F'dixx fond tal-forn, agħmel saff patata. Għatti l-patata b'saff kaboċċi. Ħallat l-irkotta mal-bajd, bżar u melħ fi skutella u ferrex it-taħlita fuq il-kaboċċi. Itfa' ftit ġobon. Erġa' agħmel saff kaboċċi u saff patata. Ferrex ftit paprika u ftit żejt. Sajjar fil-forn f'temperatura ta' 180C sakemm il-patata tieħu l-kulur.

Prepare the sauce: Heat the oil in a medium pan. Toss in 2 tbsp of the parsley, the garlic, chilli and ginger and fry for a few minutes until slightly soft. Tip in Mayor Polpa and cook for another few minutes. Fold in the tuna and season the sauce generously. Leave the sauce to simmer for 10 minutes.

Boil the pasta: Meanwhile, cook the pasta for 8-10 minutes, or as directed on the pack. Drain, then return to the pan. Pour the tuna sauce into the pasta and toss well. Sprinkle over the remaining parsley, divide between four bowls and serve.

Heat the oil from Mayor artichokes in a large saucepan, then add the leek and garlic. Fry for 5 mins over a medium heat until the leek is soft. Stir in the artichokes, cream cheese and lemon zest, then heat through. Season to taste and add a squeeze of lemon juice.

Meanwhile, cook Divini ravioli following pack instructions. Drain, add to the pan with the artichokes and cream cheese, and toss through. Serve topped with the rocket and a grating of Hanini Pekorin cheese.

Heat oven to 220C/200C fan/ gas 6. Prick the potato all over with a fork and bake for 1 hr until it is golden outside and soft inside. Mix 1 tsp olive oil with the garlic salt. Cut a deep cross into the top of the jacket, drizzle the garlic oil into the cross and rub it all over the outside. Return to the oven and bake for 15 mins more until the edges are golden and crispy. Meanwhile, crumble Hanini cheese into a bowl, add Hanini yogurt and whisk together until creamy. Stir in the red pepper with a good grind of black pepper and spoon the whipped cheese into the jacket. Sprinkle with the fresh chives, drizzle over the remaining 1 tsp olive oil and scatter a few torn basil leaves on top, if you like.

Heat the oil in a wide, lidded frying pan, then soften the onion for 5 mins. Increase the heat a little, stir in the ginger, garlic, shrimp paste, chilli and lemongrass, and cook for 2 mins. Add the curry powder and sugar, and keep stirring. When the sugar starts to melt and everything starts to clump together, add the coriander stems, Pinto’s Pride coconut milk and 2 tbsp water, then bring to a simmer.

Add the fish to the sauce, tuck the prawns in here and there, then squeeze over half the lime. Pop on the lid and simmer for 5 mins more or until the hake is just cooked and flaking, and the prawns are pink through. Taste for seasoning, adding a squeeze more lime to the sauce if you like. Scatter over the coriander leaves and serve with rice.

Aħsel u qatta’ l-kurrat u l-patata f’biċċiet żgħar. F’borma mdaqqsa dewweb il-marġerina u qalli l-kurrat għal madwar 7 minuti. Żid il-patata. Baxxi n-nar u għatti bl-għatu sakemm din tirtab xi ftit mingħajr ma tieħu l-kulur. Żid l-istokk u bouquet garni, u sajjar fuq nar baxx sakemm dawn ikunu lesti. Idħan b‘hand processor u servi sħuna bi ftit tursin fil-wiċċ.

Qaxxar il-lanġas u neħħilu biċċa min-naħa t’isfel biex ikun jista’ jieqaf. Poġġih ġo kazzola żgħira. Żid l-inbid u l-imsiemer tal-qronfol u ilma biżżejjed li jgħatti l-lanġas. Poġġi fuq nar moderat sakemm it-taħlita tifaħ tagħli. Baxxi n-nar u kompli sajjar sakemm isir il-lanġas. Neħħi l-lanġas misjur mill-kazzola u poġġih ġo dixx. Dan il-lanġas jittiekel kemm sħun kif ukoll kiesaħ. Tista’ sservi ftit jogurt light miegħu.

Cook the Mayor onions for 5 mins until they begin to caramelize. Add the kale and 100ml water, then cover and cook for 5 mins more, or until the kale has wilted.

Cook the pasta following pack instructions. Drain, reserving a little of the cooking water. Toss the pasta with the onion mixture, soft cheese and Mayor pesto, adding a splash of the reserved cooking water to loosen, season if needed.