This creamy chicken dish combines tender golden chicken with the freshness of Hanini Natural Yogurt and the rich garlic flavour of Mayor Garlic Sauce. Start by seasoning the chicken with paprika, oregano, salt and pepper. Heat the olive oil in a large frying pan and cook the chicken over medium-high heat until golden on both sides and cooked through. Remove the chicken and set aside. In the same pan, add the garlic and sun-dried tomatoes and cook for 1–2 minutes until fragrant. Pour in the chicken stock and stir, scraping up all the delicious flavours from the bottom of the pan. Lower the heat and add the Hanini Natural Yogurt and Pinto’s Pride Garlic Sauce, stirring gently until you have a smooth, creamy sauce. Return the chicken to the pan and simmer gently for a few minutes. Finish with grated Gibniet Nixfin and fresh parsley. Serve with rice, pasta or crusty bread to soak up the sauce.
Give your usual pasta night a delicious twist with the warm spices of Pinto’s Pride Tikka Masala Sauce. Cook the Mayor pasta according to the packet instructions until al dente, reserving around 50ml of the pasta water before draining. Meanwhile, heat the olive oil in a large pan and sauté the onion and red pepper until softened. Add the garlic and diced chicken, season with curry powder, salt and pepper, and cook until the chicken is golden and cooked through. Pour in the Pinto’s Pride Tikka Masala Cooking Sauce and allow everything to simmer for 5–7 minutes. Stir through the cooking cream and a splash of reserved pasta water to loosen the sauce. Add the drained pasta and toss everything together until every piece is coated. Finish with fresh coriander or parsley and serve immediately.
These fresh Mediterranean-inspired wraps are ideal for lunch, picnics or a quick family dinner. Season the chicken with paprika, oregano, salt and pepper, then cook it in olive oil over medium-high heat until golden and completely cooked through. For the creamy dressing, combine Hanini Natural Yogurt with Mayor Garlic Sauce and lemon juice, mixing until smooth. Warm the tortilla wraps briefly in a dry frying pan so they become soft and easy to roll. Spread each wrap with the yogurt-garlic dressing, then add lettuce, cucumber, tomatoes and red onion. Top with the cooked chicken and crumbled cheese. Drizzle with a little extra dressing before folding in the sides and rolling tightly. Serve immediately or wrap individually for an easy packed lunch.
For a comforting meat-free meal, this creamy pesto gnocchi combines soft potato gnocchi with juicy tomatoes and rich basil pesto. Cook the gnocchi according to the packet instructions and reserve a little of the cooking water before draining. Meanwhile, heat the olive oil in a large frying pan and sauté the garlic and cherry tomatoes until the tomatoes begin to soften and release their juices. Lower the heat and add the Mayor Basil Pesto and cooking cream, stirring gently to create a creamy sauce. Add a splash of reserved cooking water if the sauce is too thick. Toss the cooked gnocchi through the sauce until completely coated. Transfer to a baking dish, top with mozzarella or Parmesan and bake at 200°C for approximately 10 minutes until bubbling and lightly golden. Finish with fresh basil and black pepper.
For an easy Mediterranean dinner, place the fish fillets in a baking dish and surround them with cherry tomatoes, sliced onion, garlic and olives. Season everything with oregano, chilli flakes, salt and black pepper, then drizzle with olive oil. Pour the Mayor Zalza tat-Tadam over and around the fish, making sure the fillets are nicely coated. Bake in a preheated oven at 190°C for approximately 18–20 minutes, depending on the thickness of the fish. The fish should be opaque and flake easily when tested with a fork. Finish with freshly chopped parsley and a squeeze of lemon juice just before serving. This is a simple one-dish meal that works beautifully with roasted potatoes, rice or a fresh green salad.
These crispy smashed potatoes are perfect as a side dish but are tasty enough to steal the spotlight. Start by boiling the baby potatoes in salted water for approximately 15–20 minutes, or until just tender. Drain and allow them to steam-dry for a few minutes. Place the potatoes on a lined baking tray and gently press each one down with the bottom of a glass or potato masher until flattened but still intact. Mix the Pinto’s Pride Garlic Sauce with olive oil, minced garlic, rosemary and thyme, then spoon or brush the mixture over each potato. Season generously with salt and pepper and sprinkle with grated cheese. Bake at 220°C for around 25 minutes, or until deeply golden and crispy around the edges. Finish with fresh parsley and serve hot alongside grilled meat, chicken or fish.
