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

Melt the butter in a small pan. Remove from the heat and leave to cool slightly. Meanwhile, butter a 23cm springform cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. Put the 200g caster sugar, flour and ground almonds in a large bowl and mix well. Whisk the eggs and 75g of Hanini Natural Yogurt into the cooled melted butter, then pour this into the bowl with the dry ingredients. Zest the lemon and orange over the bowl. Stir with a spatula until there are no streaks of flour, then scrape into the tin and bake on the middle shelf of the oven for 40 mins. Cut a few slices each from the zested lemon and orange, then squeeze the juice from what’s left of each into a saucepan (you’ll need about 6 tbsp total). Add the 2 tbsp caster sugar and the fruit slices to the pan. Bring to the boil and cook for 5-10 mins, or until the juice has reduced to a thin syrup and the fruit slices have softened. Leave to cool. Remove the fruit slices to a sheet of baking parchment and leave to dry. Insert a skewer into the middle of the cake – it should come out dry, with no wet cake mix clinging to it. If it’s not ready, bake for 5-10 mins more and check again. Leave to cool in the tin for 5 mins, then spoon over the citrus syrup. Leave to cool for 10 mins more, then remove from the tin. To freeze, first leave to cool completely, then wrap the cake well. Will keep frozen for up to three months. Mix the 2 tbsp of Hanini Natural Yogurt with the icing sugar to make a thick icing. Spoon this onto the centre of the cake and use the back of a spoon to ease it to the edge (it should drip over the side). Scatter over the flaked almonds and decorate with the fruit slices. Serve warm, or leave to cool completely. Will keep in an airtight tin for up to five days.

Cook the pasta until it is still a little al dente (2 mins less than the pack instructions) and drain well. Cook the green beans in simmering water for 2 mins, then rinse in cold water and drain well. Mix the tuna with the Mayor mayonnaise and Hanini yogurt. Add the chives, if using. Tip the pasta into a large glass bowl or four small ones, or four wide-necked jars (useful for taking on picnics). Spoon the tuna dressing over the top of the pasta. Add a layer of green beans, followed by a layer of cherry tomatoes, then the pepper and Mayor sweetcorn. Cover and chill until you’re ready to eat.

Soak the lentils in water overnight. The next day change the water of the lentils and place in a large pot. Fill the pot with a lot of water and bring to a boil. When the lentils soften remove from the hob and allow to cool. Place the cooled lentils and chickpeas (leaving a few whole chickpeas to use as garnish) in a food processor and amalgamate the mixture. Add the olive oil and lemon juice and continue mixing until you get a smooth mixture. Place the dip in a serving dish and garnish with mint leaves, cherry tomatoes, whole chickpeas and pomegranate seeds. Serve with crunchy Maltese bread or Valletta.

Half the avocado lengthwise and remove the stone. Spoon out the flesh of the avocado. Drain the Mayor Chickpeas and put aside a few whole chickpeas to use as garnish. Place the chickpeas together with the avocado in a food processor and mix until the ingredients are amalgamated. Pour in the olive oil and the lemon juice, season and continue processing until the mixture is smooth. Place in a serving bowl and garnish with the whole chickpeas, sage leaves and paprika.

Servi bil-ħobż u/jew galletti.

Pour the oil in a pan and fry the seabream fillets until cooked well. When ready, let to cool down, clean from all bones and chop into small pieces. In the same pan, cook the garlic, onions, marrows, olives, mixed herbs, tomatoes. When cooked, add the marrowfat peas and anchovies and mix with the seabream. Mix well. Roll out half the pastry, cover a lined oven dish and brush with the beaten egg. Add the seabream filling and cover with the other half of the pastry. Egg wash and sprinkle sesame seeds on top. Bake at 200 ° for around 40 minutes until golden.

Recipe by Mill-Kcina ta’ Pawlina

Saħħan bil-mod l-ale f'kazzola żgħira. F'kazzola żgħira oħra, dewweb il-butir fuq nar medju, żid id-dqiq u ħawwad kollox flimkien għal minuta. Itfa' l-ale bil-mod il-mod sabiex toħloq zalza magħquda u żid il-ġobon. Maz-zalza, itfa' l-mustarda, il-worchester u l-kurrat u kompli ħawwad. Saħħan il-grilja fuq nar għoli. Poġġi l-biċċiet tal-ħobż fuq karta strazza u griljah fuq naħa waħda sakemm jieħu l-kulur. Aqleb il-ħobż fuq in-naħa l-oħra u idlek il-ħobż bit-taħlita tal-ġobon. Erġa' itfgħu taħt il-grilja u sajjar għal 1-2 minuti oħra jew sakemm jieħu l-kulur. Servi l-ħobż dak il-ħin.

Sajjar l-imqarrun skont l-istruzzjonijiet tal-pakkett. Sadanittant, f'taġen aqli l-basal fi 3 mgħaref żejt. Żid it-tewm, il-karrotti, bżar u melħ u kompli aqli u ħawwad kull tant ħin. Żid l-ikkapuljat u sajjar sakemm il-laħam ikun kważi sar. Żid l-istokk tat-tiġieġ flimkien ma' tazza u nofs ilma u ħawwad kollox flimkien. Żid il-kunserva u l-piżelli u ħawwad. Itfi n-nar. Saffi l-għaġin u ħallat il-bajd miegħu flimkien mal-ġobon maħkuk. Itfa' z-zalza mal-għaġin u ħawwad tajjeb. Itfa' l-għaġin f'dixx fond tal-forn. Ferrex ftit paprika fil-wiċċ u ftit żejt. Aħmi fuq l-ixkaffa tan-nofs tal-forn f'temperatura ta' 200 C sakemm il-wiċċ jieħu l-kulur. Bejn wieħed u ieħor idum madwar 35 - 45 minuta.