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Meatballs Ingredients 600g (21oz) beef mince 100g (3½ oz) bulgur wheat One onion finely chopped One handful of fresh parsley, finely chopped One egg 1 teaspoon of cumin A pinch of salt A pinch of black pepper Some flour to coat the meatballs   Method Soak 100g (17 ½oz) of bulgur wheat in 200ml (6¾Read more

Ingredients 500g (17½oz) of low-fat yoghurt 500 ml (17 fl oz) of vegetable broth One 800g tin of butter beans, drained Two tablespoons of olive oil 125g (4½oz) of finely chopped spring onions One finely chopped green bell pepper Two crushed garlic cloves One teaspoon of ground cumin One teaspoon of dried mint A pinchRead more

Ingredients 500g (17½ oz) small baking potatoes Two tablespoons of sunflower oil 250 g (9oz) of strained yoghurt One tablespoon of fresh mint, finely chopped One small red onion, finely chopped 100g (3½oz ) of feta cheese, diced 30g (1oz) of chopped walnuts One teaspoon of crushed chillies One teaspoon of sumac One tablespoon extraRead more

Ingredients One medium-sized chicken – 1 kg (2.2lb) 200ml (6¾ fl oz) of chicken broth 200g (7oz) of yoghurt Three eggs Eight tablespoons of plain flour 30g (1oz) of butter The juice of one lemon 20g ( ¾oz) of toasted flaked almonds A pinch of salt A pinch of black pepper   Method Boil theRead more

Ingredients Three tablespoons of sunflower oil Two medium onions, roughly chopped One medium carrot, roughly chopped One tablespoon of caraway seeds, toasted and finely ground Two large cloves of garlic, cut in half 1.5 litres (2 1/2 pints) of vegetable stock 200g (7oz) red lentils, rinsed and drained A pinch of salt 200g (7oz) ofRead more

Ingredients 600g (21oz) of strained yoghurt 300g (10½ oz ) of mascarpone cheese Three tablespoons of icing sugar 50ml (1½ fl oz) of Tia Maria dark liqueur or Kahlua Coffee Liqueur 250g (9oz) biscotti Two tablespoons of cocoa powder Fresh mint leaves   Method Put the strained yoghurt, mascarpone cheese, icing sugar and the liqueurRead more

Sheep Yoghurt Cheesecake recipe: Base – 125g Doves farm digestives – 50g butter [melted gently] Mix above in food processor then line an 11inch tin with parchment and pack in evenly – refrigerate. Filling – 300ml Double cream 100g of unrefined cane sugar 500g of Woodland Diary sheep milk yoghurt Zest and juice of aRead more

As well as being delicious and easy to eat, yoghurt is widely accepted as a good source of the nutrients needed to maintain a balanced and healthy diet. Our yoghurts offer a natural alternative to cow dairy products and may help those with allergies or food intolerance’s.Read more

Sheep and goats’ milk products can offer a real alternative to cow dairy products and be useful to those with cow dairy allergies and intolerance’s. Live cultures in all our yogurts may help restore the natural intestinal balance. The smaller fat globules in both sheep and goats’ milk make them more easily digestible than cowRead more

A warm hearty soup now its getting a tad colder! Blue Cheese Soup Ingredients 1 litre chicken stock (2 cubes) 180g British Blue Sheep Cheese 1 large onion 4 sticks celery 45g plain flour 45g butter Little olive oil Fresh thyme to taste Method Finely slice the onion and soften in butter and oil. AddRead more