Recipes from around the world
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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.
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Hide AdAdd 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
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Hide AdOnce 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
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Hide AdTop 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.
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Hide AdDissolve 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.
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Hide AdOnce 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.
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Hide AdAdd 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.
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Hide AdDrizzle 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.
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Hide AdOnce 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.
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Hide AdOnce 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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