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Marinated squid salad with G’NOSH Muhummura

 Marinated squid salad with G’NOSH Muhummura

This makes a really elegant summer starter. Feel free to add some prawns or chorizo to ring the changes!

Serves 2


You will need

1 lemon, zested and juiced

1 red chilli, deseeded and finely chopped

A good glug of Extra Virgin olive oil

Sea salt and freshly ground black pepper

2 squid, cleaned, gutted and rinsed (ask your fishmonger to do this!)

1 bag rocket, washed

½ tub G’NOSH Muhummura dip, or more if you want!


Finely slice the squid into rings and separate. Place in a bowl with half the chilli, the lemon juice, salt, pepper and a glug of olive oil. Leave to marinate for an hour or so.

Get a griddle pan searing hot. Spread the dip all over the plate so it is ready for the salad to go on top of. Using tongs lift the squid from the marinade and quickly fry until cooked. It should only take a few minutes, don’t leave it on there to long or else you will end up with rubber rings.

Once cooked, combine the squid with the rocket and dress with the olive oil and another squeeze of lemon. Arrange on the plate and sprinkle with the rest of the chopped chilli and the lemon zest. Season well and eat immediately.

G’NOSH Tip: Leftover Muhummara Use as a marinade for chicken, fish or tofu!


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G’NOSH Sweet Black Bean Chilli con Carne

GNOSH Sweet Black Bean Chilli con Carne


A glug of olive oil

1 onion, diced

2 cloves garlic, peeled and crushed

1 red chilli, deseeded and chopped finely

1 tsp. paprika

1 tsp. ground cumin

1 tsp. chilli powder

½ tsp. ground cinnamon

500g lean beef

1/2 litre beef stock (you may not need all of it)

400g can chopped tomatoes

1 tsp. dried oregano

2 tbsp. tomato paste

1 can red kidney beans

1 tub G’NOSH Black Bean dip

Sea salt and freshly ground black pepper

And to serve:

Sour cream


Plain white rice or flatbreads

Lime wedges


In a large casserole dish, gently sweat your onions, garlic, fresh chilli. Once they are soft, add the dried spices and cook gently for a few more minutes. Turn up the heat slightly and add some of meat to the pan and break with a spatula. Don’t add all the meat at once – this means it browns rather than stews. Once it’s all added and brown, add about 300ml of the stock, the canned tomatoes, oregano, tomato paste and a really good twist of black pepper and a generous pinch of salt. Bring to the boil and then turn down to a simmer with the lid on. Leave for about 30 minutes .Check and stir regularly to prevent sticking. If it is drying out, add a bit more stock. Drain the kidney beans and add them after 30 minutes, bring back up to the boil and simmer with the lid off for another 30 minutes. By now you should have a really thick, delicious chilli. Taste and season well. Add your G’NOSH dip and leave to sit for 10 minutes before eating. Serve with rice or flatbreads, sour cream, guacamole and fresh lime wedges.

G’NOSH Tip: Grate some really dark chocolate into your chilli at the end of cooking. This will give it authentic Mexican flavour. Trust us!


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Ciabatta with G’NOSH Muhummura, Unearthed salami, avocado and rocket

Ciabatta with Muhummura, salami, avocado and rocket

A perfect lunch. The Unearthed salami goes so well with the spicy Muuhummura and creamy avocado!

Serves 1


I small ciabatta

A cut clove garlic

Olive oil

¼ tub G’NOSH Muhummura dip

4 slices Unearthed salami

½ avocado, peeled and sliced

2 handfuls rocket

Heat your oven to 150. Split your ciabatta in half and rub with the cut clove of garlic. Drizzle with olive oil and place in the oven for about 5 minutes to warm through. Spread generously with the Muhummura and fill with salami, sliced avocado and rocket.

Leftover G’NOSH? Use in some spaghetti with a sprinkle of parmesan and a drizzle of Extra Virgin Olive Oil.

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Ras El Hanout Lamb with G’NOSH Babaghanoush


Ras El Hanout Lamb with G'NOSH Babaghanoush

This simple pulled ras el hanout lamb dish goes perfectly with G’NOSH Babaganoush and is perfect a summer treat at a BBQ, lots of flavour, lots of texture and pure goodness chucked in too!

