method

• Whisk the milk, eggs and yogurt together until combined.
• Cut brioche in half lengthways and butter both sides. Cut in half again.
• Layer the bottom of an oven proof dish with half the brioche and sprinkle with half the berries.
• Add another layer of brioche, then add the rest of the berries on top.
• Cover the brioche with the yogurt mixture, sprinkle with the sugar and leave to soak for approx. 15mins.
• Bake at 180°C (not fan assisted) for 35 minutes.

method

• Add the banana, butter and brandy to a pre-heated pan. Cook for 5mins on a medium heat.
• Spoon the banana into serving dishes, top with crushed meringues and a generous dollop of creamy coconut vanilla yogurt.
• Sprinkle the toasted almond flakes and serve immediately.

method

• Add the blueberry yogurt to a bowl, add in the mascarpone cheese and 40g of sugar and mix well. Divide the mix between 4 freezer-safe ramekins and freeze overnight.
• Add the fresh blueberries to a small pot, add the honey and cook for 5 minutes on a medium heat until they are soft, set aside to cool.
• Whisk the egg whites until stiff, add 100g of sugar 1 teaspoon at a time and keep whisking until glossy.
• Preheat the oven to 220°C. Remove the ramekins with frozen yogurt from the freezer, dip them in warm water to release them.
• Measure and cut circular rounds of the trifle sponge. Line a baking tray with parchment paper. Place a round of sponge on the lined tray making sure to leave plenty of space between each disc of sponge. Place a frozen yogurt round on each disc of sponge and add another disc of sponge on top, spoon over the cooked blueberries on each piece of sponge. Spoon the meringue over each mound to cover the frozen yogurt right down to the base of the sponge. Bake them for 5-7 minutes or until light golden brown on the outside and serve immediately.

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

• Preheat your oven to 180°C and grease an ovenproof dish.
• To make the crumble combine the flour, sugar and 6 tablespoons of softened butter together using a stand mixer. The mixture will be crumbly but will come together when squeezed. Set it aside.
• Toss the apples in lemon juice. Heat a large pan, add the remaining 2 tablespoons of butter to the pan, then the apples and cook them on a low heat for about 5 to 7 minutes. Drain the apples and place them on the greased oven-proof dish.
• Top the apples with the crumble mixture and bake at 180°C for 20-25 minutes. Allow to cool for a couple of minutes, serve with a dollop of salted caramel yogurt and sprinkle the caramel fudge pieces over the top.

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

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.