Finely chop the onion and garlic, then heat the drained tuna oil in a saucepan and gently fry the onion and garlic until golden; reduce the heat, add the mint and tomato paste, stir well, then add the peeled and chopped tomatoes, flaked tuna, fish stock, bay leaves, salt, and freshly ground pepper, and simmer gently for about 10 minutes, stirring frequently, while cooking the tagliatelle in a large pan of boiling salted water until just tender; drain the pasta, adjust the seasoning of the sauce if needed, pour the sauce over the tagliatelle, and serve immediately.

Preheat the oven to 200°C (Gas Mark 6), then prepare the boneless pork by leaving some of the fat intact to keep it moist, slicing it lengthways and gently flattening it with a rolling pin before seasoning with salt and freshly ground pepper; in a bowl mix the minced pork with the grated cheese, eggs, and seasoning until well combined, spread the mixture evenly over the prepared pork, roll or fold to enclose the stuffing, and secure with foil or a baking net, cooking as for a traditional roast pork, and if crackling is desired score the skin deeply before cooking and avoid basting during roasting; about 35 minutes before the end of the cooking time carefully remove the foil, increase the oven temperature, and continue roasting uncovered until the pork is cooked through and the crackling is crisp and golden.

Melt margarine in a large saucepan, lightly fry finely chopped onions and garlic until fragrant, add bacon pieces and cook 4 minutes, then stir in rice, tomato paste, peas, and chicken stock. Bring to a boil, simmer gently for 18 minutes, adjust seasoning, and serve hot topped with grated cheese.

Peel and slice the onions and carrots, then wash and cut the celery into medium-sized pieces. Place the vegetables in a medium-sized pan, add the water, tomato paste (Three Hills Kunserva), and beef shin. Set the pan over a medium flame and bring to a boil. Once boiling, reduce the heat and let the soup simmer for about 1½ hours, skimming regularly to remove any foam. Season with salt and pepper to taste and serve hot. 

Fill a large pot with plenty of water and bring it to the boil. When the water starts boiling, add a little salt and cook the pasta. Once the pasta is ready, drain it and rinse with cold water so it cools down and doesn’t keep cooking. Leave it in a colander to drain well. Cut the chicken breast into small cubes and season with salt and pepper. In a large pan, heat a little margarine and fry the chicken, stirring frequently while cooking. When the chicken is done, remove it from the heat. Add the cream, stir well, and return the pan to a low flame. Continue cooking for a few minutes until the mixture thickens slightly. Add the pasta along with the grated Hanini cheese and half of the Gruyère. Mix well. Transfer to a serving dish and sprinkle the remaining cheese and parsley on top.

Fill a large pot with plenty of water and bring it to the boil. When the water starts boiling, add a little salt and cook the pasta. Once the pasta is ready, drain it and rinse with cold water so it cools down and doesn’t continue cooking. Leave it in a colander to drain well. In a large, deep pan, melt the butter and gently fry the garlic. Make sure the garlic doesn’t brown, as this would give it a bitter taste. Add the cream and cook for about 7 minutes until it starts to thicken slightly.
Add the basil and stir well. Then add the pasta, prawns, and a little salt and pepper. Stir carefully, making sure not to break the pasta or the prawns. Serve hot.

Put peas in a bowl.  Cover with water and leave to soak overnight.  If you wish, you can add some bicarbonate of soda to the water to make the peas more digestible. Clean tripe in plenty of salted water.  Cut into small pieces and wash again.  You have to wash the tripe more than once. When you see that the tripe is clean put in a saucepan and cover with water.  Put pan on a moderate to high heat and bring to boil.  Lower heat and continue cooking for about 45 minutes.  Whilst the tripe is cooking, wash, peel and cut all vegetables in small pieces and put in a large saucepan.  Add stock, tomato paste and tripe.  Drain peas.  Rinse under running water and add to the soup. Put pan on a moderate heat and bring to the boil.  Lower heat and simmer for 1½ hours.  If during the cooking you see that you must add some more liquid, you can use the water in which you boiled the tripe. Before serving adjust the seasoning.  This soup has to be served piping hot.

Fill a large pot with plenty of water and put it on fire. When the water opens to the boil add some salt. Boil the pasta. When the pasta has become layered and passed through the cold water, so that the pasta cools well and thus no longer is made. Leave the pasta in the sieve to kill well. Put the margarine in a saucepan and put on fire. When the margarine melts slightly, a little start adding the flour. You need to stir all the time you and add flour. Put the milk in another saucepan and it’s on fire. Allow it on fire until the milk opens to boil. Remove from the heat. Turn on oven 180± 0C, Gas number 4. Little by little start adding milk to the flour and margarine mixture. It is important to always add a little by little because otherwise the mixture will all come balls. The mixture must be smooth and creamy-like. When you see that the mixture is finished put it in a large bowl. Add the cheese, pepper, salt and mustard. Mix well. Add the pasta and carefully mix everything together. A road pays a lot of attention so that the pasta does not crumble. It is therefore important that pasta is not very boiled; because otherwise when you mix pasta with cream and cheese everything comes one thing. Take a good dish for an oven. If possible use an earthen dish or a type of cobblestone that is suitable for an oven. Place the pasta in this dish. On the surface sprinkle the grated cheese. Preheat in the oven for about 20 minutes or until you see the surface rotting. You need to remember that this is not a macaroni in the oven; therefore pasta does not want to become one thing. Serve hot.