method

• Preheat an oven to 200°C/180°C fan/400°F and grease or line a loaf tin with parchment.
• Place the oats and bread soda in a large mixing bowl. Add three of the peeled bananas and walnuts into the bowl. Rub the bananas and walnuts with your hands through the oat mix until well combined.
• Stir in the yogurt and dark chocolate chunks until no dry oats remain.
• Pour the mixture into the prepared loaf tin. Cut the fourth banana lengthways in half and press into the top of the mixture. Scatter some extra walnut and dark chocolate chunks on top before baking in the oven.
• Bake in the oven for 40 minutes or until a skewer comes out clean.
• Remove from the oven and allow to cool on a wire rack.

method

• Mix flour, almonds, sugar, lemon, butter together until crumbly.
• Remove 100g of the mixture and add coconut to this.
• Add eggs and Glenisk Organic Greek Style Natural Yogurt to remaining mixture.
• Spread wet mixture onto base of a lined 30cmx20cm approx. tin
• Sprinkle one punnet of fresh raspberries or frozen raspberries over the mixture
• Sprinkle with the coconut crumble
• Bake at 160ºc for 45-55 minutes until golden and firm
• Allow to cool in the tin and cut into bars

method

• Defrost the peas in a bowl of lukewarm water.
• Use a julienne peeler or spiralizer (if you have neither thinly slice the courgette into long slices) to create spaghetti-like courgette strips. 
• Bring a pan of water to the boil, remove from the heat and add the courgetti for 5 minutes. Strain and rinse the courgetti until running cold water until fully cooled.
• Melt the butter in a large saucepan over a low heat, stir in the yoghurt, lemon juice and grated parmesan until well combined. 
• Stir through the smoked salmon, prawns, strained peas and courgetti until well coated in the sauce and fully warm through.

method

• Place all ingredients apart from the oil into a blender and blend until smooth.
• Heat a non-stick pan over medium heat and add a brushing of oil.  When hot, pour pancake batter onto the pan cook until the batter starts to form little bubbles and you can easily get under the pancake with a spatula.  Flip pancake and cook for another minute or until pancake is cooked through.
• Continue process until you run out of batter, keeping them warm in a low oven until all are cooked.
• Stack pancakes and top with yogurt, fruit and honey.

Serving suggestion

Yogurt, fresh berries, nuts, seed and honey.

method

• Add the yogurt, yeast and egg to a bowl and whisk to combine.
• Separately add the flour, sugar, spices, zest, sultanas, apricots and salt to a bowl of a stand mixer.
• Add in the yogurt mix and use the dough hook attachment of your mixer to combine all wet and dry ingredients. Once it’s mixed add in the butter bit by bit and knead until it is of an elastic consistency.
• Preheat the oven to 250C. On a floured surface, tip out the dough mix and cut into 10 equal pieces; mould each piece into a round shape using the palm of your hand. Check the dough by pushing down firmly and it should spring back.
• Arrange the dough balls in a circular shape on a large parchment lined baking tray, leaving 2cm gap between each one. Leave the tray in a warm place to prove, covered in a clean damp tea towel for 2 hours until they have doubled in size.
• For the crosses, mix the ingredients and put them in a piping bag, snip the top making sure the opening is not too big. Pipe the crosses on top of the proved buns.
• Place the buns in the preheated oven and bake for 20 minutes until golden brown. Ovens may vary so keep an eye on them.
• For the glaze, add 2 tbsp orange marmalade without peel to a small pot and gently heat until soft.
• Once cooked, take the buns out of the oven and brush with the glaze before allowing them to cool on a wire baking tray.

method

• Put water, orange juice, strawberries, blueberries, spinach and Glenisk organic bio whole natural yogurt into blender and mix at high speed. 
• Pour smoothie into two cups and serve.

method

• Place the dried cranberries into a heatproof bowl, cover with boiling water and set aside for 20 minutes.  Preheat the oven to 180°c. Grease and line a 2lb loaf tin with parchment paper.
• Add the Glenisk organic bio whole natural yogurt, egg, milk and bicarbonate soda to a large mixing bowl and set aside for 5 minutes.
• Drain the cranberries and add them to the bowl of yogurt etc. along with the oats, pecans, honey and salt. Mix all the ingredients together well.
• Transfer the mixture to the prepared loaf tin. Place a couple of reserved pecans on top for decoration and cook for 45 minutes until golden (ovens may vary so do check before end of cooking with a skewer or toothpick to see if comes out clean – if it does its cooked).
• Remove from the oven and allow to cool on a wire rack. Slice and serve with a topping of your choice.

method

• Heat the oil in a wide heavy bottomed saucepan or medium sized frying pan over medium to high heat.  Add the shallots and cook for 1 minute until they start to turn translucent, then add mushrooms and cook for another 3 minutes.
• Add the vinegar and cook for a further 2 to 3 minutes, stirring and scraping, until the mushrooms are moist and there’s a little liquid in the bottom of the pan.
• Lower heat to low and add in the oats, then half of the chicken broth and stir with a wooden spoon. As the oats absorb the liquid and cook add a bit more add a bit more of the broth – similar to making a risotto, stirring the mix the whole time.
• When all the liquid has been added and the oats fully cooked, which takes approximately 10 – 12 minutes, add in the yogurt, cheese and gently fold until thoroughly incorporated. Season to taste with salt and pepper.
• Divide among 2 serving dishes and top with the sliced eggs and parsley.

method

• Blitz Glenisk organic 0% fat strained protein mango vanilla yogurt with the fruit and juice, garnish with coconut and mango and enjoy at home or on the go!

method

• Mix the chia seeds, Glenisk organic 0% fat strained protein mango vanilla yogurt, Milk and half the passionfruit.
• Spoon into a jar and refrigerate for 4 hours or overnight.
• Top with remaining passionfruit just before serving.