Pour the oil in a pan and fry the seabream fillets until cooked well. When ready, let to cool down, clean from all bones and chop into small pieces. In the same pan, cook the garlic, onions, marrows, olives, mixed herbs, tomatoes. When cooked, add the marrowfat peas and anchovies and mix with the seabream. Mix well. Roll out half the pastry, cover a lined oven dish and brush with the beaten egg. Add the seabream filling and cover with the other half of the pastry. Egg wash and sprinkle sesame seeds on top. Bake at 200 ° for around 40 minutes until golden.

Recipe by Mill-Kcina ta’ Pawlina

Heat oven to 220°C (Gas Mark 7). Add 1 tablespoon of oil to a large, ovenproof pan and heat over high heat. Season the chicken thighs with salt and pepper, then add to the warm oil, skin-side down. Cook for 7 minutes, without turning, to brown well. Turn the heat down to medium-high, then stir in the onion and turn over the chicken. Cook for 5 minutes, until the onion has softened and is lightly browned. Add the tomato paste, garlic and half the thyme, and cook, stirring the paste into the onions, for 2 minutes, until fragrant and everything is nicely browned. Add the stock, then add the spaghetti, stirring to submerge and evenly distribute. Use tongs to lift the chicken pieces so they sit on top of the spaghetti, skin-side up and add the olives. Bring to a simmer, cover with a lid and transfer to the oven for 30 minutes, until the liquid is absorbed. While the pasta is in the oven, in a small bowl, mix together the Parmesan, breadcrumbs, parsley, lemon zest and remaining thyme. After 30 minutes, remove it from the oven and reset the temperature to a grill setting. Sprinkle the Parmesan breadcrumbs over the pasta and chicken, drizzle with the remaining oil and return to the oven for 3 to 4 minutes, until nicely browned and crisp. Leave to settle for about 5 minutes before serving warm, directly from the pan.

Start this recipe by cutting a slit through the salmon creating a pocket. Season the salmon on both sides with salt and pepper. Stuff the salmon with the Danish cheese and fresh baby spinach. Heat the oil in a pan and brown the salmon on both sides for 3-4 minutes. Transfer into a baking dish. To make the crust, mix together the panko, orange zest, basil, pine nuts, salt and pepper and melted butter. Spread the sun-dried tomato paste over the salmon then spoon the panko mixture onto the salmon and press on well. Continue to cook for 8-10 minutes or to  your liking. Meanwhile, boil the potatoes in a medium pan of salted water till soft. Remove from the pan, cut in half and place into a pan covered to keep warm. In the same pan of boiling water, place the asparagus or French beans and blanch or cook to your liking. Drain and add to the jersey potatoes. Add the butter to the pan, season with salt and pepper and toss.

Fill a pot with plenty of water and when the water opens to boil, add some salt and toss the pasta. As long as the pasta is becoming ready for oil and garlic. Take a saucepan and make 8 tablespoons of olive oil. Add the garlic and some salt. Place the saucepan over very low heat and while stirring all the time, cook until the garlic takes color. Turn off the fire. As the pasta has been made, remove from the water and drop it thoroughly. Put it in a large bowl. Add to it the oil with garlic and mix well. Add the remaining peppers, parsley and tablespoons of olive oil. Serve right away.

Pre-heat the oil in a pan over a medium heat and fry the onion gently for 4-5 minutes until beginning to soften, stirring frequently. Add the garlic and celery and cook for a further 2 minutes. Stir in the red pesto, vegetable stock and tomato passata. Bring to a boil, cover and simmer gently for 10 minutes then stir in the Quorn Mince. Cover and cook for a further 2 minutes. Stir in the basil and oregano and season to taste with salt and freshly ground black pepper. Pre-heat a griddle pan over a high heat and chargrill the courgette slices for 1-2 minutes on each side. Combine the ricotta, creme fraiche, nutmeg, salt, pepper and half of the hard cheese in a bowl. In an ovenproof dish arrange a layer of chargrilled courgette slices, cover with the Quorn Mince mix then place a second layer of courgette slices over this. Spoon the ricotta topping over and garnish with the cherry tomatoes, black pepper and the remaining cheese. Bake in an oven pre-heated to 200C/400F/Gas Mark 6 for 20 minutes.

Heat a frying pan over a high heat. Drizzle 4 tbsp of the oil over the slices of aubergine and fry them in several batches for 5-7 mins or until golden brown and beginning to soften. If they look a little dry during cooking, add a dash more olive oil. Set aside on a plate lined with kitchen paper.

