Cook the fusilli pasta according to package instructions, drain and rinse under cold water to cool completely. Transfer the pasta to a large bowl and add the cherry tomatoes, cucumber, sweetcorn and mozzarella pearls. Stir through the Mayor Pesto with Artichoke until all the ingredients are evenly coated and full of flavour, then add fresh basil leaves and gently mix again. Refrigerate for at least 30 minutes before serving to allow the flavours to develop, making it perfect for summer gatherings and picnics.

Heat a frying pan over medium heat and cook the chicken strips until golden and fully cooked. Mix the Mayor’s BBQ Sauce with honey and pour it over the chicken, stirring continuously until the pieces are evenly coated in a sticky glaze. Warm the tortilla wraps and fill each one with lettuce, tomato and red onion before adding the glazed chicken. Roll the wraps tightly, slice in half if desired and serve immediately for a quick and flavour-packed meal.

Cook the pasta according to package instructions and reserve a small cup of the cooking water before draining. Meanwhile, heat the olive oil in a large pan and sauté the onion until soft before adding the garlic and cooking for another minute. Add the chicken pieces and cook until lightly golden, then stir in the red pepper and continue cooking for a few minutes. Pour in the Mayor Polpa tat-Tadam, add sliced Mayor Whole Mixed Olives and season with salt and pepper. Allow the sauce to simmer gently for around 15 minutes until rich and flavourful, then toss in the cooked pasta, adding a little reserved pasta water if needed. Finish with fresh basil and serve warm.

Cook the chicken breasts in a large pan over medium heat with butter until they are golden on the outside and fully cooked through, then lower the heat and add the Pinto’s Pride Garlic Sauce, tossing the chicken so it is evenly coated and allowing it to simmer for a minute so the flavours combine; next, drain the Mayor Green Beans in Brine well and add them to the pan, stirring everything together so the beans soak up the garlic butter sauce, and continue sautéing for a few minutes until everything is heated through, well combined, and glossy before serving.

Brush eggplant slices with olive oil and grill or bake until soft. Mix Hanini Creamylight with a bit of garlic and seasoning, then spread onto each slice and roll them up. Spread Mayor Polpa tat-Tadam on the base of a baking dish, arrange the rolls on top, and sprinkle with Hanini Mature Cheeselets. Bake at 180°C until bubbling and golden.

Cook the pasta shells until just al dente, then drain and set aside to cool slightly so they’re easy to handle. In a pan, sauté garlic in olive oil until fragrant, then add shredded chicken and cook briefly to absorb the flavour. Transfer to a bowl and mix with Hanini ricotta and crushed pistachios, seasoning well to create a creamy, slightly nutty filling. Spread a layer of Mayor Polpa tat-Tadam at the base of a baking dish, then generously stuff each shell with the filling and arrange them neatly in the dish. Pour more tomato sauce over the top, sprinkle with grated Hanini Pekorin, and bake until bubbling and golden, allowing the flavours to meld into a rich, indulgent pasta dish.

In a large pot heat olive oil over medium heat. Add diced carrots and celery and cook until they soften. Add minced garlic and chopped onion, sautéing until translucent. Pour in Mayor Polpa tat‑Tadam and vegetable stock, stir to combine. Bring to a boil, then reduce heat and simmer for 20 minutes until veggies are tender. Use an immersion blender to purée until smooth (optional). Season with salt and pepper and add herbs like thyme or oregano. Warm through before serving. This soup is comforting and rich.

Rinse the lentils under cold running water, swirling them with your hand until the water runs mostly clear, then drain well. In a medium pot, heat the oil over medium heat and sauté the finely chopped onion for about 4–6 minutes, stirring occasionally, until it becomes soft and translucent. Add the minced garlic, grated ginger, turmeric, and cumin, and cook for about 30–60 seconds while stirring, until the spices become fragrant. Stir in the chopped tomato and cook for a couple of minutes until it begins to soften, then add the rinsed lentils and mix well so they are coated with the spiced onion mixture. Pour in the water stir, and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, partially cover the pot, and let it simmer for about 20–30 minutes, stirring occasionally, until the lentils soften, begin to break down, and develop a creamy consistency. When cooked, stir in fresh lemon juice and chopped cilantro, taste and adjust the salt if needed, and serve hot with rice or naan.