method

• To make the gnocchi, place the potatoes in a large pot of salted cold water and bring it to the boil for 20 minutes or until the potatoes are cooked through. Drain and allow them to cool slightly, then peel with a knife. Pass them through a potato ricer while still warm, season with salt and beat in the egg. Add half the flour and mix well until smooth. Empty the mix onto a lightly floured surface and add in the rest of the flour while kneading the mixture into a dough.
• Divide into 4 equal amounts, then take each piece of dough and roll it back and forth on a lightly floured work surface to form a long cylinder (about as thick as your forefinger). Cut the rolled dough into 3cm pieces, shape into crescents and roll it away from you on the prongs of a fork to make the distinctive gnocchi indentations. Cover with cling film on a floured board ensuring they do not touch or stick together until you are ready to cook.
• For the sauce, add the white wine to a pot and bring it to a boil, then lower the heat and reduce it by one third. Stir in the gorgonzola until melted and then add the Glenisk Greek Style Organic Luxury Natural yogurt and honey, seasoning with salt and pepper to taste.
• To cook the gnocchi, bring a large pot of water to the boil. Add in the gnocchi and cook for about 2 mins or until they float to the surface. Drain well. Heat a pan with some rapeseed oil and toss in the gnocchi. Brown for 2 minutes and remove with a slotted spoon, then toss the gnocchi in the sauce and sprinkle on the pine nuts. Serve immediately.

method

• Mix fish with egg, mashed potato if using or half the breadcrumbs, the herbs, lemon zest and seasoning.
• Divide into six, form into cakes and set aside in the fridge to firm up.
• When ready to cook roll the fish cakes in the remaining breadcrumbs and either bake in a hot oven (180°C) for 15-20 mins, or cook on a BBQ for 4-5 mins each side placing a square of tin foil under each one to prevent breaking up on the rack.
• Shallow frying in sunflower oil for 3-4 minutes each side also suitable method.
• Serve with a little salad and tartare sauce.

Tartare Sauce

• Chop 3-4 small gherkins or dill pickles finely and add to the natural yogurt with 1 tsp capers, a squeeze of lemon juice and salt and pepper

method

• Defrost the peas in a bowl of lukewarm water.
• Use a julienne peeler or spiralizer (if you have neither thinly slice the courgette into long slices) to create spaghetti-like courgette strips. 
• Bring a pan of water to the boil, remove from the heat and add the courgetti for 5 minutes. Strain and rinse the courgetti until running cold water until fully cooled.
• Melt the butter in a large saucepan over a low heat, stir in the yoghurt, lemon juice and grated parmesan until well combined. 
• Stir through the smoked salmon, prawns, strained peas and courgetti until well coated in the sauce and fully warm through.

method

• Place all ingredients apart from the oil into a blender and blend until smooth.
• Heat a non-stick pan over medium heat and add a brushing of oil.  When hot, pour pancake batter onto the pan cook until the batter starts to form little bubbles and you can easily get under the pancake with a spatula.  Flip pancake and cook for another minute or until pancake is cooked through.
• Continue process until you run out of batter, keeping them warm in a low oven until all are cooked.
• Stack pancakes and top with yogurt, fruit and honey.

Serving suggestion

Yogurt, fresh berries, nuts, seed and honey.