Gousto ~ food subscription box, Get your first box for £25!

My partner & I have lost our cooking inspiration, we are finding it hard coming up with new recipes. As like everyone else, after a long day at work you don’t want to be standing in the kitchen cooking for hours, and finding quick and easy meals that are healthy is hard!

So we have decided to try a food subscription box, just like Hello Fresh and america’s Blue apron, Gousto is a food subscription box which sends you the ingredients to cook 4 healthy and easy meals and also come’s with a recipe card! Before you place your order you get the chance to pick out your meals (this is something we loved about this site)

The meals we have chosen for next week

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Image from the Gousto website

Once you have chosen your meals you can then order a few extras like Dessert’s, Granola, muesli also snack bars!  Our first box arrives this Saturday, Next week I’ll be sharing what’s in the box and my thoughts on the food and recipes!

**GET your FIRST box for £25** Click link  Below! 


Sophie Xx

Cast Iron Chicken Pot Pie

My Lodge cast iron skillet has become my kitchen staple, from steak and sausages to roasting potatoes it cook’s everything perfectly! This week I wanted to try a few new recipes, today I’m shearing my favourite Chicken Pot pie recipe! Chicken pot pie is one of my favourite food’s it’s so comforting and perfect for this cold weather!

What you will need

1 tablespoon olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1 medium onion, chopped
1 (16-ounce) bag frozen peas and carrots
2 cloves garlic, minced
2 cups low-sodium chicken broth
3 tablespoons all-purpose flour
1/2 cup whole milk
Freshly ground black pepper
1 store-bought pie crust, thawed if frozen

Preheat the oven to 400°F.

Heat olive oil in a 9 or 10-inch cast-iron skillet over medium-high heat. Add the chicken, season with salt and pepper, and sauté until cooked through, 5 to 6 minutes. Transfer the chicken to a plate.

Add the onion to the skillet. Sauté until tender and lightly browned, 3 to 4 minutes. Add the peas and carrots and garlic and cook 1 minute more. Sprinkle in the flour and stir until the flour dissolves. Add the chicken broth, bring to a simmer, and stir until thickened, 8 to 10 minutes. Turn off the heat, stir in the milk, and season as needed with salt and pepper.

Add the chicken to the skillet and stir to combine. Unfold the pie crust and place over the top of the filling, tucking the excess edges inside the pan. Use a sharp knife to cut 4 (1-inch) slits in top of the crust to vent. Bake until the crust is golden-brown, about 20 minutes.

Recipe Notes

Decorating : Us leftover pastry to decorate the top of the pie, I went for a festive theme. Remember to use a wicked up egg to glue them to the pastry!
Storage : Leftovers can be refrigerated for up to 3 days.


Sophie Xx

Spaghetti Alla Carbonara

Happy Friday! Last night I made this recipe for my partner, carbonara is one of his favourites and iv been on the hunt for a perfect recipe. There is so many different variations of this classic bacon-egg sauce and I think iv found my favourite!

This recipe is so simple with only a few ingredients and is so fast you will be eating in about 20 minutes!

Spaghetti Carbonara

Serves 4 ~ prep time 10 minutes ~ Cooking time 10

  • Dried pasta or fresh  ~400g Spaghetti
  • 1 tablespoon olive oil
  • 120g pancetta
  • 3 medium egg yolks, free rang or organic
  • 200ml single cream
  • 75g parmesan freshly grated
  • Salt and pepper

Cook the pasta in a large pan of salted boiling water until al dente. About 5 minutes before it’s 5 minutes its ready start the sauce.

Heat the oil in large frying pan over a high heat. When hot, lower the heat and fry the pancetta for 2 to 3 minutes, until it starts to crisp up. Turn off the heat but leave on the stove to keep warm.

Mean While in a small bowl, light beat the egg yolk with the cream, parmesan and a generous amount of black pepper.

Drain the pasta and add to the frying pan with the pancetta. Pour over the egg and cream mixture and stir until well combined. Do not turn the heat back on. The hot pasta will warm the cause.

Serve with a generous creating of parmesan and more black pepper.

I can’t take the credit for this recipe, it’s from the cook book Simply Italian by the Chaippa Sisters.

Sophie Xx



Recipe ~ Yummy Chorizo Pasta

Hi Guys this is a recipe iv been making for a while now, its super easy and you don’t need loads of different ingredients. You can make this recipe 2 ways, you can either make chorizo sausage meat balls or you break the sausage in to small bit sized chucks. I prefer the chucks as you get more flavour. But the meat balls are just as yummy!

You will need

  • 1 pack ( 4 or 6) chorizo sausages, skins removed
  • Pasta ~ I used what ever pasta I had to hand normally I would you spaghetti or tagliatelle.
  • Tomato pasta sauce ~ you can use store brought but I feel like home-made is best.
  • Mushrooms chopped, optional
  • Onion chopped, optional
  • handful of fresh basil 

First take sausage out of skins and break up into small bit sized chucks, cook off in a large non stick pan with a few drops of oil.

