On the 15th of January, Gousto’s Good Housekeeping Institute Cookery School hosted a spectacular event, showcasing their new recipes and launching three brand new ranges: Fine Dine in, Boost & Balance and Plant-Based. These ranges can accomodate for a wide variety of needs from all our meat lovers to our vegans, there’s a meal for everyone.
Fine Dine in is essentially for those who want to impress their loved ones with a fancy home-cooked meal, providing you with the comfort of eating at home whilst still exuding a little bit of glamour. This range will be launching in February (just in time for Valentine’s day!), with each recipe ensuring top quality and fresh ingredients such as 100% British meat, sustainable fish and free-range eggs. Gourmet-styled recipes include pan-fried, 21-day-aged British rump steak with boulangere potatoes and a bordelaise sauce (made with pancetta lardons), as well as salmon and pesto en croute with creamed spinach and crushed new potatoes. To us, this is the perfect way to indulge in high-quality food whilst sticking to a budget and fulfilling our home-cooking dreams!
With the Boost & Balance range, the recipes provide lean proteins with a variety of vegetables (at least two out of your five a day), alongside a balanced carb ranging from black rice, wheat berries and freekeh. Pictured above is the absolutely delicious dish we had at the Gousto’s showcase – the salsa verde chicken wheat berry broth. This Boost & Balance dish is not only dairy-free, but was also extremely flavoursome and the best part was that they were able to cook it in such a short amount of time! Other dishes in this range that we’re super excited about is the garlic chili prawns and mashed sweet potato. If we’re honest this range may be our favourite out the new launches – we always try to ensure we that our cooking includes a large and balanced range of nutritional food and this range will definitely help us in doing that!
Last but not least – the Plant-Based range was magnificent in the fact that Gousto’s was able to show everyone that eating vegetarian/vegan is not as hard as you may think. Serena Lee, the one and only vegan Instagram goddess gave us her top tips on eating and cooking vegan and we feel particularly inspired with all the Veganuary and healthy eating rage! This range was launched on January 26th providing at least four plant-based recipes every week with dishes such as curried coconut quinoa with roasted cauli & kale, as well as harissa hummus, roasted vege and freekah salad. How much easier could healthy cooking get? Don’t fret. We’re about to show you – check it out here!
NibblingLDN 