Preheat the oven to 190C/Gas 5. Line a large baking sheet with parchment paper. Sift the flour into a large bowl. Add the bicarbonate of soda, cocoa powder and ginger and mix well together. Add the margarine and work it well into the flour mixture until you achieve bread crumb consistency. Add the brown sugar and mix well.

Add the beaten egg and golden syrup and knead the mixture until you form a dough. Wrap the dough in cling film and seal it properly and allow to rest for around 20-30 minutes. If more convenient you may prepare the dough a day before and place it in the refrigerator until you are ready to use it.  To prepare the cookies, dust your work surface with flour and roll out your dough with a rolling pin to around 3mm all-over thickness. Use cookie shapes to cut out shapes in the dough and place them on the lined baking sheet. Cook in the oven for around 15-20 minutes. The dough should be still soft and pliable when taken out of the oven. Allow to cool completely before removing from the baking tray. You may decorate the cookies to your liking or just enjoy them as they are.

Prepare the pastry by rubbing in the butter and the flour with your finger tips. When the mixture looks like fine breadcrumbs add the lemon zest, the vanilla, sugar and finally the water. Bring the pastry together, wrap in ‘stretch and

seal’ and place in the fridge for 30 minutes.

Mix all the ingredients together and bind until the mixture looks like dough. To make the ‘bones’ roll out the pastry with a rolling pin. It needs to be quit thick. Brush the top of the pastry with egg white. Place some filling on top of the pastry and then seal and shape into a long ‘sausage’ Cut into portions of 100 g each and shape each piece into the shape of a bone. Place on a baking tray covered with baking paper. Bake in a preheated oven at 200C for 20 minutes. Cover with icing if desired or leave as they are for a healthier option.

Sieve the flour and add rub in margarine until it looks like breadcrumbs. Add the red wine a bit by bit and enough water to form a dough. Working the dough using your hands until soft. Cover with stretch and seal and set aside to rest. On a flat surface, add some flour and spread the dough as thin as it can be. Cut out circular shapes and roll around the cannoli rollers. Before closing the edges together add some water to make sure the dough does not open while cooking. Heat the oil in a deep pan and bring oil to a boil. Gently fry the dough a roll after each other. Cook until dough is nicely golden. When ready, place on some tissue paper to remove excess oils. In the meantime, in an electric mixture, beat the ricotta with the icing sugar until consistency is smooth. Add the chocolate chips and fill the cannoli shells. Decorate with the cherries and almonds at the side and some extra chocolate chips.

Recipe by Anton B. Dougall

Place the jelly crystals in a large bowl and add some boiling water. Stir until the crystals dissolve then add the yoghurt a little at a time and keep stirring. Add the grated lemon zest and half the quantity of the fresh fruit. Mix then pour into a measuring cup and mix enough water if necessary to make up the required liquid listed on the jelly packet. Stir and pour into glasses. Place in the fridge for a couple of hours until the content firms up. Garnish with the rest of the fruit and some fresh mint leaves just before serving.

Heat the oven at 180°C or gas number 4. Grease a flat dish with some margarine or else line with a piece of baking paper. In a mixing bowl, mix the margarine with the sugar. You can use a mixer or else a regular bowl and use a hand blender. Beat well until mixture is creamy and the sugar has blended well. Slowly, add the eggs. Add the ground almonds, the lemon grind, flour and the roughly chopped almonds. Beat well together. After, add the candied fruit and mix gently with a wooden spoon. Divide the pasty into two parts. Roll 1 half and carefully layer it on the dish. Spread a layer of jam on the pastry making sure to have an even layer of jam. Sprinkle some almonds. Roll the remaining part of the pasty and place on top. Close well from the edges. You are free to shape and decorate the pie with any left over pasty. Cook in over from around 45-55 minutes. When be cooled down, take out from dish.

Switch on the oven to 1800 C or gas number 4. In a bowl sieve the the flour with the baking powder . Add the whole almonds, the vanilla essense and the lemon grind and mix well. Beat 2 of the egg yolks with the eggs together with the sugar. Mix the two mixtures together and form a dough. Divide the mixture into 2 and form 2 flat rolls of around 5cm long and 1cm of height. Place a piece of baking paper on an oven proof dish and bake the rolls for around 10 to 15 minutes. Take out of the oven and gently slice into small pieces to form the biscuits. Bake again in oven for a further 10 minutes.

Prepare the pasty in muffin tray. Bake blind for 30 minutes and cool. Whip the whipping cream and mix with Ħanini Strawberry Yogurt. Add the dissolved gelatin to the yogurt mixture and mix well. Fill the tartlets. Refrigerate until set and decorate with roughly cut fresh strawberries. Decorate with fresh mint.

Place all crepe ingredients in a blender. Blend on high speed for a few seconds until completely smooth. Transfer batter to a measuring jug and chill in refrigerator at least 30 minutes (batter may be stored in fridge up to 1 day). While the crepe batter chills, prepare the berry sauce.