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October Seasonal Lovelies


Here at G’NOSH we’re all about enjoying the best possible food produce and so seasonality is really important to us.
With that in mind here are a few suggestions of ways to enjoy food that is at its very best in October:

Make a delicious autumnal salad of seasonal Watercress leaves with some roasted figs which are also at their prime, and goat’s cheese. Toast some walnuts to sprinkle over this simple salad and serve with a spoonful of G’NOSH Beetroot & Mint Dip. This makes the perfect lunch or supper.

Mushrooms come into their own during October and there are so many wonderful varieties out there. Here are my three top tips to enjoy wild mushrooms during their best season in easy-to-prepare dishes with maximum flavour:

1. Sauté in a little extra virgin olive oil and a crushed clove of garlic, add a spoonful of crème fraiche and serve on some toasted ciabatta with some seasoning for a simple but satisfying dish

2. Prepare delicious stuffed Portobello mushrooms. For your stuffing chop up 100g of Chestnut mushrooms, a red onion and some crushed garlic, sauté in a little oil with some chopped pancetta for a few minutes. Remove from the heat and add to a bowl with 150g breadcrumbs or Panko, a spoonful of G’NOSH Sweet Black Bean Dip and some chopped, fresh parsley. Fill each mushroom and bake in the oven or under a grill for 15-20 minutes

3. Make a wild mushroom omelette – adding any other ingredient you enjoy. Drizzle a little truffle oil over before serving for a simple but decadent brunch or lunch dish

Monkfish – the deliciously meaty white fish comes into its optimum during October too and I enjoy this by dipping the tail into a small plate covered in G’NOSH Muhumarra Spicy Red Pepper Dip and turning so the fillet is covered, then wrapping in some salty San Danielle ham and baking for 20 minutes in the oven. I serve this with a potato salad and some green beans.

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Full of Beans!


As you know G’NOSH are all about delicious, wholesome and fresh food as well as inspiring ideas of how to re-invent classic dishes or create entirely new ones. I wanted to share with you a few suggestions of how to make the most of G’NOSH Black Bean Dip – the Smoky & Sweet dip in the range. The dip is a beautiful blend of black ‘turtle’ beans, roasted red peppers and honey with chilli chipotle and the list of ways to enjoy this sweet and smoky flavour are endless. Here are my top five ideas:

1. Make a mushroom risotto wonderful by creating to a typical ‘risotto bianco’ recipe, use a variety of wild mushrooms such as girolles or ceps. This will create an amazing woody and delicious flavour and stirring through a tablespoon of the G’NOSH Black Bean Dip will elevate this and bring out a smoky and sweet taste and aroma – this is the ideal dish when serving vegetarians too

2. Make a Mexican-style wrap topped with paprika-spiced chicken, half an avocado, some chopped, fresh tomatoes, a squeeze of lime juice and some G’NOSH Black Bean Dip – if you’re feeling naughty you could even add some grated cheese such as Edam or Emental to this dish!

3. Marinate a tuna steak with the G’NOSH Black Bean Dip for a couple of hours then grill on the BBQ or in a griddle-pan, so the flesh is nice and pink in the middle and serve on a green leaf salad with some potato salad

4. Make the ultimate steak sandwich by piling some crisp Iceberg lettuce, a couple of slices of juicy beef tomato, and some sliced gherkins on top of half of a ciabatta loaf, then top this with a generous portion of G’NOSH Black Bean Dip – place your cooked steak on top and add some fried onions and then the bread lid – this is a great Saturday afternoon treat

5. Make a crunchy stir-fry of your favourite vegetables such as bean sprouts, water chestnuts, sliced carrot, chopped Chinese cabbage and mushrooms. Add flakes of some smoked mackerel fillets and a spoonful of the dip and keep on the heat until warmed through – serve alone or with plain boiled rice for a tasty dinner

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Lunch Box Lust


The summer holidays are over and as you prepare for another school year with your children, I wanted to share some inspiring ideas to send your little ones back to school with some nutritious lunch box fillings that will excite them and get them interested in enjoying good food from a young age.

Pasta Salad:
Use Farfalle or ‘pasta bows and butterflies’ as this type of pasta tends to go down well, at least with my children. Make a simple tomato based sauce by sautéing onion, some chopped mushrooms and some G’NOSH Sun-Dried Tomato & Basil Dip. Stir the dip through the cooked pasta and allow to cool. Once cooled, you can add a little low-fat mozzarella or feta which will add some much-needed calcium to this lunch time dish. This pasta dish is a good way of sneaking in some veggies too, as you could also chop up some courgettes, add spinach, or peppers to make sure the little ones are getting their daily fibre dose too.

