method

• Drain the chickpeas and reserve the water. Place the beetroot, chickpeas, garlic, Glenisk organic greek style natural yogurt, cumin, lime juice and zest, tahini and olive oil, into a food processor or blender and process until combined, it will be pretty chunky at this stage. While the blender is still on drizzle in the chickpea water a bit at a time until it reaches a creamy consistency, you may not use all of the water if you prefer a thicker consistency.
• Decant the hummus to a serving bowl, garnish with mixed seeds, drizzle with olive oil and sprinkle with herbs of choice.

method

• Drain the chickpeas, reserve the chickpea water.  Add the garlic, cumin, chickpeas, tahini, olive oil, lemon juice, Glenisk organic whole milk bio yogurt and 2 large basil leaves to a food processor or blender and process until it’s roughly blended. With the blender still on drizzle in ⅓ of the chickpea water, a bit at a time until the hummus is smooth. If you prefer a looser consistency add more of the chickpea water. Season to taste with salt and pepper. Decant to a serving bowl and drizzle some pesto over the top, garnish with basil leaves and toasted pine nuts.

method

• Drain the chickpeas and reserve the water. Place the roasted, chickpeas, garlic, Glenisk organic greek style natural yogurt, cumin, nutmeg, lime juice and zest, tahini and olive oil, into a food processor or blender and process until combined, it will be pretty chunky at this stage. While the blender is still on drizzle in the chickpea water a bit at a time until it reaches a creamy consistency, you may not use all of the water if you prefer a thicker consistency.
• Decant the hummus to a serving bowl, garnish with mixed seeds, drizzle with olive oil and sprinkle with herbs of choice.

method

• Preheat the oven to 200C and place a 9 inch round baking pan in the oven while it’s preheating.
• Remove the baking pan after a few minutes and add the butter, rotating the pan until the base of the pan has been covered in melted butter.
• Lay the apple slices around the bottom of pan in circular formation, leaving 4 slices aside.
• Add flour, Glenisk organic bio whole natural yogurt and eggs to a mixing bowl and beat for one minute. Pour the batter evenly over the apples and then place the 4 remaining slices on top of mixture. Sprinkle the top with the sugar and cinnamon.
• Bake uncovered for 25 – 27 minutes. Remove from the baking pan and sprinkle the top with icing sugar. Serve immediately with a dollop of Glenisk organic bio whole natural yogurt and a drizzle of honey.

method

• Heat the oven to 150°C/300°F/ Gas Mark 2 and place the porridge oats in a large oven-proof dish.
• Sprinkle the cinnamon over the oats.
• Add the whole blanched almonds.
• Add 4 tbsp of sunflower oil and mix.
• Put the honey into a bowl and squeeze the orange juice into it – mix well.
• Cut the cardmom pods in half and remove the seeds. Mix these into the orange honey.
• Pour the orange honey over the oats, sprinkle over the sugar and mix.
• Put mixture into the oven and bake for 30-40 minutes stirring often.
• Remove from the oven and allow to cool before adding the cranberries.
• Serve with Glenisk organic greek style natural yogurt and a fresh orange segment.

method

• Preheat the oven to 200°C.
• Pick your favourite white fish and cut into goujons.
• Spray the goujons with rapeseed oil and roll in the breadcrumbs.
• Spray a tray with oil and spread the goujons across it.
• Bake until golden brown and slightly crispy.

Pea & Mint Dip

• Blitz up the frozen petit pois and stock to create mushy peas.
• Combine the mushy peas with the sea salt, garlic, Glenisk organic 0% fat strained protein natural yogurt & fresh mint.
• Mix the ingredients thoroughly and serve.

Greek Tartar Sauce

• Add the Glenisk organic 0% fat strained protein natural yogurt to a bowl. This will be your base.
• Chop up the dill and fresh parsley and add to the yogurt along with the shallot.
• Chop up the capers and add to the mix with a squeeze of lemon and a pinch of salt & pepper.
• Mix the ingredients thoroughly and serve.

method

• Preheat the oven to 180c. Line a muffin tin with greased muffin cases.
• Sift the flour and baking powder to a large mixing bowl season with salt and pepper.
• Add in the sweet potato, spring onion, garlic, cheese, olive oil, eggs, milk and Glenisk organic bio whole natural yogurt to the flour and mix gently but evenly with a fork.
• Spoon the muffin mixture in to the muffin cases, filling each case two-thirds full. Bake them in the centre of the oven for 25 minutes until they are risen and are a golden-brown colour.
• Allow them to cool on a wire rack.

method

• Add the jelly to a jug, add in the boiling water, stir to make sure it is completely melted and allow it to cool for 20 minutes.
• Stir the Glenisk Organic Bio Kids Strawberry Yogurt and the strawberries into the cooled jelly. Pour equally between 4 plastic containers or jelly moulds, decorate with fresh sliced strawberries and refrigerate for at least 6 hours (overnight is best). These are the perfect lunchbox treats for the kids, simply put them into a tupperware container!

method

• Mix the harissa paste into the Glenisk organic bio low fat natural yogurt.
• Stuff your leftover roast chicken into your nice crusty bread.
• Add salad leaves.
• Add tomatoes.
• Drizzle with harissa yogurt.
• Serve!

method

• Put the nut butter, yogurts, banana and handful of ice cubes into blender and mix at high speed. 
• Pour smoothie into two cups and serve.