This quick stir-fry is packed with colour, texture and flavour and can be on the table in less than 30 minutes. Toss the beef strips with 2 tablespoons of Pinto’s Pride Teriyaki Sauce and leave to marinate while preparing the vegetables. Heat the Pinto’s Pride Sesame Oil in a large wok or frying pan over high heat. Add the beef in batches so it sears rather than steams, cooking for approximately 2–3 minutes until nicely browned. Remove the beef and add the onion, peppers, carrot and broccoli. Stir-fry for several minutes while keeping the vegetables slightly crisp. Add the garlic and ginger and cook for another minute. Return the beef to the pan and pour in the remaining Teriyaki Sauce. Toss everything together over high heat until glossy and sticky. Sprinkle with sesame seeds and spring onions and serve immediately with steamed rice.
This creamy coconut chicken is an easy one-pan meal with a lovely balance of savoury, creamy and lightly spiced flavours. Heat the olive oil in a large deep pan and brown the chicken pieces on all sides. Remove them briefly and add the Diced onions and red pepper and cook for 1 minutes. Stir in the garlic, curry powder and turmeric and cook for about one minute to release the spices. Add the basmati rice and stir well so that the grains become coated in the aromatic mixture. Pour in the Pinto’s Pride Creamy Coconut Milk and chicken stock, then return the chicken to the pan. Bring to a gentle simmer, cover and cook for approximately 18–20 minutes, or until the rice is tender and the chicken is fully cooked. Allow the dish to rest for five minutes before fluffing the rice. Finish with fresh coriander, lime juice and toasted coconut flakes.
Slice the tops off the tomatoes and carefully scoop out the centres. Drain the tuna well before mixing it with sweetcorn, crumbled fresh cheeselets, parsley, lemon zest and a drizzle of olive oil. Season lightly before filling each tomato generously with the mixture. Chill for around 15 minutes before serving, making this refreshing recipe perfect for hot summer days.
Cook the pasta until al dente while sautéing the chicken pieces in olive oil until golden and fully cooked. Blend Mayor Pesto with the Creamylight, garlic and a little pasta water until smooth. Pour the sauce into the pan with the chicken and simmer gently until slightly thickened. Toss in the cooked pasta and mix thoroughly so every piece is coated in the creamy roasted pepper sauce. Finish with grated Hanini Mature Cheese and fresh basil before serving immediately for a rich yet summery pasta dish.
Cut the chicken and vegetables into similar-sized pieces before marinating the chicken in BBQ sauce for at least 15 minutes. Thread everything onto skewers and grill until the chicken is fully cooked and lightly charred, brushing with extra BBQ sauce during cooking. Serve with a fresh salad or grilled vegetables.
Cook the prawns quickly in olive oil before stirring through Pinto’s Pride Garlic Sauce. Allow them to cool slightly while combining the rice with cucumber, tomatoes and dill. Fold in the prawns together with lemon juice and a drizzle of olive oil. Chill before serving for a refreshing seafood salad.
Spread a generous layer of Mayor Artichoke Pesto over each flatbread before topping with chicken strips, sliced tomatoes and shredded Mozzarella. Bake until the cheese melts and the edges become crisp. Scatter fresh rocket over the top and drizzle lightly with olive oil before slicing into portions for an easy summer lunch.
Heat a non-stick pan over medium heat and cook the halloumi slices for around 2–3 minutes on each side until beautifully golden. Meanwhile, fluff the ready-to-eat couscous with a fork before transferring it to a large serving bowl. Add the cucumber, cherry tomatoes, red onion, olives and fresh mint, mixing gently to distribute all the flavours evenly. Whisk together the lemon juice, olive oil, salt and freshly ground black pepper before pouring the dressing over the salad and tossing everything together. Arrange the warm grilled halloumi on top just before serving so it contrasts perfectly with the cool vegetables. This colourful bowl is light, satisfying and ideal for a warm summer lunch or outdoor dinner.
Cook the fusilli pasta according to package instructions, drain and rinse under cold water to cool completely. Transfer the pasta to a large bowl and add the cherry tomatoes, cucumber, sweetcorn and mozzarella pearls. Stir through the Mayor Pesto with Artichoke until all the ingredients are evenly coated and full of flavour, then add fresh basil leaves and gently mix again. Refrigerate for at least 30 minutes before serving to allow the flavours to develop, making it perfect for summer gatherings and picnics.
