method

• To make the marinade add the Glenisk natural 0% fat strained protein yogurt, lemon juice, garlic, chilli powder, salt and mix in a bowl. Add in the chicken strips and coat them well with the marinade ingredients. Cover and place in a refrigerator overnight. 
• To make the Asian slaw add Glenisk natural 0% fat strained protein yogurt, honey and rice wine vinegar to a small bowl and mix. Add the cabbage, carrot, yogurt mix to a bowl, mix well, set aside in a refrigerator until ready to serve. When ready to serve, top with sesame seeds and garnish with coriander.
• To make the Sriracha yogurt dressing combine the Glenisk natural 0% fat strained protein yogurt, sriracha chili sauce and lime juice in a bowl, mix well, cover and store in the refrigerator until ready to use.
• To make the chicken crumb coating combine the flour, salt and chilli powder to a large bowl and mix very well.
• Preheat your air fryer to 200 celsius. Dip the marinated chicken strips in the flour mix and shake off any excess mix, spray each piece with spray oil and place in the air fryer. Cook in batches depending on the size of your air fryer for 4- 5 minutes until the coating is crispy. Do check the chicken by cutting open some of the pieces to make sure they are completely cooked. Keep the chicken warm in an oven (65C) in between batches.
• Arrange the chicken on a serving dish, sprinkle some chilli flakes over the top and serve with the Sriracha yogurt dressing, asian slaw, noodles and or vegetables, salad and pickles.

method

• Chop the red onion into thin slices, squeeze half the lime over the top and put aside. Chop the cherry tomatoes into halves. Using a potato peeler shave slices of cucumber and the radishes. Add the cherry tomatoes, radishes and cucumber to a bowl. Strain and wash the chickpeas, pat dry with kitchen paper. Add the chickpeas to the salad bowl, mix gently and set aside.
• For the sauce, chop the spring onion. Half the avocado, remove the skin and stone and add the flesh to a blender. Chop the chilli in half, remove the seeds, add to the blender along with the Glenisk natural 0% fat strained protein yogurt, cumin, spring onion, remaining lime juice and water. Pulse the blender until you have a smooth mixture. Decant into a serving bowl.
• Arrange the salad equally to the serving plates, top with the red onion, dot teaspoons of the sauce over the salad and top with coriander leaves, serve immediately.

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.

method

• Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. Crumb the butter & flour until it resembles fine breadcrumbs.
• Mix in the fresh blueberries and Glenisk organic greek style blueberry yogurt gently and form a ball of dough. Flatten the doughball on the baking sheet (approx. 2cm thick), sprinkle with some caster sugar and cut into 8 even segments.
• Bake for 25 minutes and serve warm.

method

• Blitz the Glenisk High Protein Lactose Free Strawberry Yogurt, frozen berries, banana and milk in a blender.
• Spoon into a bowl and top with your favourite fruit and seeds.

method

• Season the mince and stir in the herbs. Mould mixture into 6 flattened patties.
• Cook on a BBQ or pan for 3-4 minutes each side until firm to the touch.
• Meanwhile add the ketchup, mustard etc to the Glenisk 0% Fat Natural Strained Protein Yogurt to create your burger sauce.
• Warm buns, spread burger sauce on base, top with leaves and burger and more sauce and serve!

method

• Chop the sweet potatoes in half lengthwise, place on a microwave-proof plate and pierce the flesh a couple of times to prevent them from bursting. Cook at 900w for about 5 minutes until they are soft and the middle can be scooped out. Preheat the oven to 200c. Allow the microwaved sweet potatoes to cool until you can handle them. Scoop out the middle of the potatoes with a teaspoon, leaving a rim around the edge so they do not collapse when oven cooking. Keep the surplus flesh for another recipe.
• Spray the potato skins with oil and place on a parchment-lined baking tray and cook for 15 minutes until crisp (ovens may vary so keep an eye on them) remove from the oven
• To make the sweet potato filling cook the broccoli for 1 and ½ minutes (al dente) add it to a bowl along with the feta, red onion and balsamic vinegar, season to taste. Divide the filling evenly between the potato skins and place them to the oven for 5 minutes until the filling is warmed through. Top with chives and serve with the cool lime dressing.
• To make the cool lime dressing add Glenisk High Protein Lactose Free Natural Yogurt, lime juice, lime zest, chopped chives to a bowl and mix well. Cover and store in a refrigerator until ready to use.