method

• Melt the butter and allow it to cool for 2-3 minutes. Meanwhile sift the flour into a large mixing bowl, add the salt.
• Using an electric hand mix (or a manual hand whisk) gradually incorporate the beaten eggs, then the milk and stir in the melted butter thoroughly. Allow the batter to rest in the fridge for at least an hour before making the crepes.
• Heat a medium sized frying pan, add a small amount of oil, wipe out any excess with kitchen paper. 
• Add a ladle of batter mixture to the pan, cook for 45 seconds to 1 minute on medium-high heat, ensuring the underside is set and is a golden brown in colour. Flip the crepe over and cook for about 45 seconds. Wipe the pan with a piece of oil-soaked kitchen paper between cooking each crepe. Stack the crepes between sheets of baking parchment and keep them warm in a low oven (100°C).
• Heat the orange juice in a saucepan on a medium heat until it is simmering and add in the orange liqueur. Leave to simmer.
• Take each crepe and fold it in half and then half again to make a fan shape, repeat this until all crepes are folded. Arrange them on a warm serving plate and drizzle the orange juice and liqueur mix over the top. Arrange the orange slices in and around the crepes on the serving dish.
• Serve immediately topped with generous dollops of  natural yogurt and sprinkle the pistachio nuts and grated chocolate over the top. 

method

• Heat a teaspoon of coconut oil in a large saucepan over a medium heat.
• Add the garlic, celery and onion to the pan, reduce the heat and allow the vegetables to saute.
• Once the onions and celery become translucent, add the carrots and allow to saute for about 5 minutes.
• Mix the spices and lentils through and heat gently for about 3 minutes.
• Add the vegetable stock and bring the pan to a boil. Reduce the heat to a simmer and cover with a lid for about 20 minutes until the lentils have absorbed the stock and plumped up.
• Remove from the heat and blend the soup with a handheld blender or food processor to your preferred texture.
• Top with a dollop of Glenisk high protein vanilla strained protein yogurt & sprinkle of smoked paprika, and serve with slice of Porridge Bread. 

method

• In a saucepan mix together the almond milk, sugar, orange zest, lemon zest, orange juice, lemon juice & vanilla bean.
• Bring to the boil, strain and leave aside to cool.
• Once cool, add the agar flakes sprinkling them over the liquid before reheating.
• Heat without stirring until boiling.
• Simmer, stirring occasionally until flakes fully dissolve (5 – 10 minutes).
• Once dissolved remove from heat and pour into a mixing bowl.
• Add the Glenisk high protein vanilla strained protein yogurt and stir.
• Fold in the whipped double cream.
• Pour the mixture into ramekins and allow to set in the fridge for 2 hours.

To serve

• Dip the ramekins into hot water for 2-5 seconds to loosen from mould. 
• Place serving plate on top of ramekin and flip over.
• Tap edges of ramekin to ensure the Panna Cotta has loosened from mould.
• Sprinkle with toasted nuts and orange zest.

method

• Line a rectangular oven tray (20cm x30cm x5cm) with parchment paper.
• Preheat the oven to 180ºc.
• In a large mixing bowl beat together the sugar, oil, eggs, vanilla essence, orange essence and yoghurt and mix until smooth and creamy.
• Sift in the flour and cocoa powder and mix or fold in, until evenly combined.
• Spread the mixture evenly in the prepared tin.
• Bake in the oven for 25 minutes until the cake springs back to the touch or until a skewer comes out clean when inserted.
• Transfer to a wire rack and allow to cool completely.
• Serve with Crème fraîche.
   

method

• Peel and core the apples, cut them in half. Toss them lightly in lemon juice (to prevent them discolouring).
• Preheat the oven to 190°C
• Add the sugar to the pan and over a medium heat let it slowly caramelize, moving the pan from time to time to stop the sugar from burning (which can happen very quickly, so exercise caution when working with hot sugar). Once the sugar goes a golden brown colour, remove it from the heat and add butter in small dice.
• Carefully place the halved apples around in a circle until compact to the centre, then place the puff pastry over the top neatly tucking it in around the edges.  Put the tart in the oven immediately for 25 mins at 190°C.
• Take out and leave to rest for 5 mins, then place a large plate over the top of the pan and being careful that no hot liquid spills onto your hands, invert the pan, turning the pan upside down so that the pastry is now the base of the tart sitting on the plate. Slowly lift the pan away from the plate.
• To make the Orange Creme Fraiche, whisk together all the ingredients for the orange creme fraiche and serve with Tarte Tatin.
   

