Melt margarine in a large saucepan, lightly fry finely chopped onions and garlic until fragrant, add bacon pieces and cook 4 minutes, then stir in rice, tomato paste, peas, and chicken stock. Bring to a boil, simmer gently for 18 minutes, adjust seasoning, and serve hot topped with grated cheese.

Cook the pasta in salted water until al dente, reserving a cup of pasta water before draining, sauté garlic in olive oil for about 30 seconds then add the asparagus and cook for 3–4 minutes until tender but still vibrant, stir in the cream, lemon zest and juice and let it gently simmer, add the drained pasta to the pan with a splash of reserved pasta water and grated cheese, tossing everything together until the sauce becomes silky and coats the pasta, then season with salt and pepper and finish with fresh parsley and extra parmesan before serving.

Set your oven to 180°C (350°F) so it’s ready by the time your mushrooms are stuffed. Gently clean the mushrooms with a damp cloth or paper towel. Remove the stems and set aside (you can finely chop them to mix into the filling if you like). In a mixing bowl, combine the Mayor quinoa, pesto, and grated cheese. Stir well until everything is evenly coated and the mixture is slightly stick. This will help it hold together when baked. Spoon the quinoa mixture generously into each mushroom cap, pressing slightly to ensure it fills the cavity completely. Place the stuffed mushrooms on a baking tray lined with parchment paper. Bake in the preheated oven for 15–18 minutes, or until the mushrooms are tender and the tops of the filling are golden and slightly crisp. Remove from the oven and allow to cool for a couple of minutes. Serve warm as an appetizer, side dish, or vegetarian main.

Roast red peppers until charred, peel and chop; sauté onion and garlic in olive oil, add beans, peppers, paprika, and stock, simmer 10 mins, blend until smooth, season to taste.

For the beef, slice the onions and saute on high heat in sesame oil, until transparent, add the beef cut in strips and keep tossing. Meanwhile slice the mange tout and toss together with the beef, pour in the sauce, stir and remove from heat. Fill the pitta with the mixture finish with the brie and grill in the oven. For the chicken, chop the onion, chilly, garlic and carrot, sauté until vegetables are softened, than toss in the mince and keep on high heat until liquid is absorbed. Add the kidney beans toss tomato pulp and allow mixture to dry on high heat, than season, sprinkle chopped coriander and remove from heat.

Arrange salad leaves on a plate, scatter apple slices, walnuts, and Mayor Whole Mixed Olives, then top with sliced Hanini Fresh Cheeselets. Drizzle with olive oil and balsamic vinegar for a crisp, autumn-inspired salad that’s perfect for a lighter meal.

Peel and slice the onions and carrots, then wash and cut the celery into medium-sized pieces. Place the vegetables in a medium-sized pan, add the water, tomato paste (Three Hills Kunserva), and beef shin. Set the pan over a medium flame and bring to a boil. Once boiling, reduce the heat and let the soup simmer for about 1½ hours, skimming regularly to remove any foam. Season with salt and pepper to taste and serve hot. 

Fill a large pot with plenty of water and bring it to the boil. When the water starts boiling, add a little salt and cook the pasta. Once the pasta is ready, drain it and rinse with cold water so it cools down and doesn’t keep cooking. Leave it in a colander to drain well. Cut the chicken breast into small cubes and season with salt and pepper. In a large pan, heat a little margarine and fry the chicken, stirring frequently while cooking. When the chicken is done, remove it from the heat. Add the cream, stir well, and return the pan to a low flame. Continue cooking for a few minutes until the mixture thickens slightly. Add the pasta along with the grated Hanini cheese and half of the Gruyère. Mix well. Transfer to a serving dish and sprinkle the remaining cheese and parsley on top.