Ixgħel il-forn 1900C, gass numru 5. Naddaf l-ixkla, poġġihom fuq dixx tal-forn u roxx ftit klin fuqhom. Sajjar fil-forn sakemm jieħdu kulur ħamrani. Qaxxar t-tewm u qattagħhom f’biċċiet żgħar. Naddaf il-karrotti u qattagħhom ukoll f’biċċiet żgħar. Saħħan ftit żejt ġo taġen u qalli l-basal u t-tewm għal ftit minuti. Ħawwad il-ħin kollu. Baxxi n-nar, żid il-karrotti u ftit klin ieħor u kompli sajjar għal ftit minuti oħra. Żid il-kunserva l-inbid u ftit ilma. Roxx ftit bżar u ħawwad tajjeb. Kompli sajjar għal madwar 5 minuti. Żid ir-rand u ara jekk ikunx hemm bżonn li żżid ftit melħ. Neħħi l-ixkla mid-dixx, poġġihom ġo casserole li jkollha l-għatu u ferra’ z-zalza lesta fuqhom. Sajjar fil-forn għal madwar 90 minuta. Zid ftit ilma fietel jekk tinnota li l-likwidu ikun qed jonqos waqt is-sajran. Tista sservi ma’ ftir ross jew patata-il forn.

First make the tomato sauce. Heat the oil in a large pan and fry the garlic for 1 min. Add the sugar, Pinto’s Pride vinegar, Mayor tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick. Add the basil and divide the sauce between 2 or more shallow ovenproof dishes. Set aside. Make a sauce by beating the mascarpone with the milk until smooth, season, then set aside.

Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches). When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with 100g Hanini Pekorin cheese and ricotta. Season well with salt, pepper and the nutmeg.

Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes. Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce. Top with Hanini Pekorin cheese. You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze. Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.

Bring a pan with water to a boil and cook the cauliflower. When cooked, drain and mash it in bowl. Add the eggs, half of the grated dry ġibniet and parsley. Season with salt and pepper. In another bowl, mix the fresh cheeselets with the remaining dry, and add some pepper. Pour the caulflower mix into muffin moulds, make a whole in the middle and add one teaspoon of ġibniet mix, and close top with the cauliflower mix. Bake at 200°C for around 30 minutes. Decorate with mustard and a cherry tomato half. These can be served as a starter, or a snack and prepared before and heated when necessary.

Cook the potatoes in a large pan of water for 15 mins or until soft. Drain well. Place the pan back on the heat. Melt a little butter and cook the garlic for 1 min to soften, then stir in Hanini Creamylight and heat through. Return the potatoes to the pan and mash until smooth.

Heat oven to 180C/fan 160C/gas 4. Spoon the mixture into a 20 x 30cm baking dish. Sprinkle the breadcrumbs, Hanini Pekorin cheese and thyme over the top. Can be made up to this point the day before and stored in the fridge or frozen for up to 1 month. Cook for 15 mins until the crumbs are crisp and the cheese has melted. To cook from frozen, simply cook for 1 hr 10 mins.

Qaxxar it-tiġieġa neħħilha x-xaħam u aqsamha fi 8 biċċiet. Roxx ftit bżar u melħ u għaddiha mid-dqiq. Ixgħel il-forn 1800C, gass numru 4. Saħħan ftit żejt f’taġen u aqli l-biċċiet tat-tieġieġa sakemm isiru ħomor. Mhux importanti li jissajru kompletament. Poġġihom f’casserole. Qalli l-basal u l-faqqiegħ għal ftit minuti fl-istess taġen. Żid il-bżaru u lkompli qalli filwaqt li tħawwad il-ħin kollu. Żid il-kunserva, il-polpa, il-werqa randa u t-taħlita ta’ ħwawar. Ħawwad tajjeb. Żid l-inbid, l-ilma. Għalli, baxxi ftit in-nar u kompli sajjar għal 10 minuti. Ferra’ din iz-zalza fuq il-biċċiet tat-tiġieġa u sajjar fil-forn għal madwar siegħa u nofs. Ferrex it-tursin fil-wiċċ u servi. Żid ftit żebbuġ iswed fil wiċċ.

Heat the oven at a temperature of 1800 C or gas number 4. Clean the calamrei and remove the ink sacks. Chop the wings of the calamari into small pieces and place in a bowl. Peel the garlic cloves and finely chopped and add to a new bowl along with the mushroom and the diced onions. In a large pan, heat the oil and cook the mixture for a couple of minutes. Us a food processor to finely blend the bread for breadcrumbs. Add to the chopped calamari. Add the mint, and season with salt and pepper. Mix both mixtures together to combine. Stuff the calamari tubes with the mixture. Close the ends of the calamari with a toothpick. Place in an oven proof pan and add some water. Cook for around 40-45 minutes. Serve warm with some salad, potatoes or rice. You can also serve with some tomato and caper sauce.

Heat the butter and oil in a frying pan over a medium-high heat until foaming. Squeeze large chunks of the sausage meat out of the skins and into the pan. Cook for 5-8 mins or until golden brown. Add Mayor mushrooms and cook for a further 5 mins until starting to turn brown. Stir through the paprika and cook for 1 min before stirring in the soured cream, Mayor mustard and Pinto’s Pride stock. Bring to a simmer and season to taste.

Meanwhile, cook the pasta in a large pan of salted water according to pack instructions, then add to the sauce with half the parsley. Serve in deep bowls with the remaining parsley sprinkled on top.

Qiegħed il-ħut fuq platt kbir u ċatt u roxx ftit bżar u melħ fuqu. Qaxxar u qatta’ t-tewm. Saħħan ftit żejt ġo taġen kbir u qalli l-basal u t-tewm. Ħawwad il-ħin kollu. Żid in-nagħniegħ wara ftit minuti u kompli qalli filwaqt li tibqa’ tħawwad. Żid it-tadam mat-taħlita tal-basal u ħawwad. Żid ukoll l-inbid, kunserva u qoxra tal-lumija. Erġa’ ħawwad tajjeb. Baxxi n-nar u kompli sajjar għal madwar 30 minuta. Sadanittant, saħħan tajjeb grilja jew taġen non-stick. Sajjar tajjeb il-ħut miż-żewġ naħat. Żid il-kappar u ż-żebbuġ u erġa’ qiegħed it-taġen fuq nar bati għal 5 minuti oħra. Qiegħed biċċa ħuta f’kull platt u ferrex ftit zalza fuqha.