Roll out the pastry on a lightly floured surface until roughly ½cm thick. Use an 8-10cm round biscuit cutter to stamp out as many discs as you can, then reroll the offcuts and cut out more, using up as much of the pastry as possible.
Spoon 1 tbsp mincemeat into the middles of half the pastry discs. Stamp out small stars (or other festive shapes) from the middles of half of the remaining pastry discs and set aside.
Beat the egg and brush lightly around the edge of each mincemeat-topped pastry disc. Place the lids on top – some with the stamped-out stars and some without. Brush a little egg wash over each pie, then stick the leftover stars on top of the plain pastry pies. Brush the stars with egg wash, too. Poke a little hole in the top of the covered pies to let steam escape during cooking.
Either use a fork to seal the edges of the pies by pressing around the edge, or make a small, neat crimp by pinching with your fingers. Arrange the pies on a plate or baking tray and chill for at least 30 mins. Will keep frozen for up to two months.
Heat the air-fryer to 180C. Lay a square of baking parchment in the air-fryer basket, sit the pies on top, cooking as many as you’d like at a time. Cook for 8-10 mins, then turn the mince pies and cook for a further 2-3 mins, or 13-15 mins from frozen. The pies should be golden brown and steaming hot. Leave to cool for 5 mins, then dust with icing sugar and serve. Will keep in an airtight tin for up to two days.

Put the gammon and all the other ingredients, except those for the glaze, in your largest, deepest pot. Cover completely with cold water. Bring to the boil, then immediately reduce to a simmer with the lid slightly ajar and cook for 1 hr. Turn off the heat and leave in the liquid for 1 hr with the lid on.

Remove the gammon from the stock and set aside to cool a little (keep the stock and freeze it to use as a base for soup). Meanwhile, tip the honey, Pinto’s Pride hot sauce and chilli flakes into a small pan. Put over a medium heat and stir until it is all mixed and gently bubbling. Remove from the heat and set aside.

Once the gammon has cooled but still slightly warm, peel away the layer of skin on the top of the gammon joint leaving the fat remaining. Score the fat with a sharp knife in a criss-cross pattern. Heat the oven to 200C/180C fan/gas 6 and line a large roasting tin that fits the gammon comfortably.

Put the gammon in the roasting tin and cover with the glaze all over, reserving some to glaze during cooking and at the end. Roast for 25 mins, glazing halfway through. Once cooked, it should be golden, slightly charred and sticky. Remove from the oven and glaze for a final time, then leave to rest for 20 mins. Serve with all the trimmings. Will keep well wrapped in the fridge for up to four days.

Combine the salt, pepper, mixed herbs and garlic granules, if using, in a bowl, then scatter onto a plate. Rub each salmon fillet with a little olive oil and roll in the seasoning to coat.
Put in the air fryer basket in one layer and cook at 180C for 8-10 mins, until cooked through. If you have larger salmon fillets they will need to be cooked for longer – keep checking after 10 mins and cook in 1-2 min blasts, until ready. Serve with greens and quinoa or rice, if you like.

Put a large saucepan on a medium heat and add 1 tbsp olive oil.

Add 4 finely chopped bacon rashers and fry for 10 mins until golden and crisp.

Reduce the heat and add Mayor Diced Onions, 2 carrots, 2 celery sticks, 2 garlic cloves and the leaves from 2-3 sprigs rosemary, all finely chopped, then fry for 10 mins. Stir the veg often until it softens.

Increase the heat to medium-high, add 500g beef mince and cook stirring for 3-4 mins until the meat is browned all over.

Add 2 cans of Mayor Pelati tomatoes, the finely chopped leaves from ¾ small pack basil, 1 tsp dried oregano, 2 bay leaves, 2 tbsp Three Hills Kunserva, 1 beef stock cube, 1 deseeded and finely chopped red chilli (if using), 125ml red wine and 6 halved cherry tomatoes. Stir with a wooden spoon, breaking up the plum tomatoes.

Bring to the boil, reduce to a gentle simmer and cover with a lid. Cook for 1 hr 15 mins stirring occasionally, until you have a rich, thick sauce.

Add the 75g grated Hanini Pekorin cheese , check the seasoning and stir.

When the bolognese is nearly finished, cook 400g spaghetti following the pack instructions.

