Gousto

Gousto The UK’s best value recipe box, delivered straight to your door 🍳 Who says Tuesday can’t taste like Saturday? Meals for every appetite – sorted.

Tuck into our 60 dish menu, filled with global cuisines, family favourites and Joe Wicks approved healthy options.

You’ll want to save room for dessert 🤤Nut-free, honey-roasted and packed with jammy fig and blackberry flavour.Comment '...
04/10/2026

You’ll want to save room for dessert 🤤

Nut-free, honey-roasted and packed with jammy fig and blackberry flavour.

Comment 'RECIPE' and we'll send you the how-to 👇

This one’s a total catch 🤩🍽 Seafood Boil-Inspired Loaded Fries, Jumbo King Prawns & Crispy Squid
03/10/2026

This one’s a total catch 🤩

🍽 Seafood Boil-Inspired Loaded Fries, Jumbo King Prawns & Crispy Squid

This isn't a takeaway. It's better.🍽 Thai Red Chicken Thigh & Pepper Curry With Lemongrass Rice
02/10/2026

This isn't a takeaway. It's better.

🍽 Thai Red Chicken Thigh & Pepper Curry With Lemongrass Rice

01/10/2026

At least spell our name right

01/10/2026

This Black History Month, we’ve teamed up with our Black colleagues to develop 8 new recipes. Their stories, their feedback, their favourite flavours, now on the menu

Swipe for noods 👀
30/09/2026

Swipe for noods 👀

Cheesy grins all around 🙌🍽 Cheesy Asparagus With Creamy Tomato Orzo
29/09/2026

Cheesy grins all around 🙌

🍽 Cheesy Asparagus With Creamy Tomato Orzo

28/09/2026

Because after a long day, dinner should be the easy part 👀

26/09/2026

ONE PAN ARRABBIATA CHICKEN MEATBALL TORTIGLIONI 👇

Grated Italian hard cheese (30g)
Intense chicken stock mix (5.5g)
Dried chilli flakes (0.5tsp)
Seasoned chicken mince (250g)
Panko breadcrumbs (20g)
Finely chopped tomatoes (200g)
Tomato paste (32g)
Smoked sea salt flakes (1g)
Garlic clove x3
Basil (5g)
Tortiglioni (200g)

1. Boil a kettle. Peel and finely chop (or grate) your garlic
2. Combine your chicken mince, 1/3 of the chopped garlic (you’ll use the rest later!), panko breadcrumbs and half your chicken stock mix (save the rest for later!) with a generous pinch of salt and pepper in a bowl. Give everything a good mix up until thoroughly combined. Divide and shape into meatballs (5 per person!) – these are your meatballs
3. Heat a large, wide-based pan (preferably non-stick, with a matching lid) over a high heat with a drizzle of olive oil. Once hot, add the meatballs to the pan and cook for 2 min on each side or until lightly browned. Once browned, set aside on a plate and reserve the pan
4. Return the reserved pan to a medium heat. Once hot, add the remaining chopped garlic, chilli flakes and cook for 30 secs or until fragrant. Once fragrant, add your tomato paste and chopped tomatoes to the pan and cook for 2-3 min or until slightly reduced
5. Once reduced, add the remaining chicken stock mix and 500ml boiled water to the pan with 1 tsp sugar and your pasta. Give everything a good mix up, then add the browned meatballs to the pan and bring to the boil over a high heat. Once boiling, reduce the heat to medium-low and cook, covered, for 12-15 min or until the pasta is tender and the meatballs are cooked through
6. While the pasta is cooking, pick your basil leaves from their stems, then chop the stems finely
7. Once the pasta is tender and the meatballs are cooked through, add your smoked sea salt flakes, chopped basil stems and half your grated Italian hard cheese (save the rest for garnish!) to the pan with a k**b of butter. Stir it all together – this is your one pot arrabbiata chicken meatball pasta. Serve the one pot arrabbiata chicken meatball pasta and garnish with the remaining grated Italian hard cheese and basil leaves

Enjoy!

Wrap up your week with dinner in ten 👀🍽 Ginger Hoisin Salmon Wraps With Sesame Mayo Slaw
25/09/2026

Wrap up your week with dinner in ten 👀

🍽 Ginger Hoisin Salmon Wraps With Sesame Mayo Slaw

Keep calm. Curry week is coming 👀
24/09/2026

Keep calm. Curry week is coming 👀

23/09/2026

SAUSAGE CACIO E PEPE WHITE LASAGNE 👇

Baby leaf salad (50g)
Balsamic vinegar (15ml)
Brown onion
Chicken stock mix intense (5.5g)
Chinese rice w**e (15ml)
Cracked black pepper (2.5g)
Grated Italian hard cheese (30g)
Lasagne sheets (120g)
Roasted garlic paste (15g)
Sausage meat (150g)
Soft cheese (50g)
Spinach (80g)

1. Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle. Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid over a medium-high heat with a small drizzle of vegetable oil. Once hot, add your sausage meat to the dish with your cracked black pepper and cook for 1-2 min or until very lightly browned all over, breaking it up into rough, small chunks
2. While the sausage is browning, peel and chop your brown onion into wedges. Add the onion wedges to the pot and cook for 2-3 min or until slightly softened. Wash your spinach and pat it dry with kitchen paper
3. Once the onion is slightly softened, add a k**b of butter and 1 tbsp flour and give everything a good mix up. Add your roasted garlic paste with 200ml milk and your soft cheese. Add 200ml boiled water, your chicken stock mix, Chinese rice w**e and the spinach, then give everything a good mix up
4. Break your lasagne sheets into thirds and add them to the pot, nestling them one by one under the sauce. Bring everything to the boil over a high heat. Put the pot in the oven, with the lid on, for an initial 20-25 min or until the sauce has thickened and the pasta is tender – this is your sausage lasagne
5. Use this time to clear up, set the table, have a cup of tea or simply chill!
6. Once the lasagne is ready, sprinkle over half your grated Italian cheese (save some for garnish!) and a generous grind of pepper. Return the pot to the oven, uncovered, for a final 10-12 min or until melted, golden and the sausage is cooked through – this is your sausage cacio e pepe white lasagne. Leave the lasagne to stand for 2-3 min for the flavours to develop
7. Serve the sausage cacio e pepe white lasagne and garnish with the remaining grated Italian cheese. Serve the salad to the side and drizzle over a little olive oil and your balsamic vinegar. Dig in!

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