Heat 1 tbsp of the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Add the mince and fry for 8-10 mins until a deep golden brown, regularly stirring and breaking up with a wooden spoon. Tip into a bowl and set aside. Add the remaining oil to the casserole. Tip in the onion along with a pinch of salt and fry gently for 10-12 mins or until softened and turning translucent. Add the garlic, oregano, cinnamon, chilli and bay cooking for a further min. Return the lamb to the pan and pour in the red wine, bring to a bubble and reduce the wine by half. Stir through Mayor Tomato Polpa, Three Hills Kunserva (tomato paste) and brown sugar, along with 200ml water. Season. Lower the heat and simmer gently, uncovered, for 20 mins, stirring occasionally until the sauce has thickened.

Heat oven to 200C/180 fan/gas 4. Bring a large pan of lightly salted water to the boil. Add the potato slices and cook for 6 mins, drain in a colander and leave to steam dry for 10 mins.

Melt the butter in a small saucepan, stir in the flour and cook over a medium heat for 1 min. Remove from the heat and whisk in the milk, pouring in a bit at a time, until smooth. Return to the heat and bring to a simmer, cooking for 3 mins. Remove from the heat and whisk through the Hanini Pekorin Mature Cheese, a little grated nutmeg and some seasoning, and finally the whole egg as well as the yolk.

Take a large rectangular ovenproof dish. Spoon a third of the meat into the dish and spread out evenly, followed by half the aubergine and half the potato, then the rest of the meat and another layer of aubergines, followed by potatoes. Finish with the béchamel, smoothing the top over with a palette knife. Put in the centre of the oven and cook for 50 mins or until deep golden brown. If it browns too much during cooking, cover the dish. Set aside for 10 mins to cool before serving.

In a small saucepan gently warm the ale, set aside. Take another small saucepan and over a medium heat melt the butter until it begins to foam, tip in the flour and stir everything together, cooking for 1 min. Whisk in the warm ale in several additions to create a thick sauce then whisk through the cheese to create a thick paste. Stir the mustard, Worcester Sauce and chives through the sauce. Heat a grill to its highest setting. Place the slices of bread on a flat baking sheet and grill on one side until golden brown. Flip the bread over and spread each one with the cheese mixture. Place back under the grill and cook for a further 1-2 mins or until golden brown and bubbling, serve immediately.

Coat the meat with the flour. In a large pan, heat some olive oil and shallow fry the meat from outside. Place the mean in a casserole dish. In the same pan, cook the onion for 2 minutes and then add the nutmeg, bay leaf, the beer, stock and Kunserva and cook for around 4 minutes. After, pour onion mixture on the meat. Slice the carrots, potatoes, peas and celery and cook on low flame for around 70 minutes. Serve hot with some Maltese bread.

Boil the macaroni according to instructions on the packet. In the meantime, in a pan fry the onions in the 3 tbsp oil. Add the garlic, carrots, salt and pepper and continue frying stirring from time to time. Add the minced pork and fry till the meat is almost done. Add the chicken stock together with the 1/2 glass of water and mix all together. Add the tomato paste and the peas and stir all together. Put the heat off. Drain the macaroni when they are ready and mix in the eggs and the grated cheese. Pour the sauce over the macaroni and mix all well. Pour all into a deep oven dish. Sprinkle some paprika on top and also a dash of oil. Bake on the middle shelf of the oven, temperature 200c until the top gets a golden colour. More or less it takes around 35 to 45 minutes.

Heat the oil in a frying pan and add the onion, cook for 4-5 mins over a low heat, then stir in the garlic. Leave to cool completely. To make the tomato sauce, heat the oil in a saucepan and fry the onion, carrot and celery for 3-4 mins, then add the garlic and cook for a minute. Add the Three Hills Kunserva with Basil & Garlic and bring to a simmer, then season and cook for 5 mins.

Heat oven to 180C/160C fan/gas 4. Mix the cooled onion with the Three Hills Kunserva Traditional Tube, mince, egg and breadcrumbs, and season. Line a 900g loaf tin with a liner or baking parchment and pack in the meatloaf mixture. Cook for 20-25 mins or until a skewer poked into the centre feels roasting hot when pulled out. Leave to rest for 10 mins before lifting out of the tin. Serve slices of the meatloaf with some tomato sauce spooned over. Wrap any remaining meatloaf and use it as a sandwich filling for a lunchbox. Can be frozen for up to a month.

Peel all but four of the prawns (reserve these for the tops). Break the lettuces into individual leaves, then divide the leaves evenly between four small glass bowls. Sprinkle the prawns over the lettuce and season with black pepper. Mix the mayonnaise, tomato chutney, Worcester sauce, horseradish and hot pepper sauce together. Season to taste with lemon juice and salt and pepper, then spoon sparingly over the prawns. Dust the top with a little paprika and sprinkle with chives. Top with the remaining prawns and serve immediately. Delicious with brown bread.

