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John Gregory-Smith

This creator focuses on making easy-to-follow recipes for home cooks. Their videos often feature one-pan meals, traybakes, and quick dinners that can be prepared in under 30 minutes. Many recipes are inspired by international cuisines, including Malaysian, Italian, and Middle Eastern flavours. They also share tips for achieving perfect textures, such as fluffy rice, and provide variations for different dietary preferences.

Where to find John Gregory-Smith

TikTok ·johngs
Followers506K
Avg views12K
Engagement3.0%
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Instagram ·johngs
Followers1.1M
Avg views44K
Engagement4.4%
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What kind of content does John Gregory-Smith make?

John Gregory-Smith shares vibrant, approachable recipes perfect for any home cook. On TikTok and Instagram, he showcases quick, international-inspired dishes, from flavorful traybakes to speedy one-pan wonders, all achievable in under 30 minutes. John’s engaging videos also offer practical advice on everything from achieving perfect textures to adapting recipes for various dietary needs, making delicious global flavors accessible to everyone.

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opular recipes in the new cookbook: a creamy coconut rice flecked with crispy beef and spring onions. It’s effortlessly easy and makes the perfect quick and easy dinner. You can serve it as is, or with a curry - there is a rather swanky monkfish curry traybake that goes extremely well with this easy rice recipe. There are 100 brand new traybake recipes in the book and you fancy getting a copy it’s avaliable now for £14 x John
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 diverse culinary inspiration. Their intent signals are strong, indicated by high engagement rates, particularly on Instagram (4.41% ER, significantly above benchmark) and a robust TikTok following (2.96% ER, near benchmark). This suggests a highly receptive and actively participating community eager for quick, easy, and globally-inspired meal ideas, including those with dietary variations. The platform should anticipate a high-quality engagement from this audience, driven by their clear interest in practical recipe content.

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