Veggies, Pitta & Dip:
As a variation and to feel like a treat to the kids, toast some pitta and slice into three sections and wrap in tin foil once cooled. Cut carrots, cucumbers and bell peppers into batons to make up a crunchy but delicious selection of crudités to be served with a little pot of their favourite G’NOSH Dip.

‘Shape’ Sandwiches:
Some younger children might not yet be great with eating, and need a little gentle encouragement. A tactic I find works is serving food in interesting ways rather than a bland square sandwich, I found that my using a pastry cutter that I had in the shape of a clowns face and a heart, this somehow made the sandwich ‘cool’ and enticed my two into eating them. Make sure you vary the sandwich fillings too and for fussy eaters, make sure it’s something they love. Ham, plain cheese and cucumber sandwiches are often popular.

A Treat:
It’s important that throughout the day, your children have things to look forward to break up the day, especially for younger ones who might be missing their parents. So the lunch box is a little mid-day treat from their home, and should reflect that. Always include a piece of fruit to encourage eating healthily but also sometimes it’s nice to also include a baked treat, particularly if they have helped to make it. A Sunday afternoon spent baking flapjacks or muffins is a great way to spend quality time together, and this way the little ones will look forward to eating something they have had a hand in preparing.
Here’s to a good school term!

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Dippables – The Next Stage



As you know, here at G’NOSH, we love to share all of our news with the loyal G’NOSH followers, and I’m delighted to announce some incredibly exciting news. Following our success this year, we are adding to our gourmet dips range with a brand new innovative snack pack – G’NOSH dippables.

Available in three delicious flavours – G’NOSH dippables will combine a flavourful, natural G’NOSH dip with bespoke hand-twisted rosemary, polenta and black olive grissini, baked by artisan Italian bakery Crosta & Mollica who we are thrilled to be working alongside.

Two of our favourite G’NOSH dip flavours, Sweet Black Bean and Smoky Aubergine Babaghanoush are included and due to popular demand, a brand new and mouth-watering third flavour is being introduced with this launch – Smoky Chipotle Hummus, which I’m really excited about.

The dippable range is aiming to make snacking convenient for busy modern lifestyles without compromising on the finest, wholesome ingredients as is the G’NOSH way – a unique and delicious snacking solution for people on-the-go is born!

The authentic Crosta & Mollica grissini dippers have been baked specially to complement the fresh G’NOSH dips by a bakery near Turin in Piemonte, using carefully sourced local ingredients, including Taggia olives and maize from Piemonte.

G’NOSH dippables are available at £1.89RRP from national retailer Budgens as well as Booths and independent retailers including John Lewis Food Hall, Wholefoods, Planet Organic launching from September through to the autumn.

Do share your feedback with me at the G’NOSH Facebook and Twitter pages.
https://www.facebook.com/Gnoshers
https://twitter.com/gnoshers

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Step into September


As you know, G’NOSH is passionate about enjoying great food and with this in mind, as we step into a new month of the year, I thought I’d share with you two of my favourite foods that come into season during September, with a couple of suggestions of how best to enjoy them.

Rabbit comes into season during this time. Now a lot of Brits seem to balk at the idea of eating rabbit but I have to say to those of you that aren’t keen, you’re really missing out! Not only is the meat on a rabbit incredibly lean due to all of the hopping around that rabbits tend to do, the meat is versatile and works in many ways. Here are my top two ideas for making the most of rabbit season:

1. Make a nutritious and hearty rabbit stew. Firstly sauté some onions, garlic and tarragon in a pan with a little oil, add the rabbit meat, chopped and just sear until coloured then remove and place into a stewing pot or casserole dish if you prepare to stew in the oven. To the rabbit, onion, garlic and herbs mixture add a pint of good quality, fresh chicken stock, a glass of dry white wine and some chopped vegetables. Butternut squash, carrots and celery work really well – and these are all in season too during September so are perfect. Towards the end of cooking stir through some G’NOSH Black Bean Dip which will give this warming dish a sweet and smoky flavour. Serve with some fresh crusty bread

