For the beef, slice the onions and saute on high heat in sesame oil, until transparent, add the beef cut in strips and keep tossing. Meanwhile slice the mange tout and toss together with the beef, pour in the sauce, stir and remove from heat. Fill the pitta with the mixture finish with the brie and grill in the oven. For the chicken, chop the onion, chilly, garlic and carrot, sauté until vegetables are softened, than toss in the mince and keep on high heat until liquid is absorbed. Add the kidney beans toss tomato pulp and allow mixture to dry on high heat, than season, sprinkle chopped coriander and remove from heat.

Wash the sweet potatoes & prick them with a fork. Wrap in foil and bake for approx. 45 in a hot oven until potatoes are soft. Remove from the oven, allow cooling slightly, scoop out the flesh and discard the skin. Start cooking the pasta according to packet instructions, drain and set aside. Prepare the sauce; melt the butter over moderate heat in a medium sized pot, stir in the flour to make a roux. Gradually, pour in the lactose free milk, stirring and cooking constantly till the sauce thickens. Next stir in the sweet potato flesh, garlic, mustard, cayenne pepper, nutmeg and salt to taste. Continue cooking for a couple of minutes until the sauce is thick. Whizz with a stick blender into a creamy smooth sauce, stir onto the pasta with the bay spinach and the finely sliced mushrooms, mix until veggies wilt. Add in enough cheese, pour into a baking serving dish, dredge with the remaining cheese, bake till cheese melts and golden.

Preheat oven to Gas Mark 7, 220°C, fan 200°C. 

First make the batter. Put the flour and cumin in a bowl, add the eggs and slowly mix in the milk then beat until smooth.

Put the sausages in an ovenproof baking dish, scatter over the onions in olive oil, artichokes, canned cherry tomatoes and drizzle over the oil. Add the honey, brown sauce and mustard and give everything a stir. Roast for 15 minutes. 

Remove the dish from the oven, add the sun-dried tomatoes and crumbled gbejniet, pour the batter over and around the sausages then return to the oven and cook for a further 35 minutes or until the sausages are cooked through and the batter is golden on top.

Serve the toad in the hole with the gravy or brown sauce.

Website link

https://aceline.media/recipes/maltese-style-toad-in-the-hole/

Few dressed salad leaves for serving

Fry the onion , garlic, chili and red pepper in oil till soft. Remove off the heat and stir in the sweetcorn, parsley, 100g grated Cheddar cheese and season with salt and pepper. Add in the tuna and double cream and mix together well. Use this mixture to fill the tortillas like cannelloni. Drizzle a little oil into a baking tray and lay over the stuffed tortillas. Mix the paprika with the béchamel sauce and spread over the tortillas. Sprinkle over the remaining grated Cheddar cheese and bake in the oven at 200°C for 10-15 minutes or until golden brown. To serve, drizzle with olive oil, sprinkle over the diced tomatoes and serve with the salad leaves on top.

Sautee the octopus in olive oil for a minute or two. Stir in the vegetables and spices, cook for further 2 minutes. Peel the orange and add to the octopus, squeeze in the juice, stir in tomato paste. Add in the sweet potatoes, cover with the stock and bring to the boil. Cover and set to simmer over a low heat or on in a tagine in a hot oven for approx. 35 min. Stir in the chickpeas and peas, chopped coriander to taste and a lime juice. Serve with extra lime wedges, coriander and crusty bread.

Start this recipe by heating the oil in a pan and soften together the onion and diced red pepper for 4 minutes. Add in the vegan mince and cook for 2 minutes before adding in the chilli spice mix. Mix together well, add in a few tbsp. water and cook down on a low heat for 5-6 minutes. Meanwhile, mix together the fresh cream and lemon juice to make a sour cream and place in the fridge. When the chilli is cooked, turn off the heat and stir in the kidney beans and chopped coriander. To serve, heat the taco shells and stuff with the chilli. Top with the diced avocado and drizzle over the sour cream.

Start this recipe by making the falafel. Mash the chickpeas in a bowl and mix in the onion, garlic, mint, parsley, egg yolk, flour and season with salt and pepper.  Mix to a paste, adding in a little breadcrumb if to soft. Allow to sit in the fridge for 15 minutes before forming into patties and coat in the breadcrumbs. When ready, either shallow fry or place on a baking tray, drizzle with olive oil and bake in the oven at 200°C for 10-12 minutes. Meanwhile, make up the lemon couscous with hot water and allow to absorb. When ready, mix in the roasted pepper, cucumber, pistachios and salad leaves and spoon into 2 deep serving plates. Lay the falafel on top and spoon the mustard BBq sauce into 2 small bowls and serve on the side in the salad plates.

Start by heating the oil and frying together the onion, garlic, chilli and ginger for 2-3 minutes. Add in the spices and cook for 1 minute. Add in the lentils, coconut milk, polpa, salt and ½ glass of water. Bring to the boil and simmer for 20 minutes to cook the lentils. When ready, check if any more water is needed and stir in the chickpeas to heat through. To serve, stir in the fresh chopped coriander and serve with the cooked basmati rice and lime wedges.