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.

Għalli l-għaġin skont l-istruzzjonijiet tal-pakkett. Aħsel u qattar tajjeb il-ħass. Qattgħu f'biċċiet u żidu mal-għaġin. Saffi t-tonn taż-żejt u żidu mal-għaġin flimkien maż-żebbuġ, il-bżar u l-melħ. Ħawwad tajjeb. F'reċipjent ieħor, ħallat il-mayonnaise ma' ftit yogurt flimkien mal-ħabaq. Ħawwad sakemm l-ingredjenti kollha jitħalltu flimkien. Ferrex din it-taħlita fuq l-għaġin. Żejjen il-wiċċ tal-insalata bil-blalen tal-mozzarella.

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.

Sajjar l-għagin skont l-istruzzjonijiet tal-pakkett. Aħsel tajjeb l-ispinaċi. Neħħi z-zkuk kollha u poġġih ġod-dixx mal-għaġin fejn se sservi l-insalata. Fl-istess dixx, żid nofs il-ġobon maħkuk, it-tadam imqatta’ f’ biċċiet, u t-tadam imqadded, iż-żejt u bżar u melħ. Ħawwad tajjeb. Fil-wiċċ roxx il-bqija tal-ġobon. Servi.

Saħħan iż-żejt u aqli l-basla, it-tewm, il-felfel u l-ġinġer għal 2-3 minuti. Żid il-ħwawar u sajjar għal minuta. Itfa' l-għads, il-ħalib, il-polpa, il-melħ u nofs tazza ilma. Ħallih sakemm jagħli u ħallih itektek għal 20 minuta sabiex isir l-għads. Kif ikun lest, ara jekk hemmx bżonn iżżid ftit ilma u żid iċ-ċiċri. Qabel isservi, ħawwad il-kosbor frisk mat-taħlita u servih mar-ross u l-flieli tal-lumi.

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.

Itfa' l-ikkapuljat tal-laħam fi skutella flimkien mal-basal u l-bajda u ħawwad tajjeb. Aqsam it-taħlita f'erbgħa. Xarrab ftit idejk u bil-mod fforma t-taħlita f'erba' blalen, f'daqs ta' blalen tat-tennis. B'idejk agħfashom 'l isfel sabiex tiċċattjahom għal madwar 3ċm ħxuna. Ara li l-ħxuna tal-burgers hija ta' kollha l-istess sabiex isiru lkoll indaqs. Agħmilhom fi platt, għattihom u ħallihom fil-friġġ għal madwar nofs siegħa. Saħħan il-barbecue fuq nar medju (għal madwar 40 minuta). Idlek bi ftit żejt naħa minnhom tal-burgers u itfagħhom bin-naħa taż-żejt 'l isfel fuq il-barbecue. Sajjar għal 5 minuti sakemm il-laħam jibda jieħu ftit kulur. Iċċaqlaqhomx għaliex jistgħu jeħlu. Itfa' ftit żejt in-naħa l-oħra u dawwarhom. Tagħfasx 'l isfel fuq il-laħam għaliex joħroġ il-meraq kollu. Sajjar għal 5 minuti oħra jekk tiggosta l-laħam imsajjar medju. Jekk tippreferi l-laħam roża fin-nofs, sajjar minuta inqas fuq kull naħa. Jekk trid il-laħam imsajjar iżjed, sajjar għal minuta oħra. Neħħi l-burgers minn fuq il-barbecue u ħallihom joqogħdu ftit fuq platt. Aqsam erba' panini min-nofs. Poġġihom rashom 'l isfel fuq l-ixkaffa tal-barbecue u ħallihom għal minuta sakemm jieħdu ftit kulur. Itfa' burger ġo kull panina u żid l-ingredjenti li tiggosta.