Switch on the oven to 1800 C or gas number 4. In a bowl sieve the the flour with the baking powder . Add the whole almonds, the vanilla essense and the lemon grind and mix well. Beat 2 of the egg yolks with the eggs together with the sugar. Mix the two mixtures together and form a dough. Divide the mixture into 2 and form 2 flat rolls of around 5cm long and 1cm of height. Place a piece of baking paper on an oven proof dish and bake the rolls for around 10 to 15 minutes. Take out of the oven and gently slice into small pieces to form the biscuits. Bake again in oven for a further 10 minutes.

Wash, peel and cut all the vegetables in very small pieces. Place them in different bowls. Empty the Mayor Diced onions in a large

Cook the pasta in plenty of salted water following the instructions on the pasta packet. Remove the skin from the Maltese sausage and chop roughly. In a saucepan, heat up the olive oil and cook the garlic and onions on gentle heat. Add the sausage meat and cook. Add the Pelati and keep stirring until it is heated through. Add the wine and a few drops of Hot Pepper Sauce and carry on cooking on low heat for 20 minutes until the liquid reduces. Remove from heat, add the rocket leaves and stir. Allow to rest for 5 minutes. Add the cream and stir to blend in well. Garnish with some more rocket leaves. Serve and finish off with freshly ground pepper and a tablespoon of grated Hanini cheeselet.

Follow the instructions on the packet to cook the pasta. Reserve a cup of the pasta water when you drain the pasta. Place the ricotta, 1 tablespoon of olive oil, lemon juice, lemon zest, half the pasta water and grated pecorino in a large bowl. Use an electric blender to combine all the ingredients together until it forms a smooth paste. Heat the rest of the olive oil on medium heat in a large flat saucepan. Add the blended ricotta mix. Add the linguine and stir gently, then add the pasta water little by little until the consistency of the sauce is creamy and coats the pasta. Add the rocket leaves and garnish with Pekorin cheese, pepper and lemon segments. Serve immediately.

Preheat the oven to 200C. Brush a baking tray lightly with olive oil. Sieve the flour twice into a large bowl, add the bicarbonate of soda and olive oil .Make a well in the centre and pour in the yogurt. Keep your hand stiff and your fingers spread out like a claw and start to mix the yogurt into the flour using a slow and firm circular motion. Keep mixing like this until you have soft dough. Do not knead or rub in but very gently bring it together. Transfer the dough into an oiled baking dish and spread it out by tapping it gently with your fingers. Brush the top with some more olive oil. Make dimples all over on the surface of the dough with your fingertips or use the end of a wooden spoon. Push a small piece of olive, caper, tomato and herbs into each dimple. Then drizzle over the rest of the olive oil and spread with a brush. Bake in the oven for 20 minutes at 220 C until the bread is golden on the top and bottom, then reduce the heat to 200 and leave for another 10 minutes. Remove the focaccia from the oven and while it is still hot, brush with a little more olive oil over the top and allow to cool slightly before cutting and serving.

Cut the octopus into even sized pieces and put them in a small bowl. Heat a small quantity of oil and water in a large and deep frying pan and fry the octopus pieces.  Remove them from over the heat when cooked and leave to cool for about 15 minutes. Add the tomato paste and herbs and continue cooking. In a separate pan, add the Mayor Diced Onions and the Mayor Polpa. Slice the olives and add them, together with the lemon zest, to the tomato mixture. Mix well. Mix this mixture with the octopus mixture.  Add the peas, wine and seasoning.  Continue cooking for about 30minutes. Meanwhile, boil the pasta in plenty of salted water.  Drain well when ready. Serve the octopus sauce on top of the cooked pasta.

Peel and chop the garlic cloves. Place the rabbit portions in a large bowl and cover them with wine. Mix in the garlic, thyme, bay leaves and some seasoning. Leave some garlic for frying. Cover and leave in the fridge overnight. Heat some oil in a large saucepan. Add the garlic and fry it for a few minutes. Don’t fry until golden brown. Remove the rabbit pieces from the marinade and dry them with kitchen paper. Fry them until the rabbit meat is a deep, golden colour. Turn the rabbit portions occasionally during cooking and sprinkle some marinade over them. Lower the flame, add some more marinade and cover the pan. Leave to simmer until the rabbit meat is tender. Check regularly to see that the mixture remains moist. Add more marinade if necessary.

Preheat the oven to 2000C, gas mark 6.Wash and scrape the carrots and cut them into thick slices.  Peel the onions and cut them into thick slices.  Put the carrots and onions in a roasting dish. Season the pork and place it on top of the carrots and onions. Place the honey, mustard, cloves, cinnamon, sugar and oil in a bowl.  Mix well until all the ingredients blend together.Pour some of this mixture over the pork. Add some water to the dish.  Cover the whole dish with aluminium foil and bake in the hot oven for at least 90 minutes. Baste frequently. Remove the foil and pour the rest of the mixture over the pork. Continue cooking for at least 45 more minutes. Allow the pork to relax for about 30 minutes before carving.