This creamy chicken dish combines tender golden chicken with the freshness of Hanini Natural Yogurt and the rich garlic flavour of Mayor Garlic Sauce. Start by seasoning the chicken with paprika, oregano, salt and pepper. Heat the olive oil in a large frying pan and cook the chicken over medium-high heat until golden on both sides and cooked through. Remove the chicken and set aside. In the same pan, add the garlic and sun-dried tomatoes and cook for 1–2 minutes until fragrant. Pour in the chicken stock and stir, scraping up all the delicious flavours from the bottom of the pan. Lower the heat and add the Hanini Natural Yogurt and Pinto’s Pride Garlic Sauce, stirring gently until you have a smooth, creamy sauce. Return the chicken to the pan and simmer gently for a few minutes. Finish with grated Gibniet Nixfin and fresh parsley. Serve with rice, pasta or crusty bread to soak up the sauce.

For a comforting meat-free meal, this creamy pesto gnocchi combines soft potato gnocchi with juicy tomatoes and rich basil pesto. Cook the gnocchi according to the packet instructions and reserve a little of the cooking water before draining. Meanwhile, heat the olive oil in a large frying pan and sauté the garlic and cherry tomatoes until the tomatoes begin to soften and release their juices. Lower the heat and add the Mayor Basil Pesto and cooking cream, stirring gently to create a creamy sauce. Add a splash of reserved cooking water if the sauce is too thick. Toss the cooked gnocchi through the sauce until completely coated. Transfer to a baking dish, top with mozzarella or Parmesan and bake at 200°C for approximately 10 minutes until bubbling and lightly golden. Finish with fresh basil and black pepper.

For an easy Mediterranean dinner, place the fish fillets in a baking dish and surround them with cherry tomatoes, sliced onion, garlic and olives. Season everything with oregano, chilli flakes, salt and black pepper, then drizzle with olive oil. Pour the Mayor Zalza tat-Tadam over and around the fish, making sure the fillets are nicely coated. Bake in a preheated oven at 190°C for approximately 18–20 minutes, depending on the thickness of the fish. The fish should be opaque and flake easily when tested with a fork. Finish with freshly chopped parsley and a squeeze of lemon juice just before serving. This is a simple one-dish meal that works beautifully with roasted potatoes, rice or a fresh green salad.

This creamy coconut chicken is an easy one-pan meal with a lovely balance of savoury, creamy and lightly spiced flavours. Heat the olive oil in a large deep pan and brown the chicken pieces on all sides. Remove them briefly and add the Diced onions and red pepper and cook for 1 minutes. Stir in the garlic, curry powder and turmeric and cook for about one minute to release the spices. Add the basmati rice and stir well so that the grains become coated in the aromatic mixture. Pour in the Pinto’s Pride Creamy Coconut Milk and chicken stock, then return the chicken to the pan. Bring to a gentle simmer, cover and cook for approximately 18–20 minutes, or until the rice is tender and the chicken is fully cooked. Allow the dish to rest for five minutes before fluffing the rice. Finish with fresh coriander, lime juice and toasted coconut flakes.

Cook the pasta until al dente while sautéing the chicken pieces in olive oil until golden and fully cooked. Blend Mayor Pesto with the Creamylight, garlic and a little pasta water until smooth. Pour the sauce into the pan with the chicken and simmer gently until slightly thickened. Toss in the cooked pasta and mix thoroughly so every piece is coated in the creamy roasted pepper sauce. Finish with grated Hanini Mature Cheese and fresh basil before serving immediately for a rich yet summery pasta dish.

Cut the chicken and vegetables into similar-sized pieces before marinating the chicken in BBQ sauce for at least 15 minutes. Thread everything onto skewers and grill until the chicken is fully cooked and lightly charred, brushing with extra BBQ sauce during cooking. Serve with a fresh salad or grilled vegetables.

Combine the quinoa with drained chickpeas, diced cucumber, pepper and chopped parsley. Crumble the cheese over the top before dressing everything with lemon juice and olive oil. Chill before serving to allow the flavours to develop.

Cook the gnocchi until they float before preparing a sauce using garlic, tomato pulp and Creamylight. Simmer until silky before folding in the gnocchi. Finish with basil and grated cheese for a comforting meal without feeling too heavy for summer.