M&S Food launch new breakfast range

Round & About


M&S have just launched their biggest ever breakfast range from its own label for the first time, offering a range of tasty new cereals, granolas, porridge, breakfast toppers and breakfast pots to brighten your morning

Start the day right with an Eat Well breakfast from M&S Food – our clever product developers have created lots of new tasty cereals and breakfast toppers – complete with the health benefits you’d expect from Eat Well – for all the family.

Some have even been given the professional footballer seal of approval thanks to Eat Well’s partnership with the home nation football associations. Midfielders Mason Mount and Jordan Henderson and defender Eric Dier have all picked their choice for breakfast.

Mason Mount’s choice
Jordan Henderson’s choice
Eric Dier’s choice

Not only do we have some brand new cereal-ously tasty Eat Well options but we also have porridge, granolas and a new breakfast pot.

Our breakfast boffins have also added more Made Without options, alongside Vegetarian and Vegan options to cater for special dietary requirements – so no matter who you are we have a breakfast FOR YOU.

Sarah Jane Large, Product Developer, M&S Food, said: “At M&S we are constantly listening to our customers on what food and new products they would like to see across our Foodhalls. We know that most people have the same breakfast every day and think that’s a travesty! So, we wanted to inspire them to try something new this New Year and while we were at it completely overhauled our entire range to make it healthier and EVEN tastier.

“In particular our new gut health products taps into 48%* of Brits who are interested in breakfast items that support digestion and gut health – so we have introduced some great options for them.  Our new Eat Well Plant Kitchen High Protein Vegan Choco Crunch and Made Without Wheat Triple Chocolate Crunch also mirrors the trend that although people are looking to be healthier, they just can’t beat that sweet chocolate fix – just mix them with your favourite milk or alternative for a breakfast that feels like you should only have on special occasions!”

It’s not just chocolate and gut health that are trending at breakfast. Taking inspiration from our American friends across the pond, dessert flavours in the morning, yes in the MORNING, are also on the rise. And as the home of the food hybrid we HAD to get involved – so have introduced Eat Well Pecan Pie Flavour Porridge and Made Without Wheat Maple Syrup Flavour Porridge to our breakfast line up. And hey, who says you can only have it at breakfast anyway!

May recipes: Green queens

Round & About


We’re celebrating the green goodness with two brunch recipes to herald Alresford Watercress Festival

Kedgeree with Watercress


• 100ml Whole Milk
• 2 smoked haddock fillets
• ½ tbsp olive oil
• ½ Onion, chopped
• Small piece ginger, grated
• 1 garlic clove, minced
• ½ tsp turmeric
• ½ tsp curry powder
• 100g basmati rice
• 2 eggs
• 80 watercress, chopped finely

Prep: 10 minutes | Cooking:  30 minutes | Serves: Two people

The origins of ‘Brunch’ are unclear. Some food historians think the meal has its roots in England’s hunt breakfasts – lavish multi-course meals that featured such treats as chicken livers, eggs, meats, bacon, fresh fruit, and sweets.

Others believe Sunday brunch derives from Victorian times when staff were given the Sabbath off and they left their lords and masters with enough food to graze on throughout the day while, yet others look to 1930s New York and the abundance of dining spots for the origins of classic brunch dishes from eggs Benedict to bagels and lox.

So, indulge that weekend feeling! Chow down on this fantastic brunch recipe at your leisure and revel in easy, comforting food.


Heat the milk and around 50ml of water in a large pan on a low heat. Add the fish, skin-side down, and poach for around 5 mins. Remove carefully and flake it – set aside and reserve the liquid for later.

Heat the olive oil in a large frying pan and fry the onion before adding garlic, ginger, turmeric and curry powder. When the onion is soft, add the rice and let it soak up the flavours in the pan.

Make the reserved poaching liquid up to around 150-200ml with water before adding it to the pan. Simmer for around 10 minutes.

Boil the eggs for around 6 minutes – this should give you a gooey yolk (boil for longer if you prefer.)

Once the rice is cooked, stir through the haddock and watercress. Quarter the cooked eggs and place on top to serve.

Mushroom & Watercress French Toast


• 2 Slices thick crusty bread
• 1 egg
• 100g mushrooms, halved
• 1 clove garlic, minced (optional)
• 80g Watercress, chopped
• 50g grated Swiss cheese
• Butter

Prep: 10 minutes | Making: 10 minutes | Serves: One person

This is another fabulous tasty quick brunch recipe, perfect for a lazy Sunday morning or indeed a snack whenever you fancy.


In a bowl, beat the egg and add a little salt & pepper. Dip the bread in, covering both sides.

Heat some butter in a frying pan over a medium heat and fry the eggy bread for a couple of minutes, flip it and sprinkle the grated cheese on the side that is cooked so it melts.

Meanwhile, heat a knob butter in a pan over a medium heat (add garlic if using), cook the mushrooms. Add the watercress as the mushrooms start to brown and cook for no longer than a minute, so that the watercress has just wilted.

Serve the mushrooms and watercress on top of the cooked bread with lots of black pepper.

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