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Ocado  The Online Supermarket. 🚚 Shop our Instagrams here👇🏽

In apple orchards, like this one at Boxford farm, apples are picked by apple pickers and placed into hods. Hods are special buckets that prevent bruising to fruit. When a hod is full, it’s placed on a picking train (a series of fruit bins in convoy) that transports all the apples back to the farm. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Robert Rendall, the third generation of his family to run the farm, told us Boxford’s innovative techniques make for efficient growing and higher yields. They’re grown to ripen evenly, so they’re all harvested at their peak and so you get an even tastier apple.
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Shop for apples at ocado.com/apples.
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#apples #orchard #inseason

Our #SupplierOfTheMoment @mumandyou’s wipes and nappies are designed by fellow mums with ease of use and the environment in mind. Their wipes and the core of their nappies are 100% biodegradable and the team is working with developers to make other aspects of the nappies environmentally friendlier.
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Naturally, all products are hypoallergenic and have been dermatologically tested – great for baby’s sensitive skin. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Mum & You take things one step further by donating nappies to charities which provide essential care to babies and children. That’s a lot of goodness coming from one company.
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Browse the range on ocado.com by searching for ‘Mum & You’. #baby #ecofriendly #ecobaby

This citrusy Savoy Spaghetti with Anchovy, Lemon and Garlic is quick to make and totally tasty.
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Serves 4
Total time: 20 minutes
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Ingredients:
500g spaghetti
1 savoy cabbage, shredded into thin slices
6 tbsp extra virgin olive oil
60g anchovy fillets, drained and finely chopped
3 cloves garlic, finely grated
2 lemons, zest and juice
60g parmesan, grated
30g parsley, leaves picked and chopped
75g pine nuts, lightly toasted
1 red chilli, finely sliced (optional)
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Instructions:
Bring a large pan of salted water to the boil and cook your spaghetti until al dente (roughly 8 minutes). While it cooks, take a wok or large frying pan and stir-fry the cabbage with 2 tbsp of olive oil and some salt and pepper for 3 minutes on a high heat, then remove to a plate.
Put another 2 tbsp oil in the same pan and add the anchovies and garlic on a medium heat, cook for 1 minute to allow the garlic to gently cook and the anchovies to melt.
Tip in the lemon zest and juice, and stir. Add the cabbage back in and give everything a really good mix to coat.
When the spaghetti is cooked, use tongs to remove it straight from the water into the frying pan and toss with the cabbage. Spoon in a bit of the pasta water to form a little sauce.
Season with salt and black pepper to taste, scattering over the parmesan, parsley, pine nuts, and chilli (if using). Drizzle of the remaining 2 tbsp of olive oil and serve.
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#quickrecipe #pastarecipe #recipeinspiration

Crispy Sesame Tofoo with Sticky Sauce
This delicious tofu dish goes perfectly with rice and is topped off nicely with spring onions. Feel free to add as much (or as little) chilli as you like for an extra kick.
Ingredients
280g Naked Tofoo
3 tbsp soy sauce
1 tbsp ginger, grated
1 clove garlic, crushed
1 tsp sesame oil
½ cup cornflour
1 tbsp vegetable oil
3 spring onions, chopped
½ red chilli, halved and chopped
180g basmati rice
100ml water
Total time required: 45 minutes
Preparation time: 20 minutes
Cooking time: 25 minutes
Other time: Marinade for 15 minutes
Instructions
Cut the tofu into cubes, place into a bowl. Add 2 tbsp of soy sauce, the ginger, garlic and sesame oil. Mix. Cover the bowl, place it in the fridge and leave to marinade for 15 minutes.
Remove the tofu from the fridge. Pour a good helping of cornflour into a bowl, roll each cube in the cornflour so they are completely coated. Start to cook your rice.
Heat a large frying pan on a medium heat and pour in a good glug of vegetable oil. Place your tofu cubes in the pan, keep turning them until all sides are golden.
Place a pan on the heat and pour in the leftover marinade. Add 1 tbsp of soy sauce, the red chilli, 2 spring onions, and 100ml of water. As the sauce is bubbling, mix one tsp of cornflour in with 100ml of water until it is dissolved. Then pour into the sauce. Mix and remove from the heat when thick and sticky.
In a bowl, spoon in some rice, lots of the crispy tofu, and pour over some sticky sauce. Garnish with chopped spring onions.
Recipe published with permission from @tofooco.
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#MeatFreeMonday #Vegan #recipeinspiration

This week’s #CustomerOfTheWeek is a good one. Take a look at this stunning Bramley Apple and Cinnamon Galette by @natalie.naturally . It’s made with buckwheat pastry, is gluten-free and doesn’t use any refined sugar… so definitely tastes as good as it looks. Great job, Natalie. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
#veganrecipes #dairyfree #apples