Preheat the oven to 180°c. In a medium-size bowl mix ricotta, grated gibna roll, pecorino, grana, beans, raisins, pepper, parsley & 3 eggs together. Set aside. Roll out around 400g of short crust pastry. Transfer dough to a 30cm pie dish, gently fit into the dish and trim the edges. Beat an egg and brush the dough with it. This creates a seal. Gently spread the ricotta mixture and fold the edges. Place 6 large (still frozen) pastizzi and 6 party size ones to create the ‘crust’ Make sure to cover most of the surface. Add a tablespoon of milk to the remaining beaten egg and mix well. Brush the surface completely and bake until golden brown. This should take between an hour to 75mins.

Prepare Divini Ricotta-Filled Ravioli according to packet directions. Drain and set aside. Heat oil in a frying pan over medium-high heat. Add bacon pieces and cook for 2-3 minutes or until golden. Add Mayor Sliced Mushrooms and cook for a further 2-3 minutes until tender. Season with pepper. Add cream and cook for 2-3 minutes to heat through and combine with other ingredients. Sprinkle over grated Hanini Pekorin Cheese and stir to combine and melt into sauce. Add prepared ravioli to the pan and toss to combine with sauce. Add a little hot water or liquid chicken stock if needed, to loosen sauce and cover ravioli. Serve ravioli and sauce in a bowl and sprinkle with fresh chives.

Heat the oil in a large saucepan over a low-medium heat and fry the carrots, celery, onions and mixed herbs for 10-12 mins, stirring occasionally until the veg is soft but not golden. Stir in the garlic and both peppers and cook for a further 5 mins until the peppers begin to soften. Sprinkle in the chilli powder and paprika, turn up the heat to medium, then stir and cook for 1 min. Mix in the Three Hills Kunserva and cook for a further 1 min, then pour in all of the beans, the Polpa Fina and vegetable stock. Stir well, bring to the boil, then reduce the heat to a simmer. Cook for 25-35 mins until the beans are tender and the sauce has thickened. Serve with rice, grated cheddar and soured cream, if you like.

For the pasty, in a food processor, pulse together the flour, sugar, butter and salt. Add the beaten eggs and form a dough. Wrap this dough in cling film and place it in the fridge for about 2 hours.

For the filling, in a bowl mash the Irkotta and mix with it the chocolate, 6 tbsp sugar, hazelnuts and cherries. In another bowl mix the breadcrumbs, lemon zest and juice, milk, 6 tbsp sugar, eggs and coconut.

To assemble tart, line 2 cake tins 25cm by 18cm. Cut the pastry in two and roll each piece on a lightly floured surface. Roll it open enough to cover the bottom and sides of the tins. Prick the bottom with a fork and place the two tins in the fridge for about 30 minutes. Preheat the oven to 200c. Cover the dough bottom and sides with baking paper and weigh it down with dried beans or rice and bake for about 12 minutes. Remove the baking paper with the beans or rice and bake for another 8 to 10 minutes. Remove from the oven and let them cool a little. Trim the edges. Divide the irkotta mix between the 2 tins and spread it evenly over the pastry. Mix the bread mix and bake for another 30 to 40 minutes. Let the tarts cool completely and place them in the fridge. For the topping, whip together the ingredients for the topping until forming a thick consistency.

To decorate, cover the top of the tart with cream leaving some to do the design on top. One could also spread some crispy dried fruits or spread some melted chocolate. Keep this tart in the fridge.

Toss the chicken thighs in half the spices and a pinch of salt until completely coated. Heat 1 tbsp oil in a large sauté pan with a lid. Fry chicken, skin-side down, for 10 mins until golden brown, turn over, then cook for 2 mins before removing from the pan. Pour the rest of the oil into the pan, then fry the onions and garlic for 8 mins until golden. Stir in the rest of the spices, then cook for 1 min longer. Dissolve 1 tbsp Spoon Stock with hot water and add to the pan. Add the Mayor green olives. Bring everything to the boil, turn down the heat, then sit the chicken, skin side up, in the stock. Cover the pan with a lid, then simmer gently for 35-40 mins until the chicken is tender. Put the kettle on, then lift the chicken onto a plate and keep warm. Take the pan off the heat. Stir the lemon juice and Pinto’s Pride Couscous into the saucy onions in the pan and top up with enough boiling water just to cover the couscous if you need to. Place the lid back on the pan, then leave to stand for 5 mins until the couscous is cooked through. Fluff through half the parsley and the lemon zest, then sit the chicken on top. Scatter with the rest of the parsley and zest before serving.

