Guest post: Natoora, “Let Them Eat Kale”

Image of Natoora purple kaleKale is one of the tastiest greens (or purples!) to arrive on British plates each autumn, and in the past few years it has become one of the most talked-about vegetables, often dividing opinion. It is extremely nutritious and full of health-boosting vitamins and minerals; it has a lovely sweet flavour; and it is very versatile in the kitchen, working wonderfully in a wide range of recipes, from smoothies to soups.

When and where

Our purple kale comes from two farms in Cornwall and Lancashire. Grown in the open air, slowly and without excessive watering, it develops tender leaves with no trace of sponginess, and a deep, complex flavour. In season from early autumn to mid-spring, kale grows better and more widely in cooler climates, as the cold temperature keeps its leaves more tender, and the stalks crunchier and sweeter. Continue reading

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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A taste of the Middle East on Daily Brunch with Ocado

This morning Simon’s dishes were heavily inspired by the Middle East, with lots of fragrant spices and deep, earthy flavours. Delicious.

Lamb-Stuffed Aubergines

Lamb Stuffed Aubergines

This aubergine dish is a delicious Middle Eastern-inspired recipe, which would be perfect as a light meal or starter. Simon is stuffing the aubergine discs with a hearty combination of minced lamb, bulgur wheat, tomatoes and aromatic spices. For a vegetarian alternative, Simon recommends replacing the lamb with cubes of roasted squash.

  • Serves 4
  • Preparation time: 25 mins
  • Cooking time: 5 mins

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Elegant and easy recipes on today’s Daily Brunch with Ocado

Today’s recipes – a delicate sea trout dish and a decadent drizzle cake – are both elegant but easy to cook. Perfect if you have people stopping by this weekend.

Sea Trout en Papillote

Image of the sea trout

This sea trout dish demonstrates a classic but simple French technique. ‘En papillote’ means cooking the fish ‘in paper’, but you could wrap the trout in foil rather than parchment if you’d prefer. Cooking fish in a parcel is a really simple and healthy way to steam delicate fish and impart beautiful aromatic flavours.

  • Serves 4
  • Preparation time: 10 mins
  • Cooking time: 8-10 mins

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Simple classics made special on Daily Brunch with Ocado

Today Simon made a delicious, upmarket version of fish fingers, and a chicken dinner that will knock the socks off any guests. Takes things up a notch and start cooking.

Monkfish Goujons

Image of the goujons

Simon’s Monkfish Goujons are his sophisticated twist on classic fish fingers. He serves them with homemade tartare sauce, which is really easy to make. Monkfish is a deliciously luxurious fish which can be expensive, but you could use another white fish such as pollock, haddock or coley instead

  • Serves 4
  • Preparation time: 15 mins
  • Cooking Time: 6 mins

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Luscious cake and juicy lamb chops on Daily Brunch with Ocado (not together!)

There were two great recipes for sharing with friends on today’s show: a Coffee and Walnut Cake with a fruity twist, and lamb chops served with a piquant salsa verde. Start impressing your guests!

Coffee and Walnut Cake

Image of the cake

This coffee and walnut cake is a tempting teatime treat. Simon has topped it with a classic espresso-infused buttercream icing, but also added a layer of ripe bananas for a fresh, fruity hit. This cake is perfect for sharing with friends over a cup of tea, or of course, coffee.

  • Serves 8
  • Preparation time: 20 mins
  • Cooking time: 25-30 mins

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From beetroot to brisket on Daily Brunch with Ocado

Today Simon cooked a luscious risotto with earthy beetroot and sharp, creamy gorgonzola; and a brisket with paprika, brandy and red wine. Proper winter food!

Beetroot and Blue Cheese Risotto

Image of the risotto

This Beetroot and Blue Cheese Risotto is a delicious midweek meal that’s a great way to use up any leftover seasonal beetroot. The earthy flavour of the beautiful red beetroot is complemented by the rich and tangy gorgonzola cheese, making a deliciously filling dish that is surprisingly straightforward to prepare.

  •  Serves 4
  • Cooking and preparation time: 20 mins

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