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 Glenisk organic greek style natural yogurt, a layer of the cooled chocolate custard and cherries, top with a dollop of Glenisk organic greek style natural yogurt.
• Garnish with a dusting of cocoa powder, a cherry, a sprig of mint and serve immediately.

method

• Preheat the oven to 200°C
• In a bowl, combine the flour, yogurt and baking powder and bring together to form a dough. 
• Turn out onto a floured board to knead and roll.
• Knead for 5-8 minutes and roll into a pizza shape.
• Spoon on your pizza sauce and add toppings.
• Bake for 15 minutes and serve
• Serve with a green salad and season

Optional

Top with a yogurt dipping sauce of Glenisk 0% Fat Natural Greek yogurt mixed with garlic, chilli and a tsp of pesto.

method

For the burger

• Chop the peppers, onion and parsley.
• Add in the fajita seasoning and turkey mince and form into patties
• Fry off with a spray of rapeseed oil

For the coleslaw

• Mix together the cabbage, carrot, pepper and apple.
• In a separate bowl combine the Glenisk organic 0% fat strained protein vanilla yogurt with sweet chilli sauce, garlic powder, salt & pepper.
• Mix the ‘mayonnaise’ mix with the shredded vegetables for a healthy, low fat coleslaw substitute.
• Build your burger and serve. 

method

• Put the chicken into a large bowl. Add the 5 spice, black pepper, salt, garlic, ginger and chilli and lime zest into the bowl and allow to marinade for 5 -10 minutes.
• Using 2-3 sprays of Rapeseed oil, fry the chicken over a low heat until cooked through and golden brown. Remove the chicken from the pan and set aside to cool. Keep the remaining cooking liquid.
• Once the chicken has cooled, shred it up using 2 forks (optional).
• In a mixing bowl, combine all of the sauce ingredients. Add in the cooking liquid to loosen mixture if desired. Season to taste.
• Peel the cucumber and carrot into long thin strips, then cut into 7.5cm lengths. Cut the spring onion into thin strips.
• Mix the leaves, carrot, cucumber, spring onions and shredded chicken in a large bowl.
• Pour dressing over the top and serve with the remaining salad leaves, red chilli and lime wedges to squeeze over.

method

• Preheat oven to 190°c.
• Heat 3 tablespoons olive oil in a large frying pan over a medium heat.
• Sauté onion, spring onions and garlic until soft and lightly browned.
• Stir in spinach and parsley, and continue to sauté until spinach is limp.
• Remove from heat and set aside to cool.
• In a medium bowl, mix together eggs, ricotta, Glenisk yogurt and feta.
• Stir in spinach mixture.
• Cover filo stack with 2 overlapping sheets of cling film and then a dampened kitchen towel.
• Take 1 filo sheet from stack and arrange on a work surface with the long side nearest you (keeping remaining sheets covered) and brush with some butter.
• Top with another filo sheet and brush with more butter. 
• Cut buttered filo stack crosswise into 6  (roughly 12 x 23/4-inch) strips.
• Put a heaped teaspoon of filling into 1 corner of a strip on end nearest you.
• Fold corner of filo over to enclose filling and form a triangle
• . Continue folding strip (like a flag), maintaining triangle shape.
• Put triangle, seam side down, on a large baking sheet and brush  top with butter.
• Make more triangles in same manner, using all of the filo pastry.
• Bake triangles in middle of oven at 1850C for 20-25 minutes until golden brown.
• Transfer to a rack to cool slightly.

method

Tzatziki

• Grate 1 whole cucumber into a bowl.
• Add salt and drain away liquid.
• Add juice of ½ lemon, fresh chopped mint and crushed garlic.
• Stir in Glenisk yogurt and season to taste.

Shakshuka

• Heat a deep cast iron pan over a medium heat for 1-2 mins.
• Slowly warm the olive oil and add the chopped onion & peppers.
• Sauté until the onions and peppers have softened, then add garlic and continue to stir for another 2 minutes.
• Stir in the chopped tomatoes, tomato paste and harissa paste until blended.
• Add in the spices and allow mixture to simmer at a low heat for 30 minutes.
• Add in salt and pepper or more spice to taste.
• After you’ve allowed mixture sit for 30 mins, create wells in the mixture and crack one egg into each well.
• Put the cast iron pan into a preheated oven at 180°C for 10 minutes or until the eggs have cooked through.
• Serve shakshuka topped with fresh tzatziki, chopped parsley, a lemon wedge and a couple of slices of toasted sourdough.

method

• Begin your marinade by placing the spices, yogurt, garlic, lemon juice, zest, salt and pepper in a large resealable bag.  Add in the racks of lamb and massage the mix into the racks of lamb ensuring it covers all the lamb. Reseal the bag and leave it to marinate for minimum 4 hours preferably overnight in the fridge.
• Once marinaded, heat a heavy based frying pan, add a splash of oil and brown the lamb for 1 to 2 minutes on either end of the rack. Leave the skin uncooked as that is where the crumbs will stick to.
• Preheat the oven to 200°C. 
• For the Crumb, add the dry ingredients, olive oil, chopped herbs to a large bowl and mix together.  Turn the racks so that they are fat-side up, and brush with mustard.
• Pack on the herb crust gently with your hands, drizzle with a bit of oil and place on a large baking tray in the preheated oven to roast for 25 minutes until the crust is golden and the lamb is cooked. This will produce lamb that is pink in the middle but cooked all the way through.  
• For the Yogurt Dressing, simply add all the ingredients into a bowl and mix thoroughly cover and allow the flavours to develop
• Remove and allow the lamb to rest for 10 minutes. The lamb tastes great served with boiled baby potatoes, couscous or a tasty salad of cucumber, tomato, red onion, mint and pomegranate.

method

• Preheat the oven to 200°C. Wrap the head of garlic in tin foil after drizzling with 1 tbsp of olive oil and a sprinkle of salt. Cook on a baking tray for 35 minutes until soft and squeezable.
• Meanwhile place fennel in a large bowl; squeeze ½ lemon and a pinch of salt over the top and toss, massaging with your hands to help soften the fennel.
• Heat a pan with some oil and add the pork chops, cooking on the first side for 3 minutes over a medium to high heat. Flip over and cook until the chops are golden brown on the other side (about 2 minutes – make sure no pink juices remain). Move to a plate and keep in a warm oven at low temperature.
• Remove the garlic pulp from its skin by squeezing it into a bowl. In a blender, combine the roasted garlic and Glenisk Greek Style Organic Luxury Natural yogurt. Spoon some of the garlic and yogurt dressing over the fennel and toss it so it coats the salad.
• Place the pork chops on a serving plate and add the dressed fennel. Toss with the other salad ingredient and garnish with fennel or dill fronds, pomegranate seeds and a drizzle of the remaining dressing

method

• Boil the potatoes for 10-12 minutes or until cooked.
• Strain and leave in a bowl to cool.
• In a separate bowl, combine the Glenisk Organic Greek Style Natural Yogurt, garlic, dill, spring onions, sea salt, black pepper, lemon juice and olive oil.
• Mix together and add to cooled potatoes.
• Add peas and mix well.
• For dressing, put all the ingredients into a blender and mix until blended.
• Serve in a bowl with grated lemon zest and chopped spring onion.