Start by frying together the onion and garlic with the olive oil and soften together for 4 minutes. Add in the red pepper and spices, season with salt and pepper and cook for another 3 minutes. Tip in the tin of cherry tomatoes and add in a pinch of salt. Bring to the boil, lower the heat and cook for another 10 minutes. When ready, make 4 wells in the sauce and crack in the 4 eggs, making sure not to break the yolks. Place on the lid, or alternatively place into the oven and cook for 4-5 minutes. Meanwhile, cut 4 slices of the turmeric and seed bread, drizzle generously with olive oil and toast in a hot pan on both sides. To serve, crumble over the feta cheese and sprinkle over the fresh chopped herbs. Serve with the toasted turmeric and seed bread on the side.

Put the mussels into a large bowl and cover with cold water. Debeard them by pulling any bits up towards the top of the shell, and then out. Discard any unopened or cracked shells. Put the orzo into a bowl and cover with boiling water. Set aside for 15 minutes, then drain and rinse. Meanwhile, put the butter and oil into a large lidded pan and place on medium-low heat. Once melted, add the shallot, garlic, yellow pepper, chili and salt. Fry for 8 minutes, stirring often, until the shallot and garlic are soft and fragrant. Do not leave them to crisp or brown too much. Increase the heat to medium and add the tomatoes, tomato paste and saffron. Stir-fry for 2 minutes, then stir in the coconut milk and simmer for 3 minutes. Add the orzo to the stew and layer the mussels on top. Cover with a lid and turn the heat all the way down. Cook for 5 minutes, or until the shells have opened. Squeeze plenty of lemon juice and finish with the chili oil.

Preheat the oven to 200°C/180°C fan/ Gas Mark 6. Prepare an ovenproof casserole dish which comes with a lid. If you do not have a tight fitting lid, use some foil. Works just fine. Warm the oil in the casserole dish over low heat and fry the desiccated coconut for 3-4 minutes or until it browns a little (do not leave unattended as they burn easily). When the coconut starts to brown, add the sausage, garlic, turmeric, pepper, fish sauce, sesame oil, salt, bay leaves, coconut milk and sweet tomato paste. Increase the heat and mix everything well.  Crush the noodles in half in your hands and scatter into the coconut mixture. Now add the cubes of chicken breast and soak both the noodles and chicken in the coconut mixture as much as you can. Put a lid on and bake in the oven for 30-35 minutes, or until the noodles and chicken are cooked through. Spoon into bowls and serve with the coriander leaves and some wedges of lemon if you wish.

Place the rabbit in an oven dish and brush with the bbq and ketchup sauces. Add spoon stock, chopped garlic and onion, dry herbs and parsley. Pour olive all over, add the gin and sprinkle the pepper. Cover with kitchen foil and bake at 200 c for one hour. Remove foil and bake for a further 15 minutes close to the grill for a scorching affect.

Add diced onions to a pan and fry in its own oil for 2 minutes. Add the bacon, broad beans, parsley, spoon stock and pepper and cook for a further 2 minutes. Finally add the Provista sugu and let simmer for another 15 minutes on low flame. Add the drained pasta to the pan, mix, and cook for a further 3 minutes in the sauce. Serve hot. Recipe by Mill-Kcina ta’ Pawlina

Cook the pasta following pack instructions until al dente, about 12 mins. Meanwhile, heat the oil in a frying pan over a medium heat and cook the garlic and leeks for 5 mins, stirring until soft. Add the spinach, cover and cook for 3 mins more until wilted. Stir well. Mix the Hanini Fresh Irkotta with the milk, Hanini Pekorin cheese and nutmeg. Drain the pasta (reserving a mugful of the water) and add in pan. Pour over the ricotta mixture and toss well to combine. Add 3-4 tbsp of the reserved pasta water to loosen a little, then serve.

Heat the oil in a large pan. Put the squash in a bowl with a splash of water. Cover with cling film and microwave on High for 10 mins or until tender. Meanwhile, add the Mayor Diced Onions to the hot oil and cook for a few mins until soft. Add the curry paste, Mayor Polpa and Pinto’s Pride Reduced Fat Coconut Milk, and simmer for 10 mins until thickened to a rich sauce. Warm the naan breads in a low oven or in the toaster. Drain any liquid from the squash, then add to the sauce with Mayor Lentils Ready-to-Eat, spinach and some seasoning. Simmer for a further 2-3 mins to wilt the spinach, then stir in the Hanini Natural Yogurt. Serve with the warm naan and a dollop of extra Hanini yogurt.

Heat the oven to a temperature of 1800C, gass number 4. Clean the fish well. You may ask the fishmonger to clean the fish for you. Place in an oven dish. Drizzle some olive oil and lemon juice. Add some salt and pepper and cook in oven for around 20 to 25 minutes. Half way through the cooking time, rotate the fish. Serve immediately with some grilled vegetables and lemon slices.

