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

Continue reading

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

Continue reading

Midweek meals from Daily Brunch

Today Simon’s been cooking up tasty Lamb Bhuna Turnovers (perfect for National Curry Week) and deliciously exotic Passion Fruit Puddings with Coconut Custard. Sunshine on a plate! Here are the recipes…

Lamb Bhuna Turnovers

Image of Lamb Bhuna Turnover

Simon’s spicy lamb turnover is a delicious alternative to a pasty, made with flaky puff pastry. He fills his turnovers with spicy slow-cooked lamb for a warming autumnal treat. These mini pies are really easy to prepare ahead of time and then bake when ready to eat. 

Makes four turnovers

For the pastry

  • 4 x circles 15cm ready-rolled puff pastry
  • 1 egg, beaten with1 tsp turmeric

For the filling

  • 1 onion, sliced
  • 1 clove garlic, sliced
  • 400g lamb shoulder in chunks
  • 1 tbsp lamb bhuna paste
  • 250ml beef stock
  • 1 carrot, diced
  • 1 stalk celery, diced
  • Zest of 1 lemon

For the sauce

  • 1 bunch mint
  • 50ml white wine vinegar
  • 225g Greek yoghurt
  • 1 cucumber, diced


  1. First fry the lamb in a pan to seal on all sides and then remove.
  2. Add the onion and garlic to the pan and cook for 5 minutes.
  3. Stir in the curry paste and a little stock, then cook for 3 minutes more.
  4. Add the rest of the stock, the carrot, celery, lemon zest and the lamb. Cook for about 90 minutes on a low heat then leave to cool completely.
  5. Preheat the oven to 180°C/Gas 4. Spoon some mixture onto one side of each piece of pastry. Fold the pastry over and seal the seam with a fork.
  6. Brush the top with the turmeric egg wash and bake the pastry for 25 minutes.
  7. To make the sauce, blend the mint, vinegar and yoghurt together until smooth, then fold in the cucumber.
  8. Serve the turnovers with the dipping sauce on the side.

Passion Fruit Puddings with Coconut Custard

Image of Passion Fruit Puddings

Simon’s Passion Fruit Puddings are a tropical alternative to a conventional sponge pudding, made with exotic passion fruit and creamy coconut custard. Passion fruit are in season throughout the winter, so this pudding is a delicious way to indulge in seasonal fruit throughout the colder months.

Makes 4 puddings

For the pudding

  • 25g/1oz butter
  • 125g/4oz caster sugar
  • 40g/1½oz plain flour, plus extra for dusting
  • 50ml whole milk
  • 2 tbsp desiccated coconut
  • 2 free-range eggs, separated
  • 8 passion fruit, pulp only, sieved to remove the seeds
  • Butter for greasing

For the custard

  • 6 free-range egg yolks
  • 125g caster sugar
  • 40g plain flour
  • 400ml coconut milk
  • 1 vanilla pod, seeds scraped out and reserved

 Preparation method

  1. Preheat the oven to 180˚C/365˚F/Gas 4.
  2. First soak the desiccated coconut in the milk until softened.
  3. Place the butter and sugar into a large bowl and mix together well, until light and fluffy.
  4. Add the flour, milk, desiccated coconut, egg yolks and the passion fruit pulp, and stir until just combined.
  5. Whisk the egg whites in a clean bowl until stiff peaks form when the whisk is removed.
  6. Fold the egg whites into the passion fruit mixture.
  7. Divide the cake mixture among four greased and floured 6fl oz/170ml dariole moulds and place onto a baking tray.
  8. Transfer to the oven and bake for 12 minutes, or until cooked through.
  9. Meanwhile, for the custard, whisk the egg yolks and sugar together in a bowl until pale and creamy, then sieve in the flour and mix well until smooth.
  10. Put the custard mixture back into a clean pan and cook over a medium heat, stirring frequently for 4-5 minutes, or until the custard thickens enough to coat the back of a wooden spoon.
  11. To serve, turn the puddings out of their moulds and put onto plates, drizzle the custard over the top of each and top with a dollop of whipped cream.

