method

• Brush the chocolate sponge with the kirsh and allow to sit for a couple of minutes
• Bring a pot of water to a low boil. Place a heatproof bowl over the top of the pot, making sure the bottom of the bowl does not touch the boiling water.
• Add in the custard and the chocolate to the bowl, stir gently until the chocolate is melted, remove from the heat and allow to cool completely.
• Add a layer of the chocolate sponge into each of the serving glasses, a layer of the Glenisk organic greek style natural yogurt, a layer of the cooled chocolate custard and cherries, top with a dollop of Glenisk organic greek style natural yogurt.
• Garnish with a dusting of cocoa powder, a cherry, a sprig of mint and serve immediately.

method

• Place all the ingredients in a saucepan and bring to a boil. Return to a simmer for 10 minutes or until the apples have fully softened down.
• Pour yogurt into a pot or bowl, add compote and a sprinkle of nuts or muesli. 
• Serve hot or cold.

method

• In a large mixing bowl add the flour, baking powder, coconut milk, vanilla extract and eggs.
• Whisk together until very smooth.
• Add in the mixed seeds.
• In a mini saucepan, hit 1 knob of coconut oil, ensure that it’s piping hot.
• Add a ladle of pancake mixture to the pan. 
• Add 4 1cm slices of banana to the mix and submerge.
• After 2 minutes, flip the pancake. 
• Allow cook for a further two minutes until firm.
• To Serve: Place two pancakes on a plate.
• Add a heaped tablespoon of Glenisk Greek High Protein Yogurt and top with berry and pomegranate mix. 

Optional suggested toppings

Toasted pecan nuts, cacao nibs, drizzle of honey

method

• Preheat your oven to 200ºc, 180ºc (fan oven) or Gas Mark 6.
• Pour oats into a big mixing bowl. 
• Sieve in the baking powder, bread soda, salt and mixed seeds and mix thoroughly.
• Pour in the yogurt and whisked egg and bring the mixture together into a dough ball.
• Put the mixture into a standard 9 inch loaf tin or cut into scones.
• Place the loaf into the pre-heated oven for 35 to 40 minutes. If making scones place in the oven for 45 minutes.
• Remove the loaf from the tin and place on the oven rack for a further 15 minutes.
• Give your bread a knock or tap at the bottom. If you hear a hollow sound, the bread is cooked.
• Place on a wire rack and allow to cool fully before cutting.

method

For the burger

• Chop the peppers, onion and parsley.
• Add in the fajita seasoning and turkey mince and form into patties
• Fry off with a spray of rapeseed oil

For the coleslaw

• Mix together the cabbage, carrot, pepper and apple.
• In a separate bowl combine the Glenisk organic 0% fat strained protein vanilla yogurt with sweet chilli sauce, garlic powder, salt & pepper.
• Mix the ‘mayonnaise’ mix with the shredded vegetables for a healthy, low fat coleslaw substitute.
• Build your burger and serve. 

method

• Cut butternut squash in half.
• Drizzle oil over two halves and season with salt and pepper. 
• Roast at 180ºc for 25-30 minutes or until softened.
• Once cooked, scoop out flesh and combine with Glenisk Organic Greek Style Natural Yogurt.
• Season with salt and pepper to taste.

method

• Mix all ingredients for tuna salad together and allow to sit for flavours to develop.
• Split crusty whole meal or white rolls and lay a bunch of baby spinach leaves on top.
• Divide tuna mixture into four and spoon onto each roll.
• Top with Glenisk Organic 0% Fat Strained Protein Natural Yogurt, more spinach and the top of the roll.
• Serve within 30 minutes before bread becomes soggy.

method

• Pre-heat oven to 180c.
• Combine all the dry ingredients in a bowl, then add the yogurt and water, mixing until well combined.
• Place in a lined tin and sprinkle seeds on top. Bake for 50mins or until cooked through. 

method

• Drizzle a little sunflower oil on the base of a roasting tin. Toss in 2 drumsticks per person.
• Sprinkle with salt, black pepper, a pinch of cinnamon, 1 teaspoon each of ground coriander, chilli powder, ground cumin, ground paprika, and a pinch of fennel seeds.
• If you can buy Ras El Hanout a Moroccan spice mix then 1-2 teaspoons of this will also flavour the chicken beautifully.
• Toss in 6-8 cloves of garlic and stir everything well.
• Roast at 200°C for 30 minutes approx until chicken is golden and sizzling. When cooked the meat should pull off the bone easily.
• Serve with a toasted pitta filled with rocket, cherry tomatoes, feta and Glenisk organic strained protein natural yogurt with hot chilli sauce stirred in. 

method

• Chop the chicken into pieces.
• In a mixing bowl, mix together all  the spices.
• Pour spices over chicken and ensure chicken is entirely covered.
• Add Glenisk Organic Greek Style Natural Yogurt and mix.
• Allow mixture to marinate chicken for a minimum of 30 mins (the longer the better).
• Cook mixture in the oven at 190ºc for 20 mins, or until cooked through.
• Once cooked, toast the flatbread and spread with hummus.
• Fill with chicken, pickled cabbage, carrots, mixed leaves, gherkins, tzatziki or anything else you might fancy!
• Wrap and enjoy.