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.

method

• Chop the sweet potatoes in half lengthwise, place on a microwave-proof plate and pierce the flesh a couple of times to prevent them from bursting. Cook at 900w for about 5 minutes until they are soft and the middle can be scooped out. Preheat the oven to 200c. Allow the microwaved sweet potatoes to cool until you can handle them. Scoop out the middle of the potatoes with a teaspoon, leaving a rim around the edge so they do not collapse when oven cooking. Keep the surplus flesh for another recipe.
• Spray the potato skins with oil and place on a parchment-lined baking tray and cook for 15 minutes until crisp (ovens may vary so keep an eye on them) remove from the oven
• To make the sweet potato filling cook the broccoli for 1 and ½ minutes (al dente) add it to a bowl along with the feta, red onion and balsamic vinegar, season to taste. Divide the filling evenly between the potato skins and place them to the oven for 5 minutes until the filling is warmed through. Top with chives and serve with the cool lime dressing.
• To make the cool lime dressing add Glenisk organic 0% fat high protein natural yogurt, lime juice, lime zest, chopped chives to a bowl and mix well. Cover and store in a refrigerator until ready to use.

method

• Mix the flour, salt and bicarbonate of soda thoroughly in a large jug.
• Make a well in the centre and pour in the eggs and half the buttermilk.
• Whisk with a hand whisk or electric whisk starting at the centre and incorporating the flour gradually, finally add the remaining butter milk and whisk well.
• Heat a flat non stick pan over a medium heat – if heat is too high pancakes with be burnt on outside and raw in middle.
• Pour batter in and allow the mixture to settle itself, do not shake or swirl the pan. Do not make the pancakes too large as they are difficult then to turnover without breaking.
• You can make baby pancakes by just pouring small amounts around the pan leaving space between each as they will expand a bit.
• Wait until you see a few bubbles showing on the surface before turning over and allowing to cook for another 2-3 minutes.
• As the pancakes cook stack up on a plate and keep warm in a low oven.
• Serve with berries, fruit compote, jam, honey, agave of maple syrup with a big dollop of Glenisk Organic Low Fat Natural Yogurt.