John Gregory-Smith

What kind of content does John Gregory-Smith make?

John Gregory-Smith crafts approachable, globally-inspired recipes perfect for busy home cooks. Across TikTok and Instagram, he shares vibrant videos showcasing quick, one-pan meals and traybakes, often featuring delicious Malaysian, Italian, and Middle Eastern flavours. John's content is ideal for brands looking to connect with an audience eager for simple, international dishes with adaptable dietary options.

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Italian Sausage and Cabbage Smashed Lasagna – recipe below

If you love a lasagna but don’t always love the time it takes to get that dreamy layering, you must try my smashed lasagna recipes. This one is Italian sausage and savoy cabbage, topped with a mix of gruyere and cheddar cheese. It’s very easy to make and tastes insanely good. Enjoy x John

Serves 4-6

2 tbsp olive oil
400g Italian sausages, skins removed
150ml white or rose wine
1 onion, finely chopped
½ bulb fennel, finely chopped
4 sage leaves, finely chopped
3 clove garlic, crushed
250g savoy cabbage, finely chopped
3 tbsp plain flour
400ml whole milk, warmed
500ml just boiled water
80g gruyere cheese, grated
100g cheddar, grated
200g lasagna sheets – I used @pasta_rummo
Salt and pepper

1. Pre-heat the oven to 180c fan. Heat 1 tbsp of the oil in a large shallow casserole over a medium heat. Break the sausages up into the pan and cook, stirring occasionally, for 6-8 minutes until a little crispy. Add the wine and deglaze the pan. Cook, stirring occasionally, for 3-4 minutes. Transfer the sausages and juices to a plate and set to one side.
2. Heat the remaining oil in the casserole over a medium heat and add the onion, fennel and a pinch of salt and pepper. Cook, stirring occasionally, for 8-10 minutes. Add the sage, garlic, cabbage and 3-4 tbsp of water. Cover and cook, stirring occasionally, for 8-10 minutes until the cabbage has wilted. Add the flour, stir together, and then stir in the milk, a little at a time until incorporated. Cook, stirring occasionally, for 2-3 minutes to thicken and cook out the flour flavour.
3. Return the sausages and all the juice to the pan. Add the water and half the gruyere and a quarter of the cheddar. Stir together and check the seasoning, adding salt and pepper to taste. Crush the lasagna sheets straight into the sauce. Stir together and cover with cheese. Bake for 15-20 minutes until golden and bubbly. Leave to firm up for at least 5 minutes before serving.

Italian Sausage and Cabbage Smashed Lasagna – recipe below

Serves 4-6

2 tbsp olive oil

400g Italian sausages, skins removed

150ml white or rose wine

1 onion, finely chopped

½ bulb fennel, finely chopped

4 sage leaves, finely chopped

3 clove garlic, crushed

250g savoy cabbage, finely chopped

3 tbsp plain flour

400ml whole milk, warmed

500ml just boiled water

80g gruyere cheese, grated

100g cheddar, grated

200g lasagna sheets – I used rummo

Salt and pepper

1. Pre-heat the oven to 180c fan. Heat 1 tbsp of the oil in a large shallow casserole over a medium heat. Break the sausages up into the pan and cook, stirring occasionally, for 6-8 minutes until a little crispy. Add the wine and deglaze the pan. Cook, stirring occasionally, for 3-4 minutes. Transfer the sausages and juices to a plate and set to one side.

2. Heat the remaining oil in the casserole over a medium heat and add the onion, fennel and a pinch of salt and pepper. Cook, stirring occasionally, for 8-10 minutes. Add the sage, garlic, cabbage and 3-4 tbsp of water. Cover and cook, stirring occasionally, for 8-10 minutes until the cabbage has wilted. Add the flour, stir together, and then stir in the milk, a little at a time until incorporated. Cook, stirring occasionally, for 2-3 minutes to thicken and cook out the flour flavour.

3. Return the sausages and all the juice to the pan. Add the water and half the gruyere and a quarter of the cheddar. Stir together and check the seasoning, adding salt and pepper to taste. Crush the lasagna sheets straight into the sauce. Stir together and cover with cheese. Bake for 15-20 minutes until golden and bubbly. Leave to firm up for at least 5 minutes before serving.

Malaysian Style Prawn Stir-fry with Noodles – Recipe Below

These delish prawn and veggie packed stir-fried noodles are based on one of my favourite Malaysian dishes, hokkien mee noodles – lovely charred noodles, in a rich soy sauce and loads of seafood – they are amazing and best served on the bustling streets of Jalan Alor, Kuala Lumpur. My stir-fried noodles are perfect for a quick and easy dinner when you have very little time to cook. Enjoy x John

Serves 2

1 tbsp neutral oil
200g raw peeled king prawns
2 tbsp oyster sauce
2 tbsp rice wine
1 tbsp dark soy sauce
1 tsp sesame oil
¼ tsp finely ground white/black pepper
2 cloves garlic, finely chopped
½ inch ginger, finely chopped
½ red chilli, finely chopped
1 red onion, thinly sliced
½ carrot, julienned
130g cabbage, shredded
100g beansprouts
300g cooked udon noodles
2 spring onions, finely sliced
A handful of finely chopped coriander leaves
Fish sauce to taste (1-2 tsp)

1. Heat ½ the oil in large non-stick frying pan or wok over a high heat. Add the prawns and stir-fry for 1-2 minutes or until cooked. Remove from the pan and set to one side.
2. Whilst the prawns cook, whisk together the oyster sauce, rice wine, dark soy, sesame oil and pepper.
3. Heat the remaining oil in the pan over a high heat and add the garlic, ginger and chilli. Stir-fry for 10 seconds until fragrant and then chuck in the onion and carrot. Stir-fry 2 minutes to soften and then add the cabbage and beansprouts. Stir-fry for 1-2 minutes until just everything is just tender but still with plenty of bite.
4. Pop the noodles into the pan and add 60ml of water and the sauce. Stir-fry for 2-3 minute or until the noodles have separated and heated through. Add the prawns and stir together.
5. Remove the pan from the heat and hurl in the spring onions and coriander. Stir together. Season to taste with fish sauce and then serve immediately.

Who is John Gregory-Smith’s audience?

John Gregory-Smith's audience is likely comprised of home cooks seeking accessible and time-efficient meal solutions, with a particular interest in global flavors and adaptable recipes. Their intent signals are strong, indicated by high engagement rates, especially on Instagram (4.41% ER), significantly outperforming benchmark averages. This suggests a highly receptive and actively participating community, eager to consume and replicate his content, making them valuable for brands targeting engaged food enthusiasts.

Which creators are similar to John Gregory-Smith?

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