Ditch the takeaway apps because your Friday fakeaway menu has arrived – a satisfrying collection of loaded dogs, burger stacks and cheesy fries for a fraction of the cost
Whether you're tired of repenting for that hefty Friday night doner with a Saturday morning spin class or are sickened by the astronomical amount you pay for takeaways, we've got the solution for you.
Gousto, the UK’s best value recipe box, has recently released a fakeaway range – perfect for those who are craving a takeaway, want to eat better and also save money in doing so. Whether it's a katsu cuzza, peri-peri-chicken or pepperoni pizza, these pocket-friendly takeaway alternatives taste like the real deal.
So, what's on the menu today? We've picked out four recipes from Gousto's fakeaway range to instigate a battle of the buns. With two burgers and two hot dogs going head to head, try all four and see which sizzler cuts the mustard.
From vibrant satay hotdogs loaded with slaw and peanuts to smash burgers oozing with cheese sauce and crispy onions, these fakeaway recipes will have you deleting takeaway apps before you can say french fry three times fast. Tuck in.
Try Gousto today and get 60% off your first box and 20% off all boxes in your first two months at gousto.co.uk
Teriyaki hot dogs with pineapple salsa and Sriracha mayo
Hotdog night just got saucy with these sticky glazed teriyaki dogs. Napkins at the ready
Teriyaki hot dog with pineapple salsa and sriracha mayo
Ian Dingle
Serves 2
Preparation time 10 minutes
Cooking time 25 minutes
Pineapple on pizza might be divisive, but we're sold on the charred pineapple salsa packed into these hotdogs.
The bangers in question for this recipe are Jollydogs – extra-long, high-quality British sausages made using RSPCA Assured, British outdoor bred pork, that are sandwiched between two golden brioche buns and topped with plenty of teriyaki sauce and Sriracha mayo.
Accompanied by a heap of skin-on fries, these hotdogs sure are a pig deal.
Our top tip
Make sure to add the corn flour gradually and whisk hard to make sure your teriyaki sauce isn't lumpy.
Ingredients not included in the Gousto box
Vegetable oil
Olive oil
Brown sugar
Salt and pepper
Ingredients
3 white potatoes
Vegetable oil
Salt
Pepper
2 Jolly Dog pork sausages
220g canned pineapple
1 tsp cornflour
15ml soy sauce
2 tsp brown sugar
1 tomato
2 spring onions
15ml white wine vinegar
1/2 tsp dried chilli flakes
Olive oil
2 hot dog buns
30ml mayonnaise
8ml Sriracha hot chilli sauce
Method
Preheat the oven to 220°C/ 200°C (fan)/ gas 7. Cut the potatoes (skins on) into chips. Add the chips to a baking tray with a drizzle of vegetable oil and a small pinch of salt and pepper. Give everything a good mix-up and put the tray in the oven for 20-25 minutes or until golden and crisp.
Meanwhile, add the hot dog sausages to a separate baking tray (use tin foil to avoid mess). Put the tray in the oven for 25 min or until the sausages are cooked through.
Remove the pineapple from the can (save the juice) and chop roughly. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat. Once hot, add the chopped pineapple and cook for 3-4 min on each side or until lightly charred – this is your charred pineapple.
Add the cornflour and reserved pineapple juice to a pot with the soy sauce and 2 tsp brown sugar. Cook for 3-4 min over a medium heat or until the sauce begins to thicken to a syrup-like consistency – this is your teriyaki sauce.
Chop the tomato finely. Trim, then slice the spring onion. Combine the chopped tomato and charred pineapple with most of the chopped spring onion (save some for garnish), the white wine vinegar, chilli flakes (can’t handle the heat? Go easy) and a drizzle of olive oil – this is your pineapple salsa.
Cut a slit into the top of each hot dog bun. Once the sausages have had 25 min, add the cut hot dog buns to the other side of the tray and return the tray to the oven for 2-3 min or until the hot dog buns are warmed through.
Combine the mayo and sriracha (not a fan of spice? Just add a little) in a small bowl with a splash of cold water – this is your sriracha mayo.
Fill each hot dog bun with a hot dog sausage, then top with some of the pineapple salsa, the reserved sliced spring onion and some of the sriracha mayo. Serve the chips, remaining sriracha mayo and the remaining pineapple salsa to the side.
Smashed patty burgers with crispy onion cheese fries
Burger night just got better with this take on the iconic smash burger that can be made at home. It's love at first bite
Smashed patty burger with crispy onion cheese fries
Ian Dingle
Serves 2
Preparation time 10 minutes
Cooking time 25 minutes
It's official: tall burgers are dead, and smash burgers have taken their place. Why? Because burgers don't need to be overly complicated.
