method

• Place all the ingredients in a saucepan and bring to a boil. Return to a simmer for 10 minutes or until the apples have fully softened down.
• Pour yogurt into a pot or bowl, add compote and a sprinkle of nuts or muesli. 
• Serve hot or cold.

method

• Cut butternut squash in half.
• Drizzle oil over two halves and season with salt and pepper. 
• Roast at 180ºc for 25-30 minutes or until softened.
• Once cooked, scoop out flesh and combine with Glenisk Organic Greek Style Natural Yogurt.
• Season with salt and pepper to taste.

method

• Mix yogurt, bbq ketchup, tabasco, prawns and salt in a large bowl.
• Layer chopped iceberg and top with prawn cocktail mixture.
• Garnish with a slice of cucumber and mini lemon wedge.

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

• Pre-heat oven to 180c.
• Place all dry ingredients in a bowl before adding the yogurt and mixing through.
• Place in a lined tin and sprinkle seeds on top. Bake for 50mins or until cooked through. 

Top Tip: Depending on your oven, if it’s not baked through after 50mins simply reduce the heat slightly and continue to bake until a knife comes out clean. 

method

• Heat the oil in a large pot over a medium high temperature for 2 minutes. Once hot, add the onion, potato and leek. Fry for 2 minutes.
• Add the garlic and fry for a further 2 minutes, then cover and allow ingredients sweat for 5 minutes more.
• Add the stock, goats’ milk, carrots, parsnip, celery and broccoli. Lower the heat and allow the mixture to simmer for 20 minutes or until vegetables are tender.
• Season with salt & pepper to your taste.
• Serve either chunky or blitz in food processor for smoother texture.

Note: If you don’t like any of the veg we included, sub in your own favourites!