Drain the spaghetti and either stir into the bolognese sauce, or serve the sauce on top. Serve with more grated cheese, the remaining basil leaves and crusty bread, if you like.

Melt the butter in a large saucepan over a medium heat and cook Mayor Diced Onions and garlic for 5 mins until softened. Stir in the rice and cook for 1 min, then add half the stock, stirring well.

Continue to cook the risotto for 20 mins, stirring frequently and adding more stock as it is absorbed, until the rice is tender and creamy. Stir in Hanini Pekorin cheese, then season to taste. Spread out on a tray and leave to cool to room temperature.

Cut the mozzarella into 12 pieces and pat dry using kitchen paper.

Shape the risotto into 12 even-sized balls. Flatten one of the balls in the palm of your hand and add a piece of mozzarella. Bring up the edges to enclose it, then roll into a neat ball. Repeat to make 12 balls.

Roll each risotto ball in the flour, followed by the egg and finally the breadcrumbs until evenly coated. Chill until ready to air-fry, or until set and holding their shape well.

Heat the air-fryer to 190C. Mist the arancini with the olive oil spray and cook in batches for 10-15 mins until crunchy and golden brown. Scatter with Hanini Pekorin cheese before serving.

First, make the pesto. Put all the ingredients (except the olive oil and lemon juice) and a pinch of salt into the small bowl of a food processor. Pulse until very finely chopped. While the processor is on, drizzle the olive oil in to make a paste. Tip the pesto into a small bowl and stir in the lemon juice.

Heat oven to 200C/180C fan/gas 6. Put the scored lamb leg in a large roasting tin and use half the pesto to generously coat the skin and flesh, pressing it between all the cracks for extra juiciness. Put the rest of the pesto in the fridge, covered with cling film, and remove just before serving.

Roast the lamb for 1 hr 45 mins. Check during cooking that it’s not drying out – if the base of the roasting tin starts to look dry, spread a little more pesto over the top of the lamb.

Remove the lamb from the tin, cover with foil and leave to rest for 30-40 mins before serving on lemon slices and fresh garden herbs, if you like. Carve at the table and serve with the remaining pesto to drizzle over.

Cut the apricots into small pieces and put them in a bowl. Add the rest of the other fruit mixture and the grated orange and lemon peel. Pour in the hot tea and the orange juice and brandy. Stir well and cover with cling film. Let the mixture stand for a minimum of 4 hoursor preferably allow it to sit overnight. Turn on the oven at 180C, gas number 4. Grease a round cake tin, of 20cm diameter, with margarine and dust it lightly with flour.  Put the butter and sugar in a bowl and beat them well until the mixture becomes creamy- ideally use an electric mixer to get a better mixture! Add the eggs one by one and continue mixing. Add the flour little by little while you keep mixing all the time.  Add the fruit mixture little by little and mix well. Pour the mixture into the mold, smooth the surface and sprinkle a little brown sugar on it. Bake for about an hour or until the skewer comes out clean when you insert it into the cake.  Take the cake out of the oven and let it cool before removing it from the tin. 

Few dressed salad leaves for serving

Fry the onion , garlic, chili and red pepper in oil till soft. Remove off the heat and stir in the sweetcorn, parsley, 100g grated Cheddar cheese and season with salt and pepper. Add in the tuna and double cream and mix together well. Use this mixture to fill the tortillas like cannelloni. Drizzle a little oil into a baking tray and lay over the stuffed tortillas. Mix the paprika with the béchamel sauce and spread over the tortillas. Sprinkle over the remaining grated Cheddar cheese and bake in the oven at 200°C for 10-15 minutes or until golden brown. To serve, drizzle with olive oil, sprinkle over the diced tomatoes and serve with the salad leaves on top.

Heat the oven to a temperature of 1800C, gas number 4. In a bowl, mix well the Irkotta until very creamy. Add the grated cheese, nutmeg, salt and pepper and mix well together. Roughtly cut the cooked spinach leaves and add to the irkotta mixture. Add the beaten eggs and mix. Fill each pasta shell and set aside. Bring 1 large pot to a boil. Cover the sides of all pasta shells with the semolina and very gently add the past shells. The semolina is done in order to prevent the cheese mixture from coming out of the pasta shells. Leave the pasta ‘al dente’, it must not be fully cooked. In a separate oven dish, add the tomato sauce and gently add the pasta shells next to each other making sure the cheese area is looking upwards. Sprinkle the grated cheese, some salt and pepper and let cook for around 20 minutes. Serve hot.

