This is fish and chips – but not as you know it.

As well as being inspired by the beloved BBC TV show character Bluey, it's all home-made – and everything is baked, not fried, making it a much healthier meal for the family.

Bluey's Fish Gujons with French Fries and Curry Ketchup

It's a healthier update to your classic fish and chips


it suits: two


15ml Henderson seasoning

2 basic fillets

160g blanched peas

½ tablespoon curry powder

1 teaspoon ground paprika

60g panko breadcrumbs

1 sweet potato

30ml tomato ketchup

1 white potato


1. Preheat the oven to 220C/200C (fan)/gas 7. Peel and cut the potato and sweet potato into fries – these are your mixed fries.

2. Place the fries in a large baking dish (or two!) with a drizzle of vegetable oil and a pinch of salt and toss to coat. Place the pan in the oven for 20-25 minutes or until the fries are tender and starting to crisp.

3. Meanwhile, cut the basa fillets in half, lengthwise. Cut each half into two pieces (about the size and shape of fish fingers) so you have four strips of basa per person.

4. Place a handful of flour on a plate and some milk in a bowl. Add the panko breadcrumbs to another dish with the ground paprika, a generous drizzle of vegetable oil and a pinch of salt. Coat the basa strips with flour, shake off the excess, add them to the milk and finally press them firmly into the breadcrumbs to coat everything evenly.

5. Add the breaded basa strips to a separate baking tray lined with parchment paper (or two!) and bake for 12-15 minutes or until golden and cooked through – these are your fish goujons. Tip: Your fish is cooked when it becomes opaque and flakes easily. Boil a kettle.

6. While everything cooks, mix the tomato ketchup in a bowl with the curry powder, Henderson's Relish and a pinch of salt – this is your curry ketchup.

7. When everything is almost ready, place the blanched peas in a pan, cover them with boiled water and bring to a boil over high heat. Cook for a minute or until heated through, then drain and return to the pan with a knob of butter.

8. Serve Bluey's fish goujons with the mix of chips, peas and curry ketchup on the side. Taste for seasoning, adding more salt and pepper if necessary.

Magic asparagus with cheese and creamy tomato orzo

A vegetarian dish that even the pickiest eaters will love


Bluey superfan and comedian Katherine Ryan makes this dish for her family at home – adding pine nuts at the end to give her and her partner a grown-up upgrade.

it suits: two


120g asparagus spears

1 brown onion

40g cheddar cheese

125g cherry tomatoes

1 clove of garlic

150g of orzo

15g pine nuts

50g soft cheese

11g vegetable broth mix


1. Boil a kettle. Peel and dice the brown onion, peel and finely chop (or grate) the garlic. Cut the cherry tomatoes in half, then cut off the woody ends of the asparagus. Tip: Alternatively, bend the woody ends of the asparagus until they break!

2. Dissolve the vegetable broth mixture in 500 milliliters of boiled water – this is your broth. Finely grate the cheddar cheese.

3. Heat a large, dry, wide-bottomed frying pan (preferably non-stick) over medium heat. When hot, add the pine nuts and cook for two to three minutes or until toasted and lightly golden. Tip: Watch them like a hawk to make sure they don't burn! Once browned, transfer the pine nuts to a bowl and set the pan aside.

4. Place the reserved pan over medium heat with a drizzle of olive oil. When it is hot, add the chopped onion with a pinch of salt and cook for four to five minutes or until it starts to soften.

5. Once slightly softened, add the halved tomatoes and chopped garlic and cook for another four to five minutes or until the tomatoes have softened. Once softened, add the orzo and cook for a minute, stirring to coat the grains.

6. Add the broth to the pan and bring to a boil over high heat. Once boiling, reduce heat to medium-low and cook, covered, for 12-15 minutes or until cooked through. Tip: Stir the orzo occasionally to prevent it from sticking. Once cooked, stir in the soft cheese and a third of the grated cheese (you'll use the rest later!) and cook for another two to three minutes – this is your creamy tomato orzo.

7. When there are seven minutes left in the orzo, heat a separate wide-based pan (preferably nonstick) over medium-high heat. When it's hot, add the trimmed asparagus and cook for the initial three minutes, then sprinkle with the remaining grated cheese and cook for a further three minutes or until the cheese has melted and starts to get crispy on the bottom – this is your magic asparagus with cheese .

8. Serve the creamy tomato orzo in a bowl with the cheesy magic asparagus on the side (crispy side up). Top with toasted pine nuts and a generous amount of black pepper.

Heeler BBQ Chicken with Crispy Potatoes and Peppercorn Salad

A midweek meal the whole family will love


Kids will want to get involved in the kitchen if you're making this Bluey-inspired BBQ chicken dish.

If your little ones aren't very adventurous with their food, leave out the smoked butter and sliced ​​chives and add plain butter.

it suits: two


2 pieces of British chicken breast

15ml Henderson seasoning

150g canned sweet corn

1 teaspoon ground smoked paprika

1 red pepper

1 chive

30ml tomato ketchup

16g tomato paste

1 white potato


1. Preheat the oven to 220C/200C (fan)/gas 7, then take the chicken out of the fridge, open the packet and leave to air. Chop the potatoes into small pieces, then remove the seeds from the pepper (scrape the seeds and remove them with a teaspoon) and cut into fine cubes. Trim, slice the chives and drain the sweet corn.

2. Combine the tomato ketchup, tomato paste, Henderson's Relish, most of the ground smoked paprika (you'll use the rest later!), and two teaspoons of sugar in a bowl. Add 140 milliliters of cold water and a pinch of salt and mix everything well – this is your barbecue sauce.

3. Place the chopped potatoes on a tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper. Mix everything well and bake for 20-25 minutes or until golden and crispy.

4. Heat a large, wide frying pan (preferably non-stick) with a drizzle of olive oil over medium-high heat. When it is very hot, add the chicken breast portions and cook for three minutes on each side or until golden.

5. Once the chicken is browned, remove the pan from the heat and add the barbecue sauce. Return the pan to medium heat, cover with a lid and cook for a further 10-12 minutes, stirring occasionally, until the chicken is cooked through (no pink meat!) – this is your Heeler style BBQ chicken.

6. Meanwhile, heat a pan over medium heat with a drizzle of olive oil. When it is very hot, add the diced pepper with a pinch of salt and cook for six to seven or until softened (add a little water if the pan is a little dry!) ​​Once softened, add the drained sweet corn to the pan and cook for another one to two minutes or until the sweet corn is heated through – this is your peppercorn salad.

7. Add a knob of butter to a bowl with the remaining ground smoked paprika. Place the bowl in the microwave for 20 seconds or until the butter is completely melted – this is your smoked butter.

8. Serve the Heeler-Style BBQ Chicken with chili corn salad and crispy potatoes on the side. Top the salad with sliced ​​chives and smoked butter.

Gousto ambassador, comedian and Bluey superfan Katherine Ryan is celebrating the launch of Gousto's Bluey's Family Dinner range in partnership with BBC Studios.