Slice baguette and brush each slice lightly with olive oil. Place under broiler or in a toaster oven until just golden and crisp. Chop the Mayor whole mixed olives and crumble feta cheese into a bowl. Once toasts are warm, top each with a spoonful of chopped olives and a generous crumble of feta. Drizzle a little extra olive oil on top and finish with a sprinkle of oregano. Serve immediately as a snack or starter.

Heat oil in a heavy pan, add finely chopped onion and sauté until soft and translucent. Add minced garlic and ginger, cooking until fragrant. Sprinkle curry powder and stir into the onions until toasted. Add chickpeas and pour in tomato puree, stirring to coat. Pour in coconut milk and bring to gentle simmer. Reduce heat and let curry thicken, stirring occasionally. Add salt to taste, then finish by stirring in chopped cilantro. Serve hot with steamed rice or warm flatbread.

Boil pasta in salted water until al dente, drain, and rinse with cold water to stop cooking. Flake Savina tuna into a bowl, add drained sweetcorn and finely diced bell peppers. Spoon in mayonnaise and mix gently to coat everything evenly. Add cooled pasta into the tuna mixture. Chop parsley finely and sprinkle over, then season with salt and pepper to taste. Stir everything together gently until well combined. Chill in fridge at least 15 minutes for flavours to merge before serving. This salad is perfect for lunches and potlucks.

In a large pot heat olive oil over medium heat. Add diced carrots and celery and cook until they soften. Add minced garlic and chopped onion, sautéing until translucent. Pour in Mayor Polpa tat‑Tadam and vegetable stock, stir to combine. Bring to a boil, then reduce heat and simmer for 20 minutes until veggies are tender. Use an immersion blender to purée until smooth (optional). Season with salt and pepper and add herbs like thyme or oregano. Warm through before serving. This soup is comforting and rich.

Take steak out of fridge 30 minutes before cooking to reach room temperature. Rub both sides with olive oil, salt, and pepper. Preheat grill pan or outdoor grill to high. Cook steak 4–5 minutes per side (for medium), then rest on a plate. Meanwhile make chimichurri by finely chopping parsley, oregano, garlic and mixing with olive oil, red wine vinegar, salt, pepper and chili flake. Slice steak against the grain and spoon chimichurri over the top. Serve with roasted potatoes or salad.

Rinse the lentils under cold running water, swirling them with your hand until the water runs mostly clear, then drain well. In a medium pot, heat the oil over medium heat and sauté the finely chopped onion for about 4–6 minutes, stirring occasionally, until it becomes soft and translucent. Add the minced garlic, grated ginger, turmeric, and cumin, and cook for about 30–60 seconds while stirring, until the spices become fragrant. Stir in the chopped tomato and cook for a couple of minutes until it begins to soften, then add the rinsed lentils and mix well so they are coated with the spiced onion mixture. Pour in the water stir, and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, partially cover the pot, and let it simmer for about 20–30 minutes, stirring occasionally, until the lentils soften, begin to break down, and develop a creamy consistency. When cooked, stir in fresh lemon juice and chopped cilantro, taste and adjust the salt if needed, and serve hot with rice or naan.

Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper to prevent sticking and make cleaning easier. Place the salmon fillets on the prepared tray, leaving a little space between each piece so they cook evenly. Drizzle a little olive oil over the fillets, ensuring they are lightly coated, then scatter the minced garlic evenly on top. Arrange thin lemon slices over the salmon and sprinkle with freshly chopped dill and parsley to add a fragrant, fresh flavour. Season the fillets generously with salt and freshly ground black pepper. Transfer the tray to the oven and bake for about 12–15 minutes, depending on the thickness of the fillets, until the salmon is just cooked through and flakes easily with a fork while still remaining moist and tender. Once cooked, remove from the oven and, if desired, squeeze a little extra fresh lemon juice over the top to brighten the flavours. Serve the aromatic salmon immediately alongside roasted vegetables or fluffy couscous for a balanced and flavourful dinner.

