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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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

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Kick off the weekend with Daily Brunch with Ocado

Today we had a spicy, flavour-packed dish from the Deep South, and a light and delicate dessert. Read on for your weekend cookery inspiration…

Salmon Jambalaya

Image of Salmon Jambalaya

Simon’s Salmon Jambalaya is an aromatic and spicy rice dish that will warm your cockles on a chilly winter evening. Jambalaya is originally from Louisiana in the Deep South, but is inspired by Spanish paella. The name means ‘jumbled’ or ‘mish mash’ and, true to its name, you can make it using any combination of meat and fish.

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

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Veggie winter warmers on Daily Brunch with Ocado

Brr…  warm up with a cosy cobbler and crunchy fried aubergine. Yummy.

Winter Squash and Kale Cobbler

Image of Winter Squash and Kale Cobbler

Simon’s Squash and Kale Cobbler is a hearty winter dish that makes the most of seasonal vegetables. Simon uses butternut squash but you can use whatever winter squash you can find. This is a nutritious vegetarian family dinner that is affordable, easy to make, and substantial enough that meat eaters won’t feel like they’re missing out.

  • Serves 4
  • Preparation time: 20 mins
  • Cooking time: 25 mins

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Bright, bold flavours on Daily Brunch with Ocado

Morning! Today Simon used zingy, zesty flavours – from orange segments and watercress in his tilapia salad to lemon and passion fruit in his Swiss roll. Here’s how you cook his recipes:

Crispy Tilapia Salad

Image of Crispy Tilapia Salad

Simon’s Crispy Tilapia Salad is a nutritious but hearty dish that’s perfect for winter. He combines fresh vegetables with healthy fish and a zingy dressing for a deliciously flavoursome salad. Simon uses tilapia but you could use another white fish like pollack or dab.

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

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Stuffed tomatoes and Greek pasta on Daily Brunch with Ocado

There were two hearty, warming dishes on today’s show, perfect comfort food on a cold and blustery day! Here are the recipes.

Gruyère Stuffed Tomatoes

Image of the stuffed tomatoes

Simon’s stuffed tomatoes make a delicious light lunch or dinnertime starter, and are a perfect meal for veggies and meat-eaters alike. He recommends using really big beef or slicing tomatoes so you can fit more mixture inside. Simon stuffs them with a combination of mushrooms, peppers and gruyère cheese sauce, but you could use another melting cheese.

  • Serves 4
  • Preparation time: 40 mins
  • Cooking time: 20 mins

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An exotic start to the week on Daily Brunch with Ocado

Today’s recipes were infused with a taste of the Far East. Read on for a super speedy King Prawn Pad Thai and a cosy British classic with a coconut twist.

King Prawn Pad Thai

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Simon’s King Prawn Pad Thai is a really quick and easy stir-fry dish that’s ideal for a midweek supper. It can be made from start to finish in less than 15 minutes. Simon has added king prawns to the dish but you could use chicken or tofu if you prefer.

  • Serves 2
  • Preparation time: 5 mins
  • Cooking time: 10 mins

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Rich Thai curry and indulgent cheesecake on Daily Brunch with Ocado

At the end of our third week, Simon’s created two decadent dishes I can’t wait tro try out this weekend. Here are the recipes…

Lamb Massaman Curry

Lamb Massaman Curry recipe image

Simon’s fragrant and spicy Lamb Massaman curry is a Thai interpretation of a Persian dish. The word Massaman is thought to be an archaic version of ‘Muslim’. This dish will make extra curry paste, which you can store in the fridge for a couple of weeks.

This curry contains a whopping 12 chillies – if you want a less spicy version just use fewer.

  •  Serves 2
  • Preparation time: 15 mins
  • Cooking time: 45 mins

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Today on Daily Brunch with Ocado – homely winter warmers

This morning Simon showed us how to make a gloriously rich Sticky Stout Pud, full of toffee and blackberry flavours; and Tim got involved to make a warming, family-friendly sausage casserole.

Here are the recipes:

Sticky Stout Pudding

Image of the Stout PuddingSimon’s Sticky Stout Pudding is a warming treat of a dish, perfect for cold weather. Simon has adapted the classic sticky toffee pudding with the addition of seasonal blackberries and dark stout for an autumnal feel, and serves the pudding with a rich boozy sauce.

  • Preparation Time: 15 mins
  • Cooking Time: 1 hr

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A hearty Bonfire Night from Daily Brunch with Ocado

Simon cooked up cosy, hearty dishes to see you through a chilly Bonfire Night. Grab your snuggliest scarf and tuck in.

Toffee Apple Charlotte

Image of the Toffee Apple Charlotte

This Toffee Apple Charlotte is a rich and autumnal dessert, making the most of seasonal apples. Simon is using both cooking and eating apples to create the ideal flavour/texture combination. He was inspired by toffee apples to adapt this dish for Bonfire Night, so he’s serving the pudding with a rich toffee sauce.

  • Serves 4-6
  • Preparation Time: 40 mins (inc. 30 mins rest time)
  • Cooking Time: 5 mins

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