Guest post: Natoora, “Let Them Eat Kale”

Image of Natoora purple kaleKale is one of the tastiest greens (or purples!) to arrive on British plates each autumn, and in the past few years it has become one of the most talked-about vegetables, often dividing opinion. It is extremely nutritious and full of health-boosting vitamins and minerals; it has a lovely sweet flavour; and it is very versatile in the kitchen, working wonderfully in a wide range of recipes, from smoothies to soups.

When and where

Our purple kale comes from two farms in Cornwall and Lancashire. Grown in the open air, slowly and without excessive watering, it develops tender leaves with no trace of sponginess, and a deep, complex flavour. In season from early autumn to mid-spring, kale grows better and more widely in cooler climates, as the cold temperature keeps its leaves more tender, and the stalks crunchier and sweeter. Continue reading

Flavour Friday on Daily Brunch with Ocado

We’ve got a flavour-packed Friday celebration going on today: crispy polenta served with an intense, tomatoey pesto and Parma ham; and the ultimate veggie burger topped with strong cheddar and a proper burger sauce.

Get started…

Crunchy Polenta with Parma Ham

Image of crunchy polenta

This polenta recipe makes a delicious side dish or light meal. Simon serves the polenta squares with a fresh and zingy pesto to offset the creaminess of the polenta and the richness of the Parma ham. He adds extra texture by deep-frying to create a deliciously crunchy crust.

  • Serves 4 – 6
  • Preparation time: 10 minutes
  • Cooking time: 15 minutes

Ingredients

  • 180g polenta
  • 750ml vegetable stock
  • 75g finely grated parmesan
  • 100ml double cream

For Crumb Mix

  • 100g plain flour
  • 2 beaten eggs
  • 200g polenta mixed with 1 tbsp cracked black pepper

Pesto

  • 1 tbsp pine nuts
  • 1 clove garlic
  • 12 sun-blushed tomatoes
  • 1 bunch basil leaves
  • 175ml extra virgin olive oil
  • 50ml double cream
  • 125g pecorino, grated

To Serve

  • 225g Parma ham
  • Rocket

Method

  1. In a processor, blend the nuts, garlic and tomatoes, then add the basil, cheese and oil. Check for any seasoning, then pour in the cream.
  2. Bring the stock to the boil, add 180g of polenta and stir well for 3 minutes.
  3. Add the cream and parmesan then stir again.
  4. Spread the mixture onto a greased lined tray and leave to cool completely.
  5. Cut the cooled polenta into 125mm squares. Dredge the squares in flour, then egg, then dry polenta.
  6. Deep fry the polenta squares for 2-3 minutes until crisp, then drain on kitchen paper.
  7. Sit the ham and rocket on top of the crispy polenta, then spoon over the pesto to serve.

Veggie Burger

Image of veggie burgers

This burger is a vegetarian delight that meat-eaters will love too. Veggie burgers are notoriously hard to perfect but Simon creates a meaty texture with mushrooms and beans, while adding tofu for protein. Serve the burger in a brioche bun with cheese and chunky chips for a meat-free feast.

  • Serves 6
  • Preparation time: 15 mins + 1 hr
  • Cooking time: 10-12 mins

Burger

  • 1 tin borlotti beans
  • 1 tin chickpeas
  • 150g chestnut mushrooms, chopped, fried and drained
  • 6 spring onions, finely chopped
  • 250g tofu, cut into fine dice
  • 2 grated carrots
  • Handful chopped fresh parsley
  • 2 vegetarian black puddings, cubed and deep-fried
  • 1 tbsp dried oregano
  • 1 tbsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp dried onion
  • 1 tsp celery salt
  • 1 tbsp smoked paprika
  • 100g grated pecorino
  • 100g gram flour
  • 75g breadcrumbs
  • 1 egg and 1 yolk

Burger sauce

  • 200g mayonnaise
  • 75g ketchup
  • 75g yellow burger mustard
  • 5 chopped gherkins
  • 20ml white wine vinegar
  • 1 tsp cayenne
  • 2 tsp smoked paprika
  • Pinch garlic powder

To serve

  • Toasted burger bun
  • Strong cheddar
  • Pickle
  • Salad
  • Chips
  1. Pulse the chickpeas and beans until broken but not puréed.
  2. In large mixing bowl combine the beans with all the other burger ingredients. Leave overnight if possible, or for a minimum of 1 hour.
  3. Mould the mixture into 180g patties using a presentation ring. Deep-fry at 180˚C for 6-8 minutes, then top with a slice of cheddar and grill for 2-3 minutes.
  4. To make the sauce, blend all the ingredients until smooth.
  5. Assemble the bun with the sauce, salad, patty and pickle. Serve with chips and more burger sauce.

As ever, you can head to our Recipes section for all the Daily Brunch recipes so far.

Naomi, PR and Social Media Executive

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

Continue reading

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

Continue reading

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

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

Method

  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

Ingredients

  • 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

Method

  • 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 ocado.com

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

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