IIt’s great for granola, fruit, or on its own as a snack, but there are plenty of other uses for plain yogurt that you probably haven’t thought of.
Here are three creative and more indulgent recipes from Yeo Valley Organic.
Butternut Squash, Sage and Cheddar Roll
Makes: 6 large rolls
500g butternut squash
½ white onion
50g salted butter
1 teaspoon whole grain mustard
150 g aged cheddar
1 package of pre-rolled puff pastry
1. Preheat the oven to 180C. Peel and cut the butternut squash into 5cm pieces.
2. Cut the onion into small pieces, toss with oil and roast with the squash and sage for 25 minutes until completely tender.
3. Add the nuts to the baking sheet for the last 10 minutes, then remove everything from the oven. Increase the temperature to 200C.
4. In a mixing bowl, mash the squash, onion, sage and walnut mixture with a fork along with the butter, seasoning, mustard and grated cheddar cheese, making sure to retain 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 a little milk and roll the dough to coat the filling.
6. Push sides together to seal and cut into 6 equal portions. Coat with a little more milk and sprinkle with sesame seeds if desired.
7. Bake for 20 minutes until golden brown and cheese melts and bubbles.
Pancetta, creamy cavolo nero pasta with garlic
We love this delicious pasta recipe! The perfect quick recipe for the whole family.
Total time: 30 mins
150 g of farm pancetta
200g black cavolo
30g wild garlic OR 3 garlic cloves
220 ml fresh cream
25 ripe cheddars
1. Fry your pancetta until golden and crispy.
2. Quickly blanch half the cavolo nero and the wild garlic for 30 seconds. Add to blender with cream and blend until smooth and silky.
3. Cook your pasta according to the instructions. Thinly slice the remaining cavolo nero and add it to the pasta pan for the last 30 seconds of cooking.
4. Mix pasta, sauce and pancetta over low heat with 2 tablespoons pasta cooking water.
5. Serve sprinkled with aged cheese.
Lamb with wild garlic yogurt and flatbreads
Roast lamb on Sunday could mean delicious flatbreads on Monday with leftovers!
Total time: 35 mins
For the flatbreads:
50 g vegetarian hard cheese (without Parmesan), grated
500g self-rising flour
500g natural yoghurt
2 tablespoons olive oil
1 teaspoon of salt
20 g wild garlic, finely minced
1 teaspoon cumin seeds
For the lamb:
500g leftover roast lamb
A few sprigs of rosemary
1 tablespoon olive oil
For the yogurt:
50g olive oil
15g wild garlic
350g natural yoghurt
1 teaspoon of salt
1. In a large bowl, combine all the ingredients for the flatbreads until they come together. Shape into balls of about 250g and mash them with your hands until they roughly fill the bottom of a medium sized frying pan (about 25cm). Add 1 tablespoon of olive oil to a hot skillet and sauté gently for 8-10 minutes on each side.
2. Separate the lamb and place it in a skillet with the olive oil and rosemary sprigs. Fry until the edges start to crisp and caramelize.
3. Meanwhile, add wild garlic, olive oil, salt and 50 g yoghurt to a blender and blend until smooth. Mix with the remaining yogurt and put in a dish to serve.
4. Serve in the middle of the table, ready to be served and shared by everyone.
For more delicious plain yogurt ideas, visit the Yeo Valley Organic recipe page.