Fish stew and pumpkin pie on Daily Brunch with Ocado

Happy Thanksgiving! Today we have a fish stew to warm your cockles, and a pumpkin pie fit for a Thanksgiving feast. Tuck in.

Warming Fish Stew

Image of fish stew

This fish stew is a hearty and warming winter treat. Unusually for a stew, it’s also really quick to cook, making it ideal for a midweek family meal. Simon adds a range of fresh fish and shellfish to the stew, but you could use whatever you have at home. Just cut the fish into similar size pieces so that it will cook evenly.

  • Serves 2
  • Preparation time: 10 mins
  • Cooking time: 25 mins

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From Sicily to India in two dishes on Daily Brunch with Ocado

Bored of grey skies and damp mornings? Today’s recipes bring you sunshine – first from Sicily and then from India – in the form of two delicious dishes.

*Skips off a la Morcambe and Wise*

Pan-Fried Bream and Caponata

Image of the bream

This fish dish is a really quick and nutritious midweek supper. It’s the perfect way to get a taste of the Mediterranean in the middle of winter. Simon serves the bream with caponata, a Sicilian vegetable stew made with aubergines. Caponata is often served with fish, seafood or lamb, but can also be eaten as an antipasto with bread.

  • Serves 4
  • Preparation time: 10 mins
  • Cooking time: 20 mins

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Smoke and spice on Daily Brunch with Ocado

Brrr… Today’s recipes add some comforting heat with smoky paprika, curry powder and chillis. Better than a hot water bottle. Curl up and tuck in.

Curried Squash Pot Pie

Image of Curried Squash Pot Pie

These curried squash pot pies are delicious vegetarian pies that meat-eaters will love too. Simon has made the white sauce with coconut milk rather than traditional cow’s milk so the pies are suitable for people who are lactose intolerant. He has added paprika and curry powder for a hint of spice that complements the sweetness of the roasted squash.

  • Serves 8
  • Preparation time: 15 mins
  • Cooking time: 50 mins

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How to get the country living look

Nothing says home quite like the country living look. Snuggly throws, cute patterns and botanical prints set against a nature-inspired colour scheme create inviting interiors, perfect for sinking into after long country walks.

The Dulux colours I’ve chosen add to the softness of this understated style, taking inspiration from cloudy days spent by the coast. Blue reflection, a delicate tone with a hint of green, creates an air of relaxation and combines beautifully with Cornflower White to add elegance. Keep the overall look fresh and stylish with White Cotton on ceilings and woodwork. Continue reading

A taste of the Middle East on Daily Brunch with Ocado

This morning Simon’s dishes were heavily inspired by the Middle East, with lots of fragrant spices and deep, earthy flavours. Delicious.

Lamb-Stuffed Aubergines

Lamb Stuffed Aubergines

This aubergine dish is a delicious Middle Eastern-inspired recipe, which would be perfect as a light meal or starter. Simon is stuffing the aubergine discs with a hearty combination of minced lamb, bulgur wheat, tomatoes and aromatic spices. For a vegetarian alternative, Simon recommends replacing the lamb with cubes of roasted squash.

  • Serves 4
  • Preparation time: 25 mins
  • Cooking time: 5 mins

For the lamb and bulgur wheat stuffing

  • 2 tbsp olive oil
  • 1 onion, peeled, finely chopped
  • 1 garlic clove, peeled, crushed
  • 450g/1lb minced lamb
  • 50g/2oz raisins
  • 1 tsp ground cinnamon
  • Pinch ground cloves
  • 1 tbsp chopped fresh mint
  • 200g/7oz coked bulgur wheat
  • 6 tomatoes, chopped

For the aubergines

  • 4 aubergines
  • 100ml/3½fl oz olive oil
  • Salt and freshly ground black pepper

