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

Image of Chicken Koftas

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.

  • Serves 4
  • Preparation Time: 20 minutes
  • Cooking Time: 10 minutes

For the koftas

  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 450g/1lb chicken mince
  • 1 bird’s eye chilli, chopped
  • ½ tsp ground cinnamon
  • freshly grated nutmeg, to taste
  • ½ tsp paprika
  • ½ tsp ground cumin
  • 1 tbsp chopped fresh parsley
  • Salt and freshly ground black pepper
  • Butter, melted, to baste
  • Lemon juice, to baste

For the yoghurt dressing

  • 200g/7fl oz Greek-style yoghurt
  • 2 tbsp chopped fresh mint
  • ½ cucumber, seeds removed, grated
  • ½ lime, juice only

To serve

  • Flatbread
  • Rice, cooked according to packet instructions
  • 1 tbsp chopped fresh parsley
  • Lemon wedges


  1. Preheat the grill to its highest setting.
  2. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry until softened. Remove from the heat and allow to cool.
  3. Place the chicken mince into a large bowl. Add the fried onion and garlic mixture.
  4. Add the chilli, cinnamon, nutmeg, paprika, cumin and parsley. Season with salt and freshly ground black pepper and mix together well.
  5. Shape small handfuls of the chicken mixture into walnut-sized balls.
  6. Thread three chicken balls onto a wooden skewer that has been soaked in water for ten minutes (to prevent burning). Repeat with the remaining mixture onto separate skewers, three balls to a skewer.
  7. Place the koftas under the grill to cook for 8-10 minutes. Turn regularly until golden-brown all over.
  8. Once golden-brown and crisp, baste all over with melted butter and lemon juice, and continue to grill until completely cooked through.
  9. For the yoghurt dressing, place all of the yoghurt dressing ingredients into a bowl and mix well.
  10. To serve, place a flatbread onto each plate. Add a couple of spoonfuls of cooked rice to each flatbread, then top with a kofta.
  11. Drizzle with the yoghurt dressing, sprinkle with chopped parsley and garnish with lemon wedges.

Pork and Fennel Casserole

Pork and Fennel Casserole image

This Pork and Fennel Casserole is a warming autumnal stew perfect for chilly nights. Cheap pork shoulder is ideal for slow cooking because it becomes tender as it cooks, creating a tasty but affordable family meal. As with so many stews, this will taste even better the next day once the flavours have deepened, so save some if you can!

  • Serves 6
  • Preparation Time: 35 minutes
  • Cooking Time: 2 hours 15 minutes


  • 2 tsp olive oil
  • 1kg/2lbs 2oz pork shoulder, cut into large cubes
  • 200g/7oz chorizo, cut into chunks
  • 1 tbsp fennel seeds
  • 1 onion, sliced
  • 1 fennel bulb, finely sliced
  • 250ml/9fl oz chicken stock
  • 2 lemons, zest and juice
  • 1 x 400g/14oz can chickpeas
  • 100g/3½oz large pitted green olives
  • 1 tbsp chopped fresh parsley
  • 100g fresh spinach


  1. Heat two tablespoons of oil in a large frying pan and fry the pork shoulder until golden-brown on all sides. Remove the pork from the pan and set aside.
  2. Add the chorizo and fennel seeds to the pan and fry until crisp around the edges, remove from the pan and set aside.
  3. Reduce the heat to medium and fry the onion and fennel for five minutes, or until softened.
  4. Return the pork and chorizo to the pan, then pour over the stock, add the lemon juice and zest, cover and cook slowly on a low heat for two hours, or until the pork is very tender.
  5. Add the chickpeas and olives and cook for a further 15 minutes.
  6. Stir in the parsley and spinach before serving.

See all the Daily Brunch with Ocado recipes so far at ►

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