Divide the zucchini and carrot among four sheets of baking paper or foil and place a fish fillet on top of each portion. Spread each fillet generously with Pinto’s Pride Garlic Sauce, add a few lemon slices, drizzle with olive oil and season with salt and pepper. Fold the parcels tightly to seal in the flavours and bake in a preheated oven at 200°C for 25 minutes. Carefully open the parcels, sprinkle with freshly chopped parsley and serve with boiled potatoes, rice or a fresh green salad.

Cook the chicken breasts in a large pan over medium heat with butter until they are golden on the outside and fully cooked through, then lower the heat and add the Pinto’s Pride Garlic Sauce, tossing the chicken so it is evenly coated and allowing it to simmer for a minute so the flavours combine; next, drain the Mayor Green Beans in Brine well and add them to the pan, stirring everything together so the beans soak up the garlic butter sauce, and continue sautéing for a few minutes until everything is heated through, well combined, and glossy before serving.

Dice the chicken breasts into bite-sized pieces. Wash and slice the vegetable; julienne the carrots and thinly slice or cut the cucumber into strips. Cook the rice according to packet instructions and set aside, keeping it warm. Heat a little oil in a pan or wok over medium-high heat. Add the diced chicken in a single layer and cook for about 5–7 minutes, stirring occasionally, until the pieces are golden on the outside and cooked through. Lower the heat slightly, then add the hoisin sauce and soy sauce. Stir well so all the chicken is evenly coated. Let it cook for another 2–3 minutes, allowing the sauce to thicken and caramelise slightly, creating a glossy coating on the chicken. Give it a quick taste; if you prefer a stronger flavour, you can add a small splash more soy sauce or hoisin. Spoon the cooked rice into bowls, top with the hoisin-glazed chicken, and arrange the fresh carrots and cucumber on the side or over the top. Enjoy while hot, with the fresh vegetables adding crunch and balance to the rich, savoury chicken.

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.

In a large pan, heat olive oil and cook the diced chicken until golden and cooked through, then remove and set aside. In the same pan, sauté garlic until fragrant before adding the orzo and lightly toasting it for 1–2 minutes. Pour in the chicken stock and allow it to simmer, stirring occasionally so it doesn’t stick. Once the orzo is nearly cooked and most liquid is absorbed, lower the heat and stir in Hanini Creamylight together with Mayor Pesto with Artichoke, mixing until creamy and well combined. Return the chicken to the pan, add grated Hanini Mature Cheeselets, and stir until everything is coated in a rich, creamy sauce. Season well and serve warm.

Cook onions slowly until deeply caramelised, adding balsamic for richness. Sear beef quickly over high heat, then drizzle with Savina honey to create a glossy glaze. Layer onions and beef over flatbread, add Hanini cheeselets, and bake until melted and crisp. The result is a sweet-savoury, restaurant-style flatbread with depth and richness.

Heat oil in a heavy pan, add finely chopped onion and sauté until soft and translucent. Add minced garlic and ginger, cooking until fragrant. Sprinkle curry powder and stir into the onions until toasted. Add chickpeas and pour in tomato puree, stirring to coat. Pour in coconut milk and bring to gentle simmer. Reduce heat and let curry thicken, stirring occasionally. Add salt to taste, then finish by stirring in chopped cilantro. Serve hot with steamed rice or warm flatbread.

Take steak out of fridge 30 minutes before cooking to reach room temperature. Rub both sides with olive oil, salt, and pepper. Preheat grill pan or outdoor grill to high. Cook steak 4–5 minutes per side (for medium), then rest on a plate. Meanwhile make chimichurri by finely chopping parsley, oregano, garlic and mixing with olive oil, red wine vinegar, salt, pepper and chili flake. Slice steak against the grain and spoon chimichurri over the top. Serve with roasted potatoes or salad.