To serve

  • Greek-style yoghurt
  • Fresh mint leaves
  • Pomegranate seeds


  1. For the lamb and bulgur wheat stuffing, heat the olive oil in a pan and fry the onion and garlic for 4-5 minutes, or until softened.
  2. Add the lamb and fry for a further 4-5 minutes, or until browned, then add the raisins, ground cinnamon, ground cloves, mint, bulgur wheat and tomatoes. Mix well, then remove from the heat and set aside.
  3. Preheat the oven to 180˚C/355˚F/Gas 4.
  4. For the aubergines, top and tail them and slice each one in half widthways to create two cylinder shapes per aubergine. Stand each aubergine piece on one end on a baking tray, and cut criss-cross patterns across the tops. Brush with the olive oil, season with salt and freshly ground pepper and cook for 12-15 minutes in the oven, or until softened.
  5. Remove the aubergines from the oven. Using a rolling pin or a small glass slightly smaller than the circumference of the aubergines, press down into each one to create a hollow. Don’t press all the way through – the aubergine flesh should be packed down towards the bottom end.
  6. Spoon the lamb and bulgur wheat mixture into the aubergines, packing the mixture in tightly. Place back into the oven for 4-5 minutes, to heat through.
  7. To serve, place a piece of stuffed aubergine on each serving plate, and spoon some Greek-style yoghurt alongside. Sprinkle over the mint leaves and pomegranate seeds.

Bacon Baklava

Image of Bacon Baklava

Baklava is a traditional Ottoman dessert popular across Europe, the Middle East and North Africa. It is made from many layers of filo pastry usually filled with chopped nuts and syrup or honey. Here Simon is adding crispy bacon shards for a sweet and savoury twist on the dish.

  • Serves 12
  • Preparation time: 30 mins
  • Cooking time: 1 hr


  • 200g pistachios
  • 100g walnuts
  • 12 slices crispy grilled smoked bacon, crumbled
  • Zest of 3 limes
  • 1 tbsp fresh thyme
  • 75g sugar
  • Pinch ground cardamom
  • 400g filo pastry
  • 225g melted butter

Honey syrup

  • 175g honey
  • 125g sugar
  • Juice of 3 limes
  • 50ml orange blossom water
  • 250ml water


  • Put the nuts, zest, sugar and cardamom into a processor and pulse to form rough crumbs.
  • Grease and line a 22cm square baking dish.
  • Cut the filo to the size of the dish. Brush a piece of filo with melted butter, then lay into the dish. Repeat with a further five pieces.
  • Add a third of the nut mix, then a third of the bacon. Repeat with 6 more pieces of filo, then another third of the bacon and nuts. Repeat with more filo, another layer of bacon and nuts, and finish with a layer of pastry. Press down each layer as you go.
  • Score a diamond pattern into the layers, not quite cutting through to the bottom.
  • Bake the baklava at 180˚C for an hour.
  • Make the syrup by boiling all the ingredients together for 5 minutes.
  • As soon as the baklava comes out of the oven, pour the hot syrup over it.
  • Cool again then serve in diamond shaped pieces.

Don’t forget to look up all the Daily Brunch recipes so far at

Naomi, PR and Social Media Executive

Wine of the Week: Sunday Roast Special

Finding the right wine for a traditional Sunday roast is the question I am often asked. I thought that as we’re having a roasting joints AND wine sale it was the perfect opportunity to go through some wine options for all the different joints of meat you might be roasting next Sunday.

Everyone associates beef with red wine and chicken with white wine – which is fine as a general rule but if you only drink red, or just prefer white with food, there are solutions. I’ve chosen three wines that are fantastic matches for roast beef. Continue reading

Elegant and easy recipes on today’s Daily Brunch with Ocado

Today’s recipes – a delicate sea trout dish and a decadent drizzle cake – are both elegant but easy to cook. Perfect if you have people stopping by this weekend.

Sea Trout en Papillote

Image of the sea trout

This sea trout dish demonstrates a classic but simple French technique. ‘En papillote’ means cooking the fish ‘in paper’, but you could wrap the trout in foil rather than parchment if you’d prefer. Cooking fish in a parcel is a really simple and healthy way to steam delicate fish and impart beautiful aromatic flavours.

