ingredients

5

count

nutrition

100

calories

total time

30

mins

serves

6

servings

method ingredients
ingredients

Optional

  • Paprika.
  • Cayenne pepper.
  • ½ lime juiced.
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.
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ingredients

9

count

nutrition

283

calories

total time

10

mins

serves

4

servings

method ingredients
ingredients
  • 2 x 160g tins tuna in brine or water, drained
  • 1 small red onion chopped
  • 1 handful fresh coriander chopped
  • 25g hot chilli sauce
  • 1 pinch chilli flakes
  • Salt and black pepper
  • 4 x crusty rolls
  • 50g baby spinach
  • 100g Glenisk High Protein Lactose Free Natural Yogurt
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.
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ingredients

6

count

nutrition

146

calories

total protein (g)

8

per serving

serves

12

servings

method ingredients
ingredients
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. 

Top tip

Depending on your oven, if it’s not baked through after 50mins simply reduce the heat slightly and continue to bake until a knife comes out clean.

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ingredients

8

count

nutrition

101

calories

total time

10

mins

serves

10

servings

method ingredients
ingredients
method
  • Mix yogurt, bbq ketchup, tabasco, prawns and salt in a large bowl.
  • Layer chopped iceberg and top with prawn cocktail mixture.
  • Garnish with a slice of cucumber and mini lemon wedge.

 

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ingredients

16

count

nutrition

645

calories

total time

40

mins

serves

4

servings

method ingredients
ingredients
  • 8 chicken drumsticks
  • 2 tablespoons of sunflower oil
  • Salt and black pepper
  • 1 tsp each of coriander, cumin, chilli powder, paprika
  • ½ tsp fennel seeds
  • 6-8 cloves garlic
  • 4 whole meal Pitta breads
  • 100g rocket
  • 100g cherry tomatoes
  • 50g feta cheese
  • 100g Glenisk High Protein Lactose Free Natural Yogurt
  • 25g hot chilli sauce
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. 

 

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ingredients

10

count

nutrition

303

calories

total time

50

mins

serves

5

servings

method ingredients
ingredients
  • 750g of boneless free range chicken thigh
  • 4 tsp sweet paprika
  • 4 tsp smoked paprika
  • 2 tsp ground coriander
  • 2 tsp ground cardamom
  • 1 tsp cayenne pepper 
  • 1 tsp black pepper
  • ½ tsp salt
  • 60g of Glenisk Organic Greek Style Natural Yogurt
  • 5 flatbreads
  • hummus
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.

 

Suggested Fillings

Pickled cabbage, carrot, mixed leaves, gherkin, tzatziki, hot sauce.

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ingredients

8

count

nutrition

555

calories

total time

5

mins

serves

1

servings

method ingredients
ingredients
method

 

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ingredients

14

count

nutrition

149

calories

total time

5

mins

serves

1

servings

method ingredients
ingredients
  • 4 tbsp Glenisk Organic Greek Style Natural Yogurt
  • 4 cherry tomatoes, halved,
  • ¼ avocado, chopped
  • 1 tsp beans, drained (black-eyed works well)
  • 1 tsp sweetcorn,
  • 1 tsp red onion, diced
  • ½ chopped fresh red or green chilli or 1 tsp hot chilli sauce
  • Zest + juice of ½ fresh lime
  • 1 tsp extra virgin olive oil
  • ½ clove garlic, crushed
  • ½ tsp ground cumin
  • Sprinkle of fresh chopped coriander
  • Season with salt and black pepper
method

 

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ingredients

6

count

nutrition

332

calories

total time

5

mins

serves

2

servings

method ingredients
ingredients
  • 1lb brisket
  • sea-salt
  • water
  • 2 tbsp paprika
  • 2.5 tsp ground cinnamon
  • 2 tsp fresh ginger
  • 1.5 tsp allspice
  • 1 tsp black pepper
  • 1 tsp coriander
  • 1 tsp ground cardamon
  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • 1 tbsp tomato paste
  • 1 tbsp fennel seeds
  • 2 garlic cloves minced
  • 500ml beef stock
  • 2 tbsp hot sauce
  • 2 tbsp Glenisk Organic Greek Style Natural Yogurt
method
  • Preheat an oven to 150°C/130°C fan/300°F.
  • In a mixing bowl stir all the oil, spices, fresh ginger, garlic and tomato paste together until well combined.
  • Place the brisket into a large ovenproof or roasting tray. Rub or brush the spice mix with one tablespoon sea salt into the meat.
  • Pour the stock into the base of the ovenproof dish or tray and cover the meat tightly with foil or place the lid on top.
  • Slow cook in the oven for at least 6 hours, turning the meat once or twice.
  • Alternatively, place the brisket into a slow-cooker and set the timer to low or 7-8 hours.
  • Once the brisket is cooked through, remove from the roasting tray and pour the juices from the cooking process. Shred the brisket using two forks. Place the meat into a large dish and pour the cooking juices back over the meat.

 

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ingredients

8

count

nutrition

306

calories

total time

0

mins

serves

1

servings

method ingredients
ingredients
  • 4 tbsp Glenisk Organic Greek Style Natural Yogurt
  • 1 tbsp Burren Smokehouse smoked salmon, chopped
  • 5 capers
  • Sprinkle of chopped fresh dill
  • Zest of ¼ lemon
  • Squeeze of fresh lemon juice
  • 1 tbsp extra virgin olive oil
  • 1 tsp Goatsbridge Trout Caviar (optional)
  • Season with salt and black pepper
method
  • Scoop the yogurt into a bowl for your base.
  • Chop up the Smoked Salmon and sprinkle over the top.
  • Add a squeeze of lemon juice and the capers.
  • Sprinkle the dill over the top.
  • Finally, season with lemon zest, black pepper, salt & a glug of olive oil.

 

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