Heat the oven at 1800C or gass number 4. Place salmon on a clean surface and cover well with pepper from both sides. Place in an oven dish, add the rosemary and some sea salt. Cook in oven for around 35 minutes. Serve with some roasted potatoes and fresh vegetables.

In a large pot, pour the oil and fry the onion and garlic, add the Kunserva and cook for another minute. Add all the vegetables and lightly cook for a couple of minutes. Add the water, season, and bring to boil. Simmer on a low flame for around 40 minutes. Serve with Ħanini Ġibna slices.

Preheat the oven to 190°C (Gas Mark 5). Toss the pumpkin wedges with 1 tablespoon of the oil in the oven bag. Make a slit in each shallot and garlic and tuck into the bag together with the rosemary. Put the bag on a roasting tin and toast for 20-25 minutes. Take the oven bag out of the oven and carefully give everything a shake. Return to the oven for another 15-20 minutes. Discard the rosemary and, when cool enough, peel the shallots and garlic cloves, discarding the skins. Transfer the contents of the bag into a saucepan, with all the remaining juices and spice mix. To the vegetables, add the sherry, tomatoes and tomato paste, and keep stirring. Add the stock and all but a small handful of sweetcorn to the pan. Bring to a simmer. Reduce heat so that the liquid bubbles gently, half cover with a lid and leave to simmer for 15-20 minutes. Blend everything in the pan with a hand blender. Once smooth, add a squeeze of lime juice, check for seasoning and adjust accordingly. Serve in bowls, topped with the reserved raw sweetcorn, sliced chili, crumbled feta and the coriander leaves.

Place the ricotta, icing sugar and vanilla in a bowl and mix together until smooth. Place into the fridge to chill. For the pancakes, sift the flour and baking powder into a bowl and stir in the salt, sugar. poppy seeds and lemon zest. Place milk, eggs and vanilla into a bowl and whisk together. Pour the liquids into the flour mixture along with three tablespoons of melted butter and whisk together until smooth. Heat a little extra butter in a small pan and fry 2 pancakes. Take a small amount of batter, adding in more pink and lilac colouring to the batter each time. When the pancakes are all cooked and cooled down, layer on a serving dish with the ricotta filling, decorate the top with the fresh berries and a dusting of the icing sugar.

Preheat oven to 200°C (Gas Mark 6). Split open the pitta breads and cut them into nacho-sized triangles. Transfer the cut pitta triangles onto a baking dish and toast for 12 minutes. Set them aside.

Warm the oil in a heavy-based saucepan and cook the onion on low heat for 7 minutes, until caramelized. Lower the heat and stir in the aubergines and cook until soft. Add the paprika, cumin, coriander, salt and pepper. Add the minced beef and cook for 10-15 minutes, stirring occasionally, until cooked through. Take off the heat and set aside.

In a heatproof bowl, combine the Greek yoghurt, ġbejniet, tahini, lemon, garlic and salt. In a smaller saucepan, pour some water, enough to come up 3cm up the sides. When the water is simmering, reduce heat to low and place the yoghurt-filled heatproof bowl over the saucepan (bain marie). Using a whisk, beat well until the mixture is warm and smooth. Take off the heat.
On a large plate, arrange the pitta triangles and top them with the beef and aubergine mixture. Pour the yoghurt mixture over the beef and aubergine. Top with the cranberries, pistachios and mint. Serve.

In a large bowl add the Gozo cheese and crumble the Greek Style Cheese and mix well. Add the parsley, beaten eggs, kefir, milk, sparkling water, and season to taste. Set aside. Melt the butter and mix it with the oil. Place 2 sheets of filo pastry in a deep baking dish. Brush the surface of the pastry with the oil/butter mixture. Crumble a sheet of filo pastry and dip it in the cheese/egg mixture. Place it in the dish and continue with this method until you cover the whole dish. Add any remaining mixture on top of them. Cover everything with 2-3 layers of filo pastry brushing them with the oil/butter mixture. Brush the surface too and bake in a preheated 180°c until golden brown. Around 40 minutes.

Grease a loaf tin, or else line it with moistened baking paper. Roll out the pastry quite thinly on a lightly floured surface and line the loaf tin with it. Leave some pastry for the top. Preheat the oven 1800C, gas mark 4. Cut a number of thin slices of sponge cake and spread some apricot jam on them. Use these slices to cover the bottom and sides of the pastry, jam side facing the pastry. Put the ricotta in a mixing bowl.  Add the sugar and liqueur and mix well until you have a creamy texture. Quarter the cherries and add them, together with the vanilla essence and the grated lemon rind, to the ricotta mixture.  Mix well. Cut some more slices of sponge cake. Fill the loaf tin with the ricotta mixture.  Smooth the top and cover it with the sponge cake slices.  Spread some more jam on them. Moisten the edges of the pastry with a little water and cover with the remaining pastry.  Seal well and trim the edges. Make some slits in the top, brush with beaten egg and bake for around 60 minutes. Leave the Sinizza to cool completely before removing it from the tin and slicing it.

