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Tzatziki Dip with Vegetable Crudité Platter

Posted on May 21, 2026 by glenilenadmin

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Tzatziki Dip with Vegetable Crudité Platter

Servings people

Ingredients

Tzatziki Dip

1/2 a medium cucumber
2 cloves garlic
Pinch salt
1 tbsp chopped fresh dill
1 tsp apple cider vinegar
250 g Glenilen Farm Natural Yoghurt
1 tbsp rapeseed oil

Fruit & Vegetable

Olives
Black grapes
Mini carrots
Mini cucumbers
Cherry tomatoes
Mini peppers
Mini sweet corn

Method

To make the tzatziki, grate the cucumber using the large side of a box grater.
Place the grated cucumber into a clean kitchen cloth and squeeze out as much liquid as possible.
Transfer to a bowl and add the remaining ingredients, mixing well to combine.
Keep chilled until needed.
To serve, slice the vegetables and arrange on a platter with the tzatziki in the centre. Drizzle with a little rapeseed oil, finish with fresh dill, and enjoy.

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Caesar Pasta Salad with Crispy Chicken & Chickpea Croutons

Posted on June 10, 2025June 10, 2025 by glenilenadmin

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Caesar Pasta Salad with Crispy Chicken & Chickpea Croutons

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4.7 from 3 votes

Caesar Pasta Salad with Crispy Chicken & Chickpea Croutons

Servings people

Ingredients

For the Dressing

100 g Glenilen Farm live natural yoghurt
60 g mayonnaise
1-2 anchovy fillets, finely chopped
1 garlic clove, grated
1-2 tsp lemon juice
30 g grated parmesan
Salt & black pepper to taste

For the Salad

250 g pasta (any shape you love)
1 baby gem, chopped
1 cos lettuce, chopped

For the Chicken

2 large chicken breasts
1 egg
60 g fresh breadcrumbs
100 ml oil (for frying)
Sea salt

For the Chickpea Croutons

1 x 400 g tin chickpeas, drained and dried
1 tbsp olive oil
1/2 tsp each: sea salt, cumin, smoked paprika, garlic powder and dried parsley

Method

Cook the pasta in salted water until al dente. Drain and cool.
Make chickpea croutons: Toss chickpeas with oil and spices. Air fry at 200°C for 15 – 18 mins, shaking halfway, until crispy.
Cook the chicken:
◦         Dip chicken in beaten egg, then breadcrumbs.
◦         Shallow fry in olive oil over medium heat for 4–5 mins per side until golden and cooked through.
◦         Season with sea salt and chop into chunks.
Make the dressing: Whisk together the Glenilen Farm live yoghurt, mayo, anchovy, garlic, lemon, and Parmesan. Season to taste.
Assemble: Toss pasta and lettuce with most of the dressing. Top with chicken, chickpeas, and extra dressing. Finish with more Parmesan and black pepper.

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Roast Leg of Lamb with Hasselback Potatoes and a Mint Yoghurt

Posted on March 31, 2025 by glenilenadmin

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Roast Leg of Lamb with Hasselback Potatoes and a Mint Yoghurt

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5 from 2 votes

Roast Leg of Lamb with Hasselback Potatoes and a Mint Yoghurt

Servings people

Ingredients

Lamb Marinate

3 Cloves garlic, crushed
1 lemon zest
125 ml rapeseed oil
1/2 tsp salt
1/2 tbsp black pepper
2 tbsp chopped McCormack's Farm rosemary
2 tbsp chopped McCormack's Farm thyme
2.5 kg leg of lamb (bone-in)

Garlic Mint Yoghurt

300 g Glenilen Farm Natural Yoghurt
1 x 25 g packet McCormack's Farm mint, chopped
2 cloves garlic, crushed
1/2 lemon zest
Salt to taste