Heat a frying pan over medium heat and cook the chicken strips until golden and fully cooked. Mix the Mayor’s BBQ Sauce with honey and pour it over the chicken, stirring continuously until the pieces are evenly coated in a sticky glaze. Warm the tortilla wraps and fill each one with lettuce, tomato and red onion before adding the glazed chicken. Roll the wraps tightly, slice in half if desired and serve immediately for a quick and flavour-packed meal.
In a large bowl, combine the Greek Yogurt, lemon juice, garlic and oregano, then add the beef cubes and mix well to coat. Allow the meat to marinate for at least 20 minutes before threading it onto skewers together with the onion and red pepper chunks. Grill the skewers over medium-high heat for approximately 12–15 minutes, turning occasionally to ensure even cooking. Season with salt and pepper before serving and accompany with grilled vegetables, a fresh salad or warm flatbread.
Cook the pasta according to package instructions and reserve a small cup of the cooking water before draining. Meanwhile, heat the olive oil in a large pan and sauté the onion until soft before adding the garlic and cooking for another minute. Add the chicken pieces and cook until lightly golden, then stir in the red pepper and continue cooking for a few minutes. Pour in the Mayor Polpa tat-Tadam, add sliced Mayor Whole Mixed Olives and season with salt and pepper. Allow the sauce to simmer gently for around 15 minutes until rich and flavourful, then toss in the cooked pasta, adding a little reserved pasta water if needed. Finish with fresh basil and serve warm.
Divide the zucchini and carrot among four sheets of baking paper or foil and place a fish fillet on top of each portion. Spread each fillet generously with Pinto’s Pride Garlic Sauce, add a few lemon slices, drizzle with olive oil and season with salt and pepper. Fold the parcels tightly to seal in the flavours and bake in a preheated oven at 200°C for 25 minutes. Carefully open the parcels, sprinkle with freshly chopped parsley and serve with boiled potatoes, rice or a fresh green salad.
Place the peach slices on a baking tray, drizzle with olive oil and honey, and roast in a preheated oven at 190°C for 15 minutes until lightly caramelised. Allow them to cool slightly while arranging the mixed salad leaves, avocado and walnuts in a large serving bowl. Crumble the Hanini Fresh Goat Cheeselets over the salad, add the roasted peaches, then whisk together the balsamic glaze, remaining olive oil, salt and pepper. Drizzle the dressing over the salad, toss gently to combine all the ingredients and serve immediately as a refreshing summer lunch or side dish.
Cut the aubergines in half lengthwise and carefully scoop out the flesh, keeping the shells intact. Bake the shells in a preheated oven at 190°C for 15 minutes while sautéing the onion and garlic in a pan until softened. Add the chopped aubergine flesh and cook for a few minutes before stirring in the Mayor Polpa tat-Tadam and chopped Mayor Whole Mixed Olives. Simmer the mixture for 10 minutes, then stir in the breadcrumbs and parsley. Fill the aubergine shells with the prepared mixture and return them to the oven for a further 25 minutes until golden and delicious.
Whip the cream until soft peaks form, then gently fold it into a mixture of Hanini Creamylight, honey and vanilla extract until smooth and airy. Spoon a layer of crushed biscuits into serving cups, followed by a layer of the cheesecake mixture, repeating the layers until the cups are filled. Freeze for approximately six hours or overnight until firm, then top with berry compote and extra biscuit crumbs before serving for a creamy frozen dessert that combines the flavours of cheesecake and ice cream in every bite.
Bake cherry tomatoes with a drizzle of olive oil and Mayor Polpa tat-Tadam until they are soft, juicy, and slightly roasted, then prepare the couscous separately according to package instructions; once ready, combine the fluffy couscous with the baked tomato mixture so it absorbs all the rich sauce and flavours, and finish by topping everything with crumbled Hanini Goat Cheeselets so it gently melts into the warm couscous before serving.
Cook the chicken breasts in a large pan over medium heat with butter until they are golden on the outside and fully cooked through, then lower the heat and add the Pinto’s Pride Garlic Sauce, tossing the chicken so it is evenly coated and allowing it to simmer for a minute so the flavours combine; next, drain the Mayor Green Beans in Brine well and add them to the pan, stirring everything together so the beans soak up the garlic butter sauce, and continue sautéing for a few minutes until everything is heated through, well combined, and glossy before serving.