Begin by gently warming the stock in a small pot over low heat so it stays hot throughout the cooking process. In a separate wide pan or saucepan, heat a drizzle of olive oil over medium heat and sauté the finely chopped onion for about 3–4 minutes until soft and translucent, then add the minced garlic and cook for another 30 seconds until fragrant. Add the sliced mushrooms and cook them for several minutes, stirring occasionally, until they release their natural moisture and begin to brown slightly, developing a deeper flavour. Stir in the arborio rice and cook for about 1–2 minutes, stirring constantly so that the grains become lightly toasted and evenly coated with the oil and mushroom mixture. Begin adding the hot stock one ladle at a time, stirring continuously and allowing the rice to absorb most of the liquid before adding the next ladle. Continue this process gradually, maintaining a gentle simmer and stirring frequently, until the rice becomes tender yet slightly firm in the centre and the mixture develops a creamy consistency. Once the rice is cooked, remove the pan from the heat and stir in the Hanini CreamyLight and grated Parmesan cheese, mixing well to enrich the risotto’s texture and flavour. Taste and season with salt and freshly ground pepper as needed, then finish with a sprinkle of freshly chopped parsley before serving.

Heat a drizzle of olive oil in a medium pot over medium heat and sauté the finely chopped onions for about 3–4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it burn. Add the minced beef and cook for about 5–7 minutes, breaking it up with a wooden spoon and stirring occasionally until it is fully browned and no pink remains. Pour in the Mayor Polpa tat-Tadam, sprinkle in the dried herbs such as oregano and/or basil, and season with a little salt and pepper if desired. Stir well to combine, then reduce the heat to low, cover the pot and allow the sauce to simmer gently for at least 20 minutes, stirring occasionally so the flavours can develop and deepen. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente, then drain well. Add the drained pasta to the sauce and mix gently so the pasta is evenly coated, or serve the pasta on plates and spoon the sauce over the top. Serve hot, topped with a little grated cheese if desired.

In a medium bowl, combine the olive oil, crushed garlic, freshly chopped oregano, lemon zest, salt and pepper, and mix well until all the ingredients are evenly blended and fragrant. Place the lamb chops in the bowl and rub the marinade thoroughly over both sides of the meat, ensuring each chop is well coated. Cover the bowl and allow the lamb to marinate for at least 30 minutes at room temperature, or preferably in the refrigerator for several hours or overnight so the flavours can fully penetrate the meat. When ready to cook, heat a grill pan or heavy skillet over medium-high heat until it is hot. Place the lamb chops in the pan in a single layer and cook for about 3–4 minutes on each side for medium-rare, turning once and adjusting the cooking time depending on how cooked you prefer them. Once cooked, remove the chops from the heat and let them rest for about 5 minutes, which allows the juices to redistribute and keep the meat tender and juicy. Serve the lamb chops with a fresh squeeze of lemon juice over the top and accompany them with roasted Mediterranean vegetables or warm pita bread for a hearty and fragrant meal.

Finely chop the onion and garlic, then heat the drained tuna oil in a saucepan and gently fry the onion and garlic until golden; reduce the heat, add the mint and tomato paste, stir well, then add the peeled and chopped tomatoes, flaked tuna, fish stock, bay leaves, salt, and freshly ground pepper, and simmer gently for about 10 minutes, stirring frequently, while cooking the tagliatelle in a large pan of boiling salted water until just tender; drain the pasta, adjust the seasoning of the sauce if needed, pour the sauce over the tagliatelle, and serve immediately.

Preheat the oven to 200°C (Gas Mark 6), then prepare the boneless pork by leaving some of the fat intact to keep it moist, slicing it lengthways and gently flattening it with a rolling pin before seasoning with salt and freshly ground pepper; in a bowl mix the minced pork with the grated cheese, eggs, and seasoning until well combined, spread the mixture evenly over the prepared pork, roll or fold to enclose the stuffing, and secure with foil or a baking net, cooking as for a traditional roast pork, and if crackling is desired score the skin deeply before cooking and avoid basting during roasting; about 35 minutes before the end of the cooking time carefully remove the foil, increase the oven temperature, and continue roasting uncovered until the pork is cooked through and the crackling is crisp and golden.

Melt margarine in a large saucepan, lightly fry finely chopped onions and garlic until fragrant, add bacon pieces and cook 4 minutes, then stir in rice, tomato paste, peas, and chicken stock. Bring to a boil, simmer gently for 18 minutes, adjust seasoning, and serve hot topped with grated cheese.

Cook the pasta in salted water until al dente, reserving a cup of pasta water before draining, sauté garlic in olive oil for about 30 seconds then add the asparagus and cook for 3–4 minutes until tender but still vibrant, stir in the cream, lemon zest and juice and let it gently simmer, add the drained pasta to the pan with a splash of reserved pasta water and grated cheese, tossing everything together until the sauce becomes silky and coats the pasta, then season with salt and pepper and finish with fresh parsley and extra parmesan before serving.

