Simmer the beef in 5 litres of water for 3 hours until soft. Remove the beef from the stock and add the tomatoes, tomato paste, carrots, celery, leek and simmer for 10 minutes. Pull the beef using 2 forks and add back into the stock. Bring to the boil then add in the tortellini and simmer for 5 minutes. Remove off the heat, add in the beans and kale, season with salt and pepper and allow to cook for 2 minutes. Meanwhile, slice the baguette on a diagonal as thin as possible, spread with butter, sprinkle with oregano and grill until golden brown and serve on the side with the soup.

Begin by preparing the custard. Put ¾ of the milk and sugar in a casserole. Put it on a moderate heat until it starts to boil. Dilute the custard in the remaining milk and add it to the boiled milk. Cook for a few minutes, stirring all the time. Remove from heat and leave it to cool. Slice the sponge cake thickly and cover the bottom of a large serving dish with the cut slices. Prepare the strawberry jelly, following the instructions on the packet, using only 2/3 of the amount of water indicated. Pour the jelly mixture over the sponge slices and let them soak. Either add the custard immediately, or else wait until the sponges are well soaked with the jelly. Put the trifle aside until the custard settles. Cream together the fresh cream and the ricotta in a mixing bowl. Add the sugar and liqueur and mix well. Spread the ricotta mixture over the custard. Decorate with cherries, halved walnuts or roasted almonds.

Beat eggs with the caster sugar and salt until fluffy. Sift the flour and baking powder and stir in the mixture. Open the tin of fruit cocktail and pour the fruit and the syrup into the cake batter. Pour into a greased 9 inch square cake tin, sprinkle with the walnuts and the extra 2 tbsp. brown sugar and bake at 175°C for approximately 30 minutes or until a skewer comes out clean when inserted in the centre of the cake. Allow cooling and serve with whipped cream.

Peel the garlic and finely chop. Wash the tomatoes and slice in half. Leave some tomatoes for decoration. Heat the olive oil in a large pan and cook the garlic together with the Mayor Diced onions for a couple of minutes. Lower the flame and add the tomatoes and the basil leaves. Add some salt and pepper and slowly cook for around 25 minutes while stirring every now and then. Meanwhile cook the tortellini according to the instructions on the packet. Drain. Add the cooked tortellini with the sauce and mix. Serve and decorate with some more cherry tomatoes and fresh basil.

Peel the onions and slice. Warm the oil in a large skillet and lightly cook the onion. Add the minced beef and cook while stirring continuously. Cook thoughouly until well cooked. Add the Kunserva and the red kidney beans, paprika and some salt and pepper. Mix and cook for some more time. Slice the colored peppers and add to the pan. Cook for forthe 5 minutes on low flame. Warm the tortilla wraps in a microwave or on a non stick pan for a couple of seconds. Top each wrap with the mixtre and roll. Serve immediately with some salad and chips.

Wash the aubergine. Discarding the top part, cut it into small cubes and pan fry it in a frying pan with some olive oil. Remove the aubergine from the oil and place on kitchen paper to absorb the excess oil. In a medium-sized pot, gently fry the garlic in a little olive oil. Stir whilst cooking so that the garlic does not brown too much and does not stick to the pot.

For this recipe you will need a large oven roasting dish. Place in the tinned cherry tomatoes, red onion, feta cheese and chickpeas. Drizzle with olive oil, season well with salt and pepper and sprinkle over the spices. Bake in the oven at 200’c for 30 minutes. Also, cut the heads off the garlic, season with salt, pepper and olive oil and wrap up in foil. Bake in the oven for 30 minutes also. When ready, place the roasted vegetables and feta into a food processor along with the basil leaves. Squeeze in the pulp out of the 2 globes of roasted garlic and blitz together well. Add in enough of the hot vegetable stock to create thick but smooth soup. Serve drizzled with extra olive oil, basil leaves and a few of the reserved roasted chickpeas.

Blitz together the peas, spring onions, mint and eggs into a smooth paste. Add in the crumbled gbejna, flour and season with salt and pepper and blitz again. Form into fritters, coat lightly in extra flour and shallow fry until golden and firm on both sides.