Hassleback Potatoes

6-8 Maris Piper potatoes
4 tbsp rapeseed oil
Salt & pepper

Salad

250 g McCormack's Farm spinach leaves
75 g McCormack's Farm rocket leaves

Method

Preheat the oven to 200C/180C fan.
Make the lamb marinate by mixing all the ingredients together.
Using a small knife, pierce the leg of lamb all over and rub in the marinade.
Place the lamb on a roasting tray and set it to one side.
To make the Hassleback potatoes, place two wooden spoons on a chopping board.
Place the potatoes one at a time between the handles. Using a sharp knife, cut the potatoes very thinly and vertically almost all the way through - the knife will stop slicing when it meets the spoons.
Once all the potatoes are cut, drizzle with oil and season.
Place them on the tray with the lamb and this goes into the oven for 1 hour 15 minutes for a medium-well roast lamb.
Once cooked, remove the lamb and allow it to rest for 20 minutes before slicing.
To make the yoghurt sauce, add the Glenilen Farm Natural Yoghurt to a bowl with the garlic, mint, salt and lemon zest. Mix to combine and keep chilled until needed.
I like to serve the lamb with a green salad, using McCormack's Farm spinach and rocket and use the garlic and mint yoghurt as a salad dressing.
You can also pair you roast lamb with your favourite vegetables.

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Cauliflower Chickpea Tikka Masala

Posted on February 14, 2025February 14, 2025 by glenilenadmin

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5 from 1 vote

Cauliflower Chickpea Tikka Masala

Servings people

Ingredients

Cauliflower Marinade

1 large cauliflower
200 g Glenilen Farm Natural Yoghurt
1 juice of lemon
1 tsp chilli powder
1 tsp garam masala
1 tsp turmeric powder

Tikka Masala Sauce

1 medium onion, peeled & chopped
4 cloves garlic, peeled
20 g fresh ginger, peeled & chopped
1 tbsp vegetable oil
1 tsp chilli powder
1 tsp ground cumin
1 tsp garam masala
1 tsp ground cinnamon
1/4 tsp ground cloves
1000 ml passata
150 g coconut cream
Pinch of sugar
Salt & pepper
400 g tin chickpeas, drained

Garnish

Fresh coriander
2 tbsp Glenilen Farm Natural Yoghurt
1 fresh red chilli, chopped

Method

Preheat your oven to 200C/180C fan.
Toss the cauliflower in all the marinating ingredients.
Place them on a tray and roast in the oven for 30 mins, until lightly charred.
Remove and set aside until needed.
For the sauce, add the onions, ginger and garlic to a blender to make a paste.
Pour the oil onto a saucepan and add the puree veg mixture.
Cook over medium heat for 1 minute and add the spices.
To this add the passata and coconut cream.
Cook for 5-6 minutes and adjust the seasoning with sugar, salt & pepper.
Add the chickpeas and the charred cauliflower.
Cook these in the sauce for two minutes and when serving, top the curry with fresh coriander, yoghurt and fresh chilli.
Pair this with boiled rice & naan bread.

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Easy “no-yeast” Pizza

Posted on October 1, 2024January 8, 2025 by glenilenadmin

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5 from 2 votes

Easy No-Yeast Pizza

Servings 10" Pizza

Ingredients

Dough

170 g self-raising flour
1/2 tsp baking powder
1/2 tsp salt
170 g Glenilen Natural Yoghurt

Topping

150 g tomato sauce
150 g mozzarella
10-12 slices pepperoni

Method

Preheat your oven to 240C/22C fan and place a baking tray inside to heat.
For the dough, into a bowl, add the flour, salt, baking powder and the Glenilen Natural Yoghurt.
Mix to form a dough.
Turn out onto a floured work surface and knead for a few seconds.
Using a rolling pin, roll into a rough 10" circle.
Roll the dough up and place a sheet of baking parchment paper underneath. This will leave it easier to lift once the toppings are on the pizza.
Top the pizza with your favourite toppings, I am using tomato sauce, grated mozzarella and sliced pepperoni.
Carefully remove the tray from the oven and using the parchment paper, slide the pizza onto the tray.
Bake in the top of the oven for 12-15 minutes or until the crust is golden brown and the cheese is melted and golden brown.
Remove and allow to cool slightly before serving with a side salad.

