Gousto

15/10/2026

Looking for that recipe? Swipe through and find your favourite 👀

MASALA HISPI CABBAGE, MEAT-FREE SEEKH KEBABS WITH RICE & NAAN 👇

Ingredients:
Ultimate vegan burger patties (2pcs)
Tomato
Mini garlic & coriander naans (2pcs)
Cultured coconut (80g)
White basmati rice (130g)
Solid creamed coconut (25g)
Tomato paste (32g)
Ground cumin (1tsp)
Hispi cabbage (220g)
Garam masala (1tsp)
Curry powder (1tbsp)
Dried bay leaf x2
Ginger & garlic paste (15g) x2
Mint sauce (20g)
Cucumber (0.5pcs)
Coriander (5g)
Skewers x4
Red onion

1. Heat oven to 220°C/200°C fan/gas 7. Quarter the hispi cabbage lengthways. Char cut-side down in an oiled pan, then transfer to a lined tray. Top with butter and salt.
2. Mix vegan patties with cumin, half the curry powder and half the diced red onion. Divide between skewers and place on the tray with the cabbage. Bake for 15–20 mins.
3. Add rice and 300ml cold water to a lidded pot. Bring to the boil, then reduce to very low and cook covered for 10–12 mins. Remove from heat and keep covered.
4. Fry the remaining sliced onion with a pinch of salt and sugar for 3–4 mins. Add tomato paste, ginger & garlic paste and remaining curry powder. Cook for 1–2 mins.
5. Add creamed coconut, garam masala, bay leaves and 150ml boiled water. Simmer until thickened.
6. Finely dice half the cucumber and grate the other half. Chop the tomato and coriander.
7. Mix cultured coconut, mint sauce and grated cucumber to make the raita. Combine diced cucumber, tomato, most of the coriander and a pinch of salt for the kachumber.
8. Bake the naans for 3 mins. Serve the charred hispi cabbage over the masala sauce with the seekh kebabs, rice, naan and raita. Garnish with coriander.

CHAR SIU CHICKEN CAESAR SALAD👇

Char siu sauce (40g)
Diced chicken thigh (250g)
Mayonnaise (25ml)
Ciabatta
Garlic clove
Grated Italian hard cheese (30g)
Cucumber (0.5pcs)
Gem lettuce
White w**e vinegar (15ml)

1. Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Add your diced chicken to a bowl with a drizzle of vegetable oil and give everything a good mix up. Add 2 tbsp flour and a pinch of salt and pepper and give everything a good mix up or until fully coated – this is your floured chicken
2. H

15/10/2026

Find out Hannah’s secret ingredient behind our Smoky Scotch Bonnet Mac ‘N’ Cheese, available on the menu now

14/10/2026

CREAMY LEMON & GARLIC MOULES FRITES 👇

White potato x4
Lemon
Crème fraîche (80g)
Plain cooked mussels (500g)
Leek
Dried thyme (0.5tsp)
Garlic clove x2

1. Preheat the oven to 220°C/ 200°C (fan)/ gas 7. Cut your potatoes (skins on) into thin fries. Add the fries to a baking paper-lined baking tray with a drizzle of vegetable oil, half your dried thyme and a pinch of salt and pepper. Give everything a good mix up and put the tray in the oven until golden and crisp – these are your frites
2. Chop your leek in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely. Peel and finely chop your garlic
3. Heat a pot (with a matching lid) over a medium heat with a k**b of butter. Once hot, add the sliced leek and cook for 10 min
4. Meanwhile, drain your mussels in a sieve over a large bowl, saving the juices for later
5. Once softened, add the remaining dried thyme and the chopped garlic. Cook until fragrant
6. Once fragrant, add your drained mussels and the reserved juices to the pot and bring to the boil over a high heat. Once boiling, cover with a lid and cook for 5-6 min
7. Once the mussels are cooked through, stir through your crème fraîche and season with a generous grind of black pepper and a squeeze of your lemon – this is your creamy lemon & garlic moules. Cut the remaining lemon into 1 wedge per person. Serve your creamy lemon & garlic moules with the frites to the side. Garnish with a lemon wedge
Enjoy!

13/10/2026

Good things take time? This bowl begs to differ.

🍽 10 Min Tomato & Mozzarella Tortelloni With Pistachio Pesto

12/10/2026

11/10/2026

Sweet meets heat, with a little crunch on the side 🤤

🍽 Hot Honey Gammon With Smashed Potatoes & Apple Salad

09/10/2026

How many curries is too many curries? Asking for a friend 👀

08/10/2026

Small pepper, big heritage.

Comment 🌶️ and we’ll send you the recipes.

You can also find our Scotch Bonnet Drizzle on our Black History Month menu, available now

07/10/2026

The ultimate comfort food has entered the chat.

Shepherd’s Pie With Buttered Carrots 👇

Intense beef stock mix (5.5g)
Tomato paste (32g)
Garlic clove x2
Brown onion
Lamb mince (250g)
Henderson’s Relish (15ml)
Carrot x2
Marmite (8g)
White potato x4

1. Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle. Peel your potatoes and chop them into large, bite-sized pieces. Peel and finely dice your brown onion. Top, tail, peel and chop your carrots into batons. Peel and finely chop your garlic
2. Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat. Once boiling, reduce the heat to medium and cook until fork-tender. Once done, drain and return to the pot to steam dry. Reboil a kettle
3. Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat. Once hot, add the diced onion and cook for 4-5 min. Meanwhile, dissolve your beef stock mix, Henderson’s Relish, Marmite and tomato paste in 225ml boiled water – this is your stock
4. Once the onion has softened, add your mince to the pan with a pinch of salt, increase the heat to high and cook for 3-4 min, breaking it up with a wooden spoon as you go. Once browned, add the chopped garlic and cook until fragrant. Add the stock with a grind of pepper and cook for 5-6 min further, or until the sauce has thickened and the mince is cooked through – this is your mince mixture
5. Whilst the mince mixture is cooking, return the drained potatoes to a low heat with a k**b of butter and a splash of milk. Mash until smooth
6. Add the carrot batons to a large piece of tin foil with a k**b of butter, a grind of black pepper and a splash of water. Scrunch the foil around the carrots to form a tightly sealed parcel and add to a baking tray. Put the tray in the oven until tender – these are your buttered carrots
7. Add the mince mixture to an oven-proof dish and evenly top with the mashed potato. Put the dish in the oven for 15-20 min – this is your shepherd’s pie. Leave the shepherd’s pie to stand for 5 min before serving. Serve the shepherd’s pie with the buttered carrots to the side
Enjoy!

The ultimate co

07/10/2026

Only got 10 mins? We’ve cracked the code 🍳

🍽 Miso Cacio E Pepe Udon With Crispy Fried Egg

06/10/2026

Spooky season has arrived, and you’ll want to sink your teeth into this 👀

Order now to get it in time for October 31st.