Put peas in a bowl.  Cover with water and leave to soak overnight.  If you wish, you can add some bicarbonate of soda to the water to make the peas more digestible. Clean tripe in plenty of salted water.  Cut into small pieces and wash again.  You have to wash the tripe more than once. When you see that the tripe is clean put in a saucepan and cover with water.  Put pan on a moderate to high heat and bring to boil.  Lower heat and continue cooking for about 45 minutes.  Whilst the tripe is cooking, wash, peel and cut all vegetables in small pieces and put in a large saucepan.  Add stock, tomato paste and tripe.  Drain peas.  Rinse under running water and add to the soup. Put pan on a moderate heat and bring to the boil.  Lower heat and simmer for 1½ hours.  If during the cooking you see that you must add some more liquid, you can use the water in which you boiled the tripe. Before serving adjust the seasoning.  This soup has to be served piping hot.

Bring a pan with water to a boil and cook the cauliflower. When cooked, drain and mash it in bowl. Add the eggs, half of the grated dry ġibniet and parsley. Season with salt and pepper. In another bowl, mix the fresh cheeselets with the remaining dry, and add some pepper. Pour the caulflower mix into muffin moulds, make a whole in the middle and add one teaspoon of ġibniet mix, and close top with the cauliflower mix. Bake at 200°C for around 30 minutes. Decorate with mustard and a cherry tomato half. These can be served as a starter, or a snack and prepared before and heated when necessary.

Boil pasta in plenty of salted water. When pasta is cooked, cool under running water and strain. In a large frying pan heat some oil and fry the onion and garlic. Add the minced meat and continue cooking on low heat for about 8 minutes. Add the tomato paste and the chopped fresh tomatoes. Continue cooking on a low heat for a further 20 minutes. Preheat oven Gas Mark 5/1900C. Put the pasta either in a large bowl or else you can use the same pan where you had boiled it. Add meat sauce, eggs, seasoning and cheese. Mix well, taking great care so as not to break up the pasta. Line a pie dish with pastry. Fill with pasta mixture and cover again with pastry. Egg wash, sprinkle some sesame seeds and cook in a medium to hot oven for about 50 minutes.

Peel and finely chop the onions and garlic. Chop the hard-boiled eggs. In a large frying pan heat some oil and quickly fry the onions and garlic till golden brown. Add the meat and continue frying for about 10 minutes on a high heat. Lower heat. Add the tomatoes, basil, seasoning, tomato paste and stock and simmer for a further 30 minutes. This sauce can be prepared overnight, and it freezes very well. Preheat the oven Gas Mark 5/1900C. Lightly grease a baking dish. Meanwhile fill large pot with water and bring to boil. Boil the pasta till al dente. Drain and put pasta in a large mixing bowl.

Recipe by Anton Dougall

Immerse the pork belly chunks in water and boil for approx 2 hours. Remove from water and remove excess back fat. Place in a pan and fry from both sides in butter. Add stock, sauces, wine and pepper and simmer for another 30 minutes. Serve hot with a side dish

Preheat oven to Gas Mark 7, 220°C, fan 200°C. 

First make the batter. Put the flour and cumin in a bowl, add the eggs and slowly mix in the milk then beat until smooth.

Put the sausages in an ovenproof baking dish, scatter over the onions in olive oil, artichokes, canned cherry tomatoes and drizzle over the oil. Add the honey, brown sauce and mustard and give everything a stir. Roast for 15 minutes. 

Remove the dish from the oven, add the sun-dried tomatoes and crumbled gbejniet, pour the batter over and around the sausages then return to the oven and cook for a further 35 minutes or until the sausages are cooked through and the batter is golden on top.

Serve the toad in the hole with the gravy or brown sauce.

Website link

https://aceline.media/recipes/maltese-style-toad-in-the-hole/

In a large casserole dish, cook the onion with the oil for around 2 minutes. After, add the garlic and carrots, continue cooking while stirring. Add the salt, pepper and corned beef and stir all together, while continuing frying. Add the potatoes, hot water, Kunserva and sugar. Continue cooking on moderate heat, until the potatoes start to get a little tender, stirring from time to time. After, add the eggs one by one and keep them apart from each other. Cook until the eggs become slightly hard.

Add the peas and stir them softly into the stew. Add the fresh cheeselets, stir a little and put off the heat. Let this stew sit for about 5 minutes before serving. One could also heat this stew again, if cooked in the morning and is serving it during dinner.

Sprinkle some salt and pepper on the meat. Chop the vegetables in small pieces. Warm some oil in a large pan and cook the vegetables for around 5 minutes and remove from pan. Dust the meat with the flour and remove any excess. Cook the meat for around 5 minutes on each side and remove from pan. Add the wine, stock and vegetables to the pan and simmer for 5 minutes. Place the meat in the pan and let simmer for around 90 minutes. You can alternatively cook in oven proof pan with lid on.