Make your own Asian-Style Kale Crisps

 

As delicious as they are trendy, kale crisps are surprisingly easy to make. Try our take on the light snack with an East Asian twist.

Ingredients

1 bag Essential Waitrose Curly Kale (200g), washed and shaken dry
1–2 tsps Saitaku Mirin Seasoning
3–4 sprays Filippo Berio Mild & Light Olive Oil Spray
¼ tsp Bart Chinese Five Spice Powder
Salt and pepper, to taste

Instructions

  1. Preheat the oven to 150°C, and line a large baking tray with baking parchment.
  2. Place the kale on the tray in a single layer. Spritz with 3–4 sprays of olive oil, and sprinkle over the mirin, salt and pepper.
  3. Bake for 15 minutes, or until dry and crispy.
  4. Place the kale crisps in a bowl and sprinkle over the five spice powder, adding a little more salt to taste if necessary.

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Donate food with Ocado and we’ll match it – find out how

I’m really pleased to announce the launch of our Donate food with Ocado scheme. We know that being able to donate to food banks as you shop is important to you, because you’ve told us so. So here’s how we’re doing it.

With a traditional supermarket, the usual way would be to add an extra item to your trolley, then leave it for collection once you’ve done your shop. But because we’re online and operate from state-of-the-art warehouses, we’re able to do things a little differently. Continue reading

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

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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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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

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

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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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An indulgent day for the Daily Brunch crew – today’s recipes

This morning we saw Simon make a deliciously creamy but light Carbonara, followed by a Cheese and Onion Tart – wish I had a slice lined up for lunch! If you’re as much of a dairy fan as I am, you’ll love these recipes below.

Carbonara

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This carbonara is a really quick and easy meal that is perfect for a midweek supper. Simon makes a lighter version of the Italian classic using fresh peas and crème fraîche instead of cream. If you use fresh egg pasta, you can make this filling dish from start to finish in under 10 minutes. Continue reading

Asking the experts – our children’s food judging panel

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Won’t eat their greens? Can’t eat gluten? Obsessed with ham sandwiches? Children have all sorts of needs and demands when it comes to food.

In our latest survey, parents said their children were more likely to eat food they’d chosen themselves. The trick is making sure it forms part of a healthy, balanced diet.

That’s where you – well, your little one – can help. We’re looking for junior food critics to taste our food and tell us what they like. Continue reading

Guest post: Postnatal nutrition by Charlotte Watts

In the last of our blogs by Nutritional Therapist Charlotte Watts, we learn what to eat after the birth of your baby. Read on for advice on the nutrients you need and how to get them into your diet, plus lots of handy time-saving tips for busy new mums and dads.

As always, you can find the foods Charlotte recommends in the special parenting aisles she helped to set up. Congratulations on your new baby, and happy eating!

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Guest post: what to eat when trying to get pregnant

We’ve teamed up with Nutritional Therapist, Charlotte Watts, to make it easy for new parents and parents-to-be to shop for nutritious food and drink.

Charlotte Watts Nutritional Therapist on foods for fertility Continue reading