Sautee the octopus in olive oil for a minute or two. Stir in the vegetables and spices, cook for further 2 minutes. Peel the orange and add to the octopus, squeeze in the juice, stir in tomato paste. Add in the sweet potatoes, cover with the stock and bring to the boil. Cover and set to simmer over a low heat or on in a tagine in a hot oven for approx. 35 min. Stir in the chickpeas and peas, chopped coriander to taste and a lime juice. Serve with extra lime wedges, coriander and crusty bread.

Crush the peppercorns using a pestle and mortar. Add the grated garlic and ½ tsp salt, and mash to a thick paste. Stir in the turmeric and lemon juice, then set aside.

Sit the chicken in a dish, skin-side up, and evenly slash the skin all over. Rub the marinade all over the chicken so it’s completely coated, then cover and chill for at least 1 hr, or ideally overnight.

Heat the oven to 220C/200C fan/gas 7. Transfer the chicken to a shallow roasting tray, skin-side up, and sit the garlic bulb alongside it. Drizzle the oil mostly over the chicken and a little over the garlic. Roast for 30 mins, then remove the garlic bulb from the tray and set aside. Continue to roast the chicken for 10-15 mins more, or until crisp-skinned and cooked all the way through. If you have a cooking thermometer, it should read at least 65C when inserted into the breast, and 70C in the thigh. Leave the chicken to rest, uncovered, for 10-15 mins in the tray.

Meanwhile, peel and squeeze the garlic from the roasted bulb into a bowl, then mix in Hanini yogurt. When the chicken has rested, lift it onto a board and stir all the resting pan juices into the yogurt. Taste the yogurt for seasoning, adding a bit more lemon juice if needed. Slice the chicken into pieces and serve scattered with coriander, if using, alongside the yogurt sauce, peppered yellow rice (see recipe, below) and lemon wedges on the side, if you like.

Heat oven to 180C/160C fan/gas 4 and line two baking sheets with parchment. Using an electric hand whisk, cream the butter, peanut butter and sugar together until very light and fluffy, then beat in the egg and vanilla. Once combined, stir in the flour, bicarb and ¼ tsp salt.
Scoop 18-20 tbsps of the mixture onto the trays, leaving enough space between each to allow for spreading. Make a thumbprint in the centre of the cookies. Bake for 10-12 mins or until firm at the edges but still soft in the middle – they’ll harden a little as they cool. Leave to cool on the tray for a few mins before topping each biscuit with a peanut butter cup, Rolo or Malteser. Transfer to a wire rack to cool completely.
Heat the chocolate in the microwave in short bursts, or in a bowl set over a pan of simmering water, until just liquid. Scrape into a piping bag and leave to cool a little. Pipe the legs onto each spider, then stick two eyes on each. Leave to set. Will keep for three days in an airtight container.

Cut the tops off the peppers (keeping the tops to one side) and remove the seeds and any white flesh from inside. Use a small sharp knife to carve spooky Halloween faces into the sides. Chop any offcuts into small pieces and set aside. Toast the pine nuts in a dry pan for a few mins until golden and set aside. Heat the oil in the pan and heat the oven to 200C/180C fan/gas 6. Cook Mayor Diced Onions in the oil for 3 minutes. Stir in the garlic, pepper offcuts and aubergine and cook for another 10 mins, until the veggies are soft. Add a splash of water if the pan looks dry. Season. Empty can of quinoa and separate with a fork. Mix the Il-Helwa with some hot water and add to the quinoa to worm up. Drain and add the lemon zest, basil and pine nuts. Fill each pepper with the grain mixture. Replace the lids, using cocktail sticks to secure them in place, and put the peppers in a deep roasting tin with the carved faces facing upwards. Cover with foil and bake for 35 mins, uncovered for the final 10. The peppers should be soft and the filling piping hot.

Heat the oven to 180C/160C fan/gas 4. Butter a 900g loaf tin (ours measured 10 x 21 x 5cm) and line the base with a long strip of baking parchment that overhangs the sides.