Melt the butter in a saucepan over low heat until fully liquid, then add the cocoa powder and whisk continuously so it dissolves smoothly without any lumps forming. Once the mixture is glossy and well combined, slowly pour in the condensed milk while stirring constantly to create a thick, rich chocolate base. Keep stirring for a couple of minutes on low heat until everything is fully blended and the mixture slightly thickens. Remove from the heat and allow it to cool for a minute or two so it’s easier to handle. In a large bowl, break the biscuits into uneven chunks for texture and add any nuts you prefer for extra crunch. Pour the chocolate mixture over the biscuits and fold everything together gently but thoroughly, making sure every piece is well coated in the chocolate. Once combined, transfer the mixture into a lined tray and press it down firmly using the back of a spoon or spatula to compact it evenly. Smooth the top for a neat finish. Place the tray in the fridge and let it chill for at least 4 hours, or until it is completely set and firm enough to cut cleanly. Once ready, remove from the tray and slice into neat squares or bars.
Brush eggplant slices with olive oil and grill or bake until soft. Mix Hanini Creamylight with a bit of garlic and seasoning, then spread onto each slice and roll them up. Spread Mayor Polpa tat-Tadam on the base of a baking dish, arrange the rolls on top, and sprinkle with Hanini Mature Cheeselets. Bake at 180°C until bubbling and golden.
Cook the pasta in salted boiling water until al dente, then reserve about half a cup of the pasta water before draining. In a large pan, heat a little olive oil and sauté the garlic until fragrant, being careful not to let it brown. Add the sundried tomatoes and cook for a couple of minutes to release their flavour, then stir in the spinach and allow it to wilt down. Lower the heat and pour in the Hanini Creamylight, mixing well to create a smooth, creamy sauce, then add the Hanini Mature Cheeselets and stir until they melt and enrich the sauce. Add the cooked pasta to the pan, tossing everything together so it is well coated, and gradually loosen the sauce with a splash of the reserved pasta water until it reaches the desired consistency. Let it all simmer briefly so the flavours combine, then serve warm.
Preheat your oven if the vol-au-vent shells need warming (follow packet instructions). Heat them briefly so they’re crisp and ready to fill, then set aside. In a pan over medium heat, melt a knob of butter. Add the sliced mushrooms and sauté for about 5–7 minutes, stirring occasionally, until they soften and release their moisture. Let them cook until lightly golden for extra flavour. Stir in the cooked, diced chicken breast and mix well with the mushrooms. Add the Mayor Zalza Bolognese Sauce and combine thoroughly so everything is evenly coated. Let it cook for 2–3 minutes so the flavours start to come together. Reduce the heat slightly and pour in the Hanini Creamylight. Stir continuously until the mixture becomes smooth and creamy. Allow it to simmer gently for a few minutes until it thickens slightly. Season with salt and pepper if needed. If the filling is too thick, add a small splash of water or milk; if too runny, let it simmer a little longer to reduce. Spoon the hot, creamy chicken and mushroom mixture generously into the warmed vol-au-vent shells, making sure each one is well filled. Serve immediately while warm and crisp. These pair nicely with a light side salad for balance.
Dice the chicken breasts into bite-sized pieces. Wash and slice the vegetable; julienne the carrots and thinly slice or cut the cucumber into strips. Cook the rice according to packet instructions and set aside, keeping it warm. Heat a little oil in a pan or wok over medium-high heat. Add the diced chicken in a single layer and cook for about 5–7 minutes, stirring occasionally, until the pieces are golden on the outside and cooked through. Lower the heat slightly, then add the hoisin sauce and soy sauce. Stir well so all the chicken is evenly coated. Let it cook for another 2–3 minutes, allowing the sauce to thicken and caramelise slightly, creating a glossy coating on the chicken. Give it a quick taste; if you prefer a stronger flavour, you can add a small splash more soy sauce or hoisin. Spoon the cooked rice into bowls, top with the hoisin-glazed chicken, and arrange the fresh carrots and cucumber on the side or over the top. Enjoy while hot, with the fresh vegetables adding crunch and balance to the rich, savoury chicken.
Slice the tops off the peppers and remove the seeds, then set aside. In a pan, heat olive oil and sauté onion until soft before adding Mayor Polpa tat-Tadam and letting it simmer into a thick sauce. Stir in the quinoa and chopped olives, mixing well and allowing the flavors to combine. Season with salt, pepper, and herbs, then spoon the filling into the peppers. Top each with crumbled Hanini Goat Cheeselets and place in a baking dish. Bake in a preheated oven at 180°C for about 25–30 minutes until the peppers are tender and slightly charred on top.
