Recent social media posts
26/06/2026
Restaurant quality, wallet-friendly 👀
We’ve lowered the price on some of our premium dishes. So… what are you waiting for?
25/06/2026
Too hot to function? 🥵
Swipe for the recipes and thank us later ➡️
🍉 Watermelon, Raspberry & Kiwi Mocktail Ice Lolly
Ingredients:
(makes 4-6 depending on size of moulds)
300g watermelon
30 raspberries
2 kiwis
A big splash of lemonade (or a different clear juice – like grapefruit)
Method:
1. Cut the watermelon up. You won’t need the rind for this recipe, but no need to throw it away – chop it up and use it in slaws, salads or stir fry.
2. Put the chunks of watermelon flesh into your food processor and blend.
3. Strain the blended watermelon through a sieve into a jug or bowl.
4. Place about 5 raspberries at the bottom of each lolly mould, you need about 1cm of space at the top of the mould, so push the raspberries down.
5. Pour the watermelon juice into the mould, still leaving the 1cm space at the top. Pop the mould in the freezer for an hour, or until the watermelon juice is part frozen but not totally solid.
6. While they’re in the freezer, remove the skin from the kiwis. Put the skin to one side, you can keep it to use later in a smoothie.
7. Dice up the flesh of the kiwi and grab your partly-frozen lollies from the freezer. Add the diced kiwi fruit to the top of the mould, press them down so it’s packed in, top with your lemonade or clear juice. (do this over the sink to avoid mess from overflowing!)
8. Put a stick in each mould and pop them back in the freezer until fully frozen.
🍍 Vegan Pina Colada Ice Lolly
Ingredients:
(makes around 8 depending on size of moulds)
250g pineapple
100ml coconut rum (make them virgin by leaving this out)
50ml agave nectar
400ml can coconut milk
Method:
1. Cut the pineapple and add 200g of it to your blender, along with the coconut rum, agave nectar, and coconut milk. Blitz everything until it’s as smooth as possible.
2. Pour the mixture through a sieve to remove any fibres or bits that haven’t been blended.
3. Slice the remaining 50g of pineapple chunks so they are thinner. Add these to your ice lolly moulds.
4. Top the moulds with the blended mixture and pop a lolly stick in each one
5. Freeze overnight and enjoy!
🍓 Gin & Tonic Ice Lolly With Basil, Lime & Strawberry
Ingredients:
(makes around 4, depending o
25/06/2026
We put pickle in a Pimms. No further questions.
Comment “PICKLE” and we’ll send you the recipe 👀
24/06/2026
Dinner in 10? Feta believe it.
🍽 Falafel & Tzatziki Bowl With Spicy Slaw, Feta & Pitta
24/06/2026
Heatwave hosting? Consider it handled 😎
23/06/2026
The perfect match-day lineup doesn't play on the pitch 👀
🍽 Hot Dog Sharer With Buffalo Halloumi Fries, Chips & Slaw
22/06/2026
POV: you’ve got 20 minutes to impress 👀
Comment DATE NIGHT and we’ll slide into your DMs with the recipe 💌
21/06/2026
Food jutsu but make it Father’s Day 🍻
20/06/2026
Heatwave approved ☀️
Green Chilli Verde Prawn & Avocado Salsa Tostadas 👇
1 Green chilli, chop in half
25ml Mayonnaise
6 Plain tortillas
150g Cooked prawns, roughly chopped
10g Coriander
2 Tomatoes, finely dice
1 Avocado, finely dice
1 Lime
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Add your tortillas to a baking paper-lined baking tray (or two!) with a generous drizzle of olive oil, rub the oil all over the tortillas so they are coated and season with a small pinch of salt
Put the tray in the oven for an initial 6 min or until slightly golden and crisp on one side
While the tortillas are cooking, add a k**b of butter to a heatproof bowl and put it in the microwave for 30 sec or until melted
Once melted, add the melted butter (reserve the bowl!) to a food processor with most of your coriander (save some for a garnish!), the juice of half the lime and half the chopped chilli
Add your mayo, a drizzle of olive oil and a generous pinch of salt and pepper and blitz until smooth – this is your green chilli verde sauce
Once the tortillas have had an initial 6 min, remove the tray from the oven and turn the tortillas over, then drizzle over a little more olive oil
Return the tray to the oven for a final 3-4 min or until golden and crisp
Combine the green chilli verde sauce with the cooked prawns in the reserved bowl – these are your green chilli verde prawns
Once the tortillas are ready, remove the tray from the oven and set the tortillas aside to cool slightly – these are your tostadas
Combine the diced tomato and avocado with a drizzle of olive oil and a generous pinch of salt and pepper – this is your avocado salsa
Finely slice the remaining chilli
Cut the remaining lime into 1 wedge per person
Top the tostadas with the avocado salsa and the green chilli verde prawns
Garnish with the sliced chilli, reserved coriander and a lime wedge
19/06/2026
Weekend forecast: 100% chance of picky bits ☀️
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What people say
Gousto offers an impressive array of over 250 show-stopping recipes each month, making it a standout choice for anyone looking to elevate their dining experience at home. With a diverse menu featuring 60 dishes that span global cuisines and family favorites, there's something to satisfy every palate.
Imagine indulging in Smoky Pulled Aubergine Tacos with Avo Salsa or savoring the rich flavors of Nasi Goreng paired with refreshing cucumber and Sriracha. For those who appreciate a hearty meal, the Fried Chicken Thigh Karaage Bento with Spiced Edamame is sure to impress.
Gousto also caters to those seeking comfort food with options like Slow Cooker Greek-Style Lamb & Aubergine Stew, perfect for winding down after a busy day. Health-conscious diners will love the Joe Wicks approved meals, such as Herby Falafel Kebab served with Tahini Yoghurt and Harissa.
Whether you're juggling school, work, or simply want a quick yet delicious dinner, Gousto's zingy lemon pasta can be on your table in just 10 minutes. And if you're craving something unique, try the Tamari Salmon with Crispy Fried Rice and Avocado for an umami-packed delight.
With Gousto, every meal feels special—who says Tuesday can't taste like Saturday?
