Recipes for festival inspired street food

Glastonbury may be cancelled this weekend but it doesn't mean you can't try these recipes to recreate the festival feel at home.
Gousto does GlastoGousto does Glasto
Gousto does Glasto

These dishes from recipe box Gousto will help you recreate the Glastonbury experience at home this weekend.

It's festival season but you won’t need to worry about getting stuck in the mud as you can enjoy all of the tasty festival-inspired street food from your own house and garden.

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Recipes have been created by Gousto’s very own food stylist Jenny Brown - go on, grab your flower crown and get stuck in!

FoodFood
Food

Mediterranean Fish Gyros

This quick and easy Mediterranean dish is great for your festival party. Served with greek salad and tangy caper mayo, on top of warm flatbreads, it’s simple and delicious.

Jenny’s Festival Food Styling Tip: "If you’re rustling up these fish gyros, make your life easier by creating a toppings board. Arrange all of your toppings on a wooden chopping board and simply bring out the fish and warm naan breads when they are ready. Your festival guests can enjoy creating their own gyros, using whatever toppings they love."

Ingredients

KebabKebab
Kebab

For 2 people (double for 4)

1 lemon

1 tomato

1 soy sauce sachet (8g)

1/2 cucumber

1 bag of capers (15g)

1 bag of pitted black olives (30g)

50g baby leaf salad

2 tsp smoked paprika

5g parsley

2 x 100g basa fillets

2 plain naans

1 mayonnaise sachet (30ml)

You Will Need

Olive oil, pepper, salt

Method

- Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

- Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat

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- Once the pan is hot, add the unsmoked basa fillets along with the soy sauce and the juice of 1/2 [1] lemon

-Sprinkle the smoked paprika over the fish and cook for 4-5 min, turning once half way, or until cooked through

Tip: Your fish is cooked once it turns opaque and flakes easily

- While the fish is cooking, roughly chop the tomato[es]

- Chop the cucumber into small, bite-sized pieces

- Chop the parsley roughly, including the stalks

- Add the chopped tomatoes, cucumber, black olives and 1/2 of the chopped parsley (save the rest for later!) to a bowl with a pinch of salt and pepper and give everything a good mix up – this is your Greek salad

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- Add the naans to the oven for 3-4 min until soft and warmed through - these are your flatbreads

- Slice the remaining lemon into 2 wedges

- Meanwhile, add the mayonnaise to a bowl along with the capers, 1 tbsp [2 tbsp] olive oil and a large pinch of salt and pepper – this is your tangy caper mayo

- Once the fish is cooked, remove from the heat – these are your Mediterranean basa

- Dress the baby leaf salad with a drizzle of olive oil

- Load up the warmed flatbreads with the Greek salad and Mediterranean base

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- Dollop over the tangy caper mayo and garnish with the remaining chopped parsley

- Serve the dressed baby leaf salad and lemon wedges to the side.

Baharat Lamb Kebabs with Red Pepper Hummus

Jenny’s Festival Food Styling Tip: A 30 second way to dress up your hummus bowl and impress your party guests, is to top it with a drizzle of olive oil and a sprinkle of cayenne powder. As this red pepper hummus is so delicious, why not double the recipe and keep half in the fridge for a healthy snack later in the week?

Ingredients

For 2 people (double for 4)

1 lemon

75g bulgur wheat

1 red pepper

1 garlic clove

4 skewers

30g panko breadcrumbs

1 tbsp baharat

250g british lamb mince

10g parsley & mint

1 can of chickpeas

2 wholemeal pittas

You Will Need

Food processor, tin foil, olive oil, pepper, salt, vegetable oil

Method

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- Preheat the grill to high, then add the skewers to a bowl of cold water and set aside

- De-seed the red pepper[s], cut into wedges then add them to a tin foil lined baking tray and drizzle with vegetable oil

- Put the tray under the grill for 10 min or until softened and lightly charred, then once done, transfer the roasted pepper to a food processor and reserve the tray

- While the red pepper is cooking, add the lamb mince, baharat, panko breadcrumbs and a generous pinch of salt and pepper to a large mixing bowl and give everything a good mix up until fully combined

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- Divide the lamb mixture into 4 [8] and shape into sausage shapes – these are your lamb kebabs

- Skewer each lamb kebab and set aside

- Boil a kettle

- Add the bulgur wheat to a pot with plenty of boiled water and a pinch of salt and bring to the boil over a high heat

- Once boiling, cook for 7-8 min or until tender with a bite

- Once done, drain and return to the pot

- Add the lamb kebabs to the reserved baking tray (use tin foil to avoid mess!)

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- Put the tray under the grill for 10 min or until cooked through (no pink meat!), turning once half way – these are your baharat lamb kebabs

- Meanwhile, drain and rinse the chickpeas

- Peel and roughly chop the garlic

- Add the chopped garlic and drained chickpeas to the food processor

- Add 4 tbsp [8 tbsp] olive oil, 1 tsp [2 tsp] salt and the juice of 1/2 [1] lemon

- Blitz until smooth – this is your red pepper hummus

- Strip the mint leaves from their stalks, and chop them finely

- Chop the parsley finely, including the stalks

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- Add most of the chopped herbs (save some for garnish) to the drained bulgur

- Season with a pinch of salt and pepper and add the juice of 1/4 [1/2] lemon

- Stir it all together – this is your herby bulgur

- Add the wholemeal pittas to a toaster and toast until golden and crisp

- Alternatively, add them to a baking tray and put them under the grill for 2 min or until crisp

- Once done, chop the crispy pitta into strips

- Cut the remaining lemon into wedges

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- Serve the baharat lamb kebabs over the red pepper hummus with the herby bulgur and crispy pitta strips to the side

- Garnish with the reserved chopped herbs and a wedge of lemon

Recipe courtesy of gousto.co.uk

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