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

Image of the chowder recipe

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

Image of the Prawn Puri recipe

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

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

Image of Blackberry Streusel Cake recipe

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

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

Two great weekend recipes from Daily Brunch with Ocado

Phew, that’s the first week of Daily Brunch with Ocado over! Hope you loved watching it. Simon cooked up two great recipes today – some indulgent brownies and a big bowl of comfort food. Try them out this weekend.

Chocolate Cheesecake Brownies

Image of Chocolate Cheesecake Brownies

These Chocolate Cheesecake Brownies are one of Simon’s most popular Sunday Brunch recipes. Dark and gooey, with creamy cheesecake marbled through rich dark chocolate, these would be delicious as a dinner party dessert with red berries and crème fraîche, or as an afternoon treat with a cup of tea.

  • Serves 12
  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes

Continue reading

An indulgent day for the Daily Brunch crew – today’s recipes

This morning we saw Simon make a deliciously creamy but light Carbonara, followed by a Cheese and Onion Tart – wish I had a slice lined up for lunch! If you’re as much of a dairy fan as I am, you’ll love these recipes below.

Carbonara

Image of the Carbonara recipe

This carbonara is a really quick and easy meal that is perfect for a midweek supper. Simon makes a lighter version of the Italian classic using fresh peas and crème fraîche instead of cream. If you use fresh egg pasta, you can make this filling dish from start to finish in under 10 minutes. Continue reading

Asking the experts – our children’s food judging panel

Featured

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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

Midweek meals from Daily Brunch

Today Simon’s been cooking up tasty Lamb Bhuna Turnovers (perfect for National Curry Week) and deliciously exotic Passion Fruit Puddings with Coconut Custard. Sunshine on a plate! Here are the recipes…

Lamb Bhuna Turnovers

Image of Lamb Bhuna Turnover

Simon’s spicy lamb turnover is a delicious alternative to a pasty, made with flaky puff pastry. He fills his turnovers with spicy slow-cooked lamb for a warming autumnal treat. These mini pies are really easy to prepare ahead of time and then bake when ready to eat. 

Makes four turnovers

For the pastry

  • 4 x circles 15cm ready-rolled puff pastry
  • 1 egg, beaten with1 tsp turmeric

For the filling

  • 1 onion, sliced
  • 1 clove garlic, sliced
  • 400g lamb shoulder in chunks
  • 1 tbsp lamb bhuna paste
  • 250ml beef stock
  • 1 carrot, diced
  • 1 stalk celery, diced
  • Zest of 1 lemon

For the sauce

  • 1 bunch mint
  • 50ml white wine vinegar
  • 225g Greek yoghurt
  • 1 cucumber, diced

Method

  1. First fry the lamb in a pan to seal on all sides and then remove.
  2. Add the onion and garlic to the pan and cook for 5 minutes.
  3. Stir in the curry paste and a little stock, then cook for 3 minutes more.
  4. Add the rest of the stock, the carrot, celery, lemon zest and the lamb. Cook for about 90 minutes on a low heat then leave to cool completely.
  5. Preheat the oven to 180°C/Gas 4. Spoon some mixture onto one side of each piece of pastry. Fold the pastry over and seal the seam with a fork.
  6. Brush the top with the turmeric egg wash and bake the pastry for 25 minutes.
  7. To make the sauce, blend the mint, vinegar and yoghurt together until smooth, then fold in the cucumber.
  8. Serve the turnovers with the dipping sauce on the side.

Passion Fruit Puddings with Coconut Custard

Image of Passion Fruit Puddings

Simon’s Passion Fruit Puddings are a tropical alternative to a conventional sponge pudding, made with exotic passion fruit and creamy coconut custard. Passion fruit are in season throughout the winter, so this pudding is a delicious way to indulge in seasonal fruit throughout the colder months.

Makes 4 puddings

For the pudding

  • 25g/1oz butter
  • 125g/4oz caster sugar
  • 40g/1½oz plain flour, plus extra for dusting
  • 50ml whole milk
  • 2 tbsp desiccated coconut
  • 2 free-range eggs, separated
  • 8 passion fruit, pulp only, sieved to remove the seeds
  • Butter for greasing

For the custard

  • 6 free-range egg yolks
  • 125g caster sugar
  • 40g plain flour
  • 400ml coconut milk
  • 1 vanilla pod, seeds scraped out and reserved

 Preparation method

  1. Preheat the oven to 180˚C/365˚F/Gas 4.
  2. First soak the desiccated coconut in the milk until softened.
  3. Place the butter and sugar into a large bowl and mix together well, until light and fluffy.
  4. Add the flour, milk, desiccated coconut, egg yolks and the passion fruit pulp, and stir until just combined.
  5. Whisk the egg whites in a clean bowl until stiff peaks form when the whisk is removed.
  6. Fold the egg whites into the passion fruit mixture.
  7. Divide the cake mixture among four greased and floured 6fl oz/170ml dariole moulds and place onto a baking tray.
  8. Transfer to the oven and bake for 12 minutes, or until cooked through.
  9. Meanwhile, for the custard, whisk the egg yolks and sugar together in a bowl until pale and creamy, then sieve in the flour and mix well until smooth.
  10. Put the custard mixture back into a clean pan and cook over a medium heat, stirring frequently for 4-5 minutes, or until the custard thickens enough to coat the back of a wooden spoon.
  11. To serve, turn the puddings out of their moulds and put onto plates, drizzle the custard over the top of each and top with a dollop of whipped cream.

See all the recipes from Daily Brunch so far in the Recipes section of ocado.com

Naomi, PR and Social Media Executive

Free Curry Week Bundle with your next shop!

UPDATE! Due to popular demand we’ve extended this offer for orders by the last available slot on Monday.

Image of the Curry Week BundleCook up the perfect ruby – we’re giving away 1,000 Curry Week Bundles including:

Loyd Grossman Korma Sauce: A lovely creamy, coconutty sauce that you simply add to chicken as it cooks.

Or

Loyd Grossman Mild Tikka Masala Sauce: A rich, tangy tomato blend.

Plus

Tilda Humara Khichdi: This tasty mix of rice and lentils can be cooked in a pan or just heated in a microwave in two minutes.

Onken Naturally Set Biopot Yoghurt: This mild, thick yoghurt is perfect for making curry sauces or raita.

Badger Brewery Blandford Flyer: A subtle ginger kick makes this good with curry –especially if you’ve ramped up the chilli.

All you have to do to claim your free Curry Week Bundle is: Continue reading