Yoghurt isn’t just for breakfast – here’s three creative recipes to prove it

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Butternut squash, sage and cheddar roll open image in gallery These rolls are bursting with flavour Makes: 6 large rolls Ingredients: 500g butternut squash ½ white onion 15g sage 50g walnuts 50g salted butter 1 tsp wholegrain mustard 150g mature cheddar 1 pack of pre-rolled puff pastry Method: 1. Serves: 4 Total time: 30 mins Ingredients: 150g free range pancetta 200g cavolo nero 30g wild garlic OR 3 garlic cloves 220ml double cream 400g tagliatelle 25 mature cheddar Method: 1. Lamb with wild garlic yoghurt and flatbreads open image in gallery You’ll want to make the wild garlic yoghurt every year Lamb roast on Sunday could mean yummy flatbreads on Monday with the leftovers! Serves: 4 Total time: 35 mins Ingredients: For the flatbreads: 50g vegetarian hard cheese, grated 500g self raising flour 500g plain yoghurt 2 tbsp olive oil 1 tsp salt 20g wild garlic, finely sliced 1 tsp cumin seeds For the lamb: 500g leftover roast lamb Few sprigs of rosemary 1 tbsp olive oil Garlic For the yoghurt: 50g olive oil 15g wild garlic 350g plain yoghurt 1 tsp salt Method: 1.