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Chicken Curry Kebabs with Yoghurt Flatbreads

Posted on October 1, 2024 by glenilenadmin

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4.5 from 2 votes

Chicken Curry Kebabs with Yoghurt Flatbreads

Servings

Ingredients

Chicken Skewers

70 g Glenilen Natural Yoghurt
800 g chicken breast/boneless thighs
20 ml lemon juice
2 tsp finely grated ginger
2 tsp finely grated garlic
2 tsp ground coriander
1 tsp ground chilli powder
1 tsp ground cumin
1 tsp salt & pepper
1 tsp ground turmeric

Flatbread

250 g Glenilen Natural Yoghurt
200 g plain flour
2 tsp baking powder
0.25 tsp salt

Method

For the chicken curry skewers, dice the chicken into bite size pieces.
Place your diced chicken into a bowl with all the remaining ingredients.
Mix well and chill for a minimum of 3 hours, preferably overnight.
Remembering the Glenilen Natural Yoghurt will help tenderise the meat.
If you don’t have all the spices, use a shop bought curry powder blend instead.
For the flatbreads, into a mixing bowl, add the Glenilen Natural Yoghurt, flour, baking powder and salt.
Mix well to form a soft dough.
Divide this into 4 or 6 balls & roll to a thickness of ½ cm on a floured work surface.
Place your pan over medium/high heat and add a small drop of oil.
Carefully cook the flatbread for about 40-60 seconds on each side.
Place the cooked flatbreads into an oven dish and pop them into the oven to heat up for a few minutes before serving.
Soak your wooden skewers in water for 5 minutes before adding the chicken, this will stop them from burning in the oven.
Preheat your oven to 180C/160C fan.
Skewer the chicken meat onto four skewers and place on a baking tray.
Cook in the preheated oven for 20-25 minutes until charred on the outside but fully cooked.
Serve the kebabs warm with your flatbreads, salad and a drizzle of Glenilen Natural Yoghurt.

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Smoked Haddock Fishcakes with Spicy Yoghurt

Posted on September 30, 2024 by glenilenadmin

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5 from 1 vote

Smoked Haddock Fishcakes with Spicy Yoghurt

Servings people

Ingredients

Spicy Yoghurt

125 ml Glenilen Natural Yoghurt
1 tsp Dijon mustard
1 tsp lemon zest
1 tsp hot sauce
1 tsp chive, finely chopped
1 TSP parsley, chopped

Fish Cakes

500 g smoked haddock fillets
250 ml milk
250 ml water
350 g cooked mashed potato
2 tbsp spicy yoghurt
1 tsp lemon zest
2 tbsp parsley, chopped
Salt & pepper
1 egg
Plain flour, for shaping
100 g panko breadcrumbs
Vegetable oil for shallow frying
Lemon wedges and salad, to serve

Method

For the spicy yoghurt, simply mix all the ingredients together and keep chilled until needed.
For the fishcakes, poach the smoked haddock in the milk and water for 10 minutes, flipping over at the halfway point.
Allow the fish to cool before flaking.
Add the cooked mash potato to a bowl, to this add the cooled flaked fish, lemon zest, herbs, spicy yoghurt, salt & pepper.
Mix together and shape into 4 large fishcakes. Chill for 20 minutes.
Flour, egg wash and breadcrumb the fishcakes and shallow fry in oil until golden brown.
You can pop them into a preheated oven set at 180C for 10 minute to heat all the way through.
Serve with the spicy yoghurt, garden salad and a lemon wedge.

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Loaded Potato Skins with Chive Yoghurt

Posted on September 30, 2024September 30, 2024 by glenilenadmin

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5 from 1 vote

Loaded Potato Skins with Chive Yoghurt

Servings people

Ingredients

Potato Skins

50 g Glenilen Natural Yoghurt
4 Large baking potatoes (I used rooster)
2 tbsp rapeseed oil
250 g cooked smoked bacon, diced
4 spring onions, chopped
1 medium egg
70 g red cheddar, grated
70 g mozzarella, grated
Salt and pepper

Chive Yoghurt

200 g Glenilen Natural Yoghurt
3 tbsp chives, chopped

Method

For the chive yoghurt, mix the Glenilen Natural Yoghurt with chopped fresh chives and keep chilled until needed.
For the skins, preheat your oven to 200C/180C fan.
Prick the potatoes with a fork all over and place in the oven for 1 hour or until cooked. Pricking them allows steam to leave during cooking and stops the potatoes bursting open.
Once baked, carefully cut in half and scoop out some potato from the centre. Make sure you leave a little behind so that the shell is still sturdy.
Place the skins back on a tray, drizzle with oil and place in the oven for another 10 minutes to crisp up.
For the filling, take a kitchen fork and roughly mash the potatoes in the bowl.
To this, add the spring onions, cooked bacon, Glenilen Natural Yoghurt, egg, half of each cheese and salt and pepper. Mix to combine.
Spoon this filling back into the cooled, crispy potato shells and sprinkle the remaining cheese over the top.
Place back in the hot oven and bake for a further 10-15 mins.
Serve hot with a side of salad and lots of chive yoghurt.