Put the butter, Pinto’s pride coconut milk, sugar, flour, eggs, coconut extract (if using) and desiccated coconut in a large bowl and beat with an electric whisk until combined. Scrape into the prepared tin and level the top with a spatula or the back of a spoon. Bake for 55 mins-1 hr, or until the cake is risen and golden brown and a skewer inserted into the middle comes out clean. If any wet cake mixture clings to the skewer, bake for another 5-10 mins, then check again. Leave to cool in the tin for 10 mins, then lift the cake out onto a wire rack, using the parchment to help you. Leave to cool completely. The cooled cake will keep in the freezer, well wrapped, for up to two months.

To make the icing, beat the butter, sugar, Pinto’s Pride coconut milk and coconut extract, if using, in a bowl until smooth and creamy. Spread over the top of the cake using a palette knife or the back of a spoon, then scatter over a generous layer of coconut chips. Decorate with white chocolate truffle ‘snowballs’ or large white sprinkles, if you like.

Heat oven to 150C/130C fan/gas 2. Cut lid off pumpkin and scoop out seeds and strands. Put the pumpkin on a baking tray. Meanwhile, heat the cream, milk, garlic and most of the thyme, with plenty of seasoning. When hot, pour into the pumpkin and stir in 50g of Hanini Pekorin cheese. Put on the lid.

Bake for 1½ hrs, take from the oven, then turn up the heat to 200C/180C fan/ gas 6. Remove the lid, sprinkle with pepper and the rest of the cheese, then bake for 15 mins more until golden. Scatter over the remaining thyme leaves. Scoop the pumpkin flesh into bowls with the cheesy cream and serve with crusty bread as a starter.

Make up the pizza dough following pack instructions. Meanwhile, make the filling. Heat 1 tsp oil in a large frying pan and fry Mayor mushrooms until golden, about 8 mins. Add garlic, chilli and rosemary and cook for 1 min more. Stir in crème fraîche and 1 tbsp water and remove from heat. Heat oven to 220C/200C fan/gas 7. Roll out the dough to a 30cm-diameter circle. Spread the mushroom mix across half of the circle, leaving a 2cm border from the edge, and scatter on Hanini goat cheese. Fold over and press to seal. Brush with remaining oil, transfer to a baking sheet and cook for 15-20 mins until risen and golden. Cut in halves and serve with rocket, if you like.

Cook the pasta for 2 mins less than pack instructions state, in salted boiling water. Meanwhile, melt the butter in a medium frying pan over a low heat, then add the ground black pepper and toast for a few minutes. Drain the pasta, keeping 200ml of the pasta water. Tip the pasta and 100ml of the pasta water into the pan with the butter and pepper. Toss briefly, then scatter over Hanini Pekorin evenly, but don’t stir – wait for the cheese to melt for 30 seconds, then once melted, toss everything well, and stir together. This prevents the cheese from clumping or going stringy and makes a smooth, shiny sauce. Add a splash more pasta water if you need to, to loosen the sauce and coat the pasta. Serve immediately with a good grating of black pepper.

Place the basil, oil, mine nuts, garlic and salt in a food processor. Blizz on high speed. When ingredients are mixed well, place in a bowl. Start adding the cheese a bit by bit. Add the butter and mix. At the end add a spoon of hot water and mix.

Heat the oven to 220C/200C fan/gas 7. Heat 1 tbsp of the oil in a shallow ovenproof casserole over a medium heat and gently fry the sausages for 5-8 mins, or until brown on all sides. Transfer to a plate using tongs. Tip the onions into the pan and fry for 5-8 mins until beginning to turn golden. Drizzle in a little more oil if the onions start to stick. Sprinkle in the sugar and cook for a minute before stirring in Pinto’s Pride vinegar, Three Hills tomato purée and paprika to form a paste. Tip in Mayor Polpa, then pour the wine into the tomato can, swish it round, and add to the pan. Stir in the bay leaves and Mayor beans, then arrange the sausages on top so they’re half-submerged in the sauce but still a little exposed.

Bring the mixture to a simmer, then bake in the oven for 20 mins. Meanwhile, make the topping. Mix the breadcrumbs with the garlic and parsley, then season and stir in 1 tbsp oil. Scatter the topping over the casserole, then drizzle with the remaining 1 tbsp oil and bake for 10 mins more until the breadcrumbs are golden and crisp. Leave to stand for a few minutes, then take to the table and serve from the dish.