  • Serves 4
  • Preparation time: 10 mins
  • Cooking time: 8-10 mins


  • 4 x 175g/6oz sea trout fillets, pin-boned
  • 1 fennel bulb, thinly sliced
  • 1 tbsp pitted green olives
  • 2 tomatoes, skinned, deseeded, finely diced
  • 50ml/2floz white wine
  • 75ml/2½fl oz extra virgin olive oil
  • 1 lemon, juice and zest
  • 1 tbsp butter
  • Salt and freshly ground black pepper
  • 2 heads Tenderstem broccoli
  • 50ml/2fl oz extra virgin olive oil
  • 1 tsp chilli flakes
  • 1 lemon, juice only


  1. Preheat the oven to 200˚C/400˚F/Gas 6. Preheat a large baking tray.
  2. Place the fish, fennel, olives, tomatoes, wine, oil, lemon juice and zest, butter and seasoning into a bowl and mix until well combined.
  3. Divide the trout mixture among four equal-sized heart-shaped pieces of greaseproof paper. Place a spoonful of the mixture and a piece of trout on one side of each heart, fold the other half over the top and twist along the edges to crimp the fish inside the paper. Make sure that the paper is sealed well and that there is still room for steam to circulate in the package.
  4. Place the parcels onto the hot baking tray and bake in the oven for eight minutes.
  5. Meanwhile, for the broccoli, blanch the broccoli heads for 30 seconds in boiling water, drain refresh in ice-cold water and pat dry with kitchen paper.
  6. Heat the olive oil in a wok and stir-fry the broccoli and chili flakes for 1-2 minutes, then add the lemon juice to taste.
  7. Remove the fish parcels from the oven and serve alongside the broccoli.

Lemon and Lime Drizzle Cake

Image of the Drizzle Cake This Lemon and Lime Drizzle Cake is one of Simon’s most popular Sunday Brunch recipes. It is a perfect teatime loaf cake, full of zesty fresh flavours. Simon first tops the cake with a fruity syrup before drizzling over a zingy icing for double the lemon and lime flavour.

  • Serves 6
  • Preparation time: 15 mins
  • Cooking time: 45 mins


  • 125g butter
  • 125g caster sugar
  • 4 eggs
  • 175g ground almonds
  • Zest and juice of 1 lemon and 1 lime
  • 125g self-raising flour


  • 100g caster sugar
  • 100ml juice (mix of lemon and lime)


  • 225g icing sugar
  • Zest and juice of 2 lemons

To serve


  1.  Cream the butter and sugar together until the mixture turns pale.
  2. Add the eggs one at a time, mixing between each addition.
  3. Fold in the ground almonds, flour and zest and juice.
  4. Spoon into a greased and lined loaf tin. Cook at 180˚C for 45 minutes.
  5. To make the syrup, heat the sugar and juice together until the sugar dissolves.
  6. When the cake is still warm, prick it all over with a skewer and then pour over the syrup.
  7. To make the icing, stir the icing sugar and juice together, then spoon over the cake.
  8. Serve slices of the cake with cream and fruit.

All the recipes from the show so far are in our Recipes section – so having fun cooking!

Naomi, PR and Social Media Executive

Five fantastic gins exclusive to Ocado

The popularity of specialist craft gins is on the increase – bringing with it a wealth of high quality and inventive spirits to meet demand. The diversity is impressive, with flavour profiles ranging from sweet to citrussy, spicy and woody.

I’ve picked out five gins to tickle the tastebuds of any gin connoisseur – and what’s more, you won’t find them in any other supermarket. Read on to find your new favourite.

St. George Gin Triple Pack (3 x 20cl £37)

Despite the name, this is an American brand – they’ve been distilling for thirty years in California. You get three gins for the price of one:

  • Terroir, made with botanicals of Douglas Fir, Coastal Sage and Californian Bay Laurel which combine to give it a wonderful ‘foresty’ nose.
  • Botanivore has 19 different botanicals, including angelica root, bay laurel, ‘cilantro’ (coriander to you and me), Seville orange peel, star anise and juniper berries, among others. It’s like a greenhouse in a bottle.
  • Dry Rye is made like a whiskey, with 100% rye base, making it warm, malty and spicy. The botanicals are juniper, black peppercorn, caraway, coriander, grapefruit peel and lime peel.


