method

• Peel and slice the squash and sweet potato. Lay on a tray and season well, drizzle with oil.
• Roast in a hot oven for 30 mins approx. until tender and slightly charred.
• Add stock cube to 150mls boiling water, stir to dissolve, and pour over couscous. Cover and set aside.
• Slice beetroot.
• Mix dressing ingredients and set aside.
• Mix parsley, lemon juice, zest and chilli into couscous once all stock is absorbed. Season well with Salt and pepper.
• Put couscous into a large bowl, pile with root vegetables and beetroots and drizzle over the dressing.
• Garnish with dill, toasted almonds and more caraway seeds.

method

• Pre-heat the oven to 180°C / 350°F / Gas Mark 4 and season the crème fraîche.
• Put 1 tablespoon of Glenisk Organic Crème fraîche each in four ramekins.
• Top with a layer of chorizo slice(s).
• Add 1 tomato, halved, in each ramekin.
• Add 1 more tablespoon of crème fraîche in each ramekin.
• Crack in the egg in each ramekin.
• Bake in a bain-marie in the oven for 15 minutes. The bain-marie will help the crème fraiche to cook slowly and evenly, to avoid splitting. If it does split slightly, don’t worry, it will still taste great!
• Serve topped with freshly chopped parsley and coffee.

method

• Using a fork, flake the mackerel fillets into a bowl, ensuring to remove any bones or skin.
• Add the spring onions, yoghurt and lemon juice to the mackerel and stir together.
• Keep fresh in the fridge for up to 3 days.

Serving suggestion

Spread on a slice of the Oat and Seed Yoghurt Loaf

method

• Heat the oven to 200°C, prepare a baking tray, pour 1 tablespoon of oil into it, add the cauliflower cut into pieces, toss it in the oil, season with salt and bake it in the oven for 25 minutes.
• Heat a pan, add some oil, add the onions and cook for 10 minutes on a low heat until they are translucent, add the garlic and cook for a further 2 minutes.
• Add all the spices and bay leaves and cook for 3 minutes on a low heat, make sure the spices don’t burn.
• Remove the bay leaves and add in both of the yogurts and stir, cook for a further 5 minutes on a low heat to ensure the yogurt does not split. Add the roasted cauliflower and cook for a further 5 minutes.
• Sprinkle on the toasted almonds and fresh coriander and serve with rice or naan breads.