Saħħan iż-żejt f'taġen u aqli l-basal u l-bżaru aħmar għal 4 minuti. Żid l-ikkapuljat u sajjar għal 2 minuti qabel ma żżid il-pakkett tal-ħwawar. Ħawwad kollox flimkien u żid ftit mgħaref ilma u sajjar fuq nar baxx għal 5-6 minuti. Sadanittant, ħallat flimkien il-krema friska u l-meraq tal-lumi u poġġiha fil-friġġ. Hekk kif ikun sar, itfi n-nar u żid il-fażola ħamra u l-kosbor. Sabiex isservi, saħħan il-forom tat-tacos u imlihom bit-taħlita tal-laħam. Fil-wiċċ, żid biċċiet żgħar tal-avokado u ferrex ftit krema.

Add the butter to the pan and fry the onions and garlic for a few minutes. Add the chicken and cook for 5 minutes on each side. As it is ready, remove it from the pan and make it to the side. In the same pan, add a little more butter and gently cook the asparagus and mushrooms. Add the cream, we pulled and stock. Stir well until it comes very hot and the cheese has dissolved. If the sauce is very combined, you can add some milk. Add the chicken to the sauce and toss some parsley. Serve it with the outline you prefer.

Finely chop the spring onions and set aside. Thickly slice the potatoes (there is no need to peel them first), then boil in a pan of lightly salted water for 10 mins until just tender. Drain. Meanwhile snip the bacon into pieces with scissors. Heat a frying pan with 1 tsp oil, then stir-fry the bacon until it turns pink. Add the spring onions to the pan, stir briefly for a couple of secs to slightly soften, then tip the bacon and onion into a bowl. Wash and dry the frying pan.

Break the eggs into a bowl, then whisk with Mayor mustard and a little salt and pepper. Grate the cheese and add half to the egg mixture with the cooked bacon, onions and potatoes. Gently stir to mix everything. Heat 2 tbsp oil in the pan; when it is hot, pour in the mixture, then stir a couple of times as it sets on the base of the pan to start it cooking.

Turn on the grill so it has time to heat up. Leave the omelette to cook, undisturbed, over a low heat for about 6 mins. Meanwhile, cut the tomatoes into wedges, scatter over the omelette and sprinkle with the grated cheese. When the omelette seems set on the base, but is still a little eggy on top, put the frying pan under the grill to cook the last of the egg mixture and melt the cheese. Cool for 5 mins, then turn out of the pan. Cut into wedges and serve with ketchup, toast, tea and orange juice for a delicious family breakfast.

Toss the tomatoes in the sea salt flakes. Spread two toasts with the Hanini ricotta, top with the tomatoes, drizzle with balsamic glaze and scatter with the oregano leaves. Season with black pepper to serve.

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.

L-ewwel ħallat flimkien l-ingredjenti kollha tal-immaninar fi skutella. Żid il-biċċiet tal-vitella u għaddashom sew fl-immarinar. Jekk tista', ħallih fil-friġġ għal 24 siegħa. Ferrex id-dqiq tal-qamħirrun fuq il-laħam u ħallat sew sabiex tiksi kull biċċa tal-vitella. Poġġi l-biċċiet tal-laħam fuq platt u ferrex ftit żejt fuq kull biċċa. Saħħan l-air fryer f'temperatura ta 220C. Sajjar il-laħam għal 6 minuti, dawwar il-laħam u kompli sajjar għal 4-6 minuti. Sadanittant, saħħan żewġ mgħaref żejt f'taġen fond fuq nar għoli u sajjar it-tewm, il-ġinġer, il-felfel, il-bżaru u l-abjad tal-basal twil għal 2-3 minuti sakemm jirtab il-bżaru. Attent li ma taħraqx il-ġinġer u t-tewm. Żid il-ħall, is-soy sauce, is-sweet chili u l-ketchup. Ħawwad tajjeb u kompli sajjar sakemm jibda jbaqbaq. Itfa' l-laħam fiz-zalza. Kompli sajjar għal minuta oħra u servih mal-aħdar tal-basal u ma' ftit zalza apparti.

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.