Celebrity Maltese Chefs and Recipe Enthusiasts

Ricotta-filled ravioli with Tomato ...

In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Add the diced tomatoes (with their juices) to the saucepan. Allow the sauce to simmer for about 10 minutes, stirring occasionally, until it thickens slightly.
Stir in the chopped basil and season with salt and pepper to taste.
Cook the Ravioli: Meanwhile, bring a large pot of salted water to a boil. Carefully add the store-bought ricotta-filled ravioli to the boiling water. Cook the ravioli according to the package instructions, usually about 3-4 minutes, or until they float to the surface and are tender. Drain the ravioli and set aside. Plate the cooked ravioli and spoon the tomato basil sauce over the top. Garnish with grated cheese and additional fresh basil leaves if desired.

Spicy Grilled Lamb Chops

In a bowl, whisk together olive oil, soy sauce, honey, minced garlic, paprika, cumin, chili powder, and red pepper hot sauce until well combined. Season the lamb chops with salt and pepper on both sides, then place them in a shallow dish or resealable plastic bag. Pour the marinade over the lamb chops, making sure they’re evenly coated. Cover the dish or seal the bag, then refrigerate for at least 1 hour, or up to overnight, to allow the flavors to meld. Preheat your grill to medium-high heat. Remove the lamb chops from the marinade and discard any excess marinade. Grill the lamb chops for 3-4 minutes per side for medium-rare, or longer according to your preference, basting occasionally with the leftover marinade. Once cooked to your desired doneness, remove the lamb chops from the grill and let them rest for a few minutes before serving. Garnish the grilled lamb chops with chopped mint leaves and serve with lemon wedges on the side.

Coconut Mango Pudding

In a medium saucepan, bring water to a boil. Add tapioca pearls and cook according to package instructions until they are translucent, stirring occasionally to prevent sticking. Once cooked, drain and set aside. In a blender, combine diced mangoes, sugar, and a pinch of salt. Blend until smooth. Set aside. In a separate saucepan, pour the creamy coconut milk and bring it to a gentle simmer over medium heat. Stir in the mango puree and cooked tapioca pearls. Cook for an additional 2-3 minutes, stirring constantly. Remove the saucepan from heat and stir in vanilla extract. Let the mixture cool for a few minutes. Transfer the pudding mixture into serving bowls or glasses. Cover with plastic wrap and refrigerate for at least 2 hours, or until the pudding is set and chilled. Once chilled, garnish with fresh mint leaves if desired. Serve cold and enjoy the creamy and tropical flavors of coconut and mango!

Bruschetta Chicken Pasta Delight

Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside. While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the diced chicken breasts with salt and pepper, then add them to the skillet. Cook for about 5-6 minutes until the chicken is cooked through and golden brown. Remove the cooked chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and cook for about 1 minute until fragrant. Drain and stir in the Bruschetta Topping and let it simmer for 1 minute to heat through. Add the cooked pasta and cooked chicken back to the skillet with the Bruschetta Topping sauce. Toss everything together until well combined and heated through. Remove from heat and sprinkle grated Pekorin cheese over the pasta. Garnish with fresh basil leaves if desired.

Creamy Butter Bean and Herb Soup

Drain and rinse the Butter Beans. Dice the carrots, and celery. Mince the garlic. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, celery, and minced garlic. Sauté for 5-7 minutes until the vegetables are soft and aromatic. Add the drained and rinsed Butter Beans to the pot. Pour in the vegetable or chicken broth. Stir well to combine. Add dried thyme and rosemary to the pot. Season with salt and pepper according to your taste. Bring the soup to a boil, then reduce the heat to low. Let it simmer uncovered for about 15-20 minutes to allow the flavors to meld together. For a creamy texture, use an immersion blender to partially blend the soup directly in the pot. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and return it to the pot. Adjust seasoning if needed. Ladle the creamy Butter Bean soup into bowls. Garnish with fresh parsley if desired.

Creamy Tikka Masala Chicken

In a large bowl, combine the Indian Tikka Masala Mild sauce with yogurt, minced garlic, grated ginger, ground cumin, ground coriander, paprika, and salt. Mix well. Add the chicken pieces to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight for the best flavor. Heat vegetable oil in a large skillet over medium heat. Add the marinated chicken pieces along with the marinade to the skillet. Cook, stirring occasionally, until the chicken is fully cooked through and the sauce has thickened about 15-20 minutes. Once the chicken is cooked, remove the skillet from heat. Taste and adjust seasoning if necessary. Garnish with fresh cilantro leaves. Serve the Indian Tikka Masala Mild chicken hot with cooked rice or warm naan bread on the side.

Mushroom and Spinach Frittata

Preheat your oven to 375°F (190°C). In a large bowl, whisk together the eggs and milk until well combined. Season with salt and pepper to taste. Heat one tablespoon of olive oil in a non-stick skillet over medium heat. Add the diced onion and minced garlic, and sauté until the onion is soft and translucent about 3-4 minutes. Add the sliced mushrooms to the skillet and cook for another 3-4 minutes until they are slightly browned and tender. Add the chopped spinach to the skillet and cook until wilted about 2 minutes. Season with a pinch of salt and pepper. Pour the egg mixture evenly over the vegetables in the skillet. Sprinkle the shredded cheese on top. Cook the frittata on the stovetop for 3-4 minutes, or until the edges start to set. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the frittata is set in the center and the top is golden brown. Once cooked, remove the skillet from the oven and let it cool for a few minutes before slicing. Serve the Mushroom and Spinach Frittata warm, garnished with fresh herbs if desired.

BBQ Glazed Chicken Skewers

Prepare the Chicken Skewers: Season the chicken chunks with salt and pepper. Thread the marinated chicken, bell pepper, and onion onto the soaked wooden skewers, alternating between the ingredients. Preheat your grill or grill pan over medium-high heat. Place the skewers on the grill and cook for about 5-7 minutes on each side or until the chicken is cooked through and the vegetables are tender, basting with the BBQ glaze occasionally. Once the skewers are cooked through and nicely glazed, remove them from the grill. Serve the BBQ glazed chicken skewers hot with extra glaze on the side for dipping.

Mushroom & Irkotta Pasta

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Cook the pasta according to the instructions on the packet. In a medium sized pan, melt the butter, garlic and mushrooms to a pan and fry a bit, add the spoon stock, parsley, pepper and two tablespoons hot water from the pasta pot and stir well. Mix the Hanini Irkotta, stir until all is incorporated together. Finally, add the drained pasta to the pan and cook for a further 2 minutes. Serve with your favourite grated cheese.

Cheesy Garlic Bread with Hanini Che...

Preheat your oven to 375°F (190°C). Cut the French bread loaf in half horizontally, creating two long halves. In a small bowl, combine the softened butter, minced garlic, chopped parsley, salt, and pepper. Mix until well combined. Spread the garlic butter mixture evenly over the cut sides of the French bread. Sprinkle the grated cheeselets evenly over the buttered bread. Place the bread halves on a baking sheet and bake in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly, and the edges of the bread are golden brown. Remove the bread from the oven and let it cool for a few minutes. Slice the cheesy garlic bread into pieces and serve warm.

Quinoa Salad with