Place the peach slices on a baking tray, drizzle with olive oil and honey, and roast in a preheated oven at 190°C for 15 minutes until lightly caramelised. Allow them to cool slightly while arranging the mixed salad leaves, avocado and walnuts in a large serving bowl. Crumble the Hanini Fresh Goat Cheeselets over the salad, add the roasted peaches, then whisk together the balsamic glaze, remaining olive oil, salt and pepper. Drizzle the dressing over the salad, toss gently to combine all the ingredients and serve immediately as a refreshing summer lunch or side dish.

Whip the cream until soft peaks form, then gently fold it into a mixture of Hanini Creamylight, honey and vanilla extract until smooth and airy. Spoon a layer of crushed biscuits into serving cups, followed by a layer of the cheesecake mixture, repeating the layers until the cups are filled. Freeze for approximately six hours or overnight until firm, then top with berry compote and extra biscuit crumbs before serving for a creamy frozen dessert that combines the flavours of cheesecake and ice cream in every bite.

Bake cherry tomatoes with a drizzle of olive oil and Mayor Polpa tat-Tadam until they are soft, juicy, and slightly roasted, then prepare the couscous separately according to package instructions; once ready, combine the fluffy couscous with the baked tomato mixture so it absorbs all the rich sauce and flavours, and finish by topping everything with crumbled Hanini Goat Cheeselets so it gently melts into the warm couscous before serving.

Brush eggplant slices with olive oil and grill or bake until soft. Mix Hanini Creamylight with a bit of garlic and seasoning, then spread onto each slice and roll them up. Spread Mayor Polpa tat-Tadam on the base of a baking dish, arrange the rolls on top, and sprinkle with Hanini Mature Cheeselets. Bake at 180°C until bubbling and golden.

Cook the pasta in salted boiling water until al dente, then reserve about half a cup of the pasta water before draining. In a large pan, heat a little olive oil and sauté the garlic until fragrant, being careful not to let it brown. Add the sundried tomatoes and cook for a couple of minutes to release their flavour, then stir in the spinach and allow it to wilt down. Lower the heat and pour in the Hanini Creamylight, mixing well to create a smooth, creamy sauce, then add the Hanini Mature Cheeselets and stir until they melt and enrich the sauce. Add the cooked pasta to the pan, tossing everything together so it is well coated, and gradually loosen the sauce with a splash of the reserved pasta water until it reaches the desired consistency. Let it all simmer briefly so the flavours combine, then serve warm.

Preheat your oven if the vol-au-vent shells need warming (follow packet instructions). Heat them briefly so they’re crisp and ready to fill, then set aside. In a pan over medium heat, melt a knob of butter. Add the sliced mushrooms and sauté for about 5–7 minutes, stirring occasionally, until they soften and release their moisture. Let them cook until lightly golden for extra flavour. Stir in the cooked, diced chicken breast and mix well with the mushrooms. Add the Mayor Zalza Bolognese Sauce and combine thoroughly so everything is evenly coated. Let it cook for 2–3 minutes so the flavours start to come together. Reduce the heat slightly and pour in the Hanini Creamylight. Stir continuously until the mixture becomes smooth and creamy. Allow it to simmer gently for a few minutes until it thickens slightly. Season with salt and pepper if needed. If the filling is too thick, add a small splash of water or milk; if too runny, let it simmer a little longer to reduce. Spoon the hot, creamy chicken and mushroom mixture generously into the warmed vol-au-vent shells, making sure each one is well filled. Serve immediately while warm and crisp. These pair nicely with a light side salad for balance.

Slice the tops off the peppers and remove the seeds, then set aside. In a pan, heat olive oil and sauté onion until soft before adding Mayor Polpa tat-Tadam and letting it simmer into a thick sauce. Stir in the quinoa and chopped olives, mixing well and allowing the flavors to combine. Season with salt, pepper, and herbs, then spoon the filling into the peppers. Top each with crumbled Hanini Goat Cheeselets and place in a baking dish. Bake in a preheated oven at 180°C for about 25–30 minutes until the peppers are tender and slightly charred on top.

In a bowl, mix Pinto’s Pride Garlic Sauce, honey, and soy sauce, then toss the shrimp in the mixture. Cook the shrimp in a hot pan for 3–4 minutes until pink and slightly caramelised. Meanwhile, prepare a quick slaw with cabbage. Warm the tortillas and assemble by adding cabbage, shrimp, and a drizzle of Hanini Creamylight on top. Serve immediately while warm and juicy.