Glenilen Farm

22/04/2026

Made to make you happy!

Our Glenilen Farm Live Natural Yoghurt is full of gut-friendly goodness ❤️

17/04/2026

Add some yoghurt goodness to your everyday with Glenilen Farm.

Simply enjoy it on its own or add a sprinkle of granola and some fruit, bringing you a little happiness from the inside out ❤️

16/04/2026

15/04/2026

Glenilen Farm was founded on the premise that wholesome, everyday food should only be made using a few simple ingredients, like fresh, local milk and real fruit.

Shop our Glenilen Farm range in stores across Ireland and Northern Ireland ✨

11/04/2026

Made with a few simple ingredients and packed with gut friendly cultures, our Glenilen Farm Natural Yoghurt is uncomplicated and full of goodness ❤️

Add a pot to your shopping basket today!

10/04/2026

A healthy lunchbox combination from Nutritionist, !

We have all the key nutrients covered - Glenilen Farm’s kids yoghurt pouches, fresh fruit, cheese and a boiled egg 🥚

What are your lunchbox essentials?
Make sure to share them in the comments below ⬇️

09/04/2026

On the go snack for those busy days!

Try out our Glenilen Farm SKYR yoghurts 🙌🏻

Thick, creamy and full of goodness with the added bonus of 15g of protein ✨

07/04/2026

POV: You want something quick yet delicious for lunch ✨

Introducing Chef Shane Smith Vegetarian Couscous Buddha Bowl 🙌

Spicy baked chickpeas
1 tin (400g) chickpeas
1 tbsp olive oil
1 tsp ground cumin
1⁄2 tsp chilli powder
1⁄2 tsp salt

Turmeric couscous
160g couscous
1 tsp ground turmeric
1 vegetable stock cube
250ml hot water

Herb Yoghurt
200g Glenilen Natural Yoghurt
2 tbsp chopped fresh mint
2 tbsp fresh chopped parsley

Additional Vegetables
1 medium carrot, peeled
1⁄4 head red cabbage, sliced
16 cherry tomatoes
1 cucumber
1 pomegranate

Method
For the chickpeas, preheat your oven to 200C/180C fan and line a baking tray with parchment.
Drain and rinse the tinned chickpeas, pat dry in a kitchen cloth.
Place these in a bowl with the cumin, chilli powder, oil and salt and mix well.
Scoop onto the lined tray and bake in the oven for 35-40 minutes, giving them a shake at the halfway
mark.
Once baked, remove and set aside to cool.
To make the couscous, dissolve one vegetable stock cube in the hot water.
Place the couscous and turmeric into a bowl and pour the hot stock over it and mix to combine.
Cover with clingfilm or a plate and set aside for 5 minutes.
Once all the liquid has been absorbed, using a fork, fluff the couscous and its ready.
To make the herb yoghurt, add the chopped herbs to the yoghurt, mix and keep cold until needed.
To build the bowl, I added the spiced chickpeas, turmeric couscous, carrot shavings, finely sliced red
cabbage, chopped cucumber & cherry tomatoes and finished off with the herb yoghurt and a sprinkling
of pomegranate seeds.
The best part about this recipe is, customise your own Buddha bowl & use your favourite vegetables.

03/04/2026

Bank holiday weekends are made for little adventures!

Pack up a picnic, get the small ones outdoors, and soak up all that Spring has to offer.

Don’t forget to grab your Glenilen Farm kids yoghurt pouches, the perfect tasty treat for happy explorers 💚

02/04/2026

Make Easter dinner a little extra special ✨

Roast leg of lamb with golden hasselback potatoes, finished with a simple yet delicious mint yogurt made from natural yogurt and fresh herbs from !

Serves: 6
Prep: 20 mins
Cook: 1hr 20 minutes

Lamb Marinate
- 3 cloves garlic, crushed
- 1 lemon zest
- 125ml rapeseed oil
- ½ tsp salt
- ½ tbsp black pepper
- 2 tbsp chopped McCormack’s rosemary
- 2 tbsp chopped McCormack’s thyme
- 2.5kg leg of lamb (bone-in)

Garlic Mint Yoghurt
- 300g Glenilen Natural Yoghurt
- 1 x 25g packet McCormack’s mint, chopped
- 2 cloves garlic, crushed
- ½ lemon zest
- Salt to taste

Hasselback Potatoes
- 6-8 Maris Piper potatoes
- 4 tbsp rapeseed oil
- Salt & Pepper

Salad
- 250g McCormack’s spinach leaves
- 75g McCormack’s rocket leaves

Method
- Preheat the oven to 200C/180C fan.
- Make the lamb marinate by mixing all the ingredients together.
- Using a small knife, pierce the leg of lamb all over and rub in the marinade.
- Place the lamb on a roasting tray and set it to one side.
- To make the Hasselback potatoes, place two wooden spoons on a chopping board.
- Place the potatoes one at a time between the handles. Using a sharp knife, cut the potatoes very thinly and vertically almost all the way through – the knife will stop slicing when it meets the spoons.
- Once all the potatoes are cut, drizzle with oil and season.
- Place them on the tray with the lamb and this goes into the oven for 1 hour 15 minutes for a medium-well roast lamb.
- Once cooked, remove the lamb and allow it to rest for 20 minutes before slicing.
- To make the yoghurt sauce, add the Glenilen Natural Yoghurt to a bowl with the garlic, mint salt and lemon zest. Mix to combine and keep chilled until needed.
- I like to serve the lamb with a green salad, using McCormack’s spinach & rocket and use the garlic & mint yoghurt as a salad dressing.
- You can also pair you roast lamb with your favourite vegetables.

02/04/2026

Shane Smith's Easter chocolate fudge cake: Today Updated / Monday, 30 Mar 2026 15:44 Shane Smith's Easter chocolate fudge cake: Today Shane Smith By Shane Smith Award-winning Irish pastry chef Shane Smith. More fromToday Ingredients Serves: 12-14 Prep: 30 mins Bake: 30 minutes Sponges · 330g plain ...