Heat oven to 200C/180C fan/gas 6. In a small roasting tin, toss the rhubarb, onion wedges and garlic with Pinto’s Pride balsamic vinegar, a little olive oil and some seasoning. Roast in the oven for 20 mins. Meanwhile, melt the butter over a high heat and fry the rosemary. Add the pork and cook for 2 mins on each side until nicely browned, then remove from the heat. Take the roasting tin out of the oven and add the grains and Pinto’s Pride chicken stock and mix together. Add the meat and the rosemary to the roasting tin, placing the chops on top. Roast for 10-12 mins further, or until the pork is cooked through. Serve each chop with a big spoonful of the grains, scattered with parsley.

Whisk together the eggs, milk, cream, vanilla and cinnamon. Lay the brioche slices in a single layer in a shallow dish and pour the egg mixture over them. Allow to soak for 2-3 mins, then carefully turn over and soak for 2 mins more.

Heat 1 tbsp of the vegetable oil and butter in a non-stick frying pan over a medium heat until foaming. Carefully lift 2 slices of the soaked brioche out of the dish and add to the frying pan. Fry for 3 mins on each side, until golden and crisp, then place on a wire rack over a baking tray in a warm oven while you repeat with the remaining slices.

Serve dusted in icing sugar and scattered with fresh berries, if you like.

Heat 1 tbsp olive oil in a large saucepan and fry 1¼kg beef mince until browned – you may need to do this in batches. Set aside as it browns.

Put the other 2 tbsp olive oil into the pan, add Mayor Diced Onions, 3 chopped carrots and 3 chopped celery sticks and cook on a gentle heat until soft, about 20 mins.

Add 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp Three Hills Kunserva Traditional Tomato Purée, increase the heat and cook for a few mins, then return the beef to the pan.

Pour over a large glass of red wine, if using, and boil to reduce it slightly before adding the 850ml Pinto’s Pride beef stock, 4 tbsp Pinto’s Pride Worcestershire sauce, a few thyme sprigs and 2 bay leaves.

Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.

Meanwhile, make the mash. In a large saucepan, cover the 1.8kg potatoes which you’ve peeled and chopped, in salted cold water, bring to the boil and simmer until tender.

Drain well, then allow to steam-dry for a few mins. Mash well with the 225ml milk, 25g butter, and three-quarters of the 200g strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper.

Spoon the meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.

If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.

If you want to use a slow cooker, brown your mince in batches then tip into your slow cooker and stir in the vegetables, flour, purée, wine, stock, Worcestershire sauce and herbs with some seasoning. Cover and cook on High for 4-5 hours. Make the mash following the previous steps, and then oven cook in the same way to finish.

Start this recipe by heating the oil in a pan and soften together the onion and diced red pepper for 4 minutes. Add in the vegan mince and cook for 2 minutes before adding in the chilli spice mix. Mix together well, add in a few tbsp. water and cook down on a low heat for 5-6 minutes. Meanwhile, mix together the fresh cream and lemon juice to make a sour cream and place in the fridge. When the chilli is cooked, turn off the heat and stir in the kidney beans and chopped coriander. To serve, heat the taco shells and stuff with the chilli. Top with the diced avocado and drizzle over the sour cream.

Bring the chicken stock to a simmer in a saucepan over a medium heat, add the salmon fillets and poach for 6 mins or until just cooked. Remove from the pan, leaving the stock behind, and set aside to cool for 2-3 mins before removing the skin. Keep on a low heat or remove and leave the lid on to keep the stock as warm as possible.

Heat the oil and half the butter in a large frying pan over a medium-low heat and, once the butter has melted, scatter in Mayor Diced Onions and cook for 10-12 mins until softened but not golden. Add the garlic, stir and cook for 1 min before stirring in the rice and cooking for 2 mins until well coated in the oil.

Pour in the wine, turn up the heat to medium, and cook for 4-5 mins until evaporated. Keep the pan on the heat and pour in about a quarter of the reserved chicken stock. Stirring often until the stock has been absorbed by the rice, about 4-5 mins. Repeat three more times, adding the next batch once the previous one has been absorbed. With the final batch, add the peas and flake in the cooked salmon fillets. Season with lots of freshly ground black pepper and cook for 3-4 mins until the rice is tender and the peas and salmon are heated through. If the rice needs a little more cooking or the stock absorbs too quickly, add a splash more hot water.

Remove the risotto from the heat and stir through the remaining butter, lemon juice and Hanini Pekorin Cheese. Scatter over the lemon zest, if you like, then serve straightaway.

