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.

Season the beef generously with salt and pepper. Heat olive oil in a heavy pot and brown the beef in batches until sealed on all sides, then remove and set aside. In the same pot, add the diced onion and cook until soft and translucent. Stir in the Three Hills Kunserva and cook for 2 minutes to deepen the flavour. Add the Mayor polpa and water or stock, season again, and return the beef to the pot. Add a bay leaf if using, cover, and simmer gently on low heat for about 90 minutes, stirring occasionally, until the beef is tender and the sauce thick and rich.

Start by seasoning the chicken breasts generously on both sides with salt, pepper and paprika. Heat the olive oil in a large pan over medium heat and place the chicken in the pan, cooking for about 4–5 minutes per side until nicely golden. Remove the chicken from the pan and set aside. Lower the heat slightly and add the minced garlic, stirring continuously so it softens without browning. Add the Three Hills Kunserva and cook it gently for 1–2 minutes, allowing the tomato paste to release its flavour. Pour in the Hanini Creamylight, stir well until smooth, and allow the sauce to gently simmer. Return the chicken to the pan, spoon the sauce over it, cover, and cook on low heat for around 15–20 minutes until the chicken is fully cooked and tender. Stir occasionally and finish with chopped parsley before serving.

Peel and slice the onions and carrots, then wash and cut the celery into medium-sized pieces. Place the vegetables in a medium-sized pan, add the water, tomato paste (Three Hills Kunserva), and beef shin. Set the pan over a medium flame and bring to a boil. Once boiling, reduce the heat and let the soup simmer for about 1½ hours, skimming regularly to remove any foam. Season with salt and pepper to taste and serve hot. 

In a pot, heat olive oil and sauté onion and garlic until soft. Stir in cumin and paprika. Add chickpeas and Mayor Tomato with Kunserva. Simmer gently for 25–30 minutes until thickened. Season to taste and garnish with parsley before serving.

Preheat oven to 180°C. Mix ricotta, egg, kunserva, and cheese. Place a spoonful onto each pastry square, fold into a triangle or pinch into a cup shape. Bake for 18–20 mins until golden. Garnish with herbs.

Peel and halve the eggs. Scoop yolks into a bowl and mash with mayo, mustard, kunserva, salt, and pepper. Pipe or spoon mixture back into whites. Sprinkle with paprika and garnish with parsley. Serve chilled.

Heat the oven at a temperature of 1900C or gass mark 5. Clean the meat and place in an oven proof dish. Add the rosemary. Cook in oven until the meat is light brown from the outside. In the meantime peal and chop the garlic and the carrots. In a pan, warm some olive oil and cook the garlic and Mayor onions for around 2 minutes. Lower heat and add the carrots and some rosemary. Add the Kunserva, the wine and some water. Season with salt and pepper and simmer for 5 minutes. Add the bay leaves. Place the lamb chops in a casserole which has a lid. Pour the sauce on the meat and cook in oven for around 90 minutes. If needed, you can add some warm water while dish is cooking. Serve with some rice or roasted potatoes. Recipe by Anton Dougall