method

For the lamb sauce

• Put all ingredients into a pot and simmer for 40-50 minutes.
• Fry off the 400g of lamb mince in a saucepan until browned.
• Add the sauce and simmer for 25 minutes, stirring occasionally.

For the yogurt béchamel

• Start by adding the butter and flour into a pan.
• Mix until the béchamel becomes darker and starts to foam.
• Gradually add the milk, mixing through each time.
• Once the mixture has thickened, add the salt, nutmeg and black pepper.
• Add the cheese and mix through until it has melted fully.
• Fold the Glenisk yogurt into the mixture.
• Slice the aubergines into circles.

Assembly

• Start by pouring one layer of the lamb mixture into an ovenproof dish.
• Layer the aubergines onto the lamb mixture.
• Pour over one layer of the yogurt béchamel mixture to cover the aubergines.
• Repeat the process until dish is full.
• Sprinkle with cheese and bake 180ºc for 30 minutes.

method

• Drizzle a little sunflower oil on the base of a roasting tin. Toss in 2 drumsticks per person.
• Sprinkle with salt, black pepper, a pinch of cinnamon, 1 teaspoon each of ground coriander, chilli powder, ground cumin, ground paprika, and a pinch of fennel seeds.
• If you can buy Ras El Hanout a Moroccan spice mix then 1-2 teaspoons of this will also flavour the chicken beautifully.
• Toss in 6-8 cloves of garlic and stir everything well.
• Roast at 200°C for 30 minutes approx until chicken is golden and sizzling. When cooked the meat should pull off the bone easily.
• Serve with a toasted pitta filled with rocket, cherry tomatoes, feta and Glenisk organic strained protein natural yogurt with hot chilli sauce stirred in. 

method

• Chop the chicken into pieces.
• In a mixing bowl, mix together all  the spices.
• Pour spices over chicken and ensure chicken is entirely covered.
• Add Glenisk Organic Greek Style Natural Yogurt and mix.
• Allow mixture to marinate chicken for a minimum of 30 mins (the longer the better).
• Cook mixture in the oven at 190ºc for 20 mins, or until cooked through.
• Once cooked, toast the flatbread and spread with hummus.
• Fill with chicken, pickled cabbage, carrots, mixed leaves, gherkins, tzatziki or anything else you might fancy!
• Wrap and enjoy.

method

• Preheat an oven to 150°C/130°C fan/300°F.
• In a mixing bowl stir all the oil, spices, fresh ginger, garlic and tomato paste together until well combined.
• Place the brisket into a large ovenproof or roasting tray. Rub or brush the spice mix with one tablespoon sea salt into the meat.
• Pour the stock into the base of the ovenproof dish or tray and cover the meat tightly with foil or place the lid on top.
• Slow cook in the oven for at least 6 hours, turning the meat once or twice.
• Alternatively, place the brisket into a slow-cooker and set the timer to low or 7-8 hours.
• Once the brisket is cooked through, remove from the roasting tray and pour the juices from the cooking process. Shred the brisket using two forks. Place the meat into a large dish and pour the cooking juices back over the meat.

method

• Mix all the ingredients together in a blender. 
• Oil your pan with the coconut oil and fry the pancake mix on both sides and serve.
• Top with Glenisk Organic Strained Protein Natural Yogurt, Fresh fruit, Nut Butter – the options are endless!
• Note – the nutritional information above is based on just adding Natural Yogurt as a topping – all other toppings will need to be accounted for.

method

• Pour Glenisk Organic Strained Protein Natural Yogurt into large mixing bowl, add curry powder, garlic powder, turmeric, zest and juice of lime, sprinkle in a pinch of salt and mix well.
• Take half of the mixture to make marinade, put in bowl large enough to hold all chicken fillets, cover chicken in marinade place in fridge for minimum 1 hour, overnight is preferable.
• With the other half of mixture add the remaining ingredients, mango chutney, honey, 2 of the apricots (chopped into small piece), ½ the toasted flaked almonds and coriander. Mix well and put aside until serving.
• Make sure your BBQ is adequately hot for cooking the chicken, cook the fillets on both sides for 5 – 7 minutes until meat is cooked all the way through.
• Slice the chicken, place the salad leaves in the serving dish, arrange the cooked chicken over the top, sprinkle the rest of the apricots, almonds and serve with the sauce.

method

• Chop the onions, add oil to the frying pan and heat, add the onions. Don’t have pan too hot as you want to brown the onions slowly. After 10 mins take 1/3 of the onions out and finely chop. Leave the other 2/3 of the onions in pan for another 20 mins moving regularly.
• Put the mince into the mixing bowl, add the finely chopped onions, garlic powder, good pinch of salt and pepper. Mix well and make 4 even sized burger patties and set aside.
• After 30 mins the caramelised onions will be cooked, let them cool for 10 mins.
• Add the Glenisk Natural 0% Fat Strained Protein Yogurt into blender, add the all of the cooled caramelised onions, Worcestershire sauce and a good pinch of salt. Blitz until mixed fully put sauce aside until serving the burger. If you prefer your sauce a little thinner add some water.
• Preheat the BBQ and cook the burgers on BBQ for 4 – 5 minutes on each side or until cooked all the way through. Leave the burgers alone to cook on BBQ don’t squeeze as this drives the juices out, turn once and let them cook on other side. Let burgers rest for 5 – 7 mins in warm place. 
• Toast the burger buns on BBQ, be careful not to burn as it probably will only take 30 seconds to toast buns. Add your favourite toppings, spoon the sauce on the beef burger and serve.

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.