Blind bake the shortcrust pastry for 10 minutes, roast thin carrot strips with olive oil, salt and pepper for about 15 minutes until slightly tender, whisk together eggs, cream and goat cheese until smooth, pour the mixture into the pre-baked tart shell, arrange the roasted carrots in a swirl pattern on top, bake at 180°C for 25–30 minutes until set and golden, then finish with a drizzle of honey and fresh thyme before serving.

Whip the cream until soft peaks form, then gently fold it into the Mascarpone mixed with icing sugar and fresh lemon zest until smooth and creamy; quickly dip the ladyfingers into fresh orange juice and arrange a layer at the bottom of your dish, spread half of the mascarpone mixture over them, add a layer of sliced strawberries, then repeat the layers finishing with cream on top, decorate with extra strawberries and mini Easter eggs for a festive touch, and refrigerate for at least 4 hours before serving so the flavours set beautifully.

Mix ricotta with sautéed spinach, grated cheese, crushed garlic, salt and pepper, spread the filling evenly over butterflied chicken breasts, roll tightly and secure with kitchen string, season the outside with salt, pepper and smoked paprika, bake at 190°C for 30–35 minutes until cooked through, allow to rest for 10 minutes before slicing into rounds and serving with roasted baby potatoes or spring vegetables.

Mix flour, yeast and sugar in a bowl, add eggs and warm milk and knead until combined, gradually add softened butter and continue kneading until a soft elastic dough forms, cover and let rise for 1 hour until doubled in size, divide the dough into portions, flatten each piece and place a frozen mini chocolate egg in the centre, seal and shape into buns, allow to rise again for 30 minutes, brush with egg wash and bake at 180°C for 18–20 minutes until golden and fluffy.

Crush the digestive biscuits and mix with melted butter, press the mixture into the base of jars or dessert cups and chill for 15 minutes, whip the cream until soft peaks form, then beat the cream cheese with icing sugar, melted white chocolate and pistachio spread until smooth before gently folding in the whipped cream, pipe or spoon the mixture over the chilled base, refrigerate for at least 2–3 hours until set, then decorate with mini chocolate eggs and crushed pistachios before serving.

Start by washing and drying the salad leaves thoroughly and placing them into serving bowls. Slice the avocado neatly and drizzle lightly with lemon juice to prevent browning. Cut the Hanini Gibnarolls into thick slices. Arrange the avocado slices, cherry tomatoes, and cheese over the salad leaves. Drizzle everything with olive oil, season lightly with salt and pepper, and gently toss just before serving to keep all ingredients fresh and vibrant.

Place the softened Cream Cheese in a bowl and whisk until smooth. Add the Greek yogurt, honey, and a little lemon zest, mixing thoroughly until fully combined and creamy. Spoon the mixture into serving glasses, top with mixed berries, and chill for at least 15 minutes before serving for best texture and flavour.

Heat the olive oil in a large pan over medium heat and sauté the garlic gently until fragrant. Add the king prawns in a single layer and cook for 1–2 minutes per side until they turn pink, then remove them from the pan to avoid overcooking. In the same pan, add the Mayor Sugu, season, and simmer for about 5 minutes. Stir in the Hanini Creamylight until the sauce becomes smooth and creamy. Return the prawns to the pan and gently simmer for another 3–4 minutes, allowing them to absorb the sauce. Finish with fresh basil if desired and serve hot.

Season the beef generously with salt and pepper. Heat olive oil in a heavy pot and brown the beef in batches until sealed on all sides, then remove and set aside. In the same pot, add the diced onion and cook until soft and translucent. Stir in the Three Hills Kunserva and cook for 2 minutes to deepen the flavour. Add the Mayor polpa and water or stock, season again, and return the beef to the pot. Add a bay leaf if using, cover, and simmer gently on low heat for about 90 minutes, stirring occasionally, until the beef is tender and the sauce thick and rich.

Begin by cooking the pasta in a large pot of well-salted boiling water according to packet instructions until al dente, then reserve a little pasta water and drain. Meanwhile, heat olive oil in a wide pan over medium heat and gently sauté the garlic until fragrant. Add the Mayor Sugu, season with salt and pepper, and allow it to simmer for 5–7 minutes so it thickens slightly. Stir in the Hanini Creamylight and mix until the sauce becomes smooth and creamy. Add the chopped lobster meat and chilli flakes if using, letting it warm through gently without overcooking. Add the drained pasta to the sauce, tossing well to coat, adding a splash of reserved pasta water if needed. Serve immediately while hot and creamy.

