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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What’s your roast dinner style? Seven recipes to make your Sunday.

From the show-offs to the traditionalists, people across Britain are united on Sundays by a hot stove and a laden dinner table.

As National Roast Dinner Week draws to a close, celebrate by picking your roast dinner style, and let’s get cooking.

The experimental one

Colouring inside the lines just isn’t you. You’re excited by new flavours, clever combinations and unusual methods. You’ll love this Roast Lamb in Saffron Infused Yoghurt – a blend of spices make a fantastic crust while the lamb cooks to juicy perfection beneath.

Roast Lamb in Saffron Infused Yoghurt Continue reading

A delicious day of cake and cola ribs on Daily Brunch with Ocado

Phwoar! Loved Simon’s recipes today – I’m feeling very inspired to do some proper slow cooking this weekend. Here are the recipes.

Blackberry Streusel Cake

Image of Blackberry Streusel Cake recipe

Streusel is a European crumble often used to top cakes or muffins. Here Simon is using it to add texture and crunch to a delicious autumnal sponge. He is making the most of juicy seasonal blackberries but you could replace these with other available fruit, such as cherries or blueberries. Continue reading