See all the recipes from Daily Brunch so far in the Recipes section of

Naomi, PR and Social Media Executive

A pinch to pack a punch

The rise of the British Empire owes much to the irresistible allure of spice.
Just think what it can do for your cooking.

Image of Tamarind Salmon recipe

Marinated and Grilled Tamarind Salmon

Civilisations have been built on spices, battles fought, fortunes made and myths
spun. It’s said that when his wife died, Emperor Nero burned a year’s supply of
cinnamon in sorrow (perhaps forgetting that he murdered her). In the Middle
Ages, nutmeg was worth more than gold and in 1667 it was the currency of
choice when the Dutch traded Manhattan to the British. Continue reading

Grab yourself a free karahi with this week’s shop

It’s National Curry Week and to celebrate we’ve got a cracking offer for curry lovers. Thanks to Patak’s, you can add a free karahi to your trolley this week when you buy the ingredients for a slap up dish of your choosing.

We’ve also interviewed Manish Sharma, the Executive Development Chef from Patak’s, to find out more about the thinking behind the Patak’s range.

photo (1)

Manish, what does your role involve at Patak’s?

I work as the development chef in the Innovation department for the brand Patak’s. I develop all the recipes i.e. pastes, sauces, pickles, chutney etc. or any other product sold under Patak’s brand for global market. I also work with third party manufacturers and develop products to be sold under this brand name. I work closely with chefs from different companies and teach them the basics of Indian cuisine.

I started cooking at a very small age just by looking at my mother, how she would cook different dishes. I would help her and ask her questions about the spices and cooking methods. From there my passion for cooking food took me to my catering collage and then to Taj Group of Hotels in India. I trained under the best of the Indian master chefs who taught me the advance skills of Indian cuisine. After working in India for 7 years I came to the UK. After working in different hotels and opening restaurants I started working as development chef in Kerry foods, S&A foods and now in ABWF.

Do you think the British taste for curry has evolved over the years? After all, the Patak family has been producing and selling Indian food in Britain for generations – you guys should know!

I think British taste has evolved a lot in past few years – that’s the reason Madras and Jalfrezi has taken over from Chicken Tikka Masala as the nation’s favourite curry. I think the British consumer is getting educated with a wide variety that Indian cuisine has to offer and the consumers are not scared any more of strong spice flavours. They want to try new and regional Indian dishes. 

What’s your desert island curry? The one you could eat forever if you had to?

My desert island curry would be a home-style chicken curry or a Dhaba Murgh (road side restaurant chicken curry). I like this one particularly as the flavours are real flavour of spices without adding any cream, coconut or butter. This is how you would make at home 2, 3, 4 times in a week. Humble chicken curry with boiled rice or a plain chapati is what I would have any time every time.

KormaMadrasJalfrezi etc. are loved all over the country. How would you use these sauces to create something more unusual, a little experimental?

These sauces I have used for making pasta dishes, pies, as base sauce for pizza, mixed with mayo and served as masala mayo. The list could be enormous. It’s all about creativity. 

We’ve waved our last farewell to summer. How does your cooking change as we move into autumn?

Autumn brings root vegetable curries and dry preparations complemented with some warming spices. Lots of breads instead of rice – in India, rice is considered to have cold internal properties. Meat dishes will be more lamb and chicken thigh preparations accompanied with fried breads.

So, in our latest offer customers can get a free karahi. Could you explain what that is and why we should be popping them in our trolleys?

Karahi means a wok. In an Indian kitchen this will be used to make some dry or semi dry dishes and stir fry dishes and most importantly for frying breads and pakoras. So you can make some dry bhindi Dopiaza i.e. okra Dopiaza, something like a karahi paneer with some peppers and crushed coriander seeds. 

Right, we’re going home to knock up a curry. What shall we put on the stereo to inspire us as we cook?

I like to listen some classic Indian instrumental music by some of the great artists India has given to this world.

Thanks for your time Manish!

Sophie – Ocado Marketing