method

Poached pears

• Add the sugar and water to a large saucepan and bring to a boil, stirring to dissolve the sugar.
• Turn down to a simmer and add the vanilla bean pod.
• Peel the pears and remove the hard core at the base of the pears. Leave the stem on so you can lift the pears out of the poaching liquid. Place pears into the simmering water.
• Cut out a circle of baking parchment and punch a few small holes to allow steam to escape. Carefully place the paper onto the surface of the pears. Place the lid on the saucepan.
• Gently simmer the pears for 45 minutes on low. Prod with a metal skewer at about 30 minutes into cooking time to test if they are soft enough, if not allow them to cook for the full 45 minutes..
• Remove the saucepan from heat and allow the pears to cool in the syrup completely.
• Slice the pears in half, remove the core and any seeds and then arrange like a fan.

Filo cases

• Preheat the oven to 180°c fan or 200°c normal oven. Grease a muffin tin very well
• Cut the filo pastry into equal squares, 8 squares per sheet.  Keep the filo pastry covered with a damp towel so it does not dry out whilst working with each filo case. 
• Place down one square in the greased tin, and gently push it to fit, brush very well with the melted butter and place the next square at an odd angle, again brushing with the melted butter between each layer, fluffing and arranging so they look good.
• Repeat this process for 4 layers for all the filo cases. Bake for 10 minutes until golden brown.  Allow them to cool in the tin completely before filling with the pecan nuts, yogurt and pears.
• Add a sprinkle of crushed pecans to the bottom of the filo cases and fill each case ¾ of the way with Greek style Salted caramel yogurt and top with the fanned out pears. 
• Drizzle with the melted chocolate, garnish with mint and serve

method

• Preheat the oven to, fan 170°c, conventional 190°c.  Lightly grease a 33 x 23 cm (13 x 9 inch) Swiss roll tin and line with parchment paper snipping diagonally into the corners of the paper then pressing into the tin so that the base and sides are lined also.
• Whisk the egg whites in a clean large bowl until stiff peaks. Gradually whisk in the sugar a dessert spoon at a time, then continue to whisk for a minute or two until thick and smooth.  Add the cornflour and vinegar into a small bowl, mix until combined and then gently whisk into the meringue mix.
• Spoon the meringue into the paper lined tin, use a spatula to gently even out the layer
• Bake for 15 minutes (ovens do vary) until well risen and just beginning to colour Then reduce the heat to fan 140°c,160°c conventional and cook for 5 minutes or until just firm to the touch and beginning to crack.
• Put a kitchen cloth onto a large kitchen chopping board, cover the cloth with a sheet of nonstick baking paper and sprinkle it with a little extra sugar. Invert the hot meringue onto the paper layered chopping board, remove the tin and leave to cool for 1-2 hours.
• To finish, peel off the lining paper from the meringue. Spoon the Glenisk organic greek style salted caramel yogurt over the meringue evenly and dot the raspberries on top of the yogurt.  Roll up the meringue, starting with one of the shortest edges, using the paper and tea cloth to help. Leave it wrapped in the tea cloth and baking paper for an hour in the fridge to make it hold its shape. Carefully transfer to a serving plate and remove paper and tea cloth, garnish with toasted Almond slivers.
• Cut into thick slices and serve with extra Greek style organic Salted caramel yogurt.

method

• Heat the oil in a pan over a medium heat. Add the onion and cook gently for 2 minutes before adding in the garlic, cumin, chilli flakes and cinnamon; cook for a further 2 minutes.
• Add in the lamb mince to the pan and cook until browned, then add in the chickpeas and cook for 2 minutes.
• Remove from the heat, stir in the tomato puree, yogurt and coriander and set aside to cool.
• Pre-heat the oven to 180oc and line a large baking tray with parchment paper.  Roll out the shortcrust pastry to about 5mm thick and cut 15 rounds of about 10 inches each.
• Brush the edges of the pastry rounds with the beaten egg before adding a spoon of the meat and chickpea mixture to the centre of each of the pastry rounds. Bring the edges together in a crescent shape and crimp the edges with a fork.
• Place the prepared pastries on the prepared baking tray and brush with the beaten egg mix. Cook for 20- 25 minutes until they are golden brown.
• For the Mango Yogurt, simply all the ingredients in a bowl and serve with the pastries.

method

• Preheat the oven to 175^oC. Grease two 9-inch round baking tins very well and line the bottom of each tin with a round of baking parchment.
• Add water to a pot and bring it to the boil, reducing the temperature once the water reaches boiling point. Place a heatproof bowl on top of the boiling pot of water and make sure the bottom of the bowl does not touch the water. Break up the chocolate and place it in the bowl to melt, stirring occasionally. Once melted remove from the heat and set aside to cool.
• Add the butter and sugar to a mixing bowl and cream until thoroughly blended. Add in the eggs one at a time, beating well after you add each one.
• Stir in the cooled melted chocolate, hot water and vanilla extract.
• Combine the yogurt and baking soda in a bowl.  Alternate adding in the flour and yogurt mix to your stand bowl with all the other blended ingredients, mix well until completely blended.
• Divide the cake mix equally between the 2 prepared baking tins. Cook on the middle shelf of the oven for 35 minutes and check with a wooden toothpick to make sure the cakes are cooked through.
• Allow to cool and remove from the baking tins.

Filling

• Combine the Glenisk Organic 0% Fat Strained Protein Natural Yogurt, cocoa powder and icing sugar in a bowl, ensure it is thoroughly mixed. Spoon the filling on one of the layers of cake and smooth out. Add the top layer and decorate with fresh fruit.