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.

Take a Maggi So Juicy bag, and place the chicken into a roasting bag together with the onions & mushrooms. Dilute the spice mix from the bag with 150 ml water and pour over the chicken meat, wrap the bag with the baking tag and roast for 30 to 40 minute in preheated oven @ 175°C. Meanwhile prepare the risotto; chop the bacon and cook in a double bottom saucepan with the butter, allow to crisp. Next stir in the rice and leek, cook for a couple of minutes further. Splash in the wine, allow evaporation, continue cooking, adding the vegetable stock gradually allowing the rice to absorb the liquid and stirring occasionally. When rice is cooked, remove from the heat, crush the gbejna in and beat in together with the spinach leaves. 

Serve the chicken sliced with the obtained sauce accompanied by the risotto.

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.

Start this recipe by placing the fennel, onion and cooked barley into a large bowl and mix together. In a smaller bowl mix together the dressing using the vinegar, olive oil, orange juice and zest and season well with salt and pepper. Pour over the salad and mix together. Next, toss over the orange segments, watermelon and rocket leaves. Place into the fridge. Remove the halloumi from its packet and slice into 4. Season with salt, pepper and a dusting of flour and quickly brown on a hot plate or pan with a little oil till golden for 1 minute on each side. To serve, mix the salad together, spoon onto large deep salad bowls and top with the grilled halloumi and drizzle over any remaining salad dressing juices.

Cook the couscous as per instructions, then mix well in a bowl with the coriander, paprika and Lamb Mince. Form 40g balls, roll the bacon around them tightly and put them on the kebab stick. Grill on the BBQ until cooked through. Slice the pineapple, halloumi, and grill until browned on from both sides, season and sprinkle the thyme leaves on while warm. Zest the lime and squeeze the juice, mix well with the yoghurt, and serve on the side. Mix the mint and rocket leaves, serve on the grilled halloumi and pineapple and top with the skewers.

Spread the tomato sauce on the naan bread and sprinkle the shredded mozzarella. Add your favourite ingredients and finish off with fresh rosemary and chopped Peppered Cheeselet. Drizzle with olive oil and bake in a preheated 220°C oven for about 15 minutes or until is well baked. Add fresh basil and serve.

In a large saucepan, melt the margarine and add the onion and garlic and cook until golden brown in colour. Add the cauliflower and cook for about 15 mins. Pour in the tomatoes, Irkotta, lentils, balsamic vinegar, herbs and seasoning and mix well until combined. Bring to a gentle boil and then simmer for 30 mins, until sauce is thick. Meanwhile cook the pasta according to packet instructions. Mix with the sauce and garnish with grated Hanini gibna and fresh basil.

Prepare the beans by removing the outer pod and exterior coating. Toss the chopped onions & diced potatoes in butter heated over medium heat. When vegetables are well coated, add the prepared beans & toss once or twice. Then add the Kunserva & stir well. Add water to cover & the Vegetable Stock Pots. Continue to cook until the beans are soft approx 20 mins. Add the pasta beads, stir well & continue cooking, until these are transparent (another 20 mins). Finally add the peas & cook a few minutes longer until all the vegetables & the pasta beads are tender. Serve this soup with a sprinkling of freshly grated Parmesan cheese, & possibly a fresh sheep’s cheese (ġbejna) per person

Blend the perch, egg, Cream, mint and season, mix together with the antipasto. Clean well the calamari and cut the tip of the calamari. Use a piping bag to fill the calamari with the fish mousse, use a toothpick to close the end part of the calamari. Grill on a preheated griddle pan than finish in the oven until cooked through. Slice the leek and zucchini, sauté the until browned season and mix with the baby rocket.

Split the mozzarella in halves, pass through flour, dip in egg and roll in breadcrumbs. Coat twice. Grease 2 timballo moulds with extra virgin olive oil, dust with breadcrumbs and line with the aubergine slices. Mix the ricotta with the remaining egg, parsley, cheese, chopped prawns and garlic. Place a spoonful of cherry tomato sauce and top with the ricotta. Cover with a

layer of aubergine. Repeat the process and finish with the aubergine. Bake for 15 minutes on low moderate heat until the ricotta is set. Flip the aubergine timballo on a serving plate, accompanied with salad leaves, crispy fried mozzarella and the grilled king prawns.

