method

• Cut the chicken into bite size pieces and peel and devein the prawns. 
• Marinate the above with the lemon, all spice and smoked paprika for 10-15 minutes 
• Thread the chicken and prawns onto the skewers. Place onto a lightly oiled tray and cook approx 6-8 minutes turning once.
• Mix all the ingredients yogurt dip together and blend
• Serve with a green side salad
• Note: You can add vegetables such as peppers or onions to the skewers if you wish. 

method

• Cook garlic, chilli, ginger and onion in sunflower oil for about 5 minutes on a gentle heat until softened. 
• Add curry paste and cook for a couple of minutes until fragrant.
• Put chicken and sweet potato into pan and cook over high heat stirring until starting to colour on the outside. 
• Add tomatoes, coconut milk, chickpeas and seasoning.  
• Stir well and allow to simmer gently for 15-­20 minutes until sweet potatoes are tender. 
• Turn off heat and allow to sit. 
• Mix salsa and raita ingredients in small bowls and set aside for flavours to develop. 
• Serve the curry with steamed rice and accompaniments with poppadums and naan bread on the side.

method

• Prepare vegetables and toss in a large bowl with lemon juice, olive oil salt and pepper.
• Chop basil and add to Glenisk Organic Low Fat natural yogurt with lemon juice and garlic.
• Season well and drizzle over the salad.

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.

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 High Protein Lactose Free 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.

method

• Grate carrots into a large bowl.
• Mix the olive oil, orange juice, chilli sauce, yogurt and salt & pepper in a jar and shake to make up dressing.
• Drizzle dressing over carrots and top with toasted seeds. Garnish with fresh herbs.