Start by seasoning the chicken breasts generously on both sides with salt, pepper and paprika. Heat the olive oil in a large pan over medium heat and place the chicken in the pan, cooking for about 4–5 minutes per side until nicely golden. Remove the chicken from the pan and set aside. Lower the heat slightly and add the minced garlic, stirring continuously so it softens without browning. Add the Three Hills Kunserva and cook it gently for 1–2 minutes, allowing the tomato paste to release its flavour. Pour in the Hanini Creamylight, stir well until smooth, and allow the sauce to gently simmer. Return the chicken to the pan, spoon the sauce over it, cover, and cook on low heat for around 15–20 minutes until the chicken is fully cooked and tender. Stir occasionally and finish with chopped parsley before serving.

Preheat the oven to 180°C (350°F). If using puff pastry, cut into 8 small rounds and press into a mini muffin tin to form tart shells. Bake for 10–12 minutes until lightly golden, then cool. Mix Hanini cheese, Greek yogurt, honey, and lemon zest until smooth. Spoon the mixture into the cooled tart shells and top with mixed berries. Chill for 10 minutes before serving. These mini tartlets are sweet, colorful, and perfect for a festive treat.

Preheat oven to 180°C. Whisk eggs, mix in cheese, bell pepper, and spinach. Season with salt and pepper. Pour into heart-shaped muffin tins, bake 18–20 minutes until golden. Cute, festive, and perfect for Valentine’s breakfast or dessert.

Preheat oven to 180°C. Sauté onion and garlic in olive oil, then add spinach. Mix spinach, cooked quinoa, and cheese in a bowl; season with salt, pepper, and paprika. Stuff peppers with the mixture and bake 25–30 minutes until tender. Perfect for a healthy and colorful lunch or dinner.

Mix Greek yogurt with cheese and honey. Layer in glasses with strawberries and granola. Repeat layers, finish with berries and mint. Sweet and healthy!

Spread Mayolight and layer vegetables in rainbow order, drizzle with olive oil, and roll tightly. Slice in half to show colorful filling. Fun and crunchy!

Combine quinoa, chickpeas, cherry tomatoes, and cucumber. Mix Greek Yogurt with olive oil, lemon juice, salt, and pepper, then fold into the salad. Serve in small cups and garnish with fresh mint. These cups are light, protein-packed, and easy to eat while busy and on the go!

Combine quinoa, chickpeas, cherry tomatoes, and cucumber. Mix Greek Yogurt with olive oil, lemon juice, salt, and pepper, then fold into the salad. Serve in small cups and garnish with fresh mint. These cups are light, protein-packed, and easy to eat while busy and on the go!

Preheat oven to 180°C. Place fish in an oiled baking dish. Mix olive oil, garlic, vinegar, parsley, salt, and pepper, then pour over the fish. Arrange lemon slices on top and bake 20–25 minutes until flaky. Serve with a side of roasted vegetables or a salad.

Preheat the oven to 180°C. Whisk the eggs and mix in Hanini Creamylight, cherry tomatoes, bell peppers, and spinach. Season with salt and pepper. Grease a muffin tin and pour the mixture into each cup. Bake 18–20 minutes until puffed and golden. Serve warm or at room temperature.

Choose a wooden board or large platter and start by placing the Hanini cheeses in separate sections to create balance. Fan out the Gibnaroll slices, cluster the mature cheeselets, and arrange the fresh cheeselets neatly. Fill the gaps with grapes, cherry tomatoes, and handfuls of walnuts for colour and texture.
Drizzle a light ribbon of honey over the cheese to add sweetness that pairs beautifully with Hanini’s creamy flavour. Finish with a few rosemary sprigs tucked around the board for fragrance and a festive touch. Serve immediately or refrigerate for up to 30 minutes.

Start by preparing the flavoured butter: in a small bowl, combine the softened butter with chopped cranberries, minced garlic, parsley, and lemon zest. Mix until everything is evenly incorporated—this creates a festive, tangy butter that melts beautifully over the hot fish. Pat the fish dry to help it bake evenly, then drizzle lightly with lemon juice and season with salt and pepper.
Place the fillets on a parchment-lined baking tray and top each one with a generous dollop of the cranberry–herb butter. Bake in a 190°C oven for 12–15 minutes, depending on the thickness of the fillets. The butter will melt and form a fragrant glaze as the fish becomes tender and flaky. Once cooked, spoon any melted butter from the tray over the fish before serving.