2. Another great way to turn a classic dish into a seasonal sensation is to make a classic Bolognaise dish using minced rabbit meat, which is far leaner than beef or lamb mince which is traditionally used. Use your favourite Bolognaise recipe and to counteract the sweet flavour of the rabbit meat add in some G’NOSH Muhumarra Spicy Red Pepper Dip which will make a nicely balanced and unusual alternative to this old favourite. Serve with spaghetti or linguini with some garlic-rubbed toasted ciabatta

Apples also come into their best during September and they are such a versatile fruit that can be used in a number of sweet or savoury dishes. Here are my top two ways of enjoying the humble apple:

1. Stew some Granny Smith apples with a little brown sugar for 30 minutes and serve on the side of some sliced pork fillet, sage spiced-new potatoes and some seasonal vegetables – I like mashed swede and marrow which are great in September too

2. Make a traditional apple crumble by peeling your choice of apple, cutting into chunks and placing into an earthenware dish. Top with a little brown sugar to ensure that delicious, caramelised flavour so associated with this sweet dish. Next, with your hands rub together 100g salter butter with 100g brown sugar and 50g chopped almonds until the mixture resembles breadcrumbs, add in some spices such as grated nutmeg and cinnamon and place the mixture over the apples. Bake for 35-40 minutes or until golden brown and serve with some home-made egg custard or vanilla ice cream!

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Dipping Into Desserts


Here at G’NOSH we like to keep on top of all the latest food trends, so when éclairs began featuring crab meat, and asparagus started creeping into gourmet ice-creams, I felt compelled to explore the sweet, sweet world of savoury desserts.

Gourmet chocolatiers Lindt recently launched strands of new savoury infused chocolate blocks including Chilli and Salt chocolate, and thankfully this trend hasn’t ended on the supermarket shelf.

Restaurants and bakeries are also pushing the boundaries of classic sweet desserts and pastries. One restaurant in Ludlow, La Becasse, encourages diners to ditch classic cheesecakes and fondants in favour of desserts sporting a little less sugar, such as their Tart of Cheese and Charred Leek “Marmalade” combined with Smoked Tomato Chutney.

The savoury dessert that seems to have taken centre stage is the ever-popular cupcake. Recently taking America by storm, I can see how the simple recipe of a cupcake base is an attractive platform to experiment with savoury gourmet ingredients. Whilst the Lasagne Cupcake is the canapé of the moment in N.Y, the English seem to be quite taken with Bob Blumer’s Lamb Cupcakes and I have even experimented myself using G’NOSH Beetroot & Mint in cupcakes with dark chocolate – unusual but surprisingly tasty!

Although cupcakes are fun, I dare you to be slightly more adventurous by trying a variation of Arch London’s Foie Gras, Chilli-infused Crab and Soft Cheese éclair. My recipe is simple to put together and a great starting point to get you in the mood for the sweet/savoury combination.

If you’re comfortable making pastry then put together a choux pastry mixture and make your own éclairs – however if you’re pushed for time, simply purchase some pastry cases from your local bakery. Next you need to mix together some fresh soft goat’s cheese and mix with some G’NOSH Sun-Dried Tomato & Basil Dip then squeeze or pipe this mixture into your pastry cases. Complete your first savoury dessert with some fresh basil leaves.

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Veggie Awards 2013


To all G’NOSH lovers, we’re pleased to announce that G’NOSH Spicy Red Pepper Muhumarra has been nominated for Best Vegan Product in the Cook Vegetarian Magazine – Veggie Awards 2013.

If you’d like to offer your support, click on the banner below to cast your vote before 15th October 2012. Fingers tightly crossed!

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Cooling Summer Drinks


With the sun finally beating down on the UK after a bit of a slow-start to the summer, I wanted to share with you a range of refreshing drinks that are great for all of the family.
Rather than allowing children to indulge in endless fizzy pop, this selection look great, aren’t filled with caffeine or sugar and best of all are the perfect, thirst-quenching addition to any alfresco dining occasion or just as a tasty afternoon treat for you and your family and friends.

With some stylish ways of serving this range of fruity drinks your little ones will feel as if they’re enjoying a sophisticated and grown-up drink, whilst you can rest assured that their teeth aren’t rotting and enjoy a glass yourself!

These are also great for serving to family and friends who don’t like to consume alcohol or are driving.

