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Well spiced


Spices are an integral part of daily cooking – and many of us don’t even realise it. Pepper is a spice and we put it on everything, and vanilla and chillies are also found in many everyday foods.  There are hundreds of variants of spices, too many to list, but we’ve got some of our favourites below. Spices have a ton of antioxidant properties, and add heaps of flavour without adding calories or salt, so we are big fans of sneaking them in wherever possible, even in our G’NOSH dips.

Turmeric

Turmeric is actually a root which looks a bit like ginger. Its bright orange colour is what gives curry that trademark hue, and if you’re not careful, it will stain your hands and clothes too! It is packed with anti inflammatory qualities, and one of our favourite turmeric based dishes is a sweet potato soup. Simply add a tablespoon or two into the sweating onions and garlic at the start of cooking, and enjoy some of this spice’s health – giving benefits.

Cinnamon

Another G’NOSH favourite, this does wonders for your sweet cravings. We add it to our Black Bean dip for an extra kick of sweetness. Usually found sprinkled over pretzels and sweet pastries, it’s also really good simmered into a ragu before making shepherds pie. We also like cinnamon tea; just steep a few sticks in hot water and drink in the evening for a relaxing, blood-sugar balancing tea.

Garam Masala

This is actually a blend of spices, and there are regional variations across India. The basic mix is turmeric, peppercorns, cloves, cinnamon, cumin and cardamom. It’s used in several curry recipes but goes incredibly well with dark chocolate – try a spoonful in your next brownie recipe. Trust us, it’s amazing! If that’s a step too far, mix it with some mild oil and combine with cauliflower before roasting for 40 minutes.

Cumin

Best bought as seeds, then toasted and ground, cumin adds astringency to many dishes and is an essential component of garam masala. Unlike some other spices, cumin is synonymous with lots of cuisines; Mexican black beans aren’t the same without cumin, and neither are Indian curries, and good old BBQ sauce isn’t as good without a good whack of it. We use it in both our Red Pepper and Black Bean dips, and also love it sprinkled on hummus alongside some punchy olive oil. Try adding to lamb mince before shaping into kebabs, and serve with a garlicky, yoghurt sauce.

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Whose the Daddy?


It’s crept around pretty fast, but we’re celebrating our dads this Sunday. Treat yours to something special from the kitchen this weekend – you can’t go wrong with our pinchos brunch or a beetroot burger.

Fry up some steamed Jersey Royals, or any small salad potato, in hot oil along with a chilli sauce of your choice. We like Gran Luchito but feel free to use whatever you have in the cupboard. Cook your pinchos as per the packs instructions, remove from the stick and stir through the potatoes. Fry an egg and place it on top. Finish with the marinade from the pinchos and a sprinkling of chilli. Bring to him in bed and this’ll get you serious brownie points.

Our Beetroot and Mint dip is fab in a burger. Try with sweet potato chips (our favourite) and a serving of dip on the side. We also love it with any roast lamb; the mint complements it perfectly and lamb is in its prime right now. Make sure you buy British!

We don’t know about you, but our dads go crazy for a good old fashioned sandwich. We love a crusty ciabatta filled with unearthed charcuterie, crisp leaves and plenty of our red pepper dip, or try upgrading his weekly doner kebab; fill a large pitta with babaghanoush, shredded lamb and lots of yoghurt sauce. Beats the chippy any day!

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