Curtains close on the last Daily Brunch with Ocado

Tiny violins please – today is the end of the first series! We’ve laughed – and eaten – a lot, thank you so much for tuning in.

The last recipes from the show are properly festive – a Beef Wellington that’s great as a Boxing Day main course (or Christmas day if you don’t fancy turkey), and a delicious homemade alternative to smoked salmon.

Wishing you and your families a wonderful holiday…

Beef Wellington

Image of Beef Wellington

This Beef Wellington is the ultimate Sunday roast or Boxing Day meal. You could even serve it as an alternative to the traditional Christmas turkey. Fillet steak is an expensive cut of meat but it is incredibly luxurious and makes this a really special dish. Simon recommends wrapping the meat in pancakes to soak up the cooking juices and ensure a crisp pastry crust.

  • Serves 8
  • Preparation time: 1 hr
  • Cook time: 40 mins

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In which we pretend we’re BFFs with Simon Rimmer

Doing Daily Brunch with Ocado is basically an elaborate ruse so we can hang out with our favourite chef, Simon Rimmer (and hopefully get him to cook for us). Yep, we’re shameless. But we got you all the inside gossip to make up for it.

You’re welcome, dear reader!

Q How did you get into cooking?

I’ve always been surrounded by food. My Mum and Dad are both good cooks and my Dad’s family are Italian, so we were surrounded by food all of our lives. Professionally, when I was at college and studied Fashion Textile Design, I worked in bars and restaurants like lots of students do and just fell in love with the industry.

I worked as a freelance designer for five years and then, in 1990, I decided I wanted a complete change of career so I gave it all up, bought a restaurant and taught myself to cook. Continue reading

Sunshine flavours on the penultimate Daily Brunch with Ocado

Well the sky is concrete grey outside my office window, but in the Daily Brunch studio there’s spice, mango and lemon to lift the mood. Tomorrow is the last show in the series, so don’t forget to tune in to Channel 4 at 10am! In the meantime…

Blackened Halibut with Mango Chutney

Image of the Blackened Halibut

This Blackened Halibut with Mango Chutney is a delicious fish main course. ‘Blackening’ is a process of dusting the fish with spices and then frying until the spices turn dark. It is a traditional Cajun technique that can be used for lots of fish, including salmon or sea bass. Simon serves the fish with homemade mango chutney for a more luxurious finish.

  • 4
  • Preparation time: 10 mins
  • Cooking time: 40 mins

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Hale and hearty recipes on Daily Brunch with Ocado

Today’s recipes are designed to fill you up and warm you up – you’ll want to take a snooze afterwards!

Salmon, Chicken and Bacon Tart

Image of the tart

This is a hearty savoury pastry. With fish, meat and potatoes inside, it really is a meal in itself. The tart is a delicious way to use up leftover ingredients – you could even make a turkey and salmon version at Christmas. Delicious hot or cold.

  • Serves 6
  • Preparation time: 30 mins
  • Cooking time: 30-40 mins

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Delicious dining ideas from Daily Brunch with Ocado

Now that the first doors are open on our Advent calendars, it’s time to think about entertaining. Today’s recipes are perfect – cheesy arancini balls make a wonderful starter or light meal, and Simon’s pavlova with chocolate and raspberry is a fantastic way to finish.

Mozzarella Stuffed Arancini

Image of the arancini Arancini are deep-fried balls made from leftover risotto. The word arancina literally means ‘little orange’ because of their shape and golden colour. Here, Simon stuffs each ball with a piece of mozzarella for an oozing cheesy centre. He serves the arancini with fresh tapenade to cut through the richness of the dish.

  • Serves 6
  • Preparation time: 30 mins
  • Cooking time: 3-4 mins

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Feeling naughty or nice? Check out Daily Brunch with Ocado

Morning! Today’s recipes go from a virtuous salad, packed with fresh, crunchy veg and a juicy dressing – to a rich, darkly tempting chocolate tart. Come over to the dark side…

Crispy Chickpea Salad

Image of the salad

This chickpea salad is a delicious lunch dish or light dinner. Simon deep-fries the chickpeas to add a deliciously crunchy texture, complementing the juicy baby tomatoes and fresh watercress leaves. He marinates the feta cubes in lime juice for an extra zingy flavor that cuts through the rich saltiness of the cheese.

  • Serves 2-4
  • Preparation time: 5 mins + 20 mins for marinating
  • Cooking time: 2-5 mins

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Flavour Friday on Daily Brunch with Ocado

We’ve got a flavour-packed Friday celebration going on today: crispy polenta served with an intense, tomatoey pesto and Parma ham; and the ultimate veggie burger topped with strong cheddar and a proper burger sauce.

Get started…

Crunchy Polenta with Parma Ham

Image of crunchy polenta

This polenta recipe makes a delicious side dish or light meal. Simon serves the polenta squares with a fresh and zingy pesto to offset the creaminess of the polenta and the richness of the Parma ham. He adds extra texture by deep-frying to create a deliciously crunchy crust.

  • Serves 4 – 6
  • Preparation time: 10 minutes
  • Cooking time: 15 minutes

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Fish stew and pumpkin pie on Daily Brunch with Ocado

Happy Thanksgiving! Today we have a fish stew to warm your cockles, and a pumpkin pie fit for a Thanksgiving feast. Tuck in.

Warming Fish Stew

Image of fish stew

This fish stew is a hearty and warming winter treat. Unusually for a stew, it’s also really quick to cook, making it ideal for a midweek family meal. Simon adds a range of fresh fish and shellfish to the stew, but you could use whatever you have at home. Just cut the fish into similar size pieces so that it will cook evenly.

  • Serves 2
  • Preparation time: 10 mins
  • Cooking time: 25 mins

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From Sicily to India in two dishes on Daily Brunch with Ocado

Bored of grey skies and damp mornings? Today’s recipes bring you sunshine – first from Sicily and then from India – in the form of two delicious dishes.

*Skips off a la Morcambe and Wise*

Pan-Fried Bream and Caponata

Image of the bream

This fish dish is a really quick and nutritious midweek supper. It’s the perfect way to get a taste of the Mediterranean in the middle of winter. Simon serves the bream with caponata, a Sicilian vegetable stew made with aubergines. Caponata is often served with fish, seafood or lamb, but can also be eaten as an antipasto with bread.

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

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Smoke and spice on Daily Brunch with Ocado

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.

Curried Squash Pot Pie

Image of Curried Squash Pot Pie

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

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