A hearty start to the week on Daily Brunch with Ocado

Monday kicked off with a rich smoked mackerel pâté served with roasted shallots, and pork chops served with creamy cabbage and spuds. Plenty of flavour to brighten up a decidedly blustery start to the week, so tuck in.

Smoked Mackerel Pâté

Image of the Smoked Mackerel Pate

This smoked mackerel pâté is a really easy dish, which makes a perfect dinner party starter. For added ‘wow’ factor, Simon serves it with roasted balsamic shallots, which cut through the richness of the pâté and the buttery brioche toast. For a quicker lunchtime version, you could serve this without the roasted shallots.

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


  • 2 peppered smoked mackerel fillets, skin removed, flaked
  • 150g/5oz full-fat cream cheese
  • 75g/3oz ricotta
  • ½ lemon, juice only
  • Salt and freshly ground black pepper
  • 50g/2oz unsalted butter
  • 75g/3oz demerara sugar
  • 8 banana shallots, peeled
  • 2 tbsp balsamic vinegar
  • 1 ready-made brioche loaf, sliced, toasted


  1.  Preheat the oven to 200˚C/400˚F/Gas 6.
  2. Place the mackerel, cream cheese, ricotta and lemon juice into a food processor and blend to a smooth paste. Season, to taste, with salt and freshly ground black pepper.
  3. Divide the pâté among 4-6 small ramekins and place in the fridge to chill.
  4. Meanwhile, melt the butter in an ovenproof dish over a medium heat.
  5. Add the sugar and stir until it begins to melt.
  6. Add the shallots and stir well to coat in the melted butter and sugar.
  7. Transfer to the oven and roast for one hour, stirring occasionally.
  8. Remove the shallots from the oven, add the vinegar and stir well to deglaze the dish. To serve, place a ramekin of pâté into the centre of each plate. Place a couple of slices of toasted brioche and a spoonful of the roasted shallots alongside.

(This is pictured on a Denby Everyday Stoneware dinner plate)

Pork Chops with Creamy Cabbage

Image of the pork chops

Simon’s Pork Chops with Creamy Cabbage is a delicious dinner party dish that is surprisingly easy to make. Simon recommends snipping the pork fat before griddling the chops to stop them from curling up as they cook. He serves his chops with hasselback potatoes, which are a really impressive-looking twist on the classic roastie.

  •  Serves 4
  • Preparation time: 20 mins
  • Cooking time: 30 mins

For the smoky potatoes

  • 350g cooked new potatoes
  • 150g/3½oz unsalted butter
  • 1 tbsp smoked paprika
  • Handful of chopped parsley
  • 1 tbsp olive oil
  • Salt and pepper

For the pork chops

  • 4 x 200g/7oz pork chops
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper

For the creamy bacon cabbage

  • 300g/10½oz smoked bacon lardons
  • 1 head Savoy cabbage, shredded and blanched
  • 100ml/4fl oz double cream


  1. Snip vertical cuts in the pork chop fat at 2cm/1in intervals to stop the chops curling up when cooking. Rub the chops with the oil and season well with salt and freshly ground black pepper.
  2. Heat a griddle pan until hot and griddle the pork chops for about six minutes on each side, or until cooked through.
  3. Meanwhile fry the bacon lardons in a frying pan until crisp. Add the shredded and blanched cabbage to heat through before adding the cream. Mix well to coat the cabbage and bacon with the cream.
  4. Slice across the potatoes to about a third of the depth at 3mm intervals. Put into a baking dish and top with the butter, paprika, oil, salt and pepper, then roast at 190˚C for 25 mins or until cooked.
  5. To serve, spoon the creamy cabbage onto four serving plates, top with a pork chop and serve the smoky potatoes alongside.

You can find all the recipes from the show so far in our Recipes section at ocado.com

Naomi, PR and Social Media Executive

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