Recipes from around the world

Recipe box company Gousto shares some iconic recipes to help us recreate the smells and flavours of our favourite summer holiday memories.

Melty Greek Lamb Moussaka

Prep time: 60 min Serves 2 double up for four

Ingredients

1 red onion

1 aubergine

1 garlic clove

40g cheddar cheese

1 tsp dried oregano

1/4 tsp ground cinnamon

2 dried bay leaves

5g parsley

250g British lamb mince

1 beef stock cube

3 white potatoes

1 can of finely chopped tomatoes (210g)

Method

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Boil a kettle

Slice the potatoes (skins on) into discs and trim the green stalks off the aubergine[s] and slice into rounds.

Add the potato discs and aubergine rounds to a baking tray[s] with a drizzle of olive oil and a large pinch of salt and put the tray[s] in the oven for 10-15 min or until golden.

Peel and finely dice the red onion[s].

Peel and finely chop (or grate) the garlic.

Heat a large, wide-based pan (preferably non-stick) with a drizzle of oli. Meanwhile, dissolve the beef stock cube[s] in 100ml [150ml] boiled water – this is your beef stock.

Add the chopped garlic, lamb mince and half [all] of the cinnamon and cook for 4 min or until the lamb has browned, breaking it up with a wooden spoon as you go.

Once browned, add the chopped tomatoes, beef stock, bay leaves, dried oregano and a generous pinch of salt and pepper and cook over a high heat for 4-5 min or until reduced – this is your lamb ragù.

While the ragù thickens, grate the cheddar cheese.

Chop the parsley finely, including the stalks.

Melt 20g [40g] butter in a pot over a medium heat

Once melted, add 20g [40g] flour and stir with a wooden spoon for 1-2 min or until a sandy paste forms – this is your roux.

Gradually whisk 250ml [500ml] milk into the roux, a little at a time and cook for 4 min or until a smooth, thick sauce remains. Add the grated cheese and a pinch of salt – this is your cheese sauce.

Add the potato discs to an oven-proof dish in a single layer.

Spoon over half of the lamb ragù. Then add the aubergine rounds in a single layer, followed by a final layer of lamb ragù

Top with the cheese sauce and put the dish in the oven for 15-20 min or until bubbling and golden – this is your lamb moussaka.

Once bubbling and golden, leave the lamb moussaka to cool for 3 min before serving (this helps the flavours to develop and makes it easier to serve).

Garnish with the chopped parsley

Venetian Risotto With Squid Ink & Pan-Fried Cod

Prep time: 35 min

Ingredients

1 lemon

1 brown onion

160g arborio rice

2 garlic cloves

2 x 110g cod fillets

1 vegetable stock cube

20g wild rocket

4g squid ink

Method

Boil a kettle.

Peel and dice the brown onion[s].

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium heat.

Once hot, add the diced onion with a pinch of salt and cook for 4-5 min or until softened.

Meanwhile, peel and finely slice (don't chop!) the garlic.

Dissolve the vegetable stock cube[s] in 700ml [1.3L] boiled water.

Once the onion has softened, add the sliced garlic and arborio rice and cook for 1-2 min or until coated in the oil and lightly toasted (this is known in Italian as tostatura!).

Once the rice has toasted, add the vegetable stock, a ladle at a time, then add the squid ink stirring continuously for 20-25 min or until all the stock has been absorbed and the rice is cooked with a slight bite (this is known as al denté!). Tip: Add a splash more water and keep cooking if the rice needs more time!

While the rice is cooking, cut the lemon[s] in half.

Once the rice has been cooking for 15-20 mins, heat a separate, large, wide-based pan (preferably non-stick) with a knob of butter and a drizzle of vegetable oil over a medium-high heat.

Once hot, add the cod fillets to the pan and cook for 4 min, carefully flipping once halfway through, then season with a pinch of salt. Tip: Your fish is cooked once it flakes easily!

Once the rice is cooked, stir through a generous knob of butter and the juice of 1/2 [1] lemon – this is your risotto with squid ink.

Wash and drain the wild rocket.

Cut the remaining lemon into wedges.

Serve the pan-fried cod over the risotto with squid ink and garnish with the washed rocket and a lemon wedge.

Drizzle the rocket with a little olive oil.

Spicy Butternut Squash Pad Thai

Prep time: 30 min

Ingredients

200g thai rice noodles

1 red chilli

1 red pepper

1 lime

2 garlic cloves

1 bag of roasted peanuts (25g)

80g tenderstem broccoli

120g butternut squash cubes

1 tamarind paste sachet (15g)

1 sriracha hot chilli sauce sachet (8ml)

1 soy sauce sachet (30ml)

1 red curry paste sachet (20g)

15g fried onions

Method

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6 and boil a kettle.

Add the butternut squash cubes to a bowl with the red curry paste and a drizzle of vegetable oil and mix it up, then add to a tray.

Put the tray in the oven for 15-20 min or until cooked with a slight bite.

Whilst the butternut squash is cooking, add the Thai rice noodles to a bowl and cover with boiled water.

Set aside for 12-15 min or until softened.

Once softened, drain the noodles reserving a cup of starchy noodle water.

Drizzle with a little vegetable oil (this prevents the noodles from sticking together!) and set aside.

Meanwhile, deseed the red pepper[s] and cut into thin strips.

Peel and finely slice (don't chop!) the garlic.

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium heat.

Once hot, add the sliced red peppers and sliced garlic with a pinch of salt and cook for 5-6 min or until softened.

Cut the Tenderstem broccoli in half.

Once the peppers have softened, add the halved Tenderstem broccoli with a splash of boiled water and cook for a 4-5 min or until the broccoli is cooked with a slight bite.

Add the soy sauce to a bowl with the Sriracha hot chilli sauce (can't handle the heat? Go easy!), tamarind paste and the juice of the lime[s].

Add 1 tbsp [2 tbsp] sugar and 1 tbsp [2 tbsp] water and stir it all together – this is your pad Thai sauce.

Crush the peanuts in their bag with a rolling pin. Slice the red chilli[es] finely. Tip: De-seed the chillies if you can't handle the heat.

Once the butternut squash cubes are done, add them to the pan and reduce the heat to low.

Add the pad Thai sauce and stir through the drained noodles – this is your butternut squash pad Thai. Tip: Add a splash of the reserved noodle water if it's looking a little dry.

Serve the butternut squash pad Thai and garnish with the crushed peanuts, crispy fried onions and sliced red chilli (not a fan of spice? Just add a little!)

Rustle up this plant-based authentic Pad Thai recipe, with a spicy kick! Packed full of vibrant Asia-inspired flavours, this dish is prepared in just 30 minutes.

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