In a small bowl mix well the soy sauce and honey, brush the tuna with and roll into the sesame seeds. Drain well the spelt and in a large bowl mix well with the spring onions, tomatoes, onions, baby spinach, almonds and coriander, toss with olive oil. Seal the tuna on a preheated sauté pan and serve on the salad

Start this recipe by frying the bacon in a pan to brown all over. Add in the onion and garlic and cook together for 2 minutes. Add in the spices and diced peppers and continue to cook for 3 minutes. Add in the tomato concentrate, cook for 1 minute then splash in the red wine to evaporate. Mix in the Worcestershire sauce, mustard, polpa and stock and cook together for 10 – 15 minutes. When ready, add in the baked beans with their sauce, the 2 types of drained beans and mix together well. Make up the flavoured couscous and warm the whole meal pittas. Serve the bean casserole with the couscous and the pitta cut into wedges.

Chop the lampuki fillets into small squares. Chop the onions, garlic cloves, mint, and basil leaves into small pieces. Fry the onions and garlic in olive oil. Add the mint and basil and keep frying until onions turn golden. Lower the heat and add the fish without cooking completely. In the meantime, mix the mashed cauliflowers and cooked spinach well and chop the black olives and anchovies into small pieces. Add the spinach and cauliflower mix, olives, capers, and anchovies to the fish. Cook for a few minutes and then add the tomato puree, some salt and pepper and the lemon zest. Remove from the heat and add one lightly beaten egg. Mix well. Roll out the pastry and line over a greaseproof paper in a pie dish. Fill in with the lampuki mixture and use the other pastry to cover the pie. Brush with the lightly beaten egg and sprinkle with some sesame seeds. Make a few slits in the top of the pie and bake for around 50-60 minutes in a hot oven.

The very best version of this is made with prawns (either fresh or frozen in their shells) that you have cooked yourself. Failing that, buy the large cooked prawns in their shells, or if you can only get shelled prawns cut the amount to 1 lb (450 g). To prepare them: if frozen put them in a colander and allow to defrost thoroughly at room temperature for about 1 hour. After that, if using uncooked prawns, heat a large solid frying pan or wok and dry-fry the prawns for 4-5 minutes until the grey turns a vibrant pink. As soon as they’re cool, reserve 6 in their shells for a garnish and peel the remainder. Then take a small sharp knife, make a cut along the back of each peeled prawn and remove any black thread. Place them in a bowl, cover with clingfilm and keep in the fridge until needed. To make the cocktail sauce, prepare the mayonnaise and add it to the rest of the sauce ingredients. Stir and taste to check the seasoning, then keep the sauce covered with clingfilm in the fridge until needed. When you are ready to serve, shred the lettuce and rocket fairly finely and divide them between 6 stemmed glasses, then peel and chop the avocado into small dice and scatter this in each glass amongst the lettuce. Top with the prawns and the sauce, sprinkle a dusting of cayenne pepper on top and garnish with 1 section of lime and 1 unpeeled prawn per glass. Serve with brown bread and butter.

Heat 1 tbsp of the butter in a non-stick frying pan over a medium heat. When the butter is foaming, add the chicken livers and fry for 2 mins each side. Stir the crushed garlic, some of the thyme and Madeira into the pan with the livers. Fry for 2 mins, letting the marsala wine simmer. Transfer the mixture to a food processor, reserve 200g of the butter and add the rest to the processor. Blend everything to a smooth paste. Season to taste, then spoon into 4 x 70ml clip-top jars. Melt the reserved butter in a medium frying pan and add the sliced garlic. Turn the garlic in the butter until slightly golden. Pour into the 4 jars of pâté, ensuring a few slices of garlic and the remaining thyme leaves go in each jar, and chill in the fridge for at least 4 hrs, or until set. Can be made up to 2 days in advance. Before serving, toast the brioche, then cut into triangular quarters for serving. Stir the diced apple through the chutney. Serve the pâté on small wooden boards with the toasted brioche and chutney.

