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.

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.

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.

Heat oven to 220°C (Gas Mark 7). Add 1 tablespoon of oil to a large, ovenproof pan and heat over high heat. Season the chicken thighs with salt and pepper, then add to the warm oil, skin-side down. Cook for 7 minutes, without turning, to brown well. Turn the heat down to medium-high, then stir in the onion and turn over the chicken. Cook for 5 minutes, until the onion has softened and is lightly browned. Add the tomato paste, garlic and half the thyme, and cook, stirring the paste into the onions, for 2 minutes, until fragrant and everything is nicely browned. Add the stock, then add the spaghetti, stirring to submerge and evenly distribute. Use tongs to lift the chicken pieces so they sit on top of the spaghetti, skin-side up and add the olives. Bring to a simmer, cover with a lid and transfer to the oven for 30 minutes, until the liquid is absorbed. While the pasta is in the oven, in a small bowl, mix together the Parmesan, breadcrumbs, parsley, lemon zest and remaining thyme. After 30 minutes, remove it from the oven and reset the temperature to a grill setting. Sprinkle the Parmesan breadcrumbs over the pasta and chicken, drizzle with the remaining oil and return to the oven for 3 to 4 minutes, until nicely browned and crisp. Leave to settle for about 5 minutes before serving warm, directly from the pan.

B'sikkina aqta' linja fis-salamun sabiex tagħmel fetħa bħal envelopp. Ferrex il-bżar u l-melħ fuq kull naħa. Imla s-salamun bil-ġobon tat-tursina u l-ispinaċi. Saħħan iż-żejt f'taġen u sajjar is-salamun għal 3-4 minuti sakemm jieħu l-kulur. Poġġih f'dixx tal-forn. Ħawwad flimkien il-frak tal-ħobż, il-qxur tal-larinġa, il-ħabaq, il-pine nuts, bżar u melħ u l-butir l-imdewweb. Idlek is-salamun bit-tadam imqadded u wara ferrex it-taħlita tal-frak tal-ħobż fuq is-salamun. Kompli sajjar għal 8-10 minuti jew skont il-gosti tiegħek. Sadanittant, għalli l-patata f'borma bl-ilma bil-melħ sakemm tirtab. Neħħiha mill-borma, aqsamha min-nofs u poġġiha f'taġen u għattiha sabiex tibqa' sħuna. Fl-istess borma li użajt għall-patata, itfa' l-asparagus jew il-fażola ħadra u osmothom ftit jew sajjarhom skont il-gosti tiegħek. Saffi mill-ilma u żid mal-patata. Itfa' l-butir fit-taġen, żid il-bżar u l-melħ u ħawwad tajjeb.

Put the mussels into a large bowl and cover with cold water. Debeard them by pulling any bits up towards the top of the shell, and then out. Discard any unopened or cracked shells. Put the orzo into a bowl and cover with boiling water. Set aside for 15 minutes, then drain and rinse. Meanwhile, put the butter and oil into a large lidded pan and place on medium-low heat. Once melted, add the shallot, garlic, yellow pepper, chili and salt. Fry for 8 minutes, stirring often, until the shallot and garlic are soft and fragrant. Do not leave them to crisp or brown too much. Increase the heat to medium and add the tomatoes, tomato paste and saffron. Stir-fry for 2 minutes, then stir in the coconut milk and simmer for 3 minutes. Add the orzo to the stew and layer the mussels on top. Cover with a lid and turn the heat all the way down. Cook for 5 minutes, or until the shells have opened. Squeeze plenty of lemon juice and finish with the chili oil.

Saħħan il-forn f'temperatura ta' 200°C/180°C fuq il-fann jew gass numru 6. Prepara dixx fond tal-forn bl-għatu. Jekk m'għandekx għatu, uża ftit foil. Saħħan iż-żejt fih fuq nar baxx u aqli l-coconut l-imfarrak għal 3-4 minuti jew sakemm jieħu ftit kulur (ibqa' miegħu għaliex faċli jinħaraq). Żid iz-zalzett, it-tewm, iż-żagħfran tal-Indja (turmeric), il-bżar, is-sauce tal-ħut, iż-żejt tal-ġunġlien, il-melħ, il-weraq tar-rand, il-ħalib tal-coconut u l-kunserva mielħa. Żid in-nar u ħawwad kollox flimkien. Aqsam in-noodles min-nofs b'idejk u ferrex fit-taħlita tal-coconut. Żid it-tiġieġ u għaddsu fit-taħlita flimkien man-noodles. Għatti bl-għatu u sajjar fil-forn għal madwar 30-35 minuta, jew sakemm it-tiġieġ u n-noodles ikunu saru sew. Qassam fi platti fondi u servi bil-weraq tal-kosbor u jekk tiggosta ftit flieli tal-lumi.

Preheat oven to 200°C (Gas Mark 6). Split open the pitta breads and cut them into nacho-sized triangles. Transfer the cut pitta triangles onto a baking dish and toast for 12 minutes. Set them aside.

Warm the oil in a heavy-based saucepan and cook the onion on low heat for 7 minutes, until caramelized. Lower the heat and stir in the aubergines and cook until soft. Add the paprika, cumin, coriander, salt and pepper. Add the minced beef and cook for 10-15 minutes, stirring occasionally, until cooked through. Take off the heat and set aside.

In a heatproof bowl, combine the Greek yoghurt, ġbejniet, tahini, lemon, garlic and salt. In a smaller saucepan, pour some water, enough to come up 3cm up the sides. When the water is simmering, reduce heat to low and place the yoghurt-filled heatproof bowl over the saucepan (bain marie). Using a whisk, beat well until the mixture is warm and smooth. Take off the heat.
On a large plate, arrange the pitta triangles and top them with the beef and aubergine mixture. Pour the yoghurt mixture over the beef and aubergine. Top with the cranberries, pistachios and mint. Serve.