Phwoar! Loved Simon’s recipes today – I’m feeling very inspired to do some proper slow cooking this weekend. Here are the recipes.
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.
- 8-10 slices
- Preparation Time: 20 minutes
- Cooking Time: 45 minutes
For the topping
- 75g/2¾oz plain flour
- 75g/2¾oz demerara sugar
- 1 tsp ground cinnamon
- 75g/2¾oz unsalted butter
For the cake
- 2 free-range eggs
- 150g/5½oz unsalted butter, plus extra for greasing
- 125g/4½oz caster sugar
- 125g/4½oz sour cream
- 250g/9oz plain flour
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 200g/7oz blackberries
- Zest of half an orange
- Icing sugar for dusting
- Preheat the oven to 180˚C/350˚F/Gas 4. Grease and line a 20cm/8in spring-form cake tin.
- For the topping, place the flour, sugar, cinnamon and butter into a bowl and, using your fingertips, rub the mixture together until it resembles breadcrumbs. Set aside.
- For the cake, beat the eggs, butter, sugar and orange zest in a bowl for five minutes with an electric whisk.
- Stir in the sour cream, then fold in the flour, cinnamon, baking powder and bicarbonate of soda until well combined and smooth.
- Spoon half of the mixture into the cake tin, top with the blackberries, then the remaining cake mixture. Sprinkle over the topping.
- Bake in the oven for 40-45 minutes, or until a skewer inserted into the middle comes out clean. Leave to cool.
- Dust with icing sugar just before serving.
These American-style sticky ribs are dark and treacly with warming spices offset by crisp and zingy coleslaw. Cola may seem like an unusual addition but the sugary drink reduces down to a sweet and sticky glaze. Make sure to use full-fat cola or the effect won’t be the same.
- Serves 4
- Preparation Time: 15 minutes
- Cooking Time: 2 hours
- 2kg/4½lb beef short ribs, cut through the bone into 7.5cm/3in long pieces
For the marinade
- 1 can cola (not diet cola)
- 50ml strong coffee or espresso
- 1 garlic clove, crushed
- 2 tbsp tomato purée
- 1 tbsp Dijon mustard
- 100g/3½oz runny honey
- 75ml/3fl oz cider vinegar
- 1 tbsp hot pepper sauce
For the slaw
- 1 red cabbage, core removed, shredded
- 3 carrots, grated
- 2 red onions, finely sliced
- 200g/7oz salted cashews
- 1 tbsp chopped fresh parsley
For the dressing
- 250g mayonnaise
- 50g yellow mustard
- 100g salad cream
- 1 tsp cayenne pepper
- 50ml white wine vinegar
- For the marinade, place all the ingredients into a saucepan and bring to the boil. Simmer for three minutes and then remove from the heat to cool completely.
- Once cooled place the ribs and marinade into a sealable plastic bag. Rub the ribs with the marinade and seal the bag. Chill in the fridge overnight.
- Preheat the oven to 180˚C/350˚F/Gas 4.
- Place the ribs onto a baking tray and pour over the marinade. Cover with foil and cook in the oven for two hours or until tender.
- Meanwhile for the slaw, mix together all the ingredients in a bowl.
- For the dressing, whisk together all the ingredients. Add the slaw ingredients and mix until well combined.
- Serve the slaw in a large bowl and arrange the ribs on a large platter with plenty of napkins and finger bowls.
These were served on a Royal Doulton Tray from the 1815 range, in case you spotted it and were wondering (it also comes in lovely pastel shades).
Have fun cooking – don’t forget all the recipes so far are available at ocado.com
Naomi, PR and Social Media Executive