Asking the experts – our children’s food judging panel

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Won’t eat their greens? Can’t eat gluten? Obsessed with ham sandwiches? Children have all sorts of needs and demands when it comes to food.

In our latest survey, parents said their children were more likely to eat food they’d chosen themselves. The trick is making sure it forms part of a healthy, balanced diet.

That’s where you – well, your little one – can help. We’re looking for junior food critics to taste our food and tell us what they like. Continue reading

Look after your face this autumn and WIN an iPad

Hello men,

A happy autumn to you all – isn’t autumn a marvellous season to be a man? Football is back, hearty food fills pub menus and ale tastes better. Plus, whereas summer is about the body, autumn is all about the face.

Let’s face it. Most of us look better rocking the autumn scarf look than the pastel shorts and t-shirt combo. So this is our time, gentlemen, to celebrate our faces. Our ragged, chiselled, high-cheek-boned, moisturised, big, old, young, fresh, smooth and hairy faces.

According to certain reports, we may have reached peak beard. I say NONSENSE. If the 21st century beard can survive Mumford & Sons it can survive anything. So, fair gentlemen, if you want to rock a crazy ‘tache or a grizzly beard, go for it, express yourself. Continue reading

Six ways to get your ghoul on this Halloween

Whether you’re planning a big Hammer Horror fest or just adding few tasteful touches around the home, getting creative at Halloween is always fun (plus the kids love it).

Here are six ideas to get you started:

1. Decorative Indian Corn

These look beautifully autumnal all season. I like them bunched together and hung from the front door, or you can string them up around picture frames or a mantlepiece. Just make sure no one takes a bite – they’re not edible!

Image of Indian Corn Continue reading

Wine of the Week – a great value sauvignon blanc

Wine Of The WeekCalvet Touraine Sauvignon Blanc

Grape: Sauvignon

Region: Loire

Price: £7.99

About the grape: The Loire is the spiritual home of the sauvignon grape. The best examples are grown in the Sancerre and Pouilly-Fumé regions of Loire but this week’s wine comes from the Touraine region, which produces a slightly less dry version of sauvignon. Continue reading

Staying in this weekend? Cook these recipes from Daily Brunch with Ocado

Today Simon cooked up a warming Smoked Haddock Chowder – rustic and hearty – and a sophisticated but simple Steak Diane. One will warm your cockles, the other will impress someone special…

Smoked Haddock Chowder

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This Smoked Haddock Chowder is Simon’s version of the New England classic. It is a comforting and warming treat that is ideal for autumnal evenings. For added impact, Simon serves his chowder in a hollowed out bread loaf. Alternatively, you could serve it in a bowl with crusty bread on the side. Continue reading

Puris and salted caramel on today’s Daily Brunch with Ocado

Today’s recipes go full throttled with the flavour. First up Prawn Puris – deep-fried breads with prawn curry – followed by truly indulgent Salted Caramel Millionaire Shortbread.

Feeling indulgent? Get cooking.

Prawn Puri

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Puris are rich, deep-fried breads from India that are either served on their own or with curry. They are traditionally made with chapatti flour but you can use a 50:50 ratio of wholewheat and white flour to create a similar effect. Simon’s delicious Indian-inspired dish is ideal for Diwali, as puris are often eaten at special occasions and celebrations.

  • Serves 4
  • Preparation Time: 40 minutes
  • Cooking Time: 10 minutes

For the curry

  • 2 tbsp vegetable oil
  • 1 red onion, finely chopped
  • 1 red bird’s eye chilli, finely chopped
  • 2 garlic cloves, crushed
  • 5cm/1in piece root ginger, grated
  • 1 tbsp ready-made curry paste
  • 2 tbsp malt vinegar
  • 450g/1lb peeled prawns
  • 75ml/2¾fl oz double cream

For the puris

Method 

  1. For the puris, mix the chapati flour, water, coriander and salt together in a bowl to form a dough. Cover the dough in cling film and chill in the fridge for 20 minutes.
  2. Meanwhile, for the curry, heat the oil in a frying pan and fry the onion, chilli, garlic and ginger for 5-6 minutes, or until softened.
  3. Add the curry paste and cook for a further 4-5 minutes.
  4. Add the vinegar and prawns and cook for a further 4-5 minutes. Keep warm.
  5. Divide the puri dough into small balls and roll each ball out to 15cm/6in circles.
  6. Meanwhile, heat the vegetable oil in a deep, heavy-based saucepan until a small cube of bread sizzles and turns golden-brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.)
  7. Deep-fry each puri for 45 seconds, turning once, until puffed up and golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
  8. To serve, warm the prawn curry and stir in the double cream. Place the puris on serving plates and spoon over the curry.

