*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (celery, milk, gluten, sulphites)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Boil a kettle
Unroll the puff pastry and add it to a baking paper-lined baking tray
Tip: Use 2 trays if you're cooking for 4!
Add the Catherine wheel sausage[s] to the centre of the puff pastry
2
Put the tray in the oven and cook for 25-30 min or until the pastry is golden and the sausage is cooked through (no pink meat!) – this is your bonfire banger bake
3
Peel and chop the potatoes into bite-sized pieces
Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender
Once done, drain and return to the pot to steam dry
Reboil a full kettle
4
While the potatoes are cooking, slice the apple[s] finely (skin on), discarding the core
Heat a large, wide-based pan (preferably non-stick) with a generous knob of butter over a medium heat
Once melted, add the sliced apple with 1.5 tsp [3 tsp]sugar and cook for 4-5 min or until starting to caramelise
Tip: Watch these like a hawk to make sure they don't burn!
5
While the apple caramelises, dissolve 1/2 [1]Knorr beef stock cube in 150ml [250ml]boiled water
Once caramelised, add 1 tsp [2 tsp]flour and give everything a good mix up until a sandy paste forms
Gradually stir the beef stock into the sandy paste and cook for 5 min or until a smooth, thick sauce remains – this is your toffee apple gravy
6
Meanwhile, rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips
Heat a separate pot of boiled water with a pinch of salt over a high heat
Once boiling, add the sliced spring greens and cook for 2-3 min or until tender
Once tender, drain and return the pot
7
Return the potatoes to a low heat with a knob of butter and a splash of milk
Season with a pinch of salt and mash until smooth
8
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