Meat feast Monday on Daily Brunch with Ocado

Simon started the third week of Daily Brunch with Ocado with two rich and meaty recipes: Pork and Apricot Sausage Rolls, and Duck Tagliatelle.

Here are the recipes…

Pork and Apricot Sausage Rolls

Image of the sausage rolls

These pork and apricot sausage rolls make a delicious snack, picnic dish, or light lunch. They are really simple to make using shop-bought puff pastry, but look and taste so much better than pre-packaged versions. Dunk them in Simon’s fruity and spicy dipping sauce for an indulgent savoury treat.

  •  Serves 6
  • Preparation time: 10 mins
  • Cooking time: 20 mins


  • 100g/3½ oz apricots, finely chopped
  • 1 tbsp Worcestershire sauce
  • 1 tbsp Tabasco sauce
  • 1 tbsp fresh thyme
  • 1 tbsp sage
  • 450g/1lb sausage meat (you can easily push the meat out from the skins of readymade sausages)
  • Salt and freshly ground black pepper
  • 450g/1lb ready-rolled puff pastry
  • 1 free-range egg, beaten


  • 75ml ketchup
  • 75ml mango chutney
  • Splash of chilli sauce


  1. Preheat the oven to 200˚C/400˚F/Gas 6.
  2. Mix the apricots, Worcestershire sauce, Tabasco sauce, thyme, sage and sausage meat, and season well with salt and freshly ground black pepper. Mix until thoroughly combined.
  3. Roll the puff pastry out into a large rectangle, then cut into two long rectangles.
  4. Place a layer of sausage meat mixture down the middle of each pastry rectangle, then brush each with beaten egg on one edge.
  5. Fold the other side of the pastry over onto the egg-washed edge. Press down to seal and trim any excess. Cut each pastry roll into 3 big sausage rolls.
  6. Place the sausage rolls onto a baking tray and transfer to the oven to bake for 15-20 minutes, or until crisp and golden and the sausage meat is completely cooked through.
  7. Mix the ketchup, mango chutney and chilli sauce together.
  8. Serve the sausage rolls with a bowl of sauce for dunking.

Tagliatelle with Duck

Image of Tagliatelle with Duck

Simon’s rich and hearty Duck Tagliatelle is a delicious alternative to traditional beef or pork ragù sauces. Simon uses tinned confit duck, which is easy to prepare but adds a meaty richness to the finished sauce. This would make a perfect dinner party dish served with fresh egg pasta.

  • Serves 4
  • Preparation time: 10 mins
  • Cooking time: 1 hour


  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 stick celery, finely chopped
  • 4 garlic cloves, finely chopped
  • 1 red chilli, finely chopped
  • 1 red pepper, finely chopped
  • 150g/5oz tomato purée
  • 450ml/16fl oz red wine
  • 450ml/16fl oz chicken stock
  • Sprig fresh rosemary
  • 450g/1lb ready-made tinned confit duck leg, meat removed from the bone
  • 400g fresh green tagliatelle
  • Pecorino cheese, shaved, to serve


  1. For the duck ragù, heat the oil in a large saucepan over a medium heat. Add the onions, carrots, celery, garlic, chilli and pepper and fry for 5-6 minutes, or until softened.
  2. Add the tomato purée, stir well and cook for 7-8 minutes, until the mixture becomes a rich red colour.
  3. Add the wine, stock and rosemary sprig and bring to boil.
  4. Add the duck meat and reduce the heat to simmer for 45 minutes to an hour, or until the meat falls apart.
  5. Meanwhile cook the tagliatelle according to packet instructions.
  6. Finally add the tagliatelle to the ragù and warm through.
  7. To serve, spoon out into bowls and garnish with shavings of pecorino cheese.

All the recipes from the show are available at

Naomi, PR and Social Media Executive

1 thought on “Meat feast Monday on Daily Brunch with Ocado

  1. Saw this recipe yesterday, and just noticed that they sell sausage meat in the asda by me (just saying as Simon said it was hard to find)

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