method

• In a saucepan mix together the almond milk, sugar, orange zest, lemon zest, orange juice, lemon juice & vanilla bean.
• Bring to the boil, strain and leave aside to cool.
• Once cool, add the agar flakes sprinkling them over the liquid before reheating.
• Heat without stirring until boiling.
• Simmer, stirring occasionally until flakes fully dissolve (5 – 10 minutes).
• Once dissolved remove from heat and pour into a mixing bowl.
• Add the Glenisk high protein vanilla strained protein yogurt and stir.
• Fold in the whipped double cream.
• Pour the mixture into ramekins and allow to set in the fridge for 2 hours.

To serve

• Dip the ramekins into hot water for 2-5 seconds to loosen from mould. 
• Place serving plate on top of ramekin and flip over.
• Tap edges of ramekin to ensure the Panna Cotta has loosened from mould.
• Sprinkle with toasted nuts and orange zest.

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

• For the lamb koftas, combine the mince meat with salt, cumin, chopped parsley, minced garlic, allspice, fennel seeds and paprika. Form into small balls, about 5cm long and 40 grams in weight each, set aside. For the dressing, mix together the Glenisk greek style organic natural yogurt, harissa spice and the blended tomato ensuring it’s drained of excess water and without any seeds.
• For the flatbreads, mix the flour, water, yogurt and salt into a smooth dough and rest for at least one hour covered with a cloth. Heat a griddle pan until hot. Divide the dough into 12 rounds and flatten with a rolling pin. Cook the flatbreads on the griddle pan for 1-1½ minutes on each side and put on a plate, covered with parchment paper. Cook the koftas on the griddle pan for 5 minutes on each side until the meat is well seared. In a bowl, mix the sliced red onions with lemon juice and let flavours develop until the onions become pink, about 10 minutes. Use a potato peeler to cut the cucumber lengthwise into thin strips.
• To serve, place the koftas on a large platter with the flatbreads folded into a fan shape alongside lettuce, tomatoes, pomegranate seeds, red onions, cucumber slices, sliced radishes and lemon wedges