Yogurt Recipes That Prove It’s Not Just For Breakfast

Yogurt Recipes That Prove It's Not Just For Breakfast

lIt’s great for granola, fruit, or on its own as a snack, but there are plenty of other uses for natural yogurt that you probably haven’t thought of.

Here are three creative and more like recipes from Yeo Valley Organic

Butternut squash, sage and cheddar roll

These sandwiches are bursting with flavor

(Yeo Valley Organic)

makes: 6 large rolls


500 g butternut squash

½ white onion

15g sage

50 g walnuts

50 g salted butter

1 tsp whole grain mustard

150 g mature cheddar

1 package of pre-rolled puff pastry


1. Preheat the oven to 180C. Peel and cut the pumpkin into 5 cm cubes.

2. Cut the onion into small pieces, mix with oil and roast together with the pumpkin and sage for 25 minutes until completely soft.

3. During the last 10 minutes, add the walnuts to the baking tray and then remove everything from the oven. Raise the temperature to 200C.

4. In a mixing bowl, mash the pumpkin, onion, sage and walnut mixture together with a fork with the butter, herbs, mustard and grated cheddar, keeping some texture.

5. Roll out the dough flat. Place the mixture about an inch from the edge along the long side of the dough. Brush with some milk and roll the dough around the filling.

6. Push sides together to seal and cut into 6 equal portions. Brush with more milk and sprinkle with sesame seeds if desired.

7. Cook for 20 minutes until golden brown and cheese is melting and bubbling.

Pancetta, creamy cavolo nero pasta with garlic

A healthy pasta that the whole family can enjoy

(Yeo Valley Organic)

We love this tasty pasta recipe! The perfect quick recipe for the whole family to enjoy.

Serves: 4

Total time: 30 minutes


150 g free-range pancetta

200 g cavolo nero

30 g wild garlic OR 3 cloves of garlic

220 ml whipping cream

400 grams tagliatelle

25 mature cheddar


1. Fry your pancetta until golden brown and crispy.

2. Blanch half of the cavolo nero and wild garlic for 30 seconds. Add to a blender with the cream and blend until smooth and silky.

3. Cook your pasta according to the instructions. Finely chop the remaining cavolo nero and add to the pasta pan during the last 30 seconds of cooking.

4. Mix the pasta, sauce and pancetta over low heat with 2 tablespoons of the pasta cooking water.

5. Serve with a pinch of mature cheese.

Lamb with wild garlic yogurt and flatbreads

Do you want to make the wild garlic yogurt every year

(Yeo Valley Organic)

Roast lamb on Sunday can mean yummy flatbreads on Monday with the leftovers!

Serves: 4

Total time: 35 minutes


For the flatbreads

50 g vegetarian (non-parmesan) hard cheese, grated

500 g self-raising flour

500 g plain yogurt

2 tbsp olive oil

1 tsp salt

20 g wild garlic, finely chopped

1 tsp cumin seeds

for the lamb

500g leftover roast lamb

A few sprigs of rosemary

1 tbsp olive oil


For the yogurt

50 grams of olive oil

15 g wild garlic

350 grams of yogurt

1 tsp salt


1. In a large bowl, combine all the ingredients for the flatbreads until just combined. Make balls of about 250 g and press with your hands until they about fill the bottom of a medium frying pan (about 25 cm). Add 1 tablespoon of olive oil to a hot pan and fry gently for 8-10 minutes on each side.

2. Pull the lamb apart and place it in a frying pan with the olive oil and rosemary sprigs. Bake until the edges start to get crispy and caramelized.

3. Meanwhile, add the wild garlic, olive oil, salt and 50 g yogurt to a blender and grind until smooth. Mix in the remaining yogurt and serve in a bowl.

4. Serve in the center of the table, ready for everyone to tuck in and share.

For more delicious ideas with natural yogurt, visit the Yeo Valley Organic recipe page