method

• Preheat the oven to 175°C and place four ramekins in a large baking dish.
• Put the yogurt, egg yolks and lemon zest into a large bowl and mix until well combined. Divide the mixture evenly between the ramekins. Fill the baking dish with hot water so it reaches within one inch of the top of the ramekins, be careful not to get any water in the mix. Bake for 25 minutes until the mix is cooked but still has a wobble. Remove from the oven, allow to cool for a couple of minutes and then place them in the fridge to chill for an hour.
• Preheat the grill for five minutes and just before serving sprinkle one tablespoon of sugar on the top of each ramekin and place under the grill for two minutes until the sugar has melted and turned a golden-brown colour, decorate with fresh blueberries and mint and serve immediately.

Optional: spoon or pipe over some cream cheese for decoration.

method

• Preheat the oven to 175c, line and grease well a 20cm X 20cm tin. To make the crust add the butter, sugar, flour, salt, and lemon zest to a large bowl. Use your fingers to work the mixture into a rough dough, the flour won’t be entirely incorporated but that’s fine. To make the crumble top separate ⅓ of the dough, place it in a small bowl, add the oats to it, combining the oats into the mixture to create a crumble for the top, set aside.
• Tip the remaining ⅔ of the dough into your prepared tin and spread the dough out across the bottom of the tin gently and evenly with your fingers until it covers the base of the tin. Bake in the oven for 30 minutes until slightly browned around the edges.
• To make the filling add the eggs, yogurt, flour, sugar, cinnamon, nutmeg and allspice to a large bowl, use a hand blender or whisk until it is combined completely.
• Add the blackberries and cubed apples to the cooked crust to form an even layer. Pour the filling on top of the layer of fruit and shake the tin gently from side to side to make sure it reaches the edges of the tin. Distribute the oat crumb over the top evenly, return it to the oven and cook for a further 25 minutes until the filling has set. Remove from the oven and allow to cool. Cut into squares and serve.
• Bring a pot of water to a low boil. Place a heatproof bowl over the top of the pot, making sure the bottom of the bowl does not touch the boiling water.
• Add in the custard and the chocolate to the bowl, stir gently until the chocolate is melted, remove from the heat and allow to cool completely.
• Add a layer of the chocolate sponge into each of the serving glasses, a layer of the dark cherry yogurt, a layer of the cooled chocolate custard and cherries, top with a dollop of natural greek yogurt.
• Garnish with a dusting of cocoa powder, a cherry, a sprig of mint and serve immediately.

method

• Brush the chocolate sponge with the kirsh and allow to sit for a couple of minutes
• Bring a pot of water to a low boil. Place a heatproof bowl over the top of the pot, making sure the bottom of the bowl does not touch the boiling water.
• Add in the custard and the chocolate to the bowl, stir gently until the chocolate is melted, remove from the heat and allow to cool completely.
• Add a layer of the chocolate sponge into each of the serving glasses, a layer of the dark cherry yogurt, a layer of the cooled chocolate custard and cherries, top with a dollop of natural greek yogurt.
• Garnish with a dusting of cocoa powder, a cherry, a sprig of mint and serve immediately.

method

• Wrap foil around the outside of a 9 inch (23 cm) springform pan. Preheat oven to 1700C. In a large bowl, thoroughly combine crushed biscuits, sugar and melted butter. Prepare a springform pan by putting a circle of greaseproof paper on the bottom of the pan and grease the sides and bottom of the pan with butter. Pour the biscuit crumb mixture into the springform pan, pressing the mixture onto the bottom, and at least 1-inch up the sides. Transfer the crust to the freezer while you prepare the filling.
• In a food processor, combine the Glenisk greek style organic luxury blueberry yogurt, cream cheese, eggs, sugar, flour, and lemon zest. Process until creamy and completely smooth. Pour the mixture into pan leaving a little crust visible at top. Bake in the centre of the oven for 45-50 minutes, until the cheesecake is set but still has a slight wobble. Place the pan on a wire rack to cool, then cover and refrigerate until completely chilled.
• Slice the fresh strawberries to decorate the top of the cheesecake along with the blueberries and mint.

