method

• Preheat the oven to 180C. Roll the pre-cut parchment around the uncooked cannelloni pasta (it should circle the pasta 3-4 times). Rub some butter on the outside of the parchment before rolling one of the cut filo pastry pieces around 2-3 times. When completed, brush the joint and outside of the pastry with a beaten egg.
• Cover the filo with a tea towel when working to ensure it doesn’t dry out. Slowly remove pasta cannelloni tube and then twist parchment at either end so it starts to fill space inside the roll. Continue twisting until parchment is supporting the pastry structure.
• Bake for 7 mins in batches until it’s crispy and a light golden colour – keep a close eye to avoid the pastry burning! 
• Place pastries on cooling rack after they come out of the oven (don’t remove the parchment until the pastry has cooled completely). When removing the parchment gently push it out with your finger to avoid breakages.
•  Allow pastries to cool on a wire rack before removing the parchment by gently pushing it out with your finger. Melt chocolate in a small bowl over boiling water. Dip both ends of the filo pastry tubes into the chocolate and then into the crushed pistachios; allow to cool on a sheet of parchment.
• Using a piping bag, fill the tubes with Glenisk organic greek style blueberry yogurt before garnishing with extra pistachios and dried rose petals (if available). Serve immediately and enjoy!

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

• Preheat the oven to 180c. Line a muffin tin with greased muffin cases.
• Sift the flour and baking powder to a large mixing bowl season with salt and pepper.
• Add in the sweet potato, spring onion, garlic, cheese, olive oil, eggs, milk and Glenisk organic bio whole natural yogurt to the flour and mix gently but evenly with a fork.
• Spoon the muffin mixture in to the muffin cases, filling each case two-thirds full. Bake them in the centre of the oven for 25 minutes until they are risen and are a golden-brown colour.
• Allow them to cool on a wire rack.

method

• Add the jelly to a jug, add in the boiling water, stir to make sure it is completely melted and allow it to cool for 20 minutes.
• Stir the Glenisk Organic Bio Kids Strawberry Yogurt and the strawberries into the cooled jelly. Pour equally between 4 plastic containers or jelly moulds, decorate with fresh sliced strawberries and refrigerate for at least 6 hours (overnight is best). These are the perfect lunchbox treats for the kids, simply put them into a tupperware container!

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 the oven to 190c. Line a muffin tin with greased muffin cases. Place an ovenproof container with water at the bottom of the oven.
• Add the butter to a saucepan and heat gently over a low heat until melted, remove it and allow to cool completely.
• Peel and mash the bananas with a fork until they are smooth.
• Add the eggs, mashed banana, vanilla extract, Glenisk organic kids banana yogurt to the melted butter, mix and set aside.
• Sift the flour and the baking powder into a large mixing bowl. Add the fudge and sugar into the sifted flour and mix.
• Make a hollow in the centre of the mixture and add the egg, yogurt banana mix. Stir with a spoon until it comes together, it should still look quite lumpy. Spoon the mixture evenly into the cases and bake for 20 minutes until risen and firm to touch. Allow them to cool on a wire rack for 5 minutes and brush them with honey.

method

• Put the nut butter, yogurts, banana and handful of ice cubes into blender and mix at high speed. 
• Pour smoothie into two cups and serve.

method

• Preheat the oven to 170c. Grease and line a 7 x 11 inch tin with baking paper.
• Add the chopped apple and 40g of the butter to a sauce pan, cook over a low heat stirring occasionally for 10 minutes until soft. Add in the rest of the butter, sugar, cinnamon, raisins and heat gently until the rest of the butter has melted. Remove from the heat and allow to cool for 5 minutes stir in the oats, seeds and the Glenisk organic bio kids vanilla yogurt until well mixed.
• Spoon the mixture into the lined baking tray and smooth with the back of a spoon.  Cook on the middle shelf for 25 minutes. Allow it to cool for 10 minutes and cut in to even squares.

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

• Place a pan on medium heat. Drizzle with oil.
• Crack the eggs into a bowl and whisk, add vanilla essence and combine.
• Pick the bread up with a fork and dip back and front in egg mixture, do this one at a time.
• Transfer the egg dipped pieces of bread to the preheated pan and fry for one minute on either side until golden and the egg mixture is cooked.
• Sprinkle French toasts with cinnamon and icing sugar and serve with Glenisk organic greek style vanilla yogurt and fresh fruit.