Heat the olive oil in a large heavy pot and brown the beef in batches so it develops a good crust. Remove it and sauté the onion, carrots, celery, garlic and mushrooms until softened, then stir in the Three Hills Kunserva and cook for one minute. Add the Mayor Polpa, beef stock, barley, thyme and bay leaf, return the beef to the pot and bring everything to a gentle simmer. Cover and cook for around 60–70 minutes, stirring occasionally, until the beef is tender and the barley is cooked, then season and finish with fresh parsley.

Heat the olive oil in a large ovenproof skillet and cook the sweet potato, onion and red pepper for around 8–10 minutes until beginning to soften, then add the garlic, paprika, cumin and Three Hills Kunserva and stir well. Pour in the Mayor Polpa and simmer until the sweet potato is tender, then fold through the Mayor Baked Beans and spinach. Make four wells in the mixture and crack an egg into each one, cover and cook gently until the egg whites are set but the yolks remain soft, then crumble over the Hanini cheese and finish with fresh parsley.

Preheat the oven to 190°C and halve the peppers lengthways, removing the seeds. Toss the pumpkin with olive oil, paprika, cumin, salt and pepper and roast for around 20 minutes until beginning to soften. Meanwhile, sauté the onion and garlic, then add the chickpeas and Three Hills Kunserva and cook for 3–4 minutes. Stir in the roasted pumpkin, spoon the mixture into the pepper halves and top with crumbled Hanini Gibniet Moxxi and pumpkin seeds. Bake for another 15 minutes until the peppers are tender and the cheeselets are lightly golden, then finish with fresh parsley.

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.