Crush the cannoli shells, reserving 2 for garnishing later on. Mix in the melted butter and press the cannoli mix into the bottom of an 8 inch spring form pan lined with cling film using the back of a spoon to flatten. Chill for 30 minutes. Meanwhile, soak the gelatin leaves into the juice of an orange and heat up in a saucepan or microwave to dissolve. Whisk ricotta till smooth and creamy then stir in the icing sugar, orange zest, chocolate chips and melted gelatin mixture. Next, whip the cream and gently fold in. Spread the mixture evenly on the cannoli base and allow to set and chill for at least 2 hours. When ready, remove from the cake tin and place onto a serving dish. Decorate the top with the reserved 2 crushed cannoli, orange zest, chocolate chips and pistachios.

Cut the aubergine in half lengthwise. Cut the flesh, criss-cross with a sharp knife and season with salt and pepper. Drizzle with the olive oil and bake or grill until soft. Meanwhile, cut the ftiras in half, spread with the tomato paste, drizzle generously with the olive oil and cut into neat dice. Season with salt and pepper and place on a baking tray and toast in the oven at 150°C. Bake until crunchy on the outside and slightly soft inside. Cut the tomato into cubes, halve the cherry tomatoes and place into a bowl. Add in the cucumber and onion and mix well before adding in the tuna, gardiniera’ and basil leaves. Mix in the crusty bread pieces before serving. Place the aubergines onto serving plates, top up with the tuna-bread mixture. Serve with the peppered gbejniet crumbled on top and a good drizzle of olive oil.

Start this recipe by frying the bacon in a pan to brown all over. Add in the onion and garlic and cook together for 2 minutes. Add in the spices and diced peppers and continue to cook for 3 minutes. Add in the tomato concentrate, cook for 1 minute then splash in the red wine to evaporate. Mix in the Worcestershire sauce, mustard, polpa and stock and cook together for 10 – 15 minutes. When ready, add in the baked beans with their sauce, the 2 types of drained beans and mix together well. Make up the flavoured couscous and warm the whole meal pittas. Serve the bean casserole with the couscous and the pitta cut into wedges.

In a deep pan, heat the margarine and olive oil. Add the Mayor Diced Onions and the minced garlic and gently pan fry whilst stirring constantly. Coat the meat pieces in flour and fry them in the pan with the onions and garlic. Add the smoked paprika, carrots and Mayor Sliced Mushrooms.Stir well and continue cooking for a few mminutes. Add the wine and water. Place all the contents of the pan into a casserole and cook in a warm oven (180C) for around 45 minutes.When the meat is tender, serve garnished with marjoram.

In a deep pan, heat the margarine and olive oil. Add the Mayor Diced Onions and the minced garlic and gently pan fry whilst stirring constantly. Coat the meat pieces in flour and fry them in the pan with the onions and garlic. Add the smoked paprika, carrots and Mayor Sliced Mushrooms.Stir well and continue cooking for a few mminutes. Add the wine and water. Place all the contents of the pan into a casserole and cook in a warm oven (180C) for around 45 minutes.When the meat is tender, serve garnished with marjoram.

In a deep pan, heat the olive oil and gently pan fry the Mayor Diced Onions and garlic. Add the flour. In an oven dish place the oxtail and cook in the oven until it slightly browns but not cooked completely. In the meantime, add the Mayor Polpa, beer, cloves, mixed spice and paprika to the onion mixture and stir well. Add the Spoon Stock and stir again. Allow to cook on a very low flame. Pour the sauce into an oven-proof casserole. Add the meat and cook in the oven for around 100 minutes at 170oc.

In a deep pan, melt the butter together with the olive oil. Add the Mayor Diced Onions and carrots and gently pan-fry them. Add the curry powder and Three Hills Kunserva. Stir and cook for a few minutes until the curry amalgamates with the sauce. Add the beef and brown in the mixture, on a low flame. While the meat is cooking add the flour and mix well. Cook for a few minutes stirring constantly. Add the Spoon Stock and cover. Allow to simmer for 45 minutes, stirring occasionally. Add the apple pieces, stir and continue simmering for a further 20 minutes until meat is tender. Serve with cooked rice.