Iced Green Tea ‘Ginger Mojito’
• Make a batch of green tea and allow to cool
• Chop some fresh mint leaves, so you roughly have enough to fill two tablespoons full
• Juice two limes and grate one of them too
• Grate some fresh ginger so you have enough to fill 2 tablespoons
• Half fill a jug with crushed ice and pour over the cool green tea and the juice from the limes
• Add the fresh mint and ginger and stir with a large wooden spoon
• Turn some tumbler style plastic glasses upside down and wet the edges, then dip into a little brown sugar
• Pour into the tumblers and add a wedge of lime and some spare mint leaves to each glass

Pomegranate Punch
• Fill a jug with some crushed ice
• Cut a pomegranate in half and using a sieve to catch all of the pips, capture all of the juice in the jug
• Squeeze the juice of 1 lemon into the jug
• Top up with sparkling water
• To add a touch of glamour, serve in martini glasses

Berry Cooler
• In a blender add a 200g pot of natural yoghurt, 150g fresh raspberries, 100g fresh strawberries, the juice of 1 lemon, 1 tablespoon full of runny honey, and some fresh mint leaves
• Blitz and then add some crushed ice and blend once again
• Pour into plastic beakers and garnish with half of a strawberry or a couple of raspberries

Pineapple Delight
• In a blender blitz up some chopped, fresh pineapple, or if you only have tinned use this instead and add with a tin of coconut milk and some crushed ice
• Pour into glasses and serve with a wedge of pineapple and a cherry

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Seafood BBQ


As you know BBQ’s are big Down Under, and after a successful stint of G’NOSH being featured on the Olympic menu at Kiwi House prepared by none other than Peter Gordon himself, I wanted to share some of my favourite BBQ recipes with you.

Fresh fish and seafood is a key part of the alfresco cuisine that I love most and in London, I’ve found that there are a few good fish mongers, however for the freshest produce, your best bet is to head to Billingsgate Fish Market very early in the morning and get the ‘catch of the day’ from the various sellers there. It’s a real traditional, foodie haven and you’ll get a far wider selection of the wonders of the sea.

Sticky Prawn Skewers
Make a marinade in a bowl of 3 cloves of crushed garlic, the juice of one lime, two tablespoons of good quality runny honey, one tablespoon of light soy sauce, a tablespoon of Muscovado sugar and one red chilli finely chopped including the seeds. Next add 500g raw tiger prawns, peeled but with the tails still on.

Ensure all of the prawns are immersed, cover and place in the fridge for an hour to allow the flavours to penetrate the prawns.

Whole BBQ’d Red Snapper
There is nothing more satisfying that barbecuing a whole fish and the delicate flavour of Red Snapper can be enhanced by giving it a herby, buttery stuffing.

Firstly you need to butterfly, or halve the fish, leaving the top part attached, so in affect you have a slit down the middle. This gives you a cavity to fill with the flavours of your choice.

With this fish I like to combine some unsalted butter with some grated ginger, some chopped spring onions or scallions, the zest of 1 lemon and some freshly chopped coriander. Once stuffed tie together with some string and season then place on to the hot grill until cooked, about 6-7 minutes each side.

Muhumarra Tuna Steaks
For this – simply marinate the tuna steaks in a spoonful each of G’NOSH Muhumarra for up to 2 hours in the fridge. Take out 30 minutes before placing onto the BBQ.

Grill for a couple of minutes on each side and take off the heat. I think that tuna steaks are best served with a pink middle – but cook according to your preference. Serve with a crunchy ‘Rainbow’ salad – a variety of delicious and fresh produce, use whatever is in season. I love grated carrot, fennel, radishes and sweet apple, with some sliced bell peppers, and some crisp iceberg or Cos lettuce.

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There Is Only One G’NOSH



As you know, here at G’NOSH we like to share all of our exciting news with you, and so we’re absolutely delighted to announce our recent launch into premier retailer Harrods.

The Food Hall is synonymous with all things luxury with a strong focus on high-quality, and so it was only a matter of time before G’NOSH graced the famous outlet, with our passion for the best possible, natural ingredients in all of our dips.

We’re proud to be associated with such a high-end retailer, and as you know we already have a growing list of fantastic stockists. In fact I’d just like to extend my thanks to all of the G’NOSH stockists to date for believing in the brand and for helping with the G’NOSH journey so far.

Each and every one of our stockists has played a pivotal part in the growth of G’NOSH, and we do have exciting news for the brand in the pipeline, which we’ll be excited to share with you soon. As a reminder of where you can purchase your stash of G’NOSH Gourmet Dips check out the ‘Where to Buy’ section of the website.

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