method

• Wash and scrub the mussels, using a knife to cut off the mussels’ “beards”.​
• Chop the shallots and garlic.
• Melt butter in a deep heavy-based saucepan with a lid.
• Fry the shallots.
• Add the white wine and boil for 3 minutes.
• Add the thyme.
• Add mussels. Cover with lid and steam for 4 – 8 minutes.
• Scoop out mussels with slotted spoon and put in serving bowls.
• Bring the leftover sauce to a boil until reduced and thickened.
• Take off the heat, add the crème fraîche and mix until you have a glossy sauce.
• Spoon sauce over mussels.
• Sprinkle with chopped parsley and serve with wedge of lemon.

method

• Melt 200g of dark chocolate with the butter in a pyrex bowl over a saucepan of simmering water. 
• Grate in the zest of 1 lemon.
• Remove from the heat and stir gently once melted. Allow to cool for 10 minutes approx.
• Separate the eggs and add the yolks to the chocolate combining thoroughly.
• Beat egg whites until stiff then add caster sugar, beat again until thick and glossy.
• Take one big tablespoon of the egg white and beat well into the chocolate to loosen the mixture.
• Fold the remaining egg white gently into the chocolate with a metal spoon until fully combined.
• Spoon into pretty glasses or dishes leaving space at the top and chill for 2-4 hours until set. 
• Toast almonds on a dry pan until golden then leave to cool.
• Remove the mousse from the fridge, spoon a layer of lemon curd over the top.
• Chop or grate 100g dark chocolate coarsely and add to the Glenisk Organic Crème Fraiche with 1 teaspoon of icing sugar approximately.
• Spoon the Crème Fraiche mix on top of the lemon curd.
• Sprinkle over some flaked almonds on top of the dessert just before serving.
• Decorate with a shake of icing sugar, a few more shavings of chocolate, and some Christmas sprinkles / silver balls / edible glitter (optional)

method

• Preheat the oven to 200°C.  Line a baking tray with baking paper.
• To make the cinnamon rolls add the flour, milk and Glenisk organic greek style coconut & vanilla yogurt to a large mixing bowl, and stir until they are well mixed.
• Tip the dough out onto a well-floured surface and bring the mixture together into a ball shape. Dust the surface with flour again and roll out dough to form a large rectangle approx. ½ cm thick.
• Brush the dough with approximately 2 tablespoons of the melted butter (leaving a little butter to brush over the top before baking them in the oven). Sprinkle the sugar and cinnamon evenly over the rectangle of dough. Tightly roll the rectangle up into a large sausage. Using a sharp knife, cut into rounds approx. 5cm thick.
• Place the rounds onto the baking tray.  Brush the top of the rolls with the remaining melted butter.
• Bake for 30 mins. If browning too quickly, place a sheet of baking paper over the top to prevent them from burning. Allow to cool completely on a cooling rack before topping them with the drizzle.
• To make the yogurt drizzle place the cream cheese, icing sugar, Glenisk organic greek style coconut & vanilla yogurt and water in a bowl, mix well until smooth and drizzle over the cooled rolls.

method

• Preheat the oven to 120°C (not fan assisted).
• Draw a circle on a large piece of baking paper, then place a bowl for the yogurt in the centre of the circle and draw around it. Place the baking paper ink-side down on a large, greased flat baking tray.
• Whisk the egg whites to soft peaks then gradually beat in the sugar, 2 tablespoons at a time. Whisk until the sugar has dissolved and the meringue is thick and glossy. Add in the vinegar, vanilla extract and cornflour and beat until combined completely.
• Pipe meringue rounds around the inside of the larger circle (you can use a piping bag, or a ziplock bag with the corner cut out) making sure they are touching, to form a wreath shape, leaving the inner circle empty to place your bowl later.
• Bake for 1½ hours until the outside and base are crisp. Turn off the oven and allow the meringue to cool completely in the oven.

Decoration

• Place the cooled meringue wreath on a serving plate.
• Add the berries or fruit on top of the wreath and drizzle with melted dark chocolate.
• Place the bowl in the centre of the meringue and fill with the Glenisk organic greek style blueberry yogurt and serve.

method

• Blend all the ingredients in a blender until smooth.
• Dip the top of a glass in honey and then into crushed digestive biscuits.
• Pour the smoothie into a glass and decorate with frozen cherries.