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

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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

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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

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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

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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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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

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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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Meat feast Monday on Daily Brunch with Ocado

Simon started the third week of Daily Brunch with Ocado with two rich and meaty recipes: Pork and Apricot Sausage Rolls, and Duck Tagliatelle.

Here are the recipes…

Pork and Apricot Sausage Rolls

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These pork and apricot sausage rolls make a delicious snack, picnic dish, or light lunch. They are really simple to make using shop-bought puff pastry, but look and taste so much better than pre-packaged versions. Dunk them in Simon’s fruity and spicy dipping sauce for an indulgent savoury treat.

  •  Serves 6
  • Preparation time: 10 mins
  • Cooking time: 20 mins

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Cosy weekend cooking from Daily Brunch with Ocado

Happy Friday all! Today we have two extra cosy recipes, so whatever the weather’s doing outside, you’ll have something warm and comforting to tuck into when you get in. Have a lovely weekend.

Banana Bread and Butter Pudding

Bread and Butter Pudding image

Simon’s Bread and Butter Pudding is a fruity twist on the classic, with the addition of ripe bananas and juicy Medjool dates. It’s a great way to use up stale bread and store cupboard ingredients. Simon recommends leaving the custard to soak into the bread for half an hour before baking for a softer, gooier pudding.

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

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Hearty autumn baking from Daily Brunch with Ocado

There was a lot of baking inspiration on today’s show, with a hearty pie and gingery flapjacks on the menu. I’m feeling very inspired for the weekend already!

Beef Bourguignon Pie 

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This is Simon’s twist on the classic French dish, Beef Bourguignon, from the Burgundy region. Simon is topping his traditional meaty stew with a puff pastry lid for a delicious warming winter pie. This would make an ideal family meal or impressive dinner party dish. Simon recommends using all-butter shop-bought puff pastry rather than making your own.

  • Serves 4-6
  • Preparation time: 30 mins
  • Cooking time: 2 hrs 30 mins

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From surf to turf on Daily Brunch with Ocado

Whether you’re plumping for fish or meat, Simon cooked up two cracking recipes for you today. Get stuck in.

Monkfish with Artichoke Hearts

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Simon’s Monkfish with Artichoke Hearts is a fresh and zesty dish, packed full of healthy vegetables. It’s a delicious one-pot meal that makes a quick and easy midweek dinner. Simon recommends using tinned artichoke hearts because fresh artichokes are time-consuming to prepare.

  • Serves 4
  • Preparation time: 30 mins
  • Cooking time: 15 mins

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