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

Ingredients

  • 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

Method 

  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

Ingredients:

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

Syrup

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

Icing

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

To serve

Method

  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

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

Continue reading

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

Continue reading

From beetroot to brisket on Daily Brunch with Ocado

Today Simon cooked a luscious risotto with earthy beetroot and sharp, creamy gorgonzola; and a brisket with paprika, brandy and red wine. Proper winter food!

Beetroot and Blue Cheese Risotto

Image of the risotto

This Beetroot and Blue Cheese Risotto is a delicious midweek meal that’s a great way to use up any leftover seasonal beetroot. The earthy flavour of the beautiful red beetroot is complemented by the rich and tangy gorgonzola cheese, making a deliciously filling dish that is surprisingly straightforward to prepare.

  •  Serves 4
  • Cooking and preparation time: 20 mins

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A hearty start to the week on Daily Brunch with Ocado

Monday kicked off with a rich smoked mackerel pâté served with roasted shallots, and pork chops served with creamy cabbage and spuds. Plenty of flavour to brighten up a decidedly blustery start to the week, so tuck in.

Smoked Mackerel Pâté

Image of the Smoked Mackerel Pate

This smoked mackerel pâté is a really easy dish, which makes a perfect dinner party starter. For added ‘wow’ factor, Simon serves it with roasted balsamic shallots, which cut through the richness of the pâté and the buttery brioche toast. For a quicker lunchtime version, you could serve this without the roasted shallots.

  • Serves 4
  • Preparation time: 10 mins
  • Cooking time: 1 hr

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Kid Approved – see what our kids’ tasting panel loved

As any parent knows, kids can be fussy eaters! So we thought we’d ask the experts for a handy selection of kid-friendly favourites.

 

We put together a kids’ tasting panel of four to twelve year-olds and asked them to try lots of different foods. Everything that got the thumbs up then went into an aisle for easy shopping.

Image of the tasting panel

Here are their highlights: Continue reading

Kick off the weekend with Daily Brunch with Ocado

Today we had a spicy, flavour-packed dish from the Deep South, and a light and delicate dessert. Read on for your weekend cookery inspiration…

Salmon Jambalaya

Image of Salmon Jambalaya

Simon’s Salmon Jambalaya is an aromatic and spicy rice dish that will warm your cockles on a chilly winter evening. Jambalaya is originally from Louisiana in the Deep South, but is inspired by Spanish paella. The name means ‘jumbled’ or ‘mish mash’ and, true to its name, you can make it using any combination of meat and fish.

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

Continue reading

Veggie winter warmers on Daily Brunch with Ocado

Brr…  warm up with a cosy cobbler and crunchy fried aubergine. Yummy.

Winter Squash and Kale Cobbler

Image of Winter Squash and Kale Cobbler

Simon’s Squash and Kale Cobbler is a hearty winter dish that makes the most of seasonal vegetables. Simon uses butternut squash but you can use whatever winter squash you can find. This is a nutritious vegetarian family dinner that is affordable, easy to make, and substantial enough that meat eaters won’t feel like they’re missing out.

  • Serves 4
  • Preparation time: 20 mins
  • Cooking time: 25 mins

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Bright, bold flavours on Daily Brunch with Ocado

Morning! Today Simon used zingy, zesty flavours – from orange segments and watercress in his tilapia salad to lemon and passion fruit in his Swiss roll. Here’s how you cook his recipes:

Crispy Tilapia Salad

Image of Crispy Tilapia Salad

Simon’s Crispy Tilapia Salad is a nutritious but hearty dish that’s perfect for winter. He combines fresh vegetables with healthy fish and a zingy dressing for a deliciously flavoursome salad. Simon uses tilapia but you could use another white fish like pollack or dab.

  • Serves 4
  • Preparation time: 15 minutes
  • Cooking time: 10 minutes

Continue reading