Prepare the sweet shortcrust pastry. Preheat the oven 1800C, gas mark 4. On a lightly floured surface, roll out the pastry thinly and line a 24cm diameter, non-stick baking dish with it. If possible, use a loose bottomed tin. This will make it easier to remove the baked tart later on. If you will be using baking paper, moisten it slightly before lining the tin. Press the pastry lightly and firmly all over the base and sides of the tin, easing any overlapping pastry back down the sides, as it is important not to stretch this bit too much. Trim the edges, leaving a small edge of pastry sticking over the edge of the baking dish to allow for shrinkage in the oven. Prick the pastry’s bottom and sides a few times with a fork. Core, peel and slice the apples according to your taste. Place the sliced apples in a mixing bowl. Add the sugar, cinnamon, cloves, lemon rind and sultanas and mix well. Fill the baking dish with the apple mixture. Moisten the edges of the pastry with a little water. Cover completely the top with the remaining pastry, or else cut the pastry in strips and form a grid with them. Seal well and trim the edges of the tart. Make some slits in the top and brush with beaten egg. Bake for around 50 minutes, until the pastry gets a rich, golden colour.

Warm the oven at 235C, gas number 8. Sieve the flour together with the chocolate powder. Grease a rectangular dish, of 45cm long by 38cm wide, with a little margarine and cover the bottom with a piece of baking paper. Put the eggs, sugar and vanilla essence in an electric mixer and work until the mixture turns white and thickens like a cream. You can also use an electric hand beater. Add the glycerin and continue to mix. Gradually add the flour little by little to the mixture while beating all the time. IMPORTANT: NEVER throw in all the flour at once! Pour the mixture into the prepared dish and see that its height is the same allover. Cook for about 4-5 minutes. Take the sponge out of the oven, remove it from the dish and place it face down on a napkin until it cools. For the filling: Put 2 jars of fresh cream or half of the UHT cream in a bowl and stir well. UHT cream is better to fill the Swiss roll. Cover the sponge with this cream and roll it. Place the Swiss roll in the fridge for at least two hours. In the meantime. melt the chocolate in the microwave or a bain-marie. It is very important that neither water nor steam come into contact with the chocolate and that you do not cover it whilst melting. If you use chocolate that is button-shaped and not block-shaped, it will melt much faster. Place the remaining 2 jars of fresh cream or UHT cream in a saucepan and heat over a moderate heat. Add the melted chocolate and mix well. Remove from the heat and let the mixture cool. Beat the cold cream well with an electric hand beater or mixer. Take the Swiss roll out of the fridge, place it on a large, oblong plate and cover it with this cream. Put it back in the fridge for at least two hours. Take out of the fridge and scratch the surface of the chocolate with a fork to make it look like a tree trunk (see photo). Sprinkle some icing sugar on top and decorate with Christmas decorations.

Start by heating the oven to 200`c. Brush a 26cm round flan dish lightly with a little olive oil. Layer 4 sheets of filo pastry at different angles (brushing each layer lightly with olive oil) so that the base and sides of the dish are well covered, allowing the pastry to drape over the sides. Pour the Knorr Pea and Ham soup along with 300ml milk into a small saucepan and heat till the soup is thick stirring constantly. Remove off the heat. In a large bowl, use a fork to slightly mash the marrow fat peas. Add in the ricotta cheese and the Pea and Ham and mix together well with. Spoon the filling mixture into the prepared filo case and even out. Fold in the overhanging pastry and brush with the remaining 1 tablespoon of oil. Decoratively arrange the remaining 2 sheets of filo pastry over the top of the tart and lightly brush with any remaining oil. Sprinkle over the sesame seeds and bake the tart in the oven at 200`c for approximately 30 minutes until the filling is set and the pastry is golden. Remove from the oven and allow to rest for 15 minutes before carefully removing from the tin and serving.

Take a sharp knife and carefully go round the chicken leg bone, scraping off the meat from the bone and carefully pushing the meat away every time. Chop off the bone away right before coming at the jaw. Repeat for all 4 legs. Take a mixing bowl, skin off the sausage meat, mix together with the sage leaves, parsley & cheese. Push the sausage meat into the chicken cavity, rolling the skin over to cover the filling.