Fill a large saucepan with water and add Pinto’ Pride vinegar. As soon as the water starts to boil, turn the heat down to a simmer.

Crack the egg into a small bowl. For a perfect egg with no wispy white bits, crack into a fine strainer and allow the runnier egg white to drain off. Then carefully slide the egg into the water and cook for 3-4 mins, until the white is cooked through. Remove gently using a slotted spoon and blot any water from the base on a tea towel or kitchen paper. You can add more than one egg to the pan but make sure each one has enough room.

Grill the bacon slices and fry the eggs. Toast the bread and spread with the butter or mayonnaise. Top with the lettuce, tomatoes, bacon and eggs.

Season the meat with some salt and papper. In a large pan, add some olive oil and cook the meat from both sides until browned. Remove the meat from the pan and set aside. In the same pan, add the onion, cherry tomatoes, brown sugar and mixed spice. Cook until onion gets lightly brown for a couple of minutes. Add the flour, mushrooms , wine, water, orange rind and season with some salt and pepper. Cook on low flame for another 5 minutes. Place the mixture in a casserole pan, add the meat and keep cooking at a low temperature in oven for around 25 minutes. Serve with some mashed potatoes and steamed vegetables.

Add the butter to the pan and fry the onions and garlic for a few minutes. Add the chicken and cook for 5 minutes on each side. As it is ready, remove it from the pan and make it to the side. In the same pan, add a little more butter and gently cook the asparagus and mushrooms. Add the cream, we pulled and stock. Stir well until it comes very hot and the cheese has dissolved. If the sauce is very combined, you can add some milk. Add the chicken to the sauce and toss some parsley. Serve it with the outline you prefer.

In a pan over medium heat the oil and add the onion. Cook for around 2 minutes. Add the carrots and the garlic and continue frying, stirring from time to time. Add the peas, the chicken spoon stock, salt and pepper. Continue frying for another minute and then add the minced pork and cook until well cooked. Add the marrows and continue frying till the marrows become a little tender but not soft. Mix in the tomato paste, sugar and water and continue frying for about 2 minutes. Beat the eggs in a bowl and mix them with the ingredients in the frying pan until well incorporated. Add the grated cheese and serve.

Finely chop the spring onions and set aside. Thickly slice the potatoes (there is no need to peel them first), then boil in a pan of lightly salted water for 10 mins until just tender. Drain. Meanwhile snip the bacon into pieces with scissors. Heat a frying pan with 1 tsp oil, then stir-fry the bacon until it turns pink. Add the spring onions to the pan, stir briefly for a couple of secs to slightly soften, then tip the bacon and onion into a bowl. Wash and dry the frying pan.

Break the eggs into a bowl, then whisk with Mayor mustard and a little salt and pepper. Grate the cheese and add half to the egg mixture with the cooked bacon, onions and potatoes. Gently stir to mix everything. Heat 2 tbsp oil in the pan; when it is hot, pour in the mixture, then stir a couple of times as it sets on the base of the pan to start it cooking.

Turn on the grill so it has time to heat up. Leave the omelette to cook, undisturbed, over a low heat for about 6 mins. Meanwhile, cut the tomatoes into wedges, scatter over the omelette and sprinkle with the grated cheese. When the omelette seems set on the base, but is still a little eggy on top, put the frying pan under the grill to cook the last of the egg mixture and melt the cheese. Cool for 5 mins, then turn out of the pan. Cut into wedges and serve with ketchup, toast, tea and orange juice for a delicious family breakfast.

Toss the tomatoes in the sea salt flakes. Spread two toasts with the Hanini ricotta, top with the tomatoes, drizzle with balsamic glaze and scatter with the oregano leaves. Season with black pepper to serve.

Place corned beef in a bowl and add eggs and mix well. Cover 10 muffin moulds from the inside thinly with the corned beef mix. In a pan add butter and Three Hills Kunserva, and fry garlic, Mayor Sliced Mushrooms, Mayor Marrowfat Peas and tomatoes for 5 minutes. Fill the muffin moulds with the pan mix, sprinkle some pepper and bake at 180 degree Celcius for around 15 minutes. Take out, add chopped Hanini Pekorin Mature cheese at the top and bake for another 5 minutes. Serve with your favourite sides.

