Veggie winter warmers on Daily Brunch with Ocado

Brr…  warm up with a cosy cobbler and crunchy fried aubergine. Yummy.

Winter Squash and Kale Cobbler

Image of Winter Squash and Kale Cobbler

Simon’s Squash and Kale Cobbler is a hearty winter dish that makes the most of seasonal vegetables. Simon uses butternut squash but you can use whatever winter squash you can find. This is a nutritious vegetarian family dinner that is affordable, easy to make, and substantial enough that meat eaters won’t feel like they’re missing out.

  • Serves 4
  • Preparation time: 20 mins
  • Cooking time: 25 mins


  • 1 tbsp olive oil
  • 1 onion, sliced
  • 2 garlic cloves, sliced
  • 2 leeks, cut into slices
  • 200g/7oz kale, chopped
  • 200g/7oz butternut squash, cut into cubes and roasted until golden-brown
  • 440g/15½oz can chopped tomatoes
  • Splash white wine
  • Salt and freshly ground black pepper

For the topping

  • 225g/8oz flour
  • 3 tsp baking powder
  • Pinch salt
  • 100g/3½oz cubed butter
  • 175ml/6fl oz soured cream

For the dressing

  • 150ml/5fl oz olive oil
  • Bunch fresh basil
  • ½ lemon, juice only


  1. Preheat the oven to 200˚C/400˚F/Gas 6.
  2. Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry until softened.
  3. Add the leeks and kale and cook for 3-4 minutes.
  4. Add the squash, tomatoes, wine, and season to taste with salt and freshly ground black pepper. Simmer for 5-6 minutes, then divide between four individual ovenproof dishes or ramekins.
  5. For the topping, place the flour, baking powder, salt and butter into a food processor and pulse until the mixture resembles breadcrumbs.
  6. Add the soured cream and pulse again until it just comes together as a very sticky dough.
  7. Spoon dollops of the topping over the contents of each ramekin, then bake for 25 minutes, or until crisp and golden-brown.
  8. For the dressing, place the oil, basil and lemon juice into a clean food processor and blend until smooth.
  9. Serve the cobblers at the table in their ramekins and spoon over the dressing.

(This is pictured in the Fairmont & Maine Canteen Dinner Plate)

Fried Aubergine with Fennel Yoghurt 

Image of Fried Aubergine with Fennel Yoghurt

These crunchy aubergine rounds make a delicious snack when dipped in creamy fennel yoghurt. They are a great way to get some of your five-a-day. Simon cooks the aubergine in a deep fat fryer, but alternatively you could fry them in a heavy-based pan half filled with hot oil.

  • Serves 4
  • Preparation time: 20 mins
  • Cooking time: 25 mins

For the fennel yoghurt

  • 2 heads fennel, quartered
  • 1 tbsp olive oil, plus extra for blending
  • 2 cloves garlic, peeled
  • 1 lemon, juice only
  • 1 tbsp fennel seeds, toasted
  • 300g/10½oz thick Greek yoghurt

For the aubergines

  • 250g/9oz breadcrumbs
  • 50g/2oz pecorino, grated
  • 1 tsp chilli flakes
  • Salt and freshly ground black pepper
  • 4 aubergines, cut into 2cm/1in rounds
  • 3 free-range eggs, beaten
  • 100g/3½oz plain flour
  • Vegetable oil, for deep frying
  • Watercress, to serve


  1. Preheat the oven to 180˚C/350˚F/Gas 4.
  2. For the fennel yoghurt, place the garlic and fennel in a roasting tray and put in the oven for 4-5 minutes, or until golden-brown and slightly softened.
  3. Add the lemon juice to the mixture, stir well, then cover and transfer to the oven. Roast for 15-20 minutes, or until the fennel is tender. Set aside to cool.
  4. For the aubergine rounds, mix together the breadcrumbs, percorino, chilli flakes, salt and pepper in a shallow bowl.
  5. Place the plain flour onto a shallow plate, and beat the eggs in a shallow bowl.
  6. Dredge the aubergine rounds in the flour, then dip into the egg and finally coat in the breadcrumb mixture.
  7. Heat the oil in a deep-fat fryer to 150˚C/300˚F. Alternatively, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  8. Transfer the coated aubergine to the hot oil to deep-fry for about six minutes, or until golden-brown.
  9. Remove from the oil with a slotted spoon and drain on kitchen paper.
  10. Combine the roasted fennel, roasted garlic and any roasting juices with the fennel seeds in a blender. You may need to add some more olive oil or lemon juice, to taste. Blend until the mixture is a smooth purée.
  11. Pass the puréed fennel through a sieve and stir into the Greek yoghurt.
  12. Serve the fennel yoghurt in a bowl with the fried aubergine and watercress on the side.

(These were pictured in the Royal Doulton 1815 serving dish and plate)

Find all the recipes so far in our Recipes section.

Stay warm!

Naomi, PR and Social Media Executive

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