Prepare a sponge flan according to the sponge recipe. Put the ricotta and sugar in a large mixing bowl and mash them well until the mixture turns creamy.  If you see that the ricotta is rather dry, you can add some milk or cream.  Put aside from 2 to 3 tablespoons of ricotta for decoration. Add the candied peel and chocolate chips to the sweetened ricotta and mix well.  Add the lemon rind and grated nutmeg and mix well again. Put the flan on a large, flat serving dish. Moisten the top of the flan with any liqueur of your choice.  Fill the flan with the ricotta mixture. Spread the extra ricotta on the edges of the flan and sprinkle the toasted nuts on it. Finally, decorate with the red and green candied cherries. Cool it in the fridge before serving.

Pilaf is a rice dish whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as onions, vegetables or meat, and employing some technique for achieving cooked rice grains that do not adhere to each other.
Wash the asparagus thoroughly taking care not to bruise the tips. Dry between layers of kitchen paper so that it absorbs all the water. In a large pan, lightly pan fry the Mayor Diced onions and minced garlic cloves in the butter. Add the dry rice to the onions and coat with the butter. Stir continuously for around 2 minutes on medium heat. Lower the heat add the Spoon Stock and mix well. Allow to cook for 20 minutes. Add the asparagus, season and mix well. Continue cooking on low heat until the rice is cooked and tender. If you notice that the liquid is evaporated and the rice is still not tender enough, you may add some hot water so that it continues to steam. Add a tablespoon of butter and the lemon juice to the cooked rice and mix well. Sprinkle the Hanini grated Gibniet over the rice and serve. This dish may be garnished with lemon slices and spinach leaves.

Boil the water and add to the Chicken Spoon Stock and mix well to make a stock. Pour into a large frying pan and keep it on a low heat so that the stock gently boils. In another thick-bottom frying pan, melt the butter together with the olive oil. Add the Mayor Diced Onions and sliced mushrooms and cook for around 4-5 minutes on low heat. Add the rice and coat with the oil and butter until the rice grains are all glistening. Cook for around 1 minute and add a ladleful of Spoon Stock. When the stock evaporates add another ladle of stock while stirring constantly. Keep on adding the stock and stirring constantly until all the stock is used and the rice is cooked. If the rice is not fully cooked by the time the stock finishes you may add a ladle of hot water to make sure the rice is fully ready. Risotto dishes need constant attention while cooking and will take around 25-30 minutes to cook. It is important to keep the heat constant so that the rice does not overcook and becomes mushy (on very low heat) or cooks on the outside but remains hard on the inside (too high heat). After 20 minutes of cooking, add the liquid in smaller amounts so that you do not use too much liquid unnecessarily. It is important to keep stirring throughout the cooking time. The rice is cooked when the grains remain firm but not adhered to each other. The result will resemble rice cooked in a creamy sauce. Add the remaining butter and sprinkle with parmesan cheese. Serve immediately.

Put the ground almonds, sugar, egg whites, essences and grated rind of a lemon in a large mixing bowl. Do not add too much almond essence because it will give the filling a bitter taste.  Mix the ingredients well together until you obtain a fairly dry paste. Preheat the oven 1900C, gas mark 5. Put the pastry on a lightly floured tabletop, roll it out and cut it into oblongs. Put some almond paste in the centre of each oblong.  Wrap the pastry around the filling and mould it into the traditional bone shape.  Tuck it neatly around, trimming off extra bits. Put the ‘bones’ on a baking tray that has been lined with baking paper. Bake for about 30 minutes, or until the pastry turns golden brown. Remove the ‘bones’ from the baking tray and leave them to cool. Cover them with white royal icing when they are completely cold.

In a large frying pan, gently pan fry the Mayor Onion in olive oil stirring constantly. Add the dried rice to the mixture just as the onion Is turning golden. Mix well and add a little turmeric (this will give colour to the risotto). Lower the heat and cook for around 7 minutes. Add the Spoon Stock to the mixture and stir well. If the liquid evaporates you may add some more hot water to the recipe. After cooking the rice for around 25 minutes add the Mayor Garden Peas, bell pepper and the shellfish. Season to taste and serve hot. 

In a bowl mix together the onions, garlic, beans, apple, drained pineapple, chilly, curry, cumin and vegetable oil. Preheat a sauté pan and brown all the curry mix. Next, add in the syrup from the pineapple, tomato pulp, coconut milk and simmer. In a small pan, sauté the crushed coriander seeds together with the cinnamon stick and star anise in a knob of butter for 2 minutes. Add in it the rice and stir, pour in the stock cover and simmer until cooked through and all the stock is absorbed. Adjust the rice with seasoning and mix in the fresh coriander. Serve with the fruity curry sauce.