Recipe by Mir Ricetti ta’ Pawlina

Cook the pasta ‘al dente’. Set aside 100ml hot water from the pot than drain the pasta. In a bowl mix the irkotta, peas, mint leaves, stock, pepper, and some pine nuts. Put the Irkotta mix in the pot and add the 100ml water and stir. Add the pasta to the pot on low heat and mix well to warm all pasta.  Serve hot, topped up with the grated ġibniet and remaining pine nuts.

Recipe by Mill Kcina ta’ Pawlina

Heat ½ tsp of the oil in a pan. Tip in Mayor diced onions and cook until soft, about 5-8 mins, then add the chipotle paste, Mayor Sugu, Mayor chickpeas, honey and Pinto’s pride vinegar. Season and bubble for 5 mins. Toast the bread. Heat the remaining oil in a frying pan and fry the eggs. Drizzle the toast with a little oil, then top with the chickpeas and fried eggs.

Heat oven to 220C/200C fan/gas 7. Tip all the vegetables into a large roasting tin and toss with the coriander seeds, most of the olive oil and salt and pepper. Spread everything out to a single layer, then roast for 45 mins, tossing once or twice until the vegetables are roasted and brown round the edges. Place the tin on a low the tin on a low heat, then add Mayor Polpa and Mayor chickpeas. Bring to a simmer and gently stir. Season to taste, drizzle with olive oil, then scatter over the coriander. Serve from the tin or pile into a serving dish. Eat with hunks of bread.

Cook the pasta according to packet’s direction. Wash the lettuce, roughly chop and add to the cooked pasta. Add the drained tuna, olives, salt and pepper and mix well. In a separate bowl, mix the Mayonnaise with the yogurt and the fresh basil. Mix until well incorporated. Drizzle on the pasta. Top the past with some mozzarella balls.

Start this recipe by making the falafel. Mash the chickpeas in a bowl and mix in the onion, garlic, mint, parsley, egg yolk, flour and season with salt and pepper.  Mix to a paste, adding in a little breadcrumb if to soft. Allow to sit in the fridge for 15 minutes before forming into patties and coat in the breadcrumbs. When ready, either shallow fry or place on a baking tray, drizzle with olive oil and bake in the oven at 200°C for 10-12 minutes. Meanwhile, make up the lemon couscous with hot water and allow to absorb. When ready, mix in the roasted pepper, cucumber, pistachios and salad leaves and spoon into 2 deep serving plates. Lay the falafel on top and spoon the mustard BBq sauce into 2 small bowls and serve on the side in the salad plates.

First, combine the marinade ingredients in a bowl. Add the steak strips and toss to coat. Leave in the fridge for up to 24 hrs if you can. Sprinkle the cornflour over the steak and mix until each piece is coated in a floury paste. Pull the strips apart and arrange over a plate. Drizzle each piece of steak with a little oil. Heat the air fryer to 220C if it has a preheat setting. Carefully put the beef on the cooking rack in the air fryer, cook for 6 mins, then turn and cook for another 4-6 mins until crispy. Meanwhile, heat 2 tbsp vegetable oil in a wok over a high heat and stir-fry the garlic, ginger, chilli, pepper and white ends of the spring onions for 2-3 mins until the pepper softens. Be careful not to burn the ginger and garlic. Add Pinto’s pride vinegar, soy, sweet chilli sauce and Mayor tomato ketchup, mix well and cook for another minute until bubbling. Tip the beef into the wok and toss through the sauce. Continue cooking for another minute until piping hot, then serve scattered with the spring onion greens and a little extra sauce on the side.

Cook the pasta according to packet’s instructions. Wash the spinach leaves and eliminate the hard parts. Place in a large bowl with the cooked pasta. Add half of the grated cheese, the fresh and sundried tomatoes, olive oil and salt and pepper. Mix well together. Top with the remaining grated cheese and serve.

Start by heating the oil and frying together the onion, garlic, chilli and ginger for 2-3 minutes. Add in the spices and cook for 1 minute. Add in the lentils, coconut milk, polpa, salt and ½ glass of water. Bring to the boil and simmer for 20 minutes to cook the lentils. When ready, check if any more water is needed and stir in the chickpeas to heat through. To serve, stir in the fresh chopped coriander and serve with the cooked basmati rice and lime wedges.