In this case, simple is best – beef mince is mixed with paprika and Hendersons relish before getting rolled ultra-thin and charred in an extra-hot pan. Packed with the holy trinity of caramelised onions, cheese sauce and crispy fried onions, there's no need to head out to your favourite takeaway once you make this burger.
Oh, and did we mention that the fries are doused in cheese sauce, too? Fakeaway for the win.
Our top tip
Make sure to roll your patties nice and thin so you get a caramelised crust around the edge when frying.
Ingredients not included in the Gousto box
Vegetable oil
Sugar
Salt and pepper
Milk
Ingredients
3 white potatoes
Vegetable oil
Salt
Pepper
1 brown onion
1tsp sugar
1 gem lettuce
40g cheddar cheese
1 tbsp cornflour
20g mustard ketchup
100ml milk
250g British beef mince
1 tsp ground smoked paprika
15ml Henderson’s Relish
2 butter brioche buns
30ml tomato ketchup
15g crispy onions
Method
Preheat the oven to 220°C/ 200°C (fan)/ gas 7 Cut the potatoes (skins on) into fries. Add the fries to a baking paper-lined baking tray with a drizzle of vegetable oil and a pinch of salt and pepper. Give everything a good mix-up and put the tray in the oven for 20-25 min or until golden and crisp.
Peel and finely slice the brown onion. Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil and a small knob of butter over a medium heat. Once hot, add the sliced onion with a pinch of salt and 1 tsp sugar. Cook for 8-10 min or until the onion has softened and caramelised – this is your caramelised onion.
While the onion is cooking, wash then pat dry and remove 2 leaves from the gem lettuce and set aside, then chop the inner core into wedges. Grate the cheddar cheese. Combine the grated cheese with the cornflour and a pinch of salt in a pot and mix until the cheese is fully coated. Add the mustard ketchup and 100ml milk to the pot and set aside for later – this is your cheese sauce base.
Combine the beef mince and ground smoked paprika in a bowl with the Henderson’s Relish and a pinch of salt. Divide into 4 and shape them into meatballs. Cover the meatballs with a sheet of baking paper and roll the meatballs out to approx. 0.5cm thickness with a rolling pin until evenly flattened – these are your patties.
Once the onion is caramelised, transfer it to a plate (reserve the pan) and set aside until serving. Return the reserved pan to a high heat with a drizzle of vegetable oil. Once hot, add the patties, press them down very firmly with a spatula and cook for 2-3 min on each side, pressing down continuously, or until slightly charred and cooked through (no pink meat) – these are your smashed patties.
Slice the brioche buns in half. Remove the tray with the fries from the oven and add the brioche halves. Return the tray to the oven for 4-5 min or until warmed through.
Once the smashed patties are cooked through, set aside to rest until serving. Heat the pot with the cheese sauce base over a medium heat. Cook for 1-2 min, stirring frequently, or until the cheese has melted and thickened – this is your cheese sauce.
Build your burger by topping the warmed brioche bases with the tomato ketchup, a lettuce leaf, 2 smashed patties, a dollop of cheese sauce, the caramelised onion and a warmed brioche lid – this is your smashed patty burger. Serve the gem wedges and fries to the side, drizzle over the remaining cheese sauce and top with the crispy onions.
Spicy coconut chicken burger with sunshine mayo
Bring a slice of sunshine to dinner time with this tropical chicken burger packed full of spicy, coconutty goodness
Spicy coconut chicken burger with sunshine mayo
Ian Dingle
Serves 2
Preparation time 10 minute
Cooking time 25 minutes
Can't choose between a curry or a burger? Now you don't have to.
This burger uses fiery coconut-marinated chicken that's charred in a hot pan for extra smokey flavour, before squishing between two warm brioche buns with a lick of sunshine mayo and pickled chillies for a powerful kick.
Packed full of tropical flavours that will have you dreaming of palm trees, sunsets and dodgy tan lines, this recipe is proof that chicken burgers don't have to be boring.
Our top tip
To get the most juice out of your limes, roll it with your hand on a hard surface.
Ingredients not included in the Gousto box
Olive oil
Salt and pepper
Ingredients
2 British chicken breast portions
1 sweet potato
1 white potato
Olive oil
Salt
Pepper
1 red chilli
1 garlic clove
1 tsp sugar
1 lime
2 tsp ground smoked paprika
1 tsp ground turmeric
25g solid creamed coconut
15g ginger paste
30ml mayonnaise
2 butter brioche buns
50g baby leaf salad
Method
Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then take your chicken out of the fridge, open the packet and let it air. Cut the sweet potato and potato (skins on) into fries. Add the fries to a baking paper-lined baking tray with a drizzle of olive oil and a pinch of salt and pepper. Give everything a good mix-up and put the tray in the oven for 25-30 min or until golden and crisp.
