Healthy and fuss-free 10-minute meals
When you’ve lifted, stepped, toned and flexed during your workout, you’re probably feeling a bit hungry and want something quick and easy to make to refuel your body. Whilst healthy meals on the go are more readily available, there's nothing more tasty than a fresh home-cooked meal.
Our friends Gousto have created 'Ten to Table' to fit into your busy lifestyle so you can enjoy a tasty and nutritious meal in just 10 minutes, and we’re offering our members an exclusive discount. For a limited time only, you can get 35% off your first 3 Gousto boxes. All the ingredients you need to make delicious and healthy meals are delivered straight to your door - you just have to follow the instructions on your recipe card to make your meals in just 10 minutes.
Click here to redeem the offer
To give you a taster of the kinds of healthy meals you can expect in their Ten to Table range, check out the recipes below.
Ten-Min Cheesy Black Bean Chilli
- 400g can of black beans
- 400g can of kidney beans
- 200g can of tomato frito
- 40g cheddar cheese
- 20g chipotle paste
- 10g coriander
- 15g garlic paste
- 2tsp ground cumin
- 1 lime
- 80g natural yoghurt
- 2tsp smoked paprika
- 3 spring onions
- 6 white tortilla wraps
- 1 vegetable stock cube
Step 1
Get all your ingredients and equipment ready. Wash your fruit and vegetables.
Step 2
Boil a kettle. Drain and rinse the kidney beans and black beans.
Step 3
Heat a large, wide-based pan with a drizzle of olive oil over a medium heat. Meanwhile, chop the spring onions roughly (chop them in one bunch for speed!).
Step 4
Once hot, crumble the vegetable stock cube into the pan. Add the garlic paste, smoked paprika and ground cumin and cook for 30 sec.
Step 5
Add the drained beans, tomato frito, chipotle paste, 200ml boiled water and the juice of 1/2 a lime. Bring to the boil over a high heat and cook for 3 minutes.
Step 6
Meanwhile, add the tortillas to a plate and microwave for 1-2 min or until the tortilla are warmed through. Meanwhile, grate the cheddar cheese, chop the coriander roughly, and cut the remaining lime into wedges.
Step 7
Once done, mash some of the beans with a masher lightly and give everything a good mix up until combined and thickened- this is your black bean chilli.
Step 8
Set the black bean chilli and warmed tortillas in the centre of the table, ready to share. Garnish with the chopped coriander, grated cheese, chopped spring onions and lime wedges. Dollop over the natural yoghurt and enjoy!
Ten-Min Creamy Tenderstem & Asparagus Gnocchi
- 120g Asparagus spears
- 1 tbsp Dijon mustard
- 40g Italian hard cheese
- 1 lemon
- 350g gnochhi
- 50g soft cheese
- 80g Tenderstem broccoli
- 1/2 vegetable stock cube
Step 1
Get all your ingredients and equipment ready. Wash your fruit and vegetables.
Step 2
Boil a kettle. Cut the asparagus and Tenderstem broccoli in half (chop them in bunches for speed).
Step 3
Dissolve 1/2 vegetable stock cube in 200ml boiled water in a large, wide based pan with a matching lid. Add the dijon mustard and soft cheese and give everything a good mix up- this is your creamy sauce.
Step 4
Add the gnocchi to the creamy sauce and bring to the boil over a high heat.
Step 5
Add the chopped Tenderstem and asparagus to the pan and cook, covered, for 4 min or until the vegetables are steamed and the gnocchi is cooked through.
Step 6
Meanwhile, grate the Italian hard cheese.
Step 7
Once done, add the juice of 1/2 a lemon and a grind of black pepper to the gnocchi and sauce, and give everything a good mix up.
Tip: add a small splash of water if your sauce is looking a little dry.
Cut the remaining lemon into wedges.
Step 8
Set the creamy asparagus & Tenderstem gnocchi in the centre of the table, ready to share. Top with the grated hard cheese and a grind of black pepper. Garnish with the lemon wedges and dig in.
Ten-Min Smoked Mackerel Kedgeree
- 125g cherry tomatoes
- 5g coriander
- 1 tbsp curry powder
- 2 british free-range eggs
- 80g garden peas
- 1tsp ground turmeric
- 1 lemon
- 100g British smoked mackerel fillet
- 250g Tilda steamed pure basmati rice
- 1 vegetable stock cube
Step 1
Get all your ingredients and equipment ready. Wash your fruit and vegetables.
Step 2
Boil a kettle. Chop the cherry tomatoes in half.
Step 3
Microwave your Tilda steamed pure basmati rice according to packet instructions.
Step 4
Meanwhile, remove the skin from the smoked mackerel fillets. Tear the mackerel into rough, bite-size pieces. Heat a large, wide-based pan with a drizzle of vegetable oil over a medium-high heat.
Step 5
Once hot, crack the eggs into the pan and stir them occasionally, breaking them into rough bite-size pieces. Add the curry powder, ground turmeric and garden peas and cook for 30 seconds further.
Step 6
Meanwhile, dissolve the vegetable stock cube in 150ml boiled water.
Step 7
Add the vegetable stock, mackerel pieces, cherry tomatoes and heated rice to the pan and give everything a good mix up. Increase the heat to high and cook, covered, for 2-3 min or until everything's warmed through and the peas are tender with a slight bite. Add the juice of 1/2 a lemon and give everything a good stir. This is your smoked mackerel kegeree.
Step 8
Cut the remaining lemon into wedges. Set the smoke mackerel kegeree in the centre of the table, ready to share. Rip the coriander leaves all over, gardnish with the lemon wedges, season with a grind of black pepper and enjoy!
Ten-Min Thai Green Haddock & Courgette Curry
- 200ml coconut milk
- 1 courgette
- 1tbsp fish sauce
- 15g ginger paste
- 2tbsp green curry paste
- 200g haddock bites
- 1 red chilli
- 1 spring onion
- 250g Tilda Brown Basmati Rice
Step 1
Get all your ingredients and equipment ready. Wash your fruit and vegetables.
Step 2
Heat a large, wide-based pan with a matching lid with a drizzle of vegetable oil over a medium heat. Meanwhile, slice the courgette into quarters lengthways, then slice finely.
Step 3
Once hot, add the green curry paste and ginger paste to the pan and cook for 30 seconds.
Step 4
Add the coconut milk, sliced courgette and fish sauced with 1/2 tbsp sugar and bring to the boil over a high heat. Once boiling, reduce the heat to medium and cook for 1-2 minutes or until it begins to thicken.
Step 5
Meanwhile, microwave your Tilda steamed brown basmati rice according to packet instructions.
Step 6
Add the haddock bites to the pan and cook, covered, for 2 min or until cooked through.
Tip: your fish is cooked once it turns opaque and flakes easily. Make sure you cook it thoroughly- as cooking equipment varies!
Step 7
Meanwhile, chop the spring onion and red chilli finely.
Step 8
Set the thai green haddock curry and heated brown rice in the centre of the table, ready to share. Garnish with the sliced spring onion and red chilli. Enjoy!
Click here to browse more 10-minute recipes.
For more recipe ideas, check out our Nutrition section.
“Delicious, fresh... A really good dish for the nights when I have no time.” Sarah, customer recipe tester, London
About Gousto’s Ten to Table range
It’s super-fast home cooking, with no compromise on flavour or quality. We deliver your fresh ingredients, herbs and spices, with Yeo Valley organic dairy, 100% British meat, free-range eggs and a large vegetarian and Plant-based selection. Perfect for nights when time is tight.
To redeem this discount, log in to the Members Area and click the Member Benefits tab.
