Finely chop the onion and garlic. Heat the oil and lightly cook until onion is transparent. Meanwhile, drain a can of Mayor Sliced Mushrooms and roughly chop. Add to the pan. Cut the salmon is small bites and cook on low flame for 2 minutes. Add the contents of the Tomatoes with Cream jar and cook for another 1 minute. Cook the pasta according to the packet’s instructions and mix with the sauce. Chop some fresh parsley and enjoy!

Boil the ravioli until they are cooked and tender.

in a saucepan heat the Mayor Zalza Maltese and in the meantime grate a Hanini Gibna Niexfa and mix it with grated parmesan cheese. 

Divide the ravioli onto plates, pour over the sauce and sprinkle the cheese mixture on the sauce with some salt and pepper. Enjoy 🙂 Photo and recipe by Maria Dolores Debattista

Preheat the oven to 200C/180C fan assisted oven.

Heat oil in a medium sized saucepan, cook the leek, bacon and mushrooms, stirring until leek softens.

Stir in the flour, cook, stirring until mixture boils and thickens. Stir in the cream, mustard and cooked chicken.

Divide mixture among 4×1 cup (250ml) ovenproof dishes. Top each with a pastry quarter. Bake, uncovered in oven for about 20 minutes or until browned.

Prepare the cabbage and carrots. Mix well with the nuts and spring onions.

Mix the dressing ingredients together and toss into the salad.

Serve at room temperature on a bed of crisp lettuce.

Fry the meat in non stick pan until browned and remove from the pan. In the same pan lightly fry the onion with the garlic until the onion turns translucent.

Add the Mayor Sugu, meat and basil. In the meantime boil the spiral courgettes in a pot of boiling water until softened.

When ready, drain the courgettes and mix with sauce and stir for 5 mins.

Serve with grated Hanini Gibniet Moxxi and parsley. Recipe and photo by Marisa Grech

Thoroughly clean and scale the anchovies.

Sauté the chopped spring onions in oil. Add the Mayor Peas, the Three Hills Kunserva and half a cup of water. Cook for around 3 minutes on low heat.

Add the anchovies and cook until they fall apart, then add the chopped parsley.

Cook the pasta according to the packet’s instructions, drain but leave the pasta a little wet.

Tip the pasta into the pan with the sauce and sauté adding a little oil if desired.

Optionally serve with toasted breadcrumbs sprinkled over the top.

In a pan, fry the onions and set apart . In a dish put some Mayor Sugu with basil. On each tortilla wrap place some of the cooked chicken, Mayor sweetcorn, Mayor red kidney beans, some fried onions and some grated Tan Nar cheese . Roll the wraps and place them in the dish. Pour some more Mayor sugu with basil on top of the wraps. Finish with the rest of the Tan Nar grated cheese . Put it for 5/7 minutes in oven until the cheese melts . Enjoy  RECIPE AND PHOTO BY JOANNE CHETCUTI.

In a frying pan add the olive oil and add the garlic and mushrooms. When the mushrooms brown add some freshly ground black pepper, 2 tablespoons Bisto gravy and stir in 280ml water. Stir constantly until it thickens on a low flame. Add a container of Ħanini Creamylight and combine well. Remove from heat and serve on grilled meat. Recipe and photo by Margaret Serpina