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Spicy Chicken Salad with Honey Yoghurt dressing

Posted on March 5, 2024 by glenilenadmin

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4.7 from 3 votes

Spicy Chicken Salad with Honey Yoghurt dressing

This could quite possibly be my favourite Summer salad. Spicy Cajun marinated chicken served on a bed of salad leaves & crunchy croutons. The Glenilen natural yoghurt with honey and mustard has that hint of sweetness that brings everything together. The chicken can be served warm or cold in the salad, your choice!

Servings

Ingredients

Salad

2 chicken breasts
4 tbsp oil
1 tsp Cajun spice
1 tsp paprika
salt & pepper
500 g salad leaves
1 spring onion
1 red chili (optional)
2 slices of white bread

Dressing

100 g Glenilen Natural Yoghurt
1 tsp wholegrain mustard
1 tsp honey

Method

Cut your chicken into strips, add to a bowl and mix with the spices, salt, pepper and oil
Mix well and leave to marinate for a minimum of one hour
Preheat your oven to 200C/180C
Place the marinated chicken on a baking tray and place in the oven and cook for 20/25 minutes
Always make sure your chicken is cooked fully. It should reach a core temperature of 75C
Cut up the white bread and place on a tray and drizzle with oil and roast in the oven for 5-6 mins or until lightly golden brown
To make the dressing, simply mix the yoghurt, mustard and honey in a bowl and keep chilled until needed
To assemble the salad, place the salad leaves, spring onion, chili, chicken and bread croutons into a bowl
Drizzle over the dressing, toss well to coat everything and serve

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Lebanese Chickpea Falafel Wrap with Cumin Yoghurt

Posted on March 5, 2024 by glenilenadmin

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Lebanese Chickpea Falafel Wrap with Cumin Yoghurt

This spicy falafel wrap is the perfect lunch or dinner time meal. What I love is the heat of the falafels, crunch of the salad but most importantly the cooling creamy Glenilen cumin flavoured yoghurt. The falafels are delicious served warm but equally tasty served cold if you fancy a picnic for lunch.

Servings

Ingredients

250 g Glenilen Natural Yoghurt with mango & passionfruit
80 g white onion, roughly chopped
16 g fresh coriander
1 small red chili (optional)
3 garlic cloves
1 tsp cumin
1 tsp salt
0.5 tsp ground cardamom (optional)
0.25 tsp black pepper
4 tbsp plain flour
0.5 tsp bicarbonate of soda
vegetable oil for frying
4 white tortilla wraps
0.5 red onion
300 g rocket or salad
pinch of ground cumin

Method

To make the Falafel mix, place the chickpeas, onion, coriander, chili, garlic, cumin, salt, cardamom and pepper into a food processor and blitz to form a thick paste
Scoop into a bowl and add the flour and bicarbonate of soda. Mix and chill for 35-40mins
Remove once chilled and roll into 14 balls
Heat your oil to 180C and cook the falafels until lightly golden brown. You can keep them warm in the oven while cooking them all
You can also cook the falafels in your air fryer for 10-12 mins
To make the yoghurt dressing, mix the mango and passion fruit yoghurt with the cumin and keep cold until needed
To assemble, fill the wraps with salad, red onion slices and the falafel balls
Drizzle over the yoghurt and enjoy
Top Tip: You can add hummus to the wrap and whatever vegetables are your favourite.

Tzatziki Dip with Vegetable Crudité Platter

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Ingredients

Tzatziki Dip

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Method

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Caesar Pasta Salad with Crispy Chicken & Chickpea Croutons

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Roast Leg of Lamb with Hasselback Potatoes and a Mint Yoghurt

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Garlic Mint Yoghurt

Hassleback Potatoes

Salad

Method

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Cauliflower Chickpea Tikka Masala

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Cauliflower Marinade

Tikka Masala Sauce

Garnish

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Topping

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