In a bowl, mix Pinto’s Pride Garlic Sauce, honey, and soy sauce, then toss the shrimp in the mixture. Cook the shrimp in a hot pan for 3–4 minutes until pink and slightly caramelised. Meanwhile, prepare a quick slaw with cabbage. Warm the tortillas and assemble by adding cabbage, shrimp, and a drizzle of Hanini Creamylight on top. Serve immediately while warm and juicy.
In a large pan, heat olive oil and cook the diced chicken until golden and cooked through, then remove and set aside. In the same pan, sauté garlic until fragrant before adding the orzo and lightly toasting it for 1–2 minutes. Pour in the chicken stock and allow it to simmer, stirring occasionally so it doesn’t stick. Once the orzo is nearly cooked and most liquid is absorbed, lower the heat and stir in Hanini Creamylight together with Mayor Pesto with Artichoke, mixing until creamy and well combined. Return the chicken to the pan, add grated Hanini Mature Cheeselets, and stir until everything is coated in a rich, creamy sauce. Season well and serve warm.
Cook the pasta until al dente, reserving some pasta water before draining. In a large pan, melt butter with olive oil and sauté garlic until fragrant, then add shrimp and cook quickly until pink and tender. Remove the shrimp briefly, then pour Hanini Creamylight into the pan, allowing it to simmer gently before adding fresh basil. Return the shrimp to the pan, then toss in the pasta, adding a splash of pasta water to create a silky, emulsified sauce that coats every strand beautifully. Serve immediately for a rich yet fresh dish perfect for spring evenings.
Cook onions slowly until deeply caramelised, adding balsamic for richness. Sear beef quickly over high heat, then drizzle with Savina honey to create a glossy glaze. Layer onions and beef over flatbread, add Hanini cheeselets, and bake until melted and crisp. The result is a sweet-savoury, restaurant-style flatbread with depth and richness.
Roast carrots with olive oil, thyme, and seasoning until caramelised. Whip ricotta until smooth and spread over pre-baked puff pastry. Arrange carrots neatly, drizzle warmed honey with chili flakes, and bake briefly again. The contrast of sweet, creamy, and slightly spicy makes this very “restaurant-style.”
Mix breadcrumbs with garlic, herbs, olive oil, and seasoning to create a textured crust. Press onto fish fillets and bake until golden and flaky. Meanwhile, whisk Hanini ricotta with lemon zest and juice until smooth and creamy. Serve the fish over the ricotta cream so the crispy topping contrasts with the soft, citrusy base, giving a light yet elegant spring dish.
Cook the pasta shells until just al dente, then drain and set aside to cool slightly so they’re easy to handle. In a pan, sauté garlic in olive oil until fragrant, then add shredded chicken and cook briefly to absorb the flavour. Transfer to a bowl and mix with Hanini ricotta and crushed pistachios, seasoning well to create a creamy, slightly nutty filling. Spread a layer of Mayor Polpa tat-Tadam at the base of a baking dish, then generously stuff each shell with the filling and arrange them neatly in the dish. Pour more tomato sauce over the top, sprinkle with grated Hanini Pekorin, and bake until bubbling and golden, allowing the flavours to meld into a rich, indulgent pasta dish.
Rinse the cleaned branzino and pat dry. Rub the fish inside and out with olive oil, salt, pepper, and minced garlic. Stuff the cavity with lemon slices and fresh herbs. Preheat the grill or grill pan until hot. Place the fish on the grill and cook about 5–7 minutes per side (depending on size), until skin is crisp and the flesh flakes easily. Turn only once to ensure beautiful grill marks. While grilling, squeeze extra lemon over the fish to infuse citrus flavour. Once cooked through, rest 5 minutes, then drizzle with a little more olive oil, sprinkle chopped parsley, and serve alongside roasted vegetables or a green salad for a light but flavourful meal.
Season chicken with salt and pepper. In a large pan heat olive oil, add minced garlic and sauté until fragrant. Add chicken and cook both sides until lightly browned and cooked through. Remove chicken and set aside. In the same pan pour in Mayor Polpa tat‑Tadam, stir and simmer 5 minutes to reduce slightly. Lower heat and add Hanini CreamyLight, stirring until it becomes a silky sauce. Return chicken to pan, nestling it into the sauce. Tear fresh basil leaves and add them in, then let everything simmer for another 8–10 minutes so the chicken absorbs the basil‑tomato cream flavour and the sauce thickens. Taste and adjust seasoning before serving hot with pasta or rice.
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.
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.
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.