Open the pizza dough on a well-greased pan. Brush the dough with the tomato sauce for pizza. Top all the rest of the ingredients and bake in a hot oven until crust turns golden brown. Recipe and photo by Margaret Serpina

Dissolve the yeast in the water and add 1 teaspoon sugar. Leave it to stand in a warm place for 5 minutes. Sieve the flour and salt together. Add the olive oil and then the yeast with water in with the flour. Mix quickly using a fork, until a soft dough is formed. An electric mixer can also be used using a dough hook. The dough should be kneaded well either by hand or using the mixer, for at least 5 minutes. The dough should be covered with a damp cloth and left in a warm place to rise – called proving. Leave for at least 30 minutes. Preheat oven at 180oC/Gas Mark 6. Prepare all of the toppings – grate the cheese and chop or slice any other ingredients. Knead the dough again very lightly. Divide into 2 pieces…

Heat the olive oil in a large saucepan, add the onion and heat gently, then stir in the flour and add the Mayor polpa fina. Bring the sauce to the boil and cook for 10 minutes or until it is reduced and thickened. Add seasoning to taste. Meanwhile heat the oven. Boil or steam the broccoli and cauliflower until cooked and arrange in a large shallow ovenproof dish. Pour the tomato sauce over the broccoli and cauliflower. Slice the Gibnaroll and place it on top of them all and sprinkle some breadcrumbs. Bake for 25–30 minutes.

In a pan, fry the onion and garlic. Then add the sugu and Kunserva. Add the wine and season with salt and pepper. In the meantime, slice the aubergines lengthwise and season with salt and pepper. Lightly fry in a pan with some oil. Put aside. Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of aubergine slices. Top with more sauce and grated mozzarella. Repeat the process for a further 3 or 4 layers. Place in the oven and cook for around 35 minutes.

Sift the flour, salt and semolina in a bowl. Rub in the butter until the mixture looks like fine breadcrumbs. Mix in the egg. Add enough cold water to form a dough. Turn onto a lightly floured surface and knead for a few minutes. Leave the pastry covered in a cool place for at least 30 minutes. Combine all the ingredients for the filling in a bowl and mix well. One can either do pies or a number of small ‘qassatat’. Baste some egg wash and sprinkle some sesame seeds. Bake in moderate oven for 40 minutes or until nicely golden and cooked through.

In a pan, lightly fry the onions with the 2 spices and pepper. When soft, add the Mayor Sugo and let simmer for around 15 minutes. After add the beaten eggs and the grated cheese. Serve with Maltese bread.

Heat the oil in a large frying pan and cook the onion, garlic and 2 tsp of the herbs for 3 mins until soft. Add the beef mince and brown all over, then add the Mayor Polpa Fina and cook for another further 5 minutes. Half the marrows in 2 portions and scoop out the inside of the marrow place in a baking dish. Spoon the mince into the middle of each marrow slice, then spoon the rest over the top. Cover with foil  and bake for 30 mins. Meanwhile, mix remaining herbs and grate Hanini Pekorin mature. Remove the marrow from the oven, uncover and sprinkle over the mixture. Return to the oven for 10 mins more until marrow is tender and cheese melted.

In a pan, fry the onion and garlic and then add the diced carrots and bacon strips and let cook until soft. Add the minced meat, the Worcester sauce, curry powder and some pepper. Cook until the meat is well cooked. Add the tomato juices and Mayor Bolognese Sauce and let simmer for around 20 minutes on low flame.