method

• Heat oil in a large saucepan over a medium heat. Add the onions and garlic and cook until softened.
• Stir through the spices and mustard until well coated. Add the squash and cook for 5 minutes.
• Pour in the stock and bring the saucepan to a boil, cover and reduce to a simmer for 20 minutes.
• Once the squash is tender, take the pot off the heat and stir through the Glenisk Organic 0% fat strained protein natural yogurt, spinach and chickpeas until well combined and the spinach wilts.
• Serve the with fluffy brown or basmati rice and top with a dollop of Glenisk Organic 0% fat strained protein natural yogurt. Enjoy!

Top tip

Removing the pot from the heat before stirring in the yogurt will help prevent the yogurt from splitting! 

method

• Cut the peppers in half and remove the stalk, seeds and white membrane, place the peppers on the BBQ skin side down, turn when skin blackens and leave for another 3 mins. Seal in a ziplock bag and leave to cool. Remove the peppers from the bag, the skin should now peel away easily.
• Finely chop shallots and garlic add to warm pan with a 1/2 tablespoon of oil, cook for 3-4 minutes, moving shallots and garlic to ensure they don’t brown too much. 
• Put skinless peppers in blender, add Glenisk organic bio whole natural yogurt, shallots and garlic. Blitz until smooth and aside until serving.
• Cut parchment paper into pieces twice size of fish fillets, the tin foil pieces should be large enough to seal the fish in a packet shape.
• Brush parchment paper both sides with oil, place it in middle of the tin foil, place fish in middle of parchment and season with salt and pepper.
• Bring the tin foil sides together to form a loose parcel sealing sizes well before you seal it all the way add a tablespoon of water to each parcel.
• Place tin foil parcels on BBQ, cook for 10 minutes, remove the fish and serve the fish topped with the red pepper sauce.

method

• Place the Glenisk organic bio whole natural yogurt into a mixing bowl, finely chop the capers and scallions, add to yogurt along with paprika, Worcestershire sauce, wholegrain mustard, garlic and squeezed juice from ½ a lemon. Salt to taste. 
• Mix well and put aside for serving with steaks.
• Leave steaks out of fridge for 15 – 30 minutes before cooking and season with salt on both sides of each steak.
• Cook the steaks on BBQ for 3-4 mins each side to achieve medium cooking, vary your cooking time to suit your preference.
• Allow steak to rest for 10 mins in warm place before serving. Serve with the cajun sauce.

method

• To make the marinade add the Glenisk natural 0% fat strained protein yogurt, lemon juice, garlic, chilli powder, salt and mix in a bowl. Add in the chicken strips and coat them well with the marinade ingredients. Cover and place in a refrigerator overnight. 
• To make the Asian slaw add Glenisk natural 0% fat strained protein yogurt, honey and rice wine vinegar to a small bowl and mix. Add the cabbage, carrot, yogurt mix to a bowl, mix well, set aside in a refrigerator until ready to serve. When ready to serve, top with sesame seeds and garnish with coriander.
• To make the Sriracha yogurt dressing combine the Glenisk natural 0% fat strained protein yogurt, sriracha chili sauce and lime juice in a bowl, mix well, cover and store in the refrigerator until ready to use.
• To make the chicken crumb coating combine the flour, salt and chilli powder to a large bowl and mix very well.
• Preheat your air fryer to 200 celsius. Dip the marinated chicken strips in the flour mix and shake off any excess mix, spray each piece with spray oil and place in the air fryer. Cook in batches depending on the size of your air fryer for 4- 5 minutes until the coating is crispy. Do check the chicken by cutting open some of the pieces to make sure they are completely cooked. Keep the chicken warm in an oven (65C) in between batches.
• Arrange the chicken on a serving dish, sprinkle some chilli flakes over the top and serve with the Sriracha yogurt dressing, asian slaw, noodles and or vegetables, salad and pickles.