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.

Take steak out of fridge 30 minutes before cooking to reach room temperature. Rub both sides with olive oil, salt, and pepper. Preheat grill pan or outdoor grill to high. Cook steak 4–5 minutes per side (for medium), then rest on a plate. Meanwhile make chimichurri by finely chopping parsley, oregano, garlic and mixing with olive oil, red wine vinegar, salt, pepper and chili flake. Slice steak against the grain and spoon chimichurri over the top. Serve with roasted potatoes or salad.

Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper to prevent sticking and make cleaning easier. Place the salmon fillets on the prepared tray, leaving a little space between each piece so they cook evenly. Drizzle a little olive oil over the fillets, ensuring they are lightly coated, then scatter the minced garlic evenly on top. Arrange thin lemon slices over the salmon and sprinkle with freshly chopped dill and parsley to add a fragrant, fresh flavour. Season the fillets generously with salt and freshly ground black pepper. Transfer the tray to the oven and bake for about 12–15 minutes, depending on the thickness of the fillets, until the salmon is just cooked through and flakes easily with a fork while still remaining moist and tender. Once cooked, remove from the oven and, if desired, squeeze a little extra fresh lemon juice over the top to brighten the flavours. Serve the aromatic salmon immediately alongside roasted vegetables or fluffy couscous for a balanced and flavourful dinner.

Heat a drizzle of olive oil in a medium pot over medium heat and sauté the finely chopped onions for about 3–4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it burn. Add the minced beef and cook for about 5–7 minutes, breaking it up with a wooden spoon and stirring occasionally until it is fully browned and no pink remains. Pour in the Mayor Polpa tat-Tadam, sprinkle in the dried herbs such as oregano and/or basil, and season with a little salt and pepper if desired. Stir well to combine, then reduce the heat to low, cover the pot and allow the sauce to simmer gently for at least 20 minutes, stirring occasionally so the flavours can develop and deepen. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente, then drain well. Add the drained pasta to the sauce and mix gently so the pasta is evenly coated, or serve the pasta on plates and spoon the sauce over the top. Serve hot, topped with a little grated cheese if desired.

In a medium bowl, combine the olive oil, crushed garlic, freshly chopped oregano, lemon zest, salt and pepper, and mix well until all the ingredients are evenly blended and fragrant. Place the lamb chops in the bowl and rub the marinade thoroughly over both sides of the meat, ensuring each chop is well coated. Cover the bowl and allow the lamb to marinate for at least 30 minutes at room temperature, or preferably in the refrigerator for several hours or overnight so the flavours can fully penetrate the meat. When ready to cook, heat a grill pan or heavy skillet over medium-high heat until it is hot. Place the lamb chops in the pan in a single layer and cook for about 3–4 minutes on each side for medium-rare, turning once and adjusting the cooking time depending on how cooked you prefer them. Once cooked, remove the chops from the heat and let them rest for about 5 minutes, which allows the juices to redistribute and keep the meat tender and juicy. Serve the lamb chops with a fresh squeeze of lemon juice over the top and accompany them with roasted Mediterranean vegetables or warm pita bread for a hearty and fragrant meal.

Qatta’ l-basal u t-tewm fin, imbagħad saħħan iż-żejt tat-tonn f’taġen u aqli bil-mod il-basal u t-tewm sakemm jieħdu kulur dehbi; naqqas in-nar, żid in-nagħniegħ u l-kunserva tat-tadam u ħawwad sew, imbagħad żid it-tadam imqaxxar u mqatta’, it-tonn mifrud f’biċċiet, il-brodu tal-ħut, il-weraq tar-rand, il-melħ u l-bżar frisk mitħun, u ħalli t-taħlita tissajjar bil-mod għal madwar 10 minuti waqt li tħawwad ta’ spiss, u fl-istess ħin sajjar it-tagliatelli f’borma kbira b’ilma mielaħ sakemm ikunu għadhom ftit sodi; iffiltrahom, aġġusta t-togħma taz-zalza jekk hemm bżonn, ferra’ z-zalza fuq it-tagliatelli u servi minnufih.

Saħħan il-forn minn qabel għal 200°C (Gas Mark 6), imbagħad ħejji l-majjal billi tħalli ftit xaħam biex iżomm il-laħam mmerraq, aqtagħlu fit-tul u ħabbtu bil-mod b’romblu biex jinfetaħ u jespandi ftit, u mbagħad ħawwru bil-melħ u l-bżar frisk mitħun; f’kontenitur ħallat il-majjal ikkapuljat mal-ġobon maħkuk, il-bajd u t-togħmiet sakemm kollox jitħallat sew, ferrex it-taħlita fuq il-majjal ippreparat, irromblah jew għalaq biex jinħeba l-mili u waħħlu b’fojl jew xibka tal-ħami, u sajru bħalma jsir majjal mixwi; jekk trid crackling, aqta’ qasmiet fondi fil-ġilda qabel it-tisjir u evita li tferra’ l-meraq fuq il-majjal waqt il-ħami, u madwar 35 minuta qabel jintemm iż-żmien tat-tisjir neħħi l-fojl b’attenzjoni, għolli t-temperatura tal-forn u kompli sajjar mingħajr kopertura sakemm il-laħam ikun imsajjar sew u l-ġilda tkun iqarmeċ u dehbi.

Melt margarine in a large saucepan, lightly fry finely chopped onions and garlic until fragrant, add bacon pieces and cook 4 minutes, then stir in rice, tomato paste, peas, and chicken stock. Bring to a boil, simmer gently for 18 minutes, adjust seasoning, and serve hot topped with grated cheese.