Serves 4-6


1 shoulder of lamb

2 cloves of garlic

6 tbsp olive oil

2 tsp ras el hanout spice mix

2 tubs G’NOSH babaganoush

150g pomegranate seeds

Good handful of fresh mint

50g chopped dried apricots

Served with chargrilled pitta breads and fruited couscous


  1. The night before you want to serve, remove any sinew from the lamb and cut into the lamb. This will help the marinade get into the lamb!
  2. Place the lamb into a dish and rub over the mashed garlic, olive oil, and ras el haout spice mix.
  3. Leave to marinade, covered in a fridge over night.
  4. When it comes to cooking your lamb, preheat your oven to 180C and place the lamb into a baking tray lined with oil. Cover tightly and bake for a couple of hours. This also works perfectly on the BBQ.
  5. Remove the foil for the last hour, so that the crust can form.
  6. Remove from the oven and pull the meat away from it self. Alternatively you can leave this to cool before chopping finely.
  7. Leave to cool before adding the G’NOSH babaganoush, pomegranate seeds, chopped fresh mint and apricots.
  8. Serve with the couscous and bread or mix with the couscous and place inside the pitta breads!
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Barbequed lamb fillet with cous cous and Babaghanoush

Barbequed lamb fillet with cous cous and babghanoush

A fantastic dish for the barbeque. Neck fillets are a delicious and economical alternative to a rack! You need to cook them fast on a hot griddle. Or you could of course use chops instead, if you prefer.

Serves 4


700g lamb neck fillets

Sea salt and freshly ground black pepper

250g cous cous

Handful each of parsley, mint and coriander, finely chopped.

1teaspoon each of paprika and ground cumin

Juice and zest of a lemon

2 tablespoons Extra Virgin olive oil

1 tub G’NOSH Babaghanoush

Boiling water


Bring the lamb to room temperature. Season well and place on a hot barbeque, turning every few minutes. Allow it to get nicely charred. Cook for approximately 5 minutes each side, depending on how well done you like it. Remove, cover with foil, and rest whilst you prepare the rest of the meal.

Put the kettle on to boil. Place the cous cous into a bowl and add the olive oil, spices, lemon juice and salt and pepper. Mix well with a fork. Pour over the boiling water (or cook according to pack instructions), cover with foil and leave for 10 minutes.

Slice the lamb thinly with a sharp knife. Once the cous cous is ready, fluff with a fork, mix with the chopped herbs and arrange on a plate with the lamb. Finish with a drizzle of olive oil and a squeeze of lemon. Serve with Babaghanoush on the side.

Tip: some pomegranate seeds would work beautifully here!

Leftover G’NOSH? Have with some crudités for a healthy starter


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Sesame bagel with scrambled eggs and G’NOSH Muhummura

Sesame bagel with scrambled eggs and G’NOSH Muhummura

In celebration of National Sandwich Week, we wanted to bring you the perfect bread-and-filling recipe for a Spring day! This is a great brunch dish and a welcome change from regular eggs. Putting them in a bagel is delicious – just make sure you’re not wearing white, as it’s bound to get messy! You could add some chorizo slices too!

Serves 2


2 sesame seed bagels (or other bagel of your choice)

4-6 eggs depending on size, beaten well

1 knob of butter

Sea salt and freshly ground black pepper

½ tub G’NOSH Muhummura dip

Warm the butter in a large frying pan. Pour in the beaten eggs and stir constantly over a low heat until they are cooked through and scrambled to your liking. Split the bagels and toast whilst the eggs are cooking. Scrambling slowly is the secret! Once the bagels are done, spoon over the eggs and finish with a few spoons of Muhummura. Season well and eat immediately.

Leftover G’NOSH? Use it in a baked potato!

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Vegetable kebabs with Halloumi


Serves 4

You will need 8 x wooden kebab sticks, soaked in water for ½ an hour. This prevents them catching on fire! Or metal ones, which do not require soaking.

A selection of vegetables, chopped to an equal size. Try courgettes, peppers, cherry tomatoes and red onions (quartered).
I packet Halloumi cheese, cut into large cubes
2 tbsp. olive oil
2 tbsp lemon juice
Salt and pepper

Pre heat your grill to a high heat. These can be done on the barbeque too!

  1. Whisk together the lemon juice and olive oil in a large bowl. Season well. Place all the chopped vegetables and the Halloumi into the bowl and mix together well, so everything is coated with the dressing.
  2. Carefully thread a mix of vegetables and cheese onto each skewer. Place kebabs on a baking sheet and bake.
  3. When done, the vegetables should be soft and the Halloumi melted inside. Serve with a tub of G’NOSH Babaghanoush, a green salad and some flatbreads.

NB. The halloumi can be replaced with chicken. Add at the same time as the vegetables, with the marinade. These kebabs go great with all G’NOSH dips!

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