Kick off the weekend with Daily Brunch with Ocado

Today we had a spicy, flavour-packed dish from the Deep South, and a light and delicate dessert. Read on for your weekend cookery inspiration…

Salmon Jambalaya

Image of Salmon Jambalaya

Simon’s Salmon Jambalaya is an aromatic and spicy rice dish that will warm your cockles on a chilly winter evening. Jambalaya is originally from Louisiana in the Deep South, but is inspired by Spanish paella. The name means ‘jumbled’ or ‘mish mash’ and, true to its name, you can make it using any combination of meat and fish.

  • Serves 4
  • Preparation time: 10 mins
  • Cooking time: 20 mins


  •  4 x 150g salmon fillets
  • 12 king prawns, deveined and cut in half
  • 200g chopped spiced sausage (chorizo-style or ideally Andouille), cooked
  • 1 finely diced onion
  • 1 diced green pepper
  • 2 stalks chopped celery
  • 3 bay leaves
  • 1 tbsp Worcestershire sauce
  • 1 tbsp hot sauce
  • 150g long grain rice
  • 400ml chicken stock

Spice rub

  • 1 tbsp smoked paprika
  • 1 tsp salt
  • 1 tbsp garlic powder
  • 1 ½ tsp white pepper
  • 1 ½ tsp onion powder
  • 1 ½ tsp cayenne
  • 1 ½ tsp dried oregano
  • 1 ½ tsp dried thyme


  1. Mix the spices together, then toss the salmon in the spice rub.
  2. Add a tiny amount of oil to a frying pan and fry the salmon fillets for 4 minutes on each side, charring the spices.
  3. In a separate pan, gently fry the onion, pepper and celery for 3-4 minutes.
  4. Add the rice, stock, hot sauce, Worcestershire sauce and bay leaves. Bring to the boil, then cook for 15 minutes until the rice is soft.
  5. Add the king prawns and sausage, and continue to cook until the prawns are cooked through.
  6. Serve the jambalaya with salmon on top. Add extra hot sauce for more spice and sour cream to cool.

Lemon Ricotta Pancakes

Image of the Lemon Ricotta Pancakes

These Lemon Ricotta Pancakes are ideal for brunch or could be served as a dessert. They are incredibly easy to cook and very quick, making them perfect for a lazy weekend morning. Simon adds ricotta to the batter because it makes them light and fluffy. He serves them with a plum compote, but you could use any seasonal fruit.

  • Serves 4
  • Preparation time: 10 mins
  • Cooking time: 20 mins


  • 200g self-raising flour
  • 50g caster sugar
  • 1tsp bicarbonate of soda
  • 1 egg
  • 50g melted butter
  • 250ml milk
  • 125g ricotta cheese
  • Zest 1 lemon
  • 15g unsalted butter

For the compote

  • 450g plums, stoned
  • 300g sugar
  • 200ml water
  • 1 cinnamon stick
  • 50ml plum brandy
  • Clotted cream to serve


  1. Mix the flour, bicarbonate of soda and sugar together in a bowl.
  2. In a separate bowl combine the egg, butter, milk and ricotta cheese, then add this to the flour mix.
  3. Ladle spoonfuls of the mix into a lightly oiled, warm frying pan and cook for 1 minute on each side, or until golden.
  4. To make the compote, boil the sugar, water and cinnamon for 5 minutes to form a syrup.
  5. Take off the heat and add the brandy and plums. Leave to cool for a few minutes.
  6. Spoon the compote onto pancakes and top with a generous dollop of clotted cream.

If you like these recipes, check out the rest of Simon’s dishes from the show so far. They’re all in our Recipes section at

Naomi, PR and Social Media Executive

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