When rice is washed or allowed to soak, a fine layer of starch is removed, allowing it to cook more consistently.

Add the salt and seasonings after the beans are tender and the consistency you want the finished recipe to represent, otherwise the beans will not cook well.

Traditionally this fish soup was consumed on Fridays when the eating of meat was forbidden. All kinds of small bony fish can be used for this dish.

Soak the lentils overnight in luke warm water. Fill a deep pot with the water, add the soaked lentils, the cooking oil and Three Hills Kunserva. Bring to the boil. Add all the vegetables and pork and simmer for around an hour. Add the Fresh Ħanini Cheeselets and continue cooking for another 30 minutes. Season to taste and serve with grated Ħanini Mature Pekorin Cheese.

Traditionally this wholesome soup is cooked during lent when brad beans are in season. The fresh cheeselets are commonly used in Gozitan cooking.

Saute the onions and garlic in the butter until they become soft. Add the tomatoes, tomato juice, and bay leaves;