Preheat your oven if the vol-au-vent shells need warming (follow packet instructions). Heat them briefly so they’re crisp and ready to fill, then set aside. In a pan over medium heat, melt a knob of butter. Add the sliced mushrooms and sauté for about 5–7 minutes, stirring occasionally, until they soften and release their moisture. Let them cook until lightly golden for extra flavour. Stir in the cooked, diced chicken breast and mix well with the mushrooms. Add the Mayor Zalza Bolognese Sauce and combine thoroughly so everything is evenly coated. Let it cook for 2–3 minutes so the flavours start to come together. Reduce the heat slightly and pour in the Hanini Creamylight. Stir continuously until the mixture becomes smooth and creamy. Allow it to simmer gently for a few minutes until it thickens slightly. Season with salt and pepper if needed. If the filling is too thick, add a small splash of water or milk; if too runny, let it simmer a little longer to reduce. Spoon the hot, creamy chicken and mushroom mixture generously into the warmed vol-au-vent shells, making sure each one is well filled. Serve immediately while warm and crisp. These pair nicely with a light side salad for balance.

Cook mushrooms until deeply golden and flavour-packed, removing excess moisture. Spread over pastry, crumble goat cheese on top, then fold edges to form a rustic galette. Bake until crisp and golden. The flavour is earthy, creamy, and very bakery-style artisan.

Boil pasta in salted water until al dente, drain, and rinse with cold water to stop cooking. Flake Savina tuna into a bowl, add drained sweetcorn and finely diced bell peppers. Spoon in mayonnaise and mix gently to coat everything evenly. Add cooled pasta into the tuna mixture. Chop parsley finely and sprinkle over, then season with salt and pepper to taste. Stir everything together gently until well combined. Chill in fridge at least 15 minutes for flavours to merge before serving. This salad is perfect for lunches and potlucks.

Preheat oven to 180°C. Whisk eggs, mix in cheese, bell pepper, and spinach. Season with salt and pepper. Pour into heart-shaped muffin tins, bake 18–20 minutes until golden. Cute, festive, and perfect for Valentine’s breakfast or dessert.

Lay one pastry sheet on a lined baking tray and spread a thin, even layer of pesto across the surface. Sprinkle the grated Hanini cheese generously on top, then carefully place the second pastry sheet over it to sandwich the filling.
Using a sharp knife, cut out a large tree shape. Reserve any offcuts. For the branches, cut horizontal slits on both sides of the tree, leaving a centre “trunk” intact. Twist each branch gently, two or three twists depending on length—to create a decorative effect. Brush with beaten egg, sprinkle sesame seeds if using, and bake at 200°C for 18–20 minutes, until puffed, golden, and crisp.

Add the chickpeas, olive oil, lemon juice, garlic, salt, and Pinto’s Pride Red Hot Pepper Sauce to a blender. Blend until smooth and creamy, the pepper sauce turns the dip a festive warm-red colour with a subtle heat. Taste and adjust seasoning as needed. Transfer to a wide serving bowl and gently swirl in spoonfuls of Hanini IrkottaThe creamy cow’s cheese softens the peppery kick and adds beautiful white marbled ribbons throughout the dip. Warm the dip lightly on the stove or in the microwave just before serving to deepen the flavours. Top with a drizzle of olive oil and a sprinkle of paprika for a Christmassy finish. Serve with crackers or warm toasted bread. A unique festive appetiser with bold, original flavour.

Wash and cut the carrot, zucchini, and green beans so they’re ready for quick cooking. Bring a small pot of water to boil, add green beans, and cook for 2 minutes. Drain and rinse under cold water to keep them crisp and bright green. In a large wok or frying pan, heat the olive oil over medium-high heat. Add the carrot first and cook for 2–3 minutes, then add zucchini and green beans. Stir-fry for another 3–4 minutes until the vegetables are just tender but still crisp. Pour in the Pinto Asian Hoisin Sauce and toss to coat the vegetables evenly. Cook for 1–2 minutes more, until the sauce thickens slightly and glazes the veggies. Sprinkle with sesame seeds and serve immediately; perfect on its own or over steamed rice or noodles.

Preheat the oven to 200°C (390°F) and line a baking tray with parchment paper. Roll out the puff pastry sheets on a lightly floured surface and cut them into small squares, roughly 5 cm each. Place a small spoonful of cranberry sauce in the center of each square, then crumble a portion of the goat cheeselets on top. Carefully fold the corners of the pastry over the filling to form neat little parcels, ensuring the edges are sealed to prevent leakage. Brush each parcel lightly with the beaten egg to give them a golden, glossy finish. Arrange the parcels on the prepared baking tray, leaving a little space between each, and bake in the preheated oven for 15–20 minutes, or until the puff pastry is fully risen, golden, and crisp. Remove from the oven and allow to cool for a minute, then garnish each bite with a small sprig of fresh rosemary. Serve warm as festive appetizers or party snacks.