The puris were served on Mikasa Cheers dinner plates, in case you liked the look of them.

Salted Caramel Millionaire Shortbread

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This Salted Caramel Millionaire Shortbread is a rich and indulgent dessert, perfect for a party or simply an afternoon snack. The different stages may take some preparation but the end result is certainly worth it. For a more grown up version, Simon makes a salted caramel layer but you could leave out the salt if serving to children.

  •  Makes 9
  • Preparation Time: 40 minutes
  • Cooking Time: 35 minutes

For the shortbread

  • 175g/6oz unsalted butter
  • 75g/2½ oz caster sugar
  • 1 vanilla pod, split and seeds scraped out
  • Zest of half an orange
  • 225g/8oz plain flour

For the caramel

  • 200g/7oz unsalted butter
  • 1 x 397g/14oz can condensed milk
  • 4 tbsp golden syrup
  • 1 tsp sea salt

For the topping

  • 300g/12oz milk chocolate
  • 100g white chocolate

To serve

Method

  1. Preheat the oven to 180˚C/350˚F/Gas 4. Grease and line a 20cm/8in square cake tin.
  2. Rub the butter, sugar, vanilla seeds, orange zest, and flour together in a bowl to make rough dough. Press the dough into the cake tin and prick all over with a fork.
  3. Bake the dough in the oven for five minutes, then reduce the oven to 150˚C/300˚F/Gas 2 and bake for a further 35 minutes. Once cooked, allow to cool in the tin.
  4. Meanwhile for the caramel, place all the ingredients in a saucepan and bring to the boil for 10 minutes.
  5. Pour the caramel mixture over the shortbread. Chill in the fridge until the caramel has cooled and hardened slightly.
  6. For the topping, melt the milk chocolate in a bowl set over a pan of simmering water. Once melted, pour the milk chocolate over the caramel and pipe the white chocolate in a pattern through the milk chocolate.
  7. Chill in the fridge again until the chocolate has set, then cut into 9 squares and serve with strawberries.

For all the Daily Brunch with Ocado recipes so far, head to the Recipes section at ocado.com

Naomi, PR and Social Media Executive

Daily Brunch with Ocado – from veggie to venison

Today’s recipes give two great options for feeding your friends this autumn. In the veggie corner we have party-friendly Refried Bean Quesadillas, and in the meat corner a rich and warming Venison Chilli.

Send out the invitations and get cooking.

Refried Bean Quesadillas

Image of Refried Bean QuesadillasThese meat-free quesadillas are a casual snack that meat eaters will love too. Continue reading

Your guide to the perfect duvet

Cold, blustery nights are setting in – now’s the time to ditch your light summer bedding and opt for something that will keep you cosy. But what to choose?

Filled bedding products come with a number of different fillings which all have their own specific properties and can affect the quality of your sleep. Here’s a guide to some of the different types available.

Image of duvets Continue reading

A delicious day of cake and cola ribs on Daily Brunch with Ocado

Phwoar! Loved Simon’s recipes today – I’m feeling very inspired to do some proper slow cooking this weekend. Here are the recipes.

Blackberry Streusel Cake

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Streusel is a European crumble often used to top cakes or muffins. Here Simon is using it to add texture and crunch to a delicious autumnal sponge. He is making the most of juicy seasonal blackberries but you could replace these with other available fruit, such as cherries or blueberries. Continue reading

Have a gorgeous glow whatever the weather

Who needs blue skies or expensive holidays to have a beautiful tan? We’re giving away a year’s worth of TanOrganic Certified Organic Self Tan so you can get that gorgeous glow in your own bathroom.

Image of TanOrganic bottles

All you have to do is leave your name and last order number in the comments below.  Continue reading

Kicking off Week 2 of Daily Brunch with Ocado

We’re back for a second week of fantastic recipes. Here’s how Simon kicked things off…

Chicken or Turkey Koftas with Yoghurt Dressing

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These chicken koftas can be also be made with turkey – but lamb, beef or pork mince would be delicious too. The mince is studded with herbs and spices for an exotic Persian-inspired flavour. Simon serves them with a fresh, herby yoghurt to cut through the spice. These koftas would make a great starter or you could serve them as part of a Middle Eastern mezze. Continue reading