Give your usual pasta night a delicious twist with the warm spices of Pinto’s Pride Tikka Masala Sauce. Cook the Mayor pasta according to the packet instructions until al dente, reserving around 50ml of the pasta water before draining. Meanwhile, heat the olive oil in a large pan and sauté the onion and red pepper until softened. Add the garlic and diced chicken, season with curry powder, salt and pepper, and cook until the chicken is golden and cooked through. Pour in the Pinto’s Pride Tikka Masala Cooking Sauce and allow everything to simmer for 5–7 minutes. Stir through the cooking cream and a splash of reserved pasta water to loosen the sauce. Add the drained pasta and toss everything together until every piece is coated. Finish with fresh coriander or parsley and serve immediately.

This quick stir-fry is packed with colour, texture and flavour and can be on the table in less than 30 minutes. Toss the beef strips with 2 tablespoons of Pinto’s Pride Teriyaki Sauce and leave to marinate while preparing the vegetables. Heat the Pinto’s Pride Sesame Oil in a large wok or frying pan over high heat. Add the beef in batches so it sears rather than steams, cooking for approximately 2–3 minutes until nicely browned. Remove the beef and add the onion, peppers, carrot and broccoli. Stir-fry for several minutes while keeping the vegetables slightly crisp. Add the garlic and ginger and cook for another minute. Return the beef to the pan and pour in the remaining Teriyaki Sauce. Toss everything together over high heat until glossy and sticky. Sprinkle with sesame seeds and spring onions and serve immediately with steamed rice.

Cook the prawns quickly in olive oil before stirring through Pinto’s Pride Garlic Sauce. Allow them to cool slightly while combining the rice with cucumber, tomatoes and dill. Fold in the prawns together with lemon juice and a drizzle of olive oil. Chill before serving for a refreshing seafood salad.

In a large bowl, combine the Greek Yogurt, lemon juice, garlic and oregano, then add the beef cubes and mix well to coat. Allow the meat to marinate for at least 20 minutes before threading it onto skewers together with the onion and red pepper chunks. Grill the skewers over medium-high heat for approximately 12–15 minutes, turning occasionally to ensure even cooking. Season with salt and pepper before serving and accompany with grilled vegetables, a fresh salad or warm flatbread.

Cut the aubergines in half lengthwise and carefully scoop out the flesh, keeping the shells intact. Bake the shells in a preheated oven at 190°C for 15 minutes while sautéing the onion and garlic in a pan until softened. Add the chopped aubergine flesh and cook for a few minutes before stirring in the Mayor Polpa tat-Tadam and chopped Mayor Whole Mixed Olives. Simmer the mixture for 10 minutes, then stir in the breadcrumbs and parsley. Fill the aubergine shells with the prepared mixture and return them to the oven for a further 25 minutes until golden and delicious.

In a large pan, heat olive oil and cook the diced chicken until golden and cooked through, then remove and set aside. In the same pan, sauté garlic until fragrant before adding the orzo and lightly toasting it for 1–2 minutes. Pour in the chicken stock and allow it to simmer, stirring occasionally so it doesn’t stick. Once the orzo is nearly cooked and most liquid is absorbed, lower the heat and stir in Hanini Creamylight together with Mayor Pesto with Artichoke, mixing until creamy and well combined. Return the chicken to the pan, add grated Hanini Mature Cheeselets, and stir until everything is coated in a rich, creamy sauce. Season well and serve warm.

Mix breadcrumbs with garlic, herbs, olive oil, and seasoning to create a textured crust. Press onto fish fillets and bake until golden and flaky. Meanwhile, whisk Hanini ricotta with lemon zest and juice until smooth and creamy. Serve the fish over the ricotta cream so the crispy topping contrasts with the soft, citrusy base, giving a light yet elegant spring dish.

Rinse the cleaned branzino and pat dry. Rub the fish inside and out with olive oil, salt, pepper, and minced garlic. Stuff the cavity with lemon slices and fresh herbs. Preheat the grill or grill pan until hot. Place the fish on the grill and cook about 5–7 minutes per side (depending on size), until skin is crisp and the flesh flakes easily. Turn only once to ensure beautiful grill marks. While grilling, squeeze extra lemon over the fish to infuse citrus flavour. Once cooked through, rest 5 minutes, then drizzle with a little more olive oil, sprinkle chopped parsley, and serve alongside roasted vegetables or a green salad for a light but flavourful meal.