method

• Using a fork, flake the mackerel fillets into a bowl, ensuring to remove any bones or skin.
• Add the spring onions, yoghurt and lemon juice to the mackerel and stir together.
• Keep fresh in the fridge for up to 3 days.

Serving suggestion

Spread on a slice of the Oat and Seed Yoghurt Loaf

method

• Grease a baking tray and preheat the oven to 180C fan assisted (200C conventional)
• Butter the brioche bread on both sides. Arrange the buttered brioche in the greased tin and push the cherries between the slices and set aside.
• Add the Glenisk organic greek style blueberry yogurt, eggs, Glenisk organic whole milk to a large bowl and whisk until thoroughly combined. Pour the mix over the buttered brioche and in between the slices. Let it stand for 20 minutes to allow the mix to soak into the bread.
• Sprinkle sugar and bake for 30 minutes until the top is golden and the yogurt mix has set. Insert a metal skewer to the centre of the pudding to see if it is completely cooked. Allow to cool for 10 minutes and serve with a dollop of yogurt and some fresh cherries.

method

• Heat the oven to 200°C, prepare a baking tray, pour 1 tablespoon of oil into it, add the cauliflower cut into pieces, toss it in the oil, season with salt and bake it in the oven for 25 minutes.
• Heat a pan, add some oil, add the onions and cook for 10 minutes on a low heat until they are translucent, add the garlic and cook for a further 2 minutes.
• Add all the spices and bay leaves and cook for 3 minutes on a low heat, make sure the spices don’t burn.
• Remove the bay leaves and add in both of the yogurts and stir, cook for a further 5 minutes on a low heat to ensure the yogurt does not split. Add the roasted cauliflower and cook for a further 5 minutes.
• Sprinkle on the toasted almonds and fresh coriander and serve with rice or naan breads.

method

• Add the Glenisk organic greek style natural yogurt to the bowl. 
• Grate over the carrot, beetroot and apple.
• Squeeze over the orange juice and harissa paste.
• Sprinkle over the zest.
• Drizzle the olive oil on top.
• Add the seeds on top and season.