We’ve kicked off the week with the first ever episode of Daily Brunch with Ocado – hope you enjoyed watching!
Want to recreate Simon’s recipes at home? Here you go:
Cauliflower Cheese Shepherd’s Pie
Simon’s Cauliflower Cheese Shepherd’s Pie is both seasonal and sumptuous. Cauliflower is an incredibly versatile vegetable, in season from August until December. Adding cauliflower cheese to this shepherd’s pie makes it more luxurious and is a surreptitious way to include more vegetables in a delicious family dinner.
- 2 tbsp vegetable oil
- 450g/1lb lamb mince
- 1 onion, finely diced
- 1 carrot, finely diced
- 1 garlic clove, crushed
- 2 tbsp tomato purée
- 200ml/7fl oz stock (veal, game or beef)
- 100ml madeira wine
- 1 tbsp chopped fresh parsley
For the topping
- 450g/1lb floury potatoes
- 75g/2½oz butter
- 750g/1lb 10oz cauliflower florets
- 150g/5oz crème fraîche
- 1 tbsp Dijon mustard
- 1 free-range egg
- 150g/5oz strong mature cheddar
- Green vegetables
- Preheat the oven to 200˚C/400˚F/Gas 6.
- Heat half of the oil in a large heavy-based frying pan over a high heat. Add the mince and fry until browned all over. Remove with a slotted spoon.
- Add the remaining oil to the pan and gently fry the onion, carrot and garlic for eight minutes, or until the vegetables have softened.
- Return the mince to the pan with the tomato purée and cook for a further 6-8 minutes.
- Add the stock and madeira, bring the mixture to the boil, then reduce the heat and simmer for 40 minutes. Stir in the parsley, remove from the heat and set aside to cool.
- Meanwhile for the topping, boil the potatoes until soft. Drain and mash in a saucepan with the butter.
- Blanch the cauliflower florets for one minute. Drain, refresh in iced water and pat dry.
- Beat together the crème frâiche, mustard, egg and cheese in a bowl. Fold in the cauliflower.
- Spoon the mince into the baking dish and top with the mashed potato, then spoon over the cauliflower mixture and bake in the oven for 20 minutes.
- Preheat the grill to high, then grill the pie until the top is golden-brown and bubbling around the edges.
Sweetcorn Fritters with Tomato and Avocado Salsa
These sweet and fluffy fritters make a delicious light lunch or dinnertime starter, when served with the fresh Mexican-inspired salsa. They are quick and easy to make, and include lots of nutritious vegetables.
For the fritters
- 100g plain flour
- 5g baking powder
- Salt and pepper
- Pinch smoked paprika
- 15g caster sugar
- 2 eggs
- 75ml milk
- 225g sweet corn
- 1 grated carrot
- 6 finely chopped spring onions
- oil to deep fry
For the salsa
- 1 tomato, seeds removed, chopped
- 1/2 avocado, stone and skin removed, chopped
- 1/2 red onion, finely chopped
- 1/2 lime, juiced
- 1/2 chilli, finely chopped
- 2 tbsp chopped coriander
- 25ml olive oil
- Salt and pepper to taste
- For the fritters, mix the flour, paprika, sugar, baking powder, salt and freshly ground black pepper together in a bowl.
- In a separate bowl, beat the eggs and milk together. Gradually add the egg and milk mixture to the dry ingredients and combine to form a batter. Don’t overwork the mixture.
- Place the sweetcorn kernels, carrot and spring onions into a separate bowl and add just enough batter to the mix to bind them.
- Heat the oil in a frying pan, and drop in a good spoonful of the mix. Cook for two minutes on each side, drain on kitchen paper and keep warm until all the batter is used up.
- To make the salsa, mix together the tomatoes, avocado, red onion, lime, chilli, coriander and olive oil. Season to taste.
- Serve the fritters with tomato salsa on the side.
Naomi, PR and Social Media Executive