method

• Slice each chicken breast into four lengthways. Push a kebab stick through the meat and set aside.
• Mix all marinade ingredients together in a flat dish or tray. Add the chicken and turn to coat well.
• Cover and leave in the fridge for at least 2 hours or overnight (ideally).
• Remove excess marinade when ready to cook, and grill or BBQ for 3-4 minutes each side until golden and firm.
• For the dipping sauce, mix all of the ingredients with the Glenisk organic bio low fat natural yogurt and serve alongside the meat.

method

• Heat oil in a large saucepan over a medium heat. Add the onions and garlic and cook until softened.
• Stir through the spices and mustard until well coated. Add the squash and cook for 5 minutes.
• Pour in the stock and bring the saucepan to a boil, cover and reduce to a simmer for 20 minutes.
• Once the squash is tender, take the pot off the heat and stir through the Glenisk Organic 0% fat strained protein natural yogurt, spinach and chickpeas until well combined and the spinach wilts.
• Serve the with fluffy brown or basmati rice and top with a dollop of Glenisk Organic 0% fat strained protein natural yogurt. Enjoy!

Top tip

Removing the pot from the heat before stirring in the yogurt will help prevent the yogurt from splitting! 

method

• Mix the crumbled rice cake, Glenisk organic greek style coconut & vanilla yogurt and milk and spoon into a jar. Refrigerate for 4hrs or overnight.
• Drizzle with honey and coconut to serve.

method

• Add a layer of puree to the bottom of the glass, a layer granola and a layer of Glenisk Organic Greek Style Blueberry Yogurt. Repeat until the glass is 2/3 full and top with fruit and nuts of your choice. Serve cold.

method

• To make the tropical puree, blitz the mango and pineapple together in a blender until smooth.
• Layer some Glenisk organic greek style coconut & vanilla yogurt into the bottom of a glass.
• Sprinkle granola on top, add a layer of fruit puree and continue until the glass is full. Top with pomegranate seeds or any of your favourite toppings.

method

• Pre heat oven to 190°C or gas mark 5.
• Stir the flour and salt together, then using a grater with large holes dip the butter into the flour and grate it into the bowl – keep dipping and grating to stop the butter sticking to the grater. You can rub the butter into the flour either but grating is easier.
• Add sugar if using and stir well to mix the sugar and little bits of butter thoroughly into the flour. 
• Mix Glenisk organic greek style natural yogurt, milk, and egg together and stir into the flour mixture, you may need a little more milk – you want the dough to mix together quickly and not be dry. Slightly sticky is ok but not too wet. Most importantly do not over-handle it or knead.
• Sprinkle some flour onto a countertop and gently just pat out the dough until about 1-2 inches thick. Do not make it flat and thin as scones won’t rise much.
• Cut out using an upturned small glass or pastry cutter dipping into flour each time to stop them getting stuck.
• Lay out on a baking sheet and put in the middle shelf of a preheated oven for 14-16 minutes.
• When cooked they will be deep golden and when you check the underside they will be about the same colour also.
• Serve warm with a dollop of Glenisk Crème Fraiche and jam or your favourite – lemon curd.

method

• Combine the porridge oats, Glenisk high protein vanilla strained protein yogurt, banana, strawberries and ice cubes together in a blender at high speed.
• Pour smoothie into 2 cups and serve.

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