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Meat Free Mondays

We’ve been fans of the McCartney’s ‘Meat Free Monday’ movement for a while now. Whilst we do love a good steak here at G’NOSH, we’re becoming increasingly aware of its impact on the environment and conscious that when we do indulge, it’s in best quality, grass fed meat. Giving up meat for one day a week isn’t too much to ask, and with G’NOSH making it easy to rustle up a vegetarian meal in a heartbeat, it’s easier than ever to go meat free.

Our revved up Red Pepper dip is a wonderful stuffing for giant Portobello mushrooms. Simply mix a few spoonfuls with a handful of cooked quinoa and a little spinach. Spoon the mix into the mushrooms and sprinkle with grated cheese. Place under the grill. You can really ring the changes with these; use breadcrumbs or cous cous instead of quinoa, and add any other vegetables you have. We like adding feta for a salty tang.

The Caramelised Onion and Black Bean dip is a perfect addition to vegetarian burgers. It’s our vegan product, so perfect for those of you who want to avoid anything animal derived. Try making burgers with grated courgette, cooked sweet potato and a pinch of paprika, cumin and chilli. Combine with breadcrumbs, our Black Bean dip and season well. Shape into patties and fry lightly until cooked.

Our much loved Beetroot dip goes great in risotto, but why not try making a little beetroot potato cakes? They’re a great addition to your eggs in the morning, or just as they are with some extra dip on the side. Combine shredded potato and carrot with beetroot dip, season well with salt and pepper and add 1 spoonful of flour and an egg. Shape into patties and fry on each side, before finishing in a moderate oven.

Last but not least our Babaghanoush. We don’t need much persuading to eat this just as it is, but we also like making little ‘pizza’s’ with it. You can buy flatbreads from most supermarkets now. We simply heat these and top with babaghanoush, cooked vegetables and a few black olives. Sprinkle with za’atar and lemon zest and you’ve got yourself an Italian inspired Middle Eastern feast!

Don’t forget to share your meat free feasts with us at

Read more about Meat Free Mondays here.

Twitter: @MeatFreeMonday

Facebook: Meat Free Monday

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A New Years Revolution

A New Years Revolution

So here at G’NOSH we made a few resolutions, as usual. To improve our French. To try kick boxing. To make a tub of dip last longer than half an hour. We’ve tried to set resolutions that would enrich our experiences instead of zapping us completely. We’re pleased to say we’re succeeding (apart from the French).

Our main and most exciting has been to team up with some more exciting, innovative brands. Brands we admire and that have our obsession for great food and sharing. Brands who could also share what they’d learnt on their journeys.

We’re delighted to say that we’ll be collaborating closely with one of our favourites, unearthed®, this year. Chances are you’ve snacked on their salamis or picked at their prosciutto. We’re like minded communities, inviting you to join us as we discover new foods, new flavours and have some fun along the way.

We’ve got some cracking giveaways, events and of course, new products in the pipeline, including 2 new G’NOSH dips of course.  Stay posted and join our New Years Revolution…





Discover Unearthed




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Heart your Heart

So this Valentines Day we are focusing on love of a different kind. Heart love. Keeping a healthy heart is super important, and when better to focus on it than 14th February?

The big dietary factor when eating for heart health is cholesterol. Cholesterol is a type of fat that is found in your blood. Without getting too scientific, you need a little bit to stay healthy, but too much will clog your arteries. Here at G’NOSH we’re always looking for ways to improve our well being, so we’re focusing on the following foods this week to get our hearts in shape.

Oatmeal is full of soluble fibre that helps lower your LDL (the bad kind of cholesterol). Porridge is a classic but what not try soaking oats in yoghurt overnight to aid digestion and topping with almonds, another cholesterol fighting food? We love dipping oatcakes into any G’NOSH dip and topping with mackerel, sardines or smoked salmon, all packed with Omega 3. All these oily fish can help lower blood pressure and help prevent clots.

Extra Virgin Olive Oil contains a potent mix of antioxidants that decrease levels of ‘bad’ cholesterol. Make sure you choose ‘extra virgin’ as it’s less processed. For the coco – nutters amongst you, coconut oil is another G’NOSH favourite as it’s completely cholesterol free and has a ton of other benefits; it boosts metabolism and has been used in the treatment of diabetes. Use in your cooking in place of other oils for a serious boost.

Greens and beans! Plants are powerhouses of cholesterol fighting goodness. Try Charlottes kale pesto to get a fix of the most fashionable green on the planet, or steam spinach and blend with yoghurt, walnuts and lemon for a cholesterol friendly dip. Beans are a fantastic source of soluble fibre so our Caramelised Onion and Black Bean dip is officially heart friendly. It goes perfectly with anything Mexican, so cook up some fajitas and have a sizzling supper this Valentines Day.

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Spicing it up

Change is in the air. The rush of Januarys, ‘New Year New Me’, is fading. But we’re on a roll here at G’NOSH and we’ve given our Muhummara a bit of a lift. Not a full on makeover, but after feedback from our cherished customers, we decided it was time for a change.

Many of you hadn’t heard of Muhummura before G’NOSH came into your lives. It’s a Syrian dip with walnuts, olive oil, garlic and pomegranate molasses. There are variations across the Middle East, but traditionally it’s served as a dip with bread or as a sauce for kebabs, grilled meats and fish. Much as we loved this traditional recipe, we wanted to pep up our pepper dip and we hope you like it as much as we do.

We’ve removed the breadcrumbs from the recipe, so our gluten free customers can enjoy it. Some sublime barbeque relish has been stirred through, giving it a smoky, spicy kick. Finally, we’ve renamed it ‘Roasted Red Pepper BBQ’ dip.

It’s still got the same multi use occasion that you all love, and it’s still handmade, with absolutely no artificial colours, flavours or preservatives. It’s just got a bit more oomph now. And sometimes a name change is a good thing – just look at Google*

*originally named ‘BackRub’. It doesn’t have quite the same ring to it…

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