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.

method

• Stir together the salsa and yogurt dip ingredients and set aside. 
• Toss baby corn in a hot pan for 4-­5 minutes until charred on all sides. 
• Season and keep warm. 
• Chop avocado and mix with lime juice, garlic and chilli.   

For the chilli

• Over a gentle heat, cook garlic, chilli and onion in sunflower oil until soft. 
• Turn up heat and add beef . Cook stirring and breaking up the meat until browned. 
• Add spices and seasoning, tomatoes, tomato purée, and peppers. 
• Simmer gently for 20 minutes then add kidney beans and cook for a further 10 minutes. 
• Serve with salsa, corn, Glenisk natural yogurt dip and steamed rice with tortilla chips on the side.  

method

• Preheat the oven 170c. Heat the oil in a cast iron or ovenproof pan and then cook the lamb shanks on a high heat for 5 – 7mins until they are browned all over.
• Drain excess oil from pot and then add tomatoes, onions, garlic, lemon juice, parsley, rosemary, basil, wine, honey, salt and pepper.
• Cover pot with the lid, sealing tightly, and add to preheated oven for 2 hours.     
• Remove the pot from the oven and drain the juices into a saucepan.  To make the sauce, add the flour to the juices and cook for 3 minutes, stirring constantly to avoid lumping. Allow to cool for a couple of minutes before stirring in the yogurt. Taste and adjust seasoning if needed.
• Transfer the lamb shanks onto warmed serving dish and spoon the sauce over them. Serve with roasted vegetables, torn basil leaves and boiled baby potatoes.

method

• Preheat the oven to 200°C.
• Pick your favourite white fish and cut into goujons.
• Spray the goujons with rapeseed oil and roll in the breadcrumbs.
• Spray a tray with oil and spread the goujons across it.
• Bake until golden brown and slightly crispy.

Pea & Mint Dip

• Blitz up the frozen petit pois and stock to create mushy peas.
• Combine the mushy peas with the sea salt, garlic, Glenisk organic 0% fat strained protein natural yogurt & fresh mint.
• Mix the ingredients thoroughly and serve.

Greek Tartar Sauce

• Add the Glenisk organic 0% fat strained protein natural yogurt to a bowl. This will be your base.
• Chop up the dill and fresh parsley and add to the yogurt along with the shallot.
• Chop up the capers and add to the mix with a squeeze of lemon and a pinch of salt & pepper.
• Mix the ingredients thoroughly and serve.

method

• Mix the harissa paste into the Glenisk organic bio low fat natural yogurt.
• Stuff your leftover roast chicken into your nice crusty bread.
• Add salad leaves.
• Add tomatoes.
• Drizzle with harissa yogurt.
• Serve!

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

• Slice each chicken breast into four lengthways. Push a kebab stick through the meat and set aside.
• Mix all marinade ingredients together in a flat dish or tray. Add the chicken and turn to coat well.
• Cover and leave in the fridge for at least 2 hours or overnight (ideally).
• Remove excess marinade when ready to cook, and grill or BBQ for 3-4 minutes each side until golden and firm.
• For the dipping sauce, mix all of the ingredients with the Glenisk organic bio low fat natural yogurt and serve alongside the meat.