method

• Add the Glenisk organic bio whole natural yogurt and garlic powder to a bowl.
  Chop the dill and parsley, add them to the bowl along with salt and pepper, mix well and set aside until the potatoes are cooked.
• Pre-heat the BBQ. Cut a thin slice from the bottom of each potato to ensure that the potato won’t roll around on when cutting. Place the potato between two wooden spoons to prevent from cutting all the way through the potato and cut into potato vertically leaving about 1/3 of an inch at the bottom. Repeat this cut every 1/8 of an inch until you have reached the end of the potato. Repeat with remaining potatoes.
• Place potatoes on a microwave dish and cook for 6 minutes (900w). Let the potatoes cool so that you can handle them.
• Brush potatoes with olive oil making sure to get it into most of the slits for maximum crispiness. Sprinkle the tops of the potatoes with salt and pepper, fanning the slices open as you go.
• Wrap each potato with tin foil and place them on the BBQ, cook 20-25 minutes, then turn them and cook for a further 20 minutes or until centre is soft and edges are crispy. Remove the potatoes, unwrap them from the tinfoil, place on a serving dish and drizzle them with the ranch dressing and garnish with fresh herbs.

method

• In a large bowl, whisk together the two flours, oat bran, sugar, salt, baking powder and baking soda.
• In a separate bowl, beat the eggs, then add the melted butter, yogurt and milk. Stir to combine.
• Pour the egg mixture into the flour mixture and stir just until blended. The batter will be thick. Fold in the blueberries.
• Spoon the batter onto a preheated, oiled griddle or frying pan, using a 1/4 cup of batter for each pancake. Batter containing whole wheat tends to brown quickly, leaving the interior uncooked, so cook the pancakes slowly (4 to 6 minutes each) over low heat.

method

• Preheat an oven to 200°C/180°C fan/400°F.
• Heat one tablespoon of oil in a frying pan over a medium heat.
• Add the tomatoes and butternut squash to the pan and saute for 5 minutes.
• Add the tamari sauce and cook for a further 2 minutes.
• Remove from the pan and spread evenly in the base of an ovenproof dish.
• Return the pan to the heat and heat another teaspoon of oil.
• Add the garlic and kale and fry for 2-3 minutes until the kale wilts a little. Spread the kale mix over the butternut squash and tomatoes.
• Whisk the eggs and yogurt together before pouring into the ovenproof dish. Give the dish a swirl to get an even egg coating.
• Place in the oven and bake for 25-30 minutes or until the eggs are cooked through.
• For the spiced yogurt sauce: whisk together the yogurt, paprika and lemon juice until well combined.
• Remove to a plate and drizzle over the sauce to serve.

method

• Lightly oil an ovenproof dish or individual ramekin dishes.
• Whisk the eggs, yogurt and water together in a large bowl.
• Add the oats and continue to whisk until well combined. Finally, stir through the raspberries.
• Pour the mixture into a large ovenproof dish or individual ramekins.
• Bake in the oven at 200°C/180°C fan/400°F for 20-25 minutes or until a skewer comes out cleanly. You can also cook in a microwave on high for 10 minutes.
• Serving suggestion: with a serving of yogurt on top and fresh berries.

method

• Preheat oven to 190°C.
• Sauté the onion for 2-3 minutes until softened, then stir in the garlic, chilli, cumin and coriander and sauté until fragrant.
• In a food processor add the chickpeas, breadcrumbs, lemon juice, herbs, bulgur wheat and blitz until the mixture comes together adding a little more lemon or oil if necessary.
• Shape into small balls and place on a baking tray greased with oil.
• Bake for 25-30 minutes, turning once, until golden.
• Mix all tahini dip ingredients together and serve with falafel.

method

• Preheat your oven to 200C. Place the whole aubergine on a greased baking tray, pierce it with a fork several times and cook for 40-50 minutes until it is soft and easy to cut/mash. Allow to cool so you can handle it before cutting it up into small pieces.
• Grate the courgette and place in a clean tea towel. Sprinkle a little salt over it and allow it to rest in the towel in a bowl. After 20 minutes, twist the tea towel and squeeze out the excess juice which can be discarded.
• Add the flour to a bowl with all the spices, onion powder, garlic, spring onion, yogurt, beaten egg, grated strained courgette and mashed aubergine and mix well. Season with salt and pepper.
• Heat a pan, add small amount of oil and using a spoon, drop a heaped tablespoon on to the heated pan. Smooth the mix out to a circular shape using the back of the spoon and cook on a medium heat each side for about 2 mins or until golden brown. Cook the fritters in batches and keep them warm in the oven until ready to serve.
• For the garlic yogurt, simply combine all the ingredients in a bowl and drizzle over the fritters. 
• Serve with a poached egg, fresh salad and a sprinkling of pomegranate jewels.