Our tasty tips & tricks

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Wild garlic butter

By Yeo Valley, Bristol

All you will need:

A bag of freshly collected wild garlic leaves (if you can’t find these, use chives), 1 pack Yeo Valley Unsalted Butter, olive oil

What to do:

Wash the wild garlic leaves. Blend in a food processor with a splash of olive oil, then add the unsalted butter and mix well. Turn out onto greaseproof paper, roll and freeze. Delicious on pasta, jacket potatoes and homemade garlic bread.

Lovely Yeogurty Dressing

By Yeo Valley

All you will need:

10 tbsp olive oil, 5 tbsp balsamic vinegar, 1 clove garlic, crushed, A squeeze of lemon juice, 1 tsp mustard, 1 tbsp 0% Fat Vanilla Yeogurt (or try 0% Fat Natural Yeogurt)

What to do:

Put all the ingredients into a jar, secure the lid, and give it a good shake!

Fruity Yeogurt Lollies

By Yeo Valley, Eccleshall

All you will need:

350g Yeo Valley Strawberry Bio Live Yeogurt, 2 bananas, 1 punnet strawberries, 2 tbsp icing sugar

What to do:

Wash and halve your strawberries. Chop bananas into chunks. Tip all the fruit, Strawberry Yeogurt and icing sugar into a blender and whizz until almost smooth, with some fruity chunks. Pour into lolly moulds and put in the freezer, preferably overnight.

CREAMY CAKE FILLING

By Yeo Valley, Surrey

All you will need:

3oz Yeo Valley Unsalted Butter, 3oz icing sugar, 2 tbsp mascarpone cheese or thick Yeogurt, such as Greek Style Natural , 1 tsp vanilla essence

What to do:

Cream the butter and icing sugar together. Add the mascarpone or Yeogurt and vanilla essence. Mix well. This makes enough filling for one 8-inch sponge cake or topping for 6 desserts.

Double your Dip

By Yeo Valley, Falkirk

All you will need:

1 tub hummus, 1 bunch coriander, 1 tub Yeo Valley Crème Fraîche

What to do:

Chop the coriander and mix with hummus and Crème Fraîche. Garnish with an extra scattering of chopped coriander and serve in bowls as a dip or slather on crisp breads as a tasty snack.

Lighter and creamier cakes

By Yeo Valley, Buckinghamshire

All you will need:

Natural or Greek Style Natural Yeogurt

What to do:

In cake recipes, swap half the butter for half as much Yeogurt − so if the recipe calls for 200g butter, use 100g butter and 50g Yeogurt. Lower in fat, AND creamier!

Creamy Mushrooms on Toast

By Yeo Valley, Bideford

All you will need:

Natural Yeogurt, mushrooms, cheddar cheese, teaspoon of Dijon mustard, bread for toasting

What to do:

Add grated cheddar, mustard and Yeogurt to sliced fried mushrooms then spread on top of toasted bread and pop under grill until sizzling.