Season the beef lightly on both sides. Melt the butter in a hot pan and sear the medallions for 2–3 minutes per side, depending on thickness and preferred doneness. Transfer them to a warm plate to rest.

In the same pan, pour in the brandy or wine to deglaze, scraping up the browned bits; these add incredible flavour. Let the alcohol bubble for a minute, then reduce the heat and stir in the cream along with the crushed peppercorns. Simmer until the sauce thickens to a coating consistency. Return the beef to the pan briefly, spooning the sauce over the top. Serve immediately with extra pepper sauce.

Lay one pastry sheet on a lined baking tray and spread a thin, even layer of pesto across the surface. Sprinkle the grated Hanini cheese generously on top, then carefully place the second pastry sheet over it to sandwich the filling.
Using a sharp knife, cut out a large tree shape. Reserve any offcuts. For the branches, cut horizontal slits on both sides of the tree, leaving a centre “trunk” intact. Twist each branch gently, two or three twists depending on length—to create a decorative effect. Brush with beaten egg, sprinkle sesame seeds if using, and bake at 200°C for 18–20 minutes, until puffed, golden, and crisp.

Cook the spaghetti in salted boiling water until al dente. Meanwhile, melt the butter in a large pan and gently sauté the garlic for 1 minute without letting it brown. Pour in the cream and warm it through on low heat, then sprinkle in the nutmeg and Pekorin cheese. Stir slowly until the cheese melts and the sauce becomes thick, silky, and smooth.
Once the pasta is ready, reserve a splash of the cooking water before draining. Add the spaghetti to the pan of sauce and toss thoroughly, loosening the mixture with 1–2 tablespoons of pasta water if needed. Season well with salt and pepper, then finish with a handful of chopped parsley to brighten the flavours.

Pat the duck dry with kitchen paper to help the skin crisp better. Using a sharp knife, prick the skin all over, especially around the fattier areas, but avoid piercing the actual meat, this allows the fat to render out during roasting. In a small bowl, mix the cinnamon, cloves, thyme, salt, and pepper. Rub this mixture thoroughly over the entire duck, including the cavity. Stuff the cavity with the halved oranges and quartered onion, pushing them in firmly to infuse the meat with flavour as it cooks.
Place the duck breast-side up on a roasting rack set inside a tray. Pour the chicken stock into the base of the tray—this helps keep the duck moist and prevents the drippings from burning. Roast at 180°C for 1 hour 45 minutes, draining off excess fat from the tray halfway through. During the last 20 minutes, warm the honey and brush it all over the duck’s skin to create a glossy, caramelised finish. Once cooked, remove the duck from the oven and let it rest for at least 10 minutes before carving so the juices redistribute and the meat stays tender.

Begin by whisking the eggs and sugar together for several minutes until the mixture triples in volume and becomes pale and airy—this step gives the sponge its light texture. Sift in the flour and cocoa powder, folding gently with a spatula to avoid knocking out the air.
Spread the batter evenly onto a lined Swiss-roll tin and bake at 180°C for 10 minutes until springy. While warm, invert the sponge onto a clean sheet of baking paper and roll it up to form the log shape; let it cool completely.
For the filling, fold the chestnut purée into the whipped cream until smooth and creamy. Unroll the cooled sponge, spread the filling evenly across it, then roll it back up tightly. Coat the outside with melted chocolate and use a fork to create bark-like lines. Chill for at least 1 hour before slicing.

Place the lamb shoulder on a board and score the fat lightly in a criss-cross pattern—this helps the flavours soak deeper into the meat. In a bowl, mix the crushed garlic, olive oil, chopped rosemary, salt, and pepper, then massage this mixture all over the lamb, pressing it into the cuts.
Scatter the sliced onion across the base of a roasting dish and place the lamb on top. Pour the red wine around (not over) the lamb so you don’t wash off the seasoning. Cover the dish tightly with foil and roast at 160°C for 3 hours, allowing the meat to slowly tenderise and absorb the aromatics. After 3 hours, remove the foil and continue roasting for another 30 minutes to brown the top and allow the wine to reduce into a rich, glossy jus. Let the lamb rest 10–15 minutes before shredding or slicing.

