Tip 500g beef mince into a bowl with Mayor Diced Onions and 1 egg, then mix. Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball.
Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly. Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 mins.
Heat the barbecue to medium hot (there will be white ash over the red hot coals – about 40 mins after lighting). Lightly brush one side of each burger with vegetable oil. Place the burgers, oil-side down, on the barbecue. Cook for 5 mins until the meat is lightly charred. Don’t move them around or they may stick.
Oil the other side, then turn over using tongs. Don’t press down on the meat, as that will squeeze out the juices.
Cook for 5 mins more for medium. If you like your burgers pink in the middle, cook 1 min less each side. For well done, cook 1 min more. Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside.
Slice four burger buns in half. Place, cut-side down, on the barbecue rack and toast for 1 min until they are lightly charred. Place a burger inside each bun, then top with your choice of accompaniment.

Cook the pasta until it is still a little al dente (2 mins less than the pack instructions) and drain well. Cook the green beans in simmering water for 2 mins, then rinse in cold water and drain well. Mix the tuna with the Mayor mayonnaise and Hanini yogurt. Add the chives, if using. Tip the pasta into a large glass bowl or four small ones, or four wide-necked jars (useful for taking on picnics). Spoon the tuna dressing over the top of the pasta. Add a layer of green beans, followed by a layer of cherry tomatoes, then the pepper and Mayor sweetcorn. Cover and chill until you’re ready to eat.

Pour the oil in a pan and fry the seabream fillets until cooked well. When ready, let to cool down, clean from all bones and chop into small pieces. In the same pan, cook the garlic, onions, marrows, olives, mixed herbs, tomatoes. When cooked, add the marrowfat peas and anchovies and mix with the seabream. Mix well. Roll out half the pastry, cover a lined oven dish and brush with the beaten egg. Add the seabream filling and cover with the other half of the pastry. Egg wash and sprinkle sesame seeds on top. Bake at 200 ° for around 40 minutes until golden.

Recipe by Mill-Kcina ta’ Pawlina

Peel all but four of the prawns (reserve these for the tops). Break the lettuces into individual leaves, then divide the leaves evenly between four small glass bowls. Sprinkle the prawns over the lettuce and season with black pepper. Mix the mayonnaise, tomato chutney, Worcester sauce, horseradish and hot pepper sauce together. Season to taste with lemon juice and salt and pepper, then spoon sparingly over the prawns. Dust the top with a little paprika and sprinkle with chives. Top with the remaining prawns and serve immediately. Delicious with brown bread.

Preheat the oven to 180°c. In a medium-size bowl mix ricotta, grated gibna roll, pecorino, grana, beans, raisins, pepper, parsley & 3 eggs together. Set aside. Roll out around 400g of short crust pastry. Transfer dough to a 30cm pie dish, gently fit into the dish and trim the edges. Beat an egg and brush the dough with it. This creates a seal. Gently spread the ricotta mixture and fold the edges. Place 6 large (still frozen) pastizzi and 6 party size ones to create the ‘crust’ Make sure to cover most of the surface. Add a tablespoon of milk to the remaining beaten egg and mix well. Brush the surface completely and bake until golden brown. This should take between an hour to 75mins.

Heat the oil in a large saucepan over a low-medium heat and fry the carrots, celery, onions and mixed herbs for 10-12 mins, stirring occasionally until the veg is soft but not golden. Stir in the garlic and both peppers and cook for a further 5 mins until the peppers begin to soften. Sprinkle in the chilli powder and paprika, turn up the heat to medium, then stir and cook for 1 min. Mix in the Three Hills Kunserva and cook for a further 1 min, then pour in all of the beans, the Polpa Fina and vegetable stock. Stir well, bring to the boil, then reduce the heat to a simmer. Cook for 25-35 mins until the beans are tender and the sauce has thickened. Serve with rice, grated cheddar and soured cream, if you like.

Preheat the oven to 200°C/180°C fan/ Gas Mark 6. Prepare an ovenproof casserole dish which comes with a lid. If you do not have a tight fitting lid, use some foil. Works just fine. Warm the oil in the casserole dish over low heat and fry the desiccated coconut for 3-4 minutes or until it browns a little (do not leave unattended as they burn easily). When the coconut starts to brown, add the sausage, garlic, turmeric, pepper, fish sauce, sesame oil, salt, bay leaves, coconut milk and sweet tomato paste. Increase the heat and mix everything well.  Crush the noodles in half in your hands and scatter into the coconut mixture. Now add the cubes of chicken breast and soak both the noodles and chicken in the coconut mixture as much as you can. Put a lid on and bake in the oven for 30-35 minutes, or until the noodles and chicken are cooked through. Spoon into bowls and serve with the coriander leaves and some wedges of lemon if you wish.

Place the rabbit in an oven dish and brush with the bbq and ketchup sauces. Add spoon stock, chopped garlic and onion, dry herbs and parsley. Pour olive all over, add the gin and sprinkle the pepper. Cover with kitchen foil and bake at 200 c for one hour. Remove foil and bake for a further 15 minutes close to the grill for a scorching affect.