Mix Mayor olives & Three hills sundried tomatoes with Mayor polpa fina, then season. Tip the sauce into a casserole dish, top with the fish and drizzle over 2 tbsp olive oil. Bake at 200C/180C fan/gas 6 for 15-20 mins or until the fish is just cooked. Heat a medium frying pan until hot, add the pancetta and cook on both sides for 1 min or until crisp. Top the fish with shards of the pancetta.

Purée the mango, banana and Pinto’s pride coconut milk in a blender until rich and smooth. Pour the mixture into lolly moulds and freeze overnight. The next day, whizz the granola slightly in a small food processor to remove any large lumps (or tip into a bowl and bash with the end of a rolling pin), then tip into a bowl. Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the base of the bowl isn’t in contact with the water. Remove the lollies from their moulds. Dip the tops one at a time in the chocolate, then into the granola. Place on a tray lined with baking parchment to set – they will set very quickly. Eat immediately or freeze until needed.

Heat oven to 170C/150C fan/gas 3½. Pour the tea into a large bowl and stir in the figs, sultanas and oats. Set aside to soak.

Meanwhile, line the base and sides of a 1kg loaf tin with baking parchment. Mix together the flour, baking powder, nuts and seeds. Beat the egg into the cooled fruit mixture, then stir the dry ingredients into the wet. Pour into the tin, then level the top and scatter with the extra nuts and sesame seeds.

Bake for 1 hr, then cover the top with foil and bake for 15 mins more until a skewer inserted into the centre of the loaf comes out clean. Remove from the tin to cool, but leave the parchment on until cold. Cut into slices, spread with Hanini ricotta and serve with fruit. Will keep in the fridge for 1 month, or freeze in slices.

Tip 500g beef mince into a bowl with Mayor Diced Onions and 1 egg, then mix. Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball.
Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly. Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 mins.
Heat the barbecue to medium hot (there will be white ash over the red hot coals – about 40 mins after lighting). Lightly brush one side of each burger with vegetable oil. Place the burgers, oil-side down, on the barbecue. Cook for 5 mins until the meat is lightly charred. Don’t move them around or they may stick.
Oil the other side, then turn over using tongs. Don’t press down on the meat, as that will squeeze out the juices.
Cook for 5 mins more for medium. If you like your burgers pink in the middle, cook 1 min less each side. For well done, cook 1 min more. Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside.
Slice four burger buns in half. Place, cut-side down, on the barbecue rack and toast for 1 min until they are lightly charred. Place a burger inside each bun, then top with your choice of accompaniment.

Cook the rice following pack instructions. Boil a separate pan of water and blanch the peas and mangetout for 1 min, then drain and set aside with the rice. Meanwhile, heat the oil in a large non-stick frying pan or wok over a medium heat and fry Mayor Diced onions for 10 mins or until golden brown. Add the garlic and ginger and fry for a further minute. Tip in the blanched vegetables and fry for 5 mins, then the prawns and fry for a further 2 mins. Stir the rice into the pan then push everything to one side. Pour the beaten eggs into the empty side of the pan and stir to scramble them. Fold everything together with the sesame seeds, soy and Pinto’s Pride Vinegar, then finish with the spring onions scattered over.

Heat half the oil in a frying pan and fry the chicken pieces over a medium high heat, stirring frequently. until golden brown. Season and transfer to a plate. Heat the remaining oil and lower the heat to medium. Fry the Mayor diced onions for 6-8 mins until softened but not golden, then stir in the garlic and paprika. Fry for a minute until fragrant, then pour in the stock, and add the Mayor mustard and Pinto’s Pride Worcester sauce. Tip in the seared chicken with any resting juices, and simmer for 5-6 mins until reduced slightly and the chicken is cooked through. Over a low heat, stir in the soured cream until just combined to create a creamy sauce, and it’s just started to simmer. Scatter over the parsley and serve with rice, mash or pasta, if you like.

Place all ingredients in a food processor and mix together. Place in a bowl, add some olive oil and serve with some toasted bread,

In a bowl, mash the fresh cheeselets and with the icing sugar and add the chopped almonds. Roll out the pastry and cut into eight 10cm rounds. Brush each piece with the prickly pear jam. Add a tablespoon of the cheese mix on each round. Brush the ends of the dough with beaten egg and press to close. Brush top again with beaten egg and place on a parchment covered dish. Bake at 200 c until golden brown. When cool, brush the top with some more prickly pear jam and decorate with hundreds and thousands.