In a small saucepan gently warm the ale, set aside. Take another small saucepan and over a medium heat melt the butter until it begins to foam, tip in the flour and stir everything together, cooking for 1 min. Whisk in the warm ale in several additions to create a thick sauce then whisk through the cheese to create a thick paste. Stir the mustard, Worcester Sauce and chives through the sauce. Heat a grill to its highest setting. Place the slices of bread on a flat baking sheet and grill on one side until golden brown. Flip the bread over and spread each one with the cheese mixture. Place back under the grill and cook for a further 1-2 mins or until golden brown and bubbling, serve immediately.

In a medium sized pan, add the Mayor Onions, add some salt and pepper and shallow fry for a couple of minutes. Add the Kunserva and let cook for another minute. In the meantime, grate the zucchini and finely chop the parsley and add with the onions. Lightly crush the Hanini Irkotta with a fork and add to the pan. Add the grated cheese and the beaten eggs. Grease an oven proof dish with some butter and add the mixture in the pan. Cook in moderate oven for around 30 minutes.

In a large bowl, whisk together eggs and irkotta until smooth. In a separate smaller bowl whisk together the flour, baking powder and sugar. Add the milk and lemon zest. Continue stirring until smooth. Pour the flour mixture into the irkotta mixture and mix well to combine. Add the oil and continue whisking until the mixture is smooth. Heat a non-stick pan until hot. Ladle out the batter to form a small pancake. When the edges start browning, flip the pancake and cook for another 2 minutes. Fold pancakes over and fill with sliced strawberries and mint.

Wash the spinach, boil and let cool. After chop and place in a bowl. Add 2/3rd of the grated cheese, the beaten egg and egg yolk, nutmeg, and flour. Mix everything well together and leave to rest for 2 hours in the fridge. In the meantime, prepare the tomato sauce by heating the oil in a pan and cook the garlic. Add the tomato sauce and basil and let simmer for a couple of minutes. Take spoonful of the grudi mixture and form into small balls. Cover with flour. Bring a pan with water to boil and cook the balls for around 2-4 minutes until they surface at the top. In an oven dish, place the tomato sauce and add the grudi balls. Add the mozzarella cheese and sprinkle the grated moxxi cheeselets. Bake in 180°C oven for around 15 minutes and serve immediately.

In a large bowl, beat the eggs and add the peas, ham, parsley and the Ħanini Ġibniet Nixfin. Season with pepper and mix. Prepare the muffin cases in the muffin tin and pour in the mixture. Cook in hot oven for around 15 minutes. Can be served hot or cold.

Place eggs into a medium sauce pot and bring to boil. Remove from heat and cover for 15 minutes. Drain

Cut the fruit into bite size chunks and place in a large bowl. Mix together the honey and lemon juice

When boiling eggs, add half a teaspoon of salt to the water. This prevents the eggs from cracking and also makes them easier to peel!