Pilaf is a rice dish whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as onions, vegetables or meat, and employing some technique for achieving cooked rice grains that do not adhere to each other.
Wash the asparagus thoroughly taking care not to bruise the tips. Dry between layers of kitchen paper so that it absorbs all the water. In a large pan, lightly pan fry the Mayor Diced onions and minced garlic cloves in the butter. Add the dry rice to the onions and coat with the butter. Stir continuously for around 2 minutes on medium heat. Lower the heat add the Spoon Stock and mix well. Allow to cook for 20 minutes. Add the asparagus, season and mix well. Continue cooking on low heat until the rice is cooked and tender. If you notice that the liquid is evaporated and the rice is still not tender enough, you may add some hot water so that it continues to steam. Add a tablespoon of butter and the lemon juice to the cooked rice and mix well. Sprinkle the Hanini grated Gibniet over the rice and serve. This dish may be garnished with lemon slices and spinach leaves.

Boil the water and add to the Chicken Spoon Stock and mix well to make a stock. Pour into a large frying pan and keep it on a low heat so that the stock gently boils. In another thick-bottom frying pan, melt the butter together with the olive oil. Add the Mayor Diced Onions and sliced mushrooms and cook for around 4-5 minutes on low heat. Add the rice and coat with the oil and butter until the rice grains are all glistening. Cook for around 1 minute and add a ladleful of Spoon Stock. When the stock evaporates add another ladle of stock while stirring constantly. Keep on adding the stock and stirring constantly until all the stock is used and the rice is cooked. If the rice is not fully cooked by the time the stock finishes you may add a ladle of hot water to make sure the rice is fully ready. Risotto dishes need constant attention while cooking and will take around 25-30 minutes to cook. It is important to keep the heat constant so that the rice does not overcook and becomes mushy (on very low heat) or cooks on the outside but remains hard on the inside (too high heat). After 20 minutes of cooking, add the liquid in smaller amounts so that you do not use too much liquid unnecessarily. It is important to keep stirring throughout the cooking time. The rice is cooked when the grains remain firm but not adhered to each other. The result will resemble rice cooked in a creamy sauce. Add the remaining butter and sprinkle with parmesan cheese. Serve immediately.

In a large frying pan, gently pan fry the Mayor Onion in olive oil stirring constantly. Add the dried rice to the mixture just as the onion Is turning golden. Mix well and add a little turmeric (this will give colour to the risotto). Lower the heat and cook for around 7 minutes. Add the Spoon Stock to the mixture and stir well. If the liquid evaporates you may add some more hot water to the recipe. After cooking the rice for around 25 minutes add the Mayor Garden Peas, bell pepper and the shellfish. Season to taste and serve hot. 

In a bowl mix together the onions, garlic, beans, apple, drained pineapple, chilly, curry, cumin and vegetable oil. Preheat a sauté pan and brown all the curry mix. Next, add in the syrup from the pineapple, tomato pulp, coconut milk and simmer. In a small pan, sauté the crushed coriander seeds together with the cinnamon stick and star anise in a knob of butter for 2 minutes. Add in it the rice and stir, pour in the stock cover and simmer until cooked through and all the stock is absorbed. Adjust the rice with seasoning and mix in the fresh coriander. Serve with the fruity curry sauce.

In little butter sauté the pancetta, onions, garlic, fennel, celery and garlic without colouring. Add in the Barley and stir well, add in the sweet tomato paste and mix well. Pour in the wine, warm vegetable stock and simmer. Once liquid is almost all absorbed, add the tomatoes, dill and adjust seasoning. Serve the Mascarpone on top and micro herbs to garnish.

Rub the Beef with BBQ rub and place in an oven dish, add the beef stock cover and cook at 160 degrees Celsius for 4 hours. In a sauté pan sauté the onions, chilly and garlic, add the kidney beans and toss well, finally add the coriander and remove from heat. Use a fork to pull the beef, mix with the sautéed onion mix and add the BBQ sauce. Place the beef mix across the wrap add the cheese and baby spinach, roll and grill from all the sides.

Drizzle the Aubergines with oil, grill from both sides on a hot grill and once browned place them on a kitchen towel to absorb the extra oil. Sauté the onion, garlic and then simmer the tomato salsa in. Layer the vegetables like a lasagna, starting with the tomato sauce, aubergines, mixed goat cheese, mint leaves and tomato than repeat again. Finish the top with tomato sauce and parmesan, bake on high temperature until browned and then allow to set for 2 hrs in the fridge and serve topped with rocket leaves, parmesan shavings and olive oil.

Start this recipe by placing the fennel, onion and cooked barley into a large bowl and mix together. In a smaller bowl mix together the dressing using the vinegar, olive oil, orange juice and zest and season well with salt and pepper. Pour over the salad and mix together. Next, toss over the orange segments, watermelon and rocket leaves. Place into the fridge. Remove the halloumi from its packet and slice into 4. Season with salt, pepper and a dusting of flour and quickly brown on a hot plate or pan with a little oil till golden for 1 minute on each side. To serve, mix the salad together, spoon onto large deep salad bowls and top with the grilled halloumi and drizzle over any remaining salad dressing juices.