21. Gousto Review 

*Note: I did get a discount code to use and the option to review the following product, which I have chosen to do.

Hello all! It’s been a month since I last posted. I had to take that time out to tackle 8 university deadlines, but it’s the summer and I’m back now! To celebrate this, I’m back with a review of Gousto, a cooking service that provides both recipes and ingredients delivered straight to your door nationwide in the UK.

I’ve always been curious about these services as a picky eater, particularly one with allergies. I have both an intolerance to dairy and a nut allergy to contend with, making it somewhat challenging to order food. In spite of that I still wanted to try Gousto, especially as I could check the ingredients prior to ordering the recipes in question. For my first try of Gousto’s recipes, I ordered the teriyaki chicken and the sweet potato and spinach curry.

It comes in this box which is designed to stay cool for 24 hours:

The ingredients are neatly packed inside, with the dry, fresh and meat products separated accordingly. It was great to see that specific proportions of ingredients were provided, as this prevents contributing to the food waste epidemic in the UK. Here’s how the ingredients looked once they were taken out of the box:

box 2ingredientsingredients
The first recipe I tried was the teriyaki chicken, which I made on the day that the box arrived. The instructions were incredibly clear, detailing exactly how much of each ingredient was required, along with pictures of each step of cooking the meal. For this recipe I enjoyed the addition of sugar snap peas in the rice, along with having to physically make the teriyaki marinade. It took the predicted time to make, and came out looking like this, which was pretty close to the original!

teriyaki chickenteriyaki chicken 2
I then made the sweet potato and spinach curry a couple of days later. This recipe I altered slightly purely down to preference, as I didn’t want to eat quite so much spinach. I enjoyed how simple this recipe was along with once again altering the rice (this dish involves making lemon rice), along with its ability to yield 3 portions. This is how it looked when it was made:


curry 2

Would I use Gousto again?

Absolutely! In fact I just ordered another box tonight containing the cod and parsley potatoes (I won’t be using the nuts) and the blackened chicken, which I will show the outcome of on my instagram.

If you ever feel stuck for ideas on what to cook and would like some inspiration along with the ingredients, I couldn’t recommend Gousto enough. I’m not just saying that because of the discount either; their food really is that good! The ingredients are fresh, tasty and healthy for you, and can serve between 2 and 4 people.

If you’re interested in trying out Gousto, I have a link just for you! It will get you £25 off of your first box, making it a very affordable meal, much better than a restaurant too! You can access the link here.

19. Springtime Buns Recipe

Hot cross buns are typically associated with Easter, but it’s now bank holiday Monday so I guess we can now call it a springtime recipe!

(I’ve been eating hot cross buns since January so it’s an all season snack for me!)

I read in the May issue of Healthy magazine a recipe using spelt flour for hot cross buns, and along with my recent interest in going vegan as seen in my last two posts (seen here & here), I decided to do some further research and take inspiration from what I found.

This recipe creates 12-15 buns, and I decided not to add the famous cross on the hot cross buns for time convenience, but that’s up to you.


buns recipe

Springtime Buns

Yields 12-15 buns



  • 500 g Soft Spelt Flour
  • 350 g Mixed Fruit
  • 1 Small Packet of Active Yeast
  • 100 ml Orange Juice
  • 1 tbsp Mixed Spice
  • 1 tbsp Ground Cinnamon
  • 250 ml Soya Milk
  • 2 tbsp Sugar
  • 2 tbsp Olive Oil


  • 3 tbsp Plain Flour
  • 2 tbsp Water


  • 2 tbsp Sugar
  • 50 ml Orange Juice


  1. Warm up soya milk in the microwave for 1 minute, then add the yeast and sugar and mix until the yeast starts to bubble.
  2. Place flour, cinnamon, mixed spice and fruit into a bowl. Stir that together before creating a hole in the middle of the mixture.
  3. Add oil, orange juice and the heated soya milk into the hole.
  4. Mix the ingredients together until you have formed the dough for the buns. This will be relatively sticky in texture, yet also quite soft.
  5. Knead this into a ball and cover in cling film to rise for 1 hour.
  6. After an hour has passed, knead the dough once again.
  7. Separate the dough into 12-15 balls/buns and place onto a baking tray.
  8. Pre-heat the oven to gas mark 6.
  9. Cover the baking tray with cling film and leave to rise for another 45 minutes- 1 hour.
  10. Warm the orange juice for the glaze in the microwave for 1 minute. Add the sugar to the juice and stir until it dissolves.
  11. Using a pastry brush, glaze each of the buns with the orange juice mixture.
  12. Place the buns in the oven for approximately 20 minutes. You may need slightly longer/ slightly less time depending on your oven type!
  13. Take out of the oven once you can put a knife in the buns and it comes out clean.
  14. Enjoy! I like these buns toasted with a bit of non-dairy butter spread on them, but it’s up to you.

I hope you get to try out this recipe and tell me how it went if you do!

15. Sources of Inspiration: Food Edition

As I may have mentioned before I love cooking, and I’m always looking for new ideas to inspire me. From “What I Eat in a Day” videos on Youtube, to relatable grocery hauls on Channel Mum and recipe hunting on Yummly, I’m forever on the hunt for ideas that are tasty, healthy and affordable.

Most recently I’ve been watching Iceland haul videos on Channel Mum along with meal prep videos on Youtube. I love how some of them come with recipes, as I’m always looking for new methods to create healthy meals for myself and my family. Students are often not given credit for being capable in the kitchen, so I’d like to be one of the people that dispel that myth by giving you one of my recipes!

Slow Cooker Chicken Tortilla Soup

Serves 4


1 tin of chickpeas

1 tin of kidney beans

1/2 tin of chopped tomatoes

1 small tin of sweetcorn

2 chicken breasts

Lightly salted tortilla chips (as required)

700ml of vegetable stock

Chilli flakes (as required)

Garlic powder (as required)

  1. Chop up chicken breast into small chunks and put into crockpot.
  2. Drain chickpeas, sweetcorn and kidney beans before adding to the crockpot.
  3. Add chopped tomatoes to the crockpot.
  4. Add a small amount of garlic powder to the crockpot. I used two shakes of the container (I know, such accuracy!) because I only wanted a subtle flavour to come through.
  5. Add chilli flakes to the crockpot. Now I like a lot of spice, so I added quite a few shakes of the container at this point!
  6. Mix ingredients in the crockpot together.
  7. Turn on low for 6-7 hours.
  8. Serve & enjoy! I like to add tortilla chips on top for an added crunch. I love the Mexican take on croutons that it provides.

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