This week’s Wine of the Week – a tasty mulled wine for Bonfire Night

Hi again,

It wouldn’t be Bonfire Night without a hot glass of delicious mulled wine. That’s why this week I’ve chosen our November bestseller as my Wine of the Week. It’s full of winter flavour, has a beautiful aroma, and, to make it even better, it’s included in our huge Buy Any 6 Save 25% wine sale (choose from 600 wines).


About the wine

It’s a red wine blended with subtle flavours of cinnamon cloves and the zest of oranges and lemons, providing a delicious drink with lots of spice and fruit character – here’s how I’ll be serving mine next week.

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What’s your roast dinner style? Seven recipes to make your Sunday.

From the show-offs to the traditionalists, people across Britain are united on Sundays by a hot stove and a laden dinner table.

As National Roast Dinner Week draws to a close, celebrate by picking your roast dinner style, and let’s get cooking.

The experimental one

Colouring inside the lines just isn’t you. You’re excited by new flavours, clever combinations and unusual methods. You’ll love this Roast Lamb in Saffron Infused Yoghurt – a blend of spices make a fantastic crust while the lamb cooks to juicy perfection beneath.

Roast Lamb in Saffron Infused Yoghurt Continue reading

Cosy weekend cooking from Daily Brunch with Ocado

Happy Friday all! Today we have two extra cosy recipes, so whatever the weather’s doing outside, you’ll have something warm and comforting to tuck into when you get in. Have a lovely weekend.

Banana Bread and Butter Pudding

Bread and Butter Pudding image

Simon’s Bread and Butter Pudding is a fruity twist on the classic, with the addition of ripe bananas and juicy Medjool dates. It’s a great way to use up stale bread and store cupboard ingredients. Simon recommends leaving the custard to soak into the bread for half an hour before baking for a softer, gooier pudding.

  • Serves 6
  • Preparation time: 40 mins
  • Cooking time: 40 mins

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Hearty autumn baking from Daily Brunch with Ocado

There was a lot of baking inspiration on today’s show, with a hearty pie and gingery flapjacks on the menu. I’m feeling very inspired for the weekend already!

Beef Bourguignon Pie 

Image for Beef Bourguignon Pie

This is Simon’s twist on the classic French dish, Beef Bourguignon, from the Burgundy region. Simon is topping his traditional meaty stew with a puff pastry lid for a delicious warming winter pie. This would make an ideal family meal or impressive dinner party dish. Simon recommends using all-butter shop-bought puff pastry rather than making your own.

  • Serves 4-6
  • Preparation time: 30 mins
  • Cooking time: 2 hrs 30 mins

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Feeding time at Twycross Zoo – we’re getting stuck in

I’m very excited to announce that Ocado will now be delivering dinner to the animals of Twycross Zoo! In our latest efforts against food waste (we currently only generate 0.6%) we’ll be delivering unwanted food to the Tywcross zoo keepers every week.

Image of an Ocado delivery at Twycross Zoo

James from Tamworth delivering to Twycross Zoo

The food is produce which is rejected by customers or which has damaged packaging, but still perfectly edible.

Anna Westbury, Team Leader at Twycross Zoo said, “Our animals need hundreds of tonnes of forage, fruit, vegetables and meat per year, and that comes with quite a price tag. The agreement we have with Ocado doesn’t just help keep the animals well fed, it means we can spend the money we save on priority conservation and education projects.” Continue reading

From surf to turf on Daily Brunch with Ocado

Whether you’re plumping for fish or meat, Simon cooked up two cracking recipes for you today. Get stuck in.

Monkfish with Artichoke Hearts

Image of Monkfish with Artichoke Hearts recipe

Simon’s Monkfish with Artichoke Hearts is a fresh and zesty dish, packed full of healthy vegetables. It’s a delicious one-pot meal that makes a quick and easy midweek dinner. Simon recommends using tinned artichoke hearts because fresh artichokes are time-consuming to prepare.

  • Serves 4
  • Preparation time: 30 mins
  • Cooking time: 15 mins

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From exotic sea bass to homely carrot cake on Daily Brunch with Ocado

On today’s show Simon cooked a deliciously fragrant sea bass full of Eastern flavours, from mirin to Thai green curry. On a completely different tack, he also baked a traditional and thoroughly indulgent carrot cake.

Mirin-Glazed Sea Bass

Image for Mirin-Glazed Sea Bass

Simon’s Mirin-Glazed Sea Bass is a fresh and light recipe, perfect for a midweek supper. Using Thai green curry paste adds delicious depth of flavour with minimum effort. This Asian-inspired dish is simple to prepare and can be made from start to finish in less than 30 minutes.

  • Serves 4
  • Preparation time: 10 minutes
  • Cooking time: 10 minutes

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Two toasty crumble recipes for autumn

We all moan about getting up in the cold and leaving work in the dark, but if you need something to cheer you up, just remember that now is the season of casseroles, pies, roasts and – of course – crumble.

Image of crumble in Sophie Conran ovenproof tableware

Simple, hearty and, above all, comforting, the humble crumble is worth getting excited about. I’ve picked my two favourite recipes, one savoury and one sweet, and both will do just as well for a busy midweek evening as a lazy Sunday afternoon.

So with no further ado, let’s get ready to crumble… Continue reading

From katsu to cannelloni – today on Daily Brunch with Ocado

Kicking off Week 3 of Daily Brunch with Ocado, we have two classic dishes from opposite sides of the Globe. From Italy we have a mouthwatering veggie cannelloni, and from Japan crispy katsu curry.

Goat’s Cheese Cannelloni with Cherry Tomatoes

Goat's Cheese Cannelloni recipe

Simon’s Goats Cheese Cannelloni is a delicious vegetarian meal that meat-eaters will love too. As well as being a deeply satisfying comfort food dish, it is also full of healthy vegetables, making it an ideal family dinner. It is also a great dish for entertaining because you can prepare it ahead of time and bake when ready to eat. 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