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
makes: 6 large rolls
500 g butternut squash
½ white onion
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
We love this tasty pasta recipe! The perfect quick recipe for the whole family to enjoy.
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
Roast lamb on Sunday can mean yummy flatbreads on Monday with the leftovers!
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†