Brrr… Today’s recipes add some comforting heat with smoky paprika, curry powder and chillis. Better than a hot water bottle. Curl up and tuck in.
These curried squash pot pies are delicious vegetarian pies that meat-eaters will love too. Simon has made the white sauce with coconut milk rather than traditional cow’s milk so the pies are suitable for people who are lactose intolerant. He has added paprika and curry powder for a hint of spice that complements the sweetness of the roasted squash.
- Serves 8
- Preparation time: 15 mins
- Cooking time: 50 mins
- 900g butternut squash
- Oil to roast
- 2 cloves garlic
- 1 tbsp smoked paprika
- 50g butter
- 50g flour
- 1 tbsp curry powder
- 2 x tins coconut milk
- 100g peas
- 1 tbsp chopped sage
- 1 onion, sliced and caramelized
- 1 tin butterbeans, drained and rinsed
- 1 sheet ready rolled puff pastry
- Egg wash
- Greens to serve
- Peel and cut the squash into 3cm cubes. Toss in the oil and paprika then roast with the garlic at 200˚C for 30 minutes.
- Meanwhile cook the onion very slowly over a low heat until caramelised.
- Melt the butter in a pan. Add the flour and curry powder, then cook out for 3 minutes.
- Whisk in the coconut milk, a little at a time, then cook for 3-4 minutes.
- Stir in the squash, peas, sage, onion and butterbeans. Leave to cool completely.
- Divide the mixture between 6 individual pie dishes.
- Cut out puff pastry lids to fit and use to top the pie dishes. Crimp the edges and brush the tops with egg wash. Cook the pies at 180˚C for 20 minutes until crisp and golden.
- Serve each individual pie with greens.
(This is pictured on the Fairmont Canteen range.)
These zingy crab cakes are a quick and delicious light dinner that looks really impressive. The cakes are flavoured with zesty lime and served with fresh tomato and coriander salsa for a tasty dish. This is a meal that you can prepare ahead of time and then fry 10 minutes before you need to serve.
- Serves 10
- Preparation time: 35 mins
- Cooking time: 8-10 mins
- 500g white crabmeat
- 1/2 finely diced red onion
- 2 sticks finely diced celery
- 1/2 finely diced red pepper
- 1/2 finely diced green pepper
- 175g breadcrumbs (fresh not panko)
- Juice of 1 lime
- Zest of 2 limes
- 1 egg
- 40g mayonnaise
- 100g plain flour
- 2 eggs, beaten
- 200g fresh breadcrumbs
For the avocado purée
- 3 avocados, ripe
- Juice of 2 limes
- 100g crème fraîche
For the pico de gallo garnish
- 6 chopped tomatoes
- Handful coriander
- 1 finely diced red onion
- Juice of 3 limes
- 1 finely chopped birds eye chilli
- Mix the crabmeat, red onion, celery, breadcrumbs, lime, eggs and mayonnaise together. Leave to rest for 20 minutes.
- Mould the mixture into 100g patties, each about 10cm wide.
- Dredge the patties in flour, then beaten eggs, and finally breadcrumbs.
- Shallow fry the cakes for 3-4 minutes, then finish in the oven at 180˚C for 5 minutes.
- To make the purée, combine everything in the food processor.
- Serve the crab cakes on top of the avocado purée. Garnish with pico de gallo and serve with salad leaves.
(This recipe is pictured on a Royal Doulton plate from the 1815 range.)
And of course, head to our Recipes section for all the Daily Brunch with Ocado recipes so far.
Naomi, PR and Social Media Executive