Bedrock Premium Gin (£24.95)

Distilled in the Lake District with local spring water and the unique ingredient of Cumbrian oak bark. This gin has won several awards since its launch in 2008, but is new to Ocado. Reviewer ‘evekarina’ says it ‘tastes pure and mellow, definitely my new favourite’.

Fresh citrus essence forms most of the flavour profile, with juniper just a subtle undertone. Add basil and lime to make the best G&T.


Cream Gin (70cl £42.95)

During the Victorian era, when gin palaces were everywhere, Cream Gin was a popular tipple. The original distillation process has been modernised – this gin is cold-distilled using fresh cream as a botanical (the equivalent of 100ml cream per bottle!) to capture its flavour in a perfectly clear spirit.

Because the cream is never heated during the distillation process, no ‘burnt’ or ‘off’ flavours end up in the finished product. It has the same shelf-life as any other distilled spirit.

Vanilla scents are really strong, but you can also get orange and lemon citrus notes. It’s very sweet and tastes quite rich.


Bathtub Gin Navy Strength by Professor Cornelius Ampleforth (70cl £42.95)

‘Navy Strength’ is something you’ll hear bandied about amongst gin enthusiasts. Rumour has it the term comes from the British Navy demanding that gin be a minimum ABV of 57% so that, when it splashed on the gunpowder, it would still ignite. (It might have also been to do with weight-saving but that’s a lot less fun as a fact to impress your friends.)

Wrapped in illustrated brown paper, tied with string and dipped in wax to seal, the bottle makes a gorgeous gift.

The botanicals in this gin go through a ‘bashing up’ process by hand (real terminology) before maceration to release a stronger flavour. This also changes the colour slightly, making it almost golden.

Top-notes of cinnamon and cardamom are supported by earthier coriander and clove. It’s produced in small batches using a traditional method called cold compounding, where botanicals such as orange peel and cardamom are left to infuse in high-quality pot-distilled grain spirit. You can actually sip this gin solo on ice.


Langley’s No.8 Distilled London Gin (70cl £31)

This gin is distilled in small batches in a copper still affectionately named ‘Connie’ after the Master Distiller’s late mother, Constance. They went through 12 strengths during the 18 months they spent perfecting the recipe, and after a blind tasting, number 8 was selected as the best. Juniper and coriander notes dominate initially, quickly followed by that zing and slight sweetness of citrus, with the lingering and complex length of liquorice, pine and grassy notes, and an incomparably smooth finish.

Marlena, Spirits Buyer

Simple classics made special on Daily Brunch with Ocado

Today Simon made a delicious, upmarket version of fish fingers, and a chicken dinner that will knock the socks off any guests. Takes things up a notch and start cooking.

Monkfish Goujons

Image of the goujons

Simon’s Monkfish Goujons are his sophisticated twist on classic fish fingers. He serves them with homemade tartare sauce, which is really easy to make. Monkfish is a deliciously luxurious fish which can be expensive, but you could use another white fish such as pollock, haddock or coley instead

  • Serves 4
  • Preparation time: 15 mins
  • Cooking Time: 6 mins

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Luscious cake and juicy lamb chops on Daily Brunch with Ocado (not together!)

There were two great recipes for sharing with friends on today’s show: a Coffee and Walnut Cake with a fruity twist, and lamb chops served with a piquant salsa verde. Start impressing your guests!

Coffee and Walnut Cake

Image of the cake

This coffee and walnut cake is a tempting teatime treat. Simon has topped it with a classic espresso-infused buttercream icing, but also added a layer of ripe bananas for a fresh, fruity hit. This cake is perfect for sharing with friends over a cup of tea, or of course, coffee.

  • Serves 8
  • Preparation time: 20 mins
  • Cooking time: 25-30 mins

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