In little butter sauté the pancetta, onions, garlic, fennel, celery and garlic without colouring. Add in the Barley and stir well, add in the sweet tomato paste and mix well. Pour in the wine, warm vegetable stock and simmer. Once liquid is almost all absorbed, add the tomatoes, dill and adjust seasoning. Serve the Mascarpone on top and micro herbs to garnish.

Preheat the oven 2000C, gas mark 6. Lightly grease and dust with flour a baking dish having a 23cm diameter. Combine the eggs, sugar and vanilla essence in a large mixing bowl.  Beat for about 10 minutes on the highest speed, until the mixture is white and thick. Use either an electric hand beater or else an electric mixer in order to have a really light sponge.  If you beat the eggs and sugar using a hand whisk, you will never have the same result. Sift the flour and, using a large metal spoon, lightly fold HALF of it into the mixture.Using a metal spoon, add the rest of the flour, half at a time, folding gently, in a figure of eight movement. Pour the mixture in the baking dish.Bake for 25-30 minutes, or until the sponge is well-risen and feels firm to the touch.Allow the sponge to stand for 5 minutes before turning it on to a wire rack to cool.

Use a large cutter or a sharp knife to cut the tortilla wraps into discs big enough to fit a muffin tray. Place into the muffin holes and bake until very lightly browned. Allow to cool. Heat a pan and fry together the onions, garlic and cumin until lightly browned. Add the aubergines, sweet potato, 1 tbsp olive oil and season well with salt and pepper. Soften for 6-8 minutes. Add in the chickpeas and hazelnuts, toss for 1 more minute and remove from the heat. Add in the spring onion, chopped coriander, 1/2 of the cheese and mix well. Adjust the seasoning and use the mixture to fill the baskets. Sprinkle the rest of the cheese on top and finish in the oven until the cheese melts. Serve garnished with rocket leaves

Start this recipe by mixing together the orange zest, juice, BBQ sauce and chilli flakes. Add in the chicken strips and coat well. Allow to sit for 30 minutes before threading onto skewers with the pineapple and peppers. Drizzle with olive oil and BBQ till golden brown and cooked through. Meanwhile, make up the taboule with boiling hot water and allow to soak for 5 minutes before fluffing with a fork. Mix in the olive oil, fresh mint and toasted almonds. Also, prepare guacamole using the rip avocado. To serve, place the pineapple shell onto a large board and fill with the taboule. Arrange the skewers on the board with the guacamole on the side in a bowl, Decorate with lime wedges, extra mint and chilli flakes.

Rub the Beef with BBQ rub and place in an oven dish, add the beef stock cover and cook at 160 degrees Celsius for 4 hours. In a sauté pan sauté the onions, chilly and garlic, add the kidney beans and toss well, finally add the coriander and remove from heat. Use a fork to pull the beef, mix with the sautéed onion mix and add the BBQ sauce. Place the beef mix across the wrap add the cheese and baby spinach, roll and grill from all the sides.

Bring some water to the boil in a large saucepan and, once it’s boiling, add the eggs, one by one, into the pan and bring back to the boil. Boil for 1 minute, then turn the heat off and leave the eggs to stand in the pan for 12 minutes. While you’re waiting for the eggs to cook, fill a large bowl with very cold water, and throw in a handful of ice cubes if you have them. As soon as the eggs have had their 12 minutes, spoon them into the cold water and leave for 15 minutes – no longer – before peeling patiently and carefully. Halve the eggs lengthways and gently prise the yolk out of each half and pop them into a mixing bowl. Place the neatest looking 18 halved whites on a plate or two. Add the mayonnaise, a teaspoon of English mustard, the salt and paprika to the egg yolks, and shake a few drops of Hot Pepper Sauce on top. Stir and mash with a fork, then blend with a stick blender or in a food processor. Add the oil and blend again until smooth. It will be very thick. Check for seasoning and also taste to see if you want this hotter. I generally go up to 2 teaspoons of mustard and quite a bit more Tabasco, but it’s best to proceed slowly. Now, by hand, stir in as much of the water as you need to help form a piping consistency. Spoon the golden mixture into a piping bag with a star icing nozzle, making sure it is densely packed at the bottom of the bag. Then pipe away, filling the hollowed-out whites with golden rosettes. Or you can mound the yolk mixture using a pair of teaspoons. Sprinkle with paprika and chopped chives and serve with a flourish.

Drizzle the Aubergines with oil, grill from both sides on a hot grill and once browned place them on a kitchen towel to absorb the extra oil. Sauté the onion, garlic and then simmer the tomato salsa in. Layer the vegetables like a lasagna, starting with the tomato sauce, aubergines, mixed goat cheese, mint leaves and tomato than repeat again. Finish the top with tomato sauce and parmesan, bake on high temperature until browned and then allow to set for 2 hrs in the fridge and serve topped with rocket leaves, parmesan shavings and olive oil.