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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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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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Babaghanoush Mezze Platter

As a fresh alternative, try serving whole grilled aubergines with other vegetables and G’NOSH Babaghanoush. An elegant mezze.

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Will Torrent’s Christmas Spiced Pork & Chestnut Wellington

For those planning Christmas dinner early, Will’s Christmas Spiced Pork & Chestnut Wellington using G’NOSH Babaghanoush dip is the ideal turkey alternative. The smoky aubergine flavour of G’NOSH Babaghanoush lends itself perfectly to the rich pork and chestnut filling, creating a fabulous dish that not only looks impressive but is guaranteed to taste delicious.

Serves 4-6 people


1 tub GNOSH Babaganoush (160g)
50g chestnut puree
150g button mushrooms, chopped
150g aubergine, chopped
50g cooked and peeled chestnuts, chopped
1 clove of garlic
25g butter
Large bunch of fresh parsley, chopped
10ml olive oil
1 tsp mixed spice
1 pork fillet (450g)
Salt and pepper
25g butter
1tsp cinnamon
1 tsp mixed spice
250g spinach
1 pack of parma ham (8 slices)
20g butter
1 pack of All Butter Puff Pastry (375g)

Egg Wash
1 free-range egg
Pinch of salt

• To make the filling: Place the G’NOSH Babaghanoush into a bowl, stir in the chestnut puree and leave to one side.
• Add 25g of butter to a frying pan, followed by finely chopped mushrooms, aubergine, chestnuts, garlic and heat slowly. You’re not looking to necessarily add colour, but you do want to cook the vegetables and remove the water content.
• Once cooked, add the parsley and stir into the G’NOSH Babaghanoush and chestnut puree mix made earlier. Reserve in the fridge.
• Add the olive oil into the frying pan and heat. Add the pork fillet, turning regularly until browned on all sides. You will need to do this for approximately 5 minutes to seal in the flavor by colouring the meat. Add 25g butter and the mixed spice.
• Remove from the heat and baste the fillet in the butter and mixed spice and season with salt and pepper.
• Remove the pork fillet from the pan and leave to cool.
• Clean the frying pan with kitchen paper and then wilt the spinach in 20g butter and cinnamon. Once cooked, drain the spinach on kitchen paper to remove any moisture, so it doesn’t leak out and make the wellington soggy.

• To make the roll: Place two sheets of cling film (30cm x 60cm) over a large chopping board and lay out the slices of Parma ham in a vertical row of 8.
• Remove the G’NOSH Babaghanoush and chestnut puree from the fridge and spread over the Parma ham followed by the wilted spinach.
• Place the pork fillet on one side of the wilted spinach and roll tightly in the cling film. Leave this in the fridge overnight to set.

• To make the Wellington: Preheat your oven to 200C/400F/Gas Mark 6.
• Take the pork fillet roll out of the fridge and remove the cling film.
• To make the egg wash, mix the egg with a pinch of salt.
• Roll out the puff pastry to a 5mm thickness, and place the pork fillet roll on the bottom side of the pastry, moisten the rest of the pastry with egg wash, and roll the pastry over into a parcel creating a seal around the pork.
• Place the Spiced Pork & Chestnut Wellington on to a baking tray lined with greaseproof paper.
• Brush the remaining egg wash over the Wellington and bake in the oven for approx. 25-30 minutes or until the pastry has risen and is golden brown.
• Remove from the oven and leave to rest for 5-10 minutes before slicing – the pork should be nice and pink.

Will’s tip: Serve with honey glazed carrots and creamed cabbage and a good glass of vino!

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G’NOSH Earl of (Chicken) Sandwich Recipe with Hello Fresh

Here at G’NOSH we pride ourselves on innovation and keeping ahead of foodie trends, so we jumped at the chance of being included within a Hello Fresh delivery box. In case you don’t already know, Hello Fresh is a revolutionary grocery and recipe delivery service that like G’NOSH, helps make good quality, gourmet food convenient.

Hello Fresh supplies customers with weekly step-by-step recipe cards and all of the ingredients needed to create each dish measured out exactly depending on how many people the meal plan is for and whether it’s for one of their three or five night plans. Hello Fresh combines convenient meals with the experience of cooking with top-quality fresh ingredients, and this week that included our very own pot of G’NOSH!

Hello Fresh Head Chef, Patrick Drake, has put together this fantastic recipe, using the Tomato & Basil Chunky dip.

The recipe is for The Earl of (Chicken) Sandwich and there is a little history about the inspiration for this dish and really easy step-by-step instructions too.

Go on…try it at home!

2 Chicken Breasts
2 Ciabbata Rolls
A Dollop of G’nosh Dip
1 Gem Lettuce
1 Lemon
60g Cherry Tomatoes
2 Cloves of Garlic
A Couple of Sprigs of Rosemary
• Pre-heat your grill to high. Coarsely chop the baby gem lettuce and cut the tomatoes in half. Peel and finely dice one and a half cloves of garlic (we’ll use the leftover half later) and remove the rosemary leaves from the stalks
• Place your hand flat on each chicken breast and slice through its side, to open it up like a book. You’ve just ‘butterflied’ your chicken
• Coat each chicken breast in half a teaspoon of olive oil, the diced garlic, rosemary leaves, a bit of lemon zest and a squeeze of lemon juice. Lastly, season them well with salt and pepper before grilling them for about 6 minutes on each side
• To make the dressing simply mix a teaspoon of lemon juice, 2 teaspoons of olive oil and and a pinch of salt and pepper
• Once the chicken is cooked cut the ciabatta in half and grill each side until it’s nicely toasted. Rub the little chunk of garlic you have left across the surface of the bread and then top this with a healthy spoonful of your G’NOSH CHUNKY Sun-Dried Tomato & Basil Dip
• Top the ciabatta with your grilled chicken and set up a deck-chair in any available piece of outdoor space you can find

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A Dip in the Tempura-Ture

Sometimes there is no better way to enjoy G’NOSH dips than just as a simple dip – but this doesn’t mean what you dip into them has to be boring!

Here is an idea to jazz up some crudités with a delicious tempura batter to add more flavour and texture – great for parties, gatherings or just to enjoy at home with your nearest and dearest.

Tempura Battered Crudités

Batter Ingredients
1 and ¼ cup of flour
1 cup of beer or a light ale
1 free-range egg, beaten
Pinch of cayenne pepper
1 clove crushed garlic
Sea salt and freshly ground black pepper, to taste
Vegetables of your choice – this can include sliced sweet peppers, courgette or carrot sticks


1)Heat oil in a large saucepan on a high/medium heat
2)In the meantime, whisk all of the batter ingredients until it resembles pancake mixture
3)Prepare your vegetable of choice by cutting them down to batons and trimming any stalks
4)Immerse the vegetables into the batter, then using tongs very carefully lover each crudité into the hot oil
5)Fry for four minutes or until golden brown and remove and place onto some kitchen towel to absorb any excess oil then serve with your favourite G’NOSH dips

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