Slice half the red chilli finely into rounds (you’ll use the rest later). Zest the lime and cut it in half. Peel the garlic. Combine 1 tsp sugar in a small bowl with the juice of 1/2 lime and the chilli rounds and set aside – this is your quick-pickled chilli.
Add the remaining chilli (can’t handle the heat? Go easy) and the peeled garlic to a food processor with the lime zest, ground smoked paprika, ground turmeric, creamed coconut, ginger paste and the juice of the remaining lime. Add 1 tbsp olive oil, 1 tbsp cold water and a generous pinch of salt and pepper and blitz until smooth – this is your coconut marinade.
Add the mayo to a small bowl with half the coconut marinade (you’ll use the rest later) – this is your sunshine mayo.
Cut the chicken breast portions in half, as if you were cutting a burger bun. Add the halved chicken to a large bowl with the remaining coconut marinade and give everything a good mix-up – this is your coconut-marinated chicken.
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat. Once hot, add the coconut marinated chicken and cook for 6 min on each side or until slightly charred and cooked through – this is your spicy coconut chicken.
Slice the brioche buns in half. Add the brioche halves to a baking tray and put the tray in the oven for 4-5 min or until warmed through. Wash the baby leaf salad and pat dry with kitchen paper.
Fill the warmed brioche with a handful of baby leaf salad, the spicy coconut chicken, a dollop of sunshine mayo and the quick-pickled chilli (not a fan of spice? Just add a little), reserve the pickling liquid from the quick-pickled chilli. Serve the remaining baby leaf salad with a drizzle of olive oil and the reserved pickling liquid and set the fries and any remaining sunshine mayo to the side.
Peanut satay hot dog with paprika lime fries
Hot dogs just got a makeover with this vibrant, East Asian twist on a beloved classic. It's a certified banger
Peanut satay hot dogs with paprika lime fries
Ian Dingle
Serves 2
Preparation time 10 minutes
Cooking time 25 minutes
This recipe proves how great fusion food can be – combining British Jollydog sausages with powerful Asian flavours, including a zingy slaw, satay sauce and crunchy peanuts to make for a vibrant dinner.
Although the dogs are the main attraction, don't sleep on the paprika lime fries either.
These crispy skin-on chips are tossed in a lip-smacking seasoning and make the perfect vehicle for mopping up the satay sauce drippings. We're nuts about them.
Our top tip
The longer you leave your shredded veg to pickle, the more flavour your slaw will develop.
Ingredients not included in the Gousto box
Vegetable oil
Salt and pepper
Sugar
Ingredients
3 white potatoes
Vegetable oil
Salt
Pepper
2 Jolly Dog pork sausages
1 lime
5g coriander
25g roasted peanuts
26g smooth peanut butter
8ml soy sauce
25g red chilli relish
160g carrot, mooli & pink cabbage slaw mix
1 tsp sugar
2 hot dog buns
1 tsp ground paprika
Method
Preheat the oven to 220°C/ 200°C (fan)/ gas 7. Cut the potatoes (skins on) into thin fries. Add the fries to a baking tray with a drizzle of vegetable oil and a pinch of salt and pepper. Give everything a good mix-up and put the tray in the oven for an initial 25-30 min or until golden and crisp.
Meanwhile, add the hot dog sausages to one side of a separate baking tray (use tin foil to avoid mess). Put the tray in the oven for 25 min or until the sausages are cooked through.
Meanwhile, zest the lime (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter). Roll the zested lime with your hand on a hard surface (to release more juice) and cut into wedges. Chop the coriander finely, including the stalks (save some leaves for garnish). Roughly chop the roasted peanuts.
Combine the peanut butter and soy sauce in a small bowl with the chilli relish, half of the chopped peanuts (you’ll use the rest later) and the juice of 1 lime wedge – this is your satay sauce.
Add the mooli slaw mix and the chopped coriander to a large bowl with the juice of the remaining lime wedges, a pinch of salt and 1 tsp sugar. Give everything a good mix-up and set aside – this is your lime-pickled mooli slaw.
Remove the sausage tray from the oven. Cut a slit into the top of each hot dog bun and add them to the other side of the tray. Put the tray in the oven for 2-3 min or until the hot dog buns are warmed through.
Add the ground paprika and the lime zest to a large bowl with a pinch of salt and pepper. Once the fries are golden and crisp add them to the bowl and give everything a good mix-up – these are your paprika lime fries.
Fill each hot dog bun with a hot dog sausage, then top with the satay sauce, remaining chopped peanuts, coriander leaves and some of the lime-pickled mooli slaw – these are your peanut satay hot dogs. Serve the paprika lime fries and the remaining lime-pickled mooli slaw to the side.