Grab a cuppa, settle into your comfiest seat, it’s time for another #SeasonalSaturday. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
This week, our hero ingredient is butternut squash. This versatile root vegetable is at its best between September and December. It’s from the Cucurbitaceae family, which also includes pumpkins, cucumbers and courgettes.
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Your ideal squash should have a firm, unbroken rind and be on the heavy side. The heavier the squash, the more moisture inside. Store in a cool (not refrigerator-cold), dry, well-ventilated place and your squash can keep for up to three months. To shop, search ‘butternut squash’ at ocado.com.
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For an aromatic dinner for two, try Dahl with Poached Eggs and Golden Vegetables:
Preheat your oven to 200°C/180°C/gas 6 and pop cubed squash and sweet potato onto a lined baking tray.
Toss with a drizzle of oil and space the pieces out, sprinkle with chilli flakes and nigella seeds and bake for 25-30 minutes.
While that roasts, decant two tins of chickpea and lentil dahl into a saucepan. Warm it through over a low heat, stirring gently.
With 10 minutes of roasting time left, poach a couple of eggs.
Divide the dahl between two bowls, top with roast veg, a poached egg and some fresh coriander.
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#dahl #butternutsquash #butternut #sweetpotato

Stuck for ideas for this weekend’s brunch? Try out this delicious Spicy Smoked Paprika Beans recipe – it only takes 20 minutes from start to finish and is packed with flavour. Top it off with chorizo, poached egg, avocado, or simply dip slices of sourdough in it and enjoy being warmed from the inside out.
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Head over to ocado.com/recipes and search for ‘spicy smoked paprika beans’.
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#sourdough #brunchgoals #ocado

Don’t miss out – you could #WIN £100 worth of vegan goodies! Our #WorldVeganDay prize draw ends at midnight on 11/11/18. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
To enter, post a photo of your favourite homemade vegan (made by you) dish on Instagram. Use the hashtag #OcadoLovesVegan and tag us (@ocadouk).
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Need some inspiration? Try this tasty and speedy recipe from @avantgardevegan and @tidefordorganics – just search ‘Tofu and Baby Aubergine Satay’ at ocado.com/recipes.
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Terms apply: ocado.com/veganterms
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#prizedraw #vegan #satay

Now that Bonfire Night is over it’s safe to say CHRISTMAS! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
It’s that time again, and we couldn’t be more excited. Don’t forget to book a delivery slot for Christmas at yours.
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Get your slots before they sell out, just follow the star on ocado.com ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Did someone say 47 sleeps? ⠀⠀⠀⠀⠀⠀⠀⠀⠀
#christmasatyours #deliveryslots #christmas

It’s as easy as pie to create this super spanakopita-style recipe:
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Serves 4
Total time: 30 minutes
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Ingredients:
60g unsalted butter
700g spinach leaves
30g parsley, chopped
20g dill, chopped
2 cloves garlic, finely chopped
½ nutmeg, freshly grated
300g feta, crumbled
1 pack filo pastry, (6 sheets)
1 tbsp sesame seeds
160g beetroot salad bag, to serve (optional)
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Instructions:
1. Preheat oven to 200°C/180°C fan/gas 6.
2. Put a large saucepan over a high heat and add 10g of the butter and 2tbsp water.
3. Add the spinach leaves, stir and pop the lid on. After 30 secs, take the lid off, stir again and leave for 1 min, in which time it should just be wilted.
4. Next, tip into a colander, press out the liquid and transfer to a food processor.
5. In a small saucepan, start melting the rest of the butter over a low heat.
6. In the meantime, add the herbs and garlic to the food processor. Pulse quickly three or four times until everything is roughly broken down.
7. Tip into a mixing bowl, add the nutmeg and crumble in the feta along with plenty of seasoning.
8. Take a baking dish (approx 20cm x 15cm) and brush a little of the melted butter over the base. Add a sheet of filo, shaping it up the sides. Brush with a thin layer of butter and add another sheet, repeat so you have 3 layers in total.
9. Tip the spinach in, smooth out and pack down a little.
10. Add the remaining 3 layers of filo, buttering in between. 11. Fold the edges over to seal the pie, brush the top with the last of the butter and sprinkle over the sesame seeds.
12. Pop it straight into the hot oven for 15-18 mins. The edges should be golden brown, crisp and crunchy. Serve with a big handful of beetroot salad.
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#vegetarian #spinachpie #greekfood

Calling all baking fans!
If you haven’t already, make sure you take a look at the #prizedraw on our previous post, You could WIN everything you need to create a show-stopping Berry and White Chocolate Cake. We’ve even thrown in some #lecreuset cake pans!
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To enter: simply head back to our previous post, featuring our scrumptious cake. You’ll find all the prize draw details there.
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#baking #cakegoals #cakerecipe #starbaker

This #SeasonalSaturday we’re celebrating the second season of artichokes.
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Artichokes abound in May but a light harvest comes around in October. They’re known to be hard work to prepare but are oh-so satisfying once the tender, cooked flesh hits your taste buds. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
If you’re pressed for time, simply stir through already-grilled artichokes in cooked orzo, dress with toasted pine nuts, and finish off with a drizzle of an olive oil, cider vinegar, lemon zest and lemon juice dressing.
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Simple yet satisfying!
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#orzo #vegetarian #artichoke

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