Place the drumsticks in a tray and pour the oil and wine. Mix the sauces together and rub onto the drumsticks. Cover the chicken with the peeled potatoes and roast in hot oven at 220°C for one and a half hours. In a small pan, heat the marrowfat peas and then drain. Squeeze some lemon juice on them and serve with the chicken.

Mix cheeselets, spinach, and egg. Place a spoonful onto filo strips, fold into triangles, brush with oil, and bake at 180°C for 15–20 mins until golden.

Toss chicken and veggies with pesto, creamylight, salt, and pepper. Transfer to a baking dish, top with mozzarella, and bake at 180°C for 25–30 mins. Serve with crusty bread or rice.

Spread Hanini Natural Yogurt onto a baking sheet lined with parchment. Top with fresh berries, granola, and a drizzle of honey. Freeze for 3–4 hours, then break into pieces for a healthy frozen snack.

Mash 1 can of Mayor Chickpeas with a fork, then mix in 1 can of drained tuna, 2 tablespoons of Hanini Natural Yogurt, a squeeze of lemon juice, chopped parsley, and a dash of salt and pepper. Spread on a wholegrain tortilla, top with shredded lettuce and sliced cucumber, roll up tightly, and chill before slicing into pinwheels.

Cook the pasta in salted water according to the packet instructions. While it cooks, sauté the sliced zucchini and minced garlic in olive oil until soft and lightly golden. Drain the pasta, reserving a bit of the cooking water. In a large bowl, combine the pasta with Hanini Irkotta, the cooked zucchini, lemon zest, and a splash of the pasta water to loosen the mixture. Stir gently, season with salt and pepper, and finish with fresh basil leaves before serving.

In a mixing bowl, combine drained Mayor Tuna, rinsed Mayor Mixed Beans, chopped red onion, diced cucumber, Mayor Light Mayonnaise, and a squeeze of lemon juice. Lay lettuce leaves on each wrap, spoon the mixture over, then roll tightly into a wrap. Slice in half and serve chilled for a refreshing and protein-packed summer meal.

Brush the halved peaches and Hanini Goat Cheeselets with olive oil, then grill them for 2–3 minutes on each side until lightly charred. In a small bowl, whisk together Hanini Natural Yogurt, Savina Gozo Honey, and lemon juice to create a creamy dressing. Arrange mixed salad leaves on a serving platter, top with the grilled peaches and cheeselets, sprinkle with walnuts, then drizzle with the yogurt dressing just before serving.