Season the beef fillet with salt, pepper, and Pinto’s Pride Garlic Sauce, then sear it on all sides in hot oil until browned. Set aside to cool completely. For the mushroom duxelles, cook the onion, garlic, and finely chopped Mayor Whole Mushrooms in butter until all moisture evaporates; stir in Mayor Tomato Paste and herbs, then cool. Lay prosciutto on cling film, spread the mushroom mixture over it, and sprinkle Hanini Mature Cheeselets. Place the cooled beef on top and roll tightly with the cling film; chill for 20 minutes. Wrap in puff pastry, seal well, and brush with egg wash. Bake at 200°C for 40–45 minutes until golden. Rest for 10 minutes before slicing.

Add the chickpeas, olive oil, lemon juice, garlic, salt, and Pinto’s Pride Red Hot Pepper Sauce to a blender. Blend until smooth and creamy, the pepper sauce turns the dip a festive warm-red colour with a subtle heat. Taste and adjust seasoning as needed. Transfer to a wide serving bowl and gently swirl in spoonfuls of Hanini IrkottaThe creamy cow’s cheese softens the peppery kick and adds beautiful white marbled ribbons throughout the dip. Warm the dip lightly on the stove or in the microwave just before serving to deepen the flavours. Top with a drizzle of olive oil and a sprinkle of paprika for a Christmassy finish. Serve with crackers or warm toasted bread. A unique festive appetiser with bold, original flavour.

Preheat your oven to 200°C and spread the halved potatoes across a baking tray. In a small bowl, whisk together the Pinto’s Pride Garlic Sauce, Savina Honey, olive oil, paprika, thyme, salt, and pepper until the mixture becomes glossy and smooth. Pour this garlicky honey glaze over the potatoes and toss them thoroughly until each piece is coated. Roast for 45 minutes, turning occasionally so the potatoes caramelise evenly. As they cook, the honey becomes sticky and golden, mixing beautifully with the garlic to create a glossy, aromatic crust. By the time they are ready, the edges will be crisp, the centres fluffy, and the glaze irresistibly festive. These potatoes are perfect as a Christmas side dish for chicken, pork, or beef.

Lay each butterflied chicken breast flat on a board and season lightly with salt and pepper. Crumble the Hanini Rikottina tan-Nagħag into a bowl and mix with fresh parsley to create a creamy yet slightly tangy filling. Spoon a generous amount of this mixture onto each chicken breast, then roll them tightly into neat cylinders, securing with toothpicks or string. Heat olive oil in a large pan and carefully sear the chicken rolls on all sides until lightly golden. Lower the heat and add the Mayor Basil & Garlic Sauce, spreading it around the rolls. Add a splash of water, cover the pan, and let the chicken cook gently for 20–25 minutes. As it cooks, the sauce reduces into a rich, fragrant glaze, and the Hanini Rikottina melts slightly inside the chicken, creating a festive savoury filling. Once done, remove the toothpicks, slice the chicken rolls, and serve with roasted vegetables or mash.

In a large skillet over medium heat, warm the olive oil, then add the onion and sauté until translucent and soft. Add the garlic and cook for another minute until fragrant. Raise the heat slightly, then add the chicken strips, seasoning them lightly with salt and pepper. Sear the chicken until it is lightly golden on the outside but not fully cooked through. Pour in the Pinto’s Pride Korma cooking sauce, stirring to coat the chicken, then add water or stock to loosen the sauce a bit. Bring the mixture to a gentle simmer, then reduce the heat, cover, and allow it to cook for about 10 minutes so the chicken finishes cooking and absorbs the rich, creamy flavours of the korma sauce. Meanwhile, cut the Hanini Fresh Goat Cheeselets into smaller pieces and gently fold them into the sauce, allowing their tangy, creamy texture to melt slightly and enrich the sauce. Continue simmering for another 5 minutes until everything is warm and well combined. Taste and adjust seasoning. Serve hot, garnished with fresh parsley. This dish balances the exotic creaminess of korma with the classic, local tang of Hanini goat cheese; it’s festive, comforting, and truly Maltese-meets-world.

Preheat the oven to 200°C, then place the salmon fillets on a lined baking tray and drizzle them with olive oil; rub in the minced garlic, lemon juice, lemon zest, oregano, parsley, salt, and pepper, ensuring each fillet is well coated, then top with lemon slices if desired. Bake for 12–15 minutes until the salmon flakes easily with a fork and serve immediately with a fresh salad, rice, or roasted vegetables.