• M&S Organic British 2 Lamb Leg Steaks (Select Farms)
• 2 M&S Extra Virgin Olive Oil & Garlic Flatbreads
• 2 M&S Organic Romaine Lettuce, washed and roughly chopped
• 1 tub (230g) M&S Creamy Tzatziki
• 1 jar (260g) M&S Pickled Red Onions
• M&S salt & pepper (to taste)


1. Preheat oven to 200°C/180°C fan/gas mark 6 and preheat a baking tray.

2. Lightly oil and season the sweet potato wedges, place on to the hot tray and cook for 20 minutes.

3. While the wedges are cooking, slice and lightly toast the brioche buns.

4. After 20 minutes, turn the wedges to ensure they cook perfectly and cook for a further 10 minutes.

5. Meanwhile, cook your burgers according to packet instructions, either in a frying pan or on a barbecue - take your pick!

6. Once cooked, add the cheese melts to the top of the burgers and place under the grill or put into a hot oven for 2-3 mins until oozy and bubbling.

7. Finally, build your ultimate burgers by adding a handful of crunchy iceberg to the base of the bun and then adding the cheese-topped burgers. Finish with a spoonful of the slaw, top with the other half of the bun and serve with a generous portion of sweet potato wedges. You're now ready to serve!



• 1 punnet (250g) Red Diamond strawberries
• 1 punnet (200g) Sapphire raspberries
• 4 scoops Cornish clotted cream ice-cream
• 2 M&S Organic Romaine Lettuce, washed and roughly chopped
• 200ml whole milk 4 raspberry ripple
• 4 raspberry ripple Yumnuts™


1. Wash and hull the strawberries, reserving 4 for the garnish.

2. On 4 long skewers or straws, arrange 3 raspberries and 2 strawberry halves to create a fruit skewer.

3. In a blender, blend the remaining strawberries and raspberries with the ice cream and milk.

4. Pour into chilled glasses, and top each with a fruit skewer to serve. For an extra special treat, add a raspberry yumnut to your skewer!


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