Bring salted water to the boil. Add pasta.

Once the sausage meat has cooked though add mushrooms and onion  (If using)

Add pasta sauce and basil. Cook for a further 5 minutes till sause is hot. Then add pasta, and mix though.

Your now really to serve.

TIP – If your making meat balls use spaghetti theres nothing better then a big bowl of spaghetti & meat balls!!

Sophie Xx



Rainy day chicken noodle soup

Today is a rainy day and on rainy days all I want to do is snuggle up with a big bowl of chicken noodle soup and watch movies. This is a recipe I use all the time, it’s so easy to make and taste amazing! Enjoy!


1.5 litres good-quality chicken stock
1 bunch of spring onions, trimmed, sliced and separated into white bits and green bits
3 cloves of garlic, peeled and thinly sliced
1 red chilli, deseeded and finely chopped
1 x 2cm pieces of fresh ginger, peeled and sliced into matchsticks
1 cinnamon stick
2 star anise
6 black peppercorns
Sea salt flakes
3 skinless, boneless chicken breasts
1 stick of celery, trimmed and sliced into thin matchsticks
1 carrot, peeled and sliced into matchsticks
150g quick-cook thin noodles
Small bunch of fresh basil leaves
Small bunch of fresh mint leaves
1 lime, cut in half


Put the chicken stock into a large pan with the spring onion whites, garlic, chilli, ginger, cinnamon, star anise, peppercorns and a good amount of salt. Bring to a simmer, then carefully slide the chicken breasts in and cover with a lid. Cook for 12 minutes, then throw in the celery and carrot and cook for a further 5 minutes. Taste the soup and season as necessary.

Remove the chicken, cinnamon stick and star anise from the soup with a slotted spoon and at the same time put the noodles into the broth and cook, uncovered, for as long as needed.

While the noodles are cooking, flake the chicken into bite-sized pieces with two forks. Just before the noodles are ready, put the chicken back into the broth to heat through and taste the soup again to check if you need any more seasoning.

Rip up half of the basil and mint leaves, stir through the soup with the spring onion greens and then divide the soup among 4-6 bowls. Scatter the remaining herbs over the top and squeeze a little lime juice over each one to finish.

Sophie Xx

Penne Bake with spinach and tomatoes

Screen Shot 2016-08-15 at 11.47.52.pngWhat it took for 4:

* 1/2 yellow onion, diced
* 3 garlic cloves, minced
* 1 Tbs. extra-virgin olive oil
* 1 Tbs. butter
* 1 pinch crushed red pepper
* 1 Tbs smoked paprika
* 1 (26.46 oz) carton Pomi chopped tomatoes
* 1/2 pound penne pasta, cooked
* 4 cups baby spinach
* 2 cups shredded mozzarella
* 1/4 cup whole-wheat breadcrumbs
* pinch of salt and pepper

Preheat oven to 400.

In a medium skillet, heat the oil and butter over medium-high. Once the butter starts bubbling, add the onions. Saute until they start to soften, 5 minutes. Add the garlic, crushed red pepper and paprika. Saute another minute. Stir in the tomatoes, season with salt and pepper, and simmer 5 to 10 minutes.

Add in the cooked pasta and spinach. Stir to combine. Taste and adjust seasonings if needed.

Pour mixture into a baking dish, sprinkle with cheese and breadcrumbs.

Bake for 20 minutes. If the cheese isn’t melted and started to bubble and brown, flip it to the broiler for maybe a minute.

Sophie Xx

Beef & Spinach Cannelloni

Hello! its been a while since my last recipe so I thought I would share a new recipe I created last weekend. When say created I really mean made up! I had an idea and didn’t know if it would work but Harry and my Sister trusted me and let me get on with it. And  it was a crowd pleaser! They loved it so much nothing was left over!


In a electric chopper, mix together 2 garlic cloves, half bag of fresh Basil, teaspoon of jared chopped chillies in oil (I add some of the oil for extra flavour) then placebo one side.

In the same chopper mix 150g of small button mushrooms, them place to one side.

In a large nonstick pan on a high heat add 3 tablespoons of tomato paste and a teaspoon of sugar. Once sugar in translucent add basil mix and a few glugs of oil. Cook for a further 3/4 minutes.

Add mince to the pan, once the mince is staring to get some colour add all the mushrooms and mix. Cook still mince and mushrooms have cooked though.

On 6 fresh lasagna sheets place a handful of cooked, cooled and drained spinach then add cheese ( I used grated cheddar and mozzarella) Then add a spoonful of mean mix. Once filled and rolled place in a deep oven proof dish. Continue till all the sheets have been filled. Top with the left over source and cheese. Bake for 15/20 minutes.

Serve with a fresh rocket salad and garlic bread.

*You could also top them with a white cheese souse or light tomato source! *

Sophie Xx