Place all ingredients in a food processor and mix together. Place in a bowl, add some olive oil and serve with some toasted bread,

Soak the lentils in water overnight. The next day change the water of the lentils and place in a large pot. Fill the pot with a lot of water and bring to a boil. When the lentils soften remove from the hob and allow to cool. Place the cooled lentils and chickpeas (leaving a few whole chickpeas to use as garnish) in a food processor and amalgamate the mixture. Add the olive oil and lemon juice and continue mixing until you get a smooth mixture. Place the dip in a serving dish and garnish with mint leaves, cherry tomatoes, whole chickpeas and pomegranate seeds. Serve with crunchy Maltese bread or Valletta.

Half the avocado lengthwise and remove the stone. Spoon out the flesh of the avocado. Drain the Mayor Chickpeas and put aside a few whole chickpeas to use as garnish. Place the chickpeas together with the avocado in a food processor and mix until the ingredients are amalgamated. Pour in the olive oil and the lemon juice, season and continue processing until the mixture is smooth. Place in a serving bowl and garnish with the whole chickpeas, sage leaves and paprika.

Serve with crunchy Maltese bread or Valletta.

Fill a pot with plenty of water and when the water opens to boil, add some salt and toss the pasta. As long as the pasta is becoming ready for oil and garlic. Take a saucepan and make 8 tablespoons of olive oil. Add the garlic and some salt. Place the saucepan over very low heat and while stirring all the time, cook until the garlic takes color. Turn off the fire. As the pasta has been made, remove from the water and drop it thoroughly. Put it in a large bowl. Add to it the oil with garlic and mix well. Add the remaining peppers, parsley and tablespoons of olive oil. Serve right away.

Coat the meat with the flour. In a large pan, heat some olive oil and shallow fry the meat from outside. Place the mean in a casserole dish. In the same pan, cook the onion for 2 minutes and then add the nutmeg, bay leaf, the beer, stock and Kunserva and cook for around 4 minutes. After, pour onion mixture on the meat. Slice the carrots, potatoes, peas and celery and cook on low flame for around 70 minutes. Serve hot with some Maltese bread.

Peel all but four of the prawns (reserve these for the tops). Break the lettuces into individual leaves, then divide the leaves evenly between four small glass bowls. Sprinkle the prawns over the lettuce and season with black pepper. Mix the mayonnaise, tomato chutney, Worcester sauce, horseradish and hot pepper sauce together. Season to taste with lemon juice and salt and pepper, then spoon sparingly over the prawns. Dust the top with a little paprika and sprinkle with chives. Top with the remaining prawns and serve immediately. Delicious with brown bread.

Heat the oven to a temperature of 1800C, gass number 4. Clean the fish well. You may ask the fishmonger to clean the fish for you. Place in an oven dish. Drizzle some olive oil and lemon juice. Add some salt and pepper and cook in oven for around 20 to 25 minutes. Half way through the cooking time, rotate the fish. Serve immediately with some grilled vegetables and lemon slices.

Heat the oven at 1800C or gass number 4. Place salmon on a clean surface and cover well with pepper from both sides. Place in an oven dish, add the rosemary and some sea salt. Cook in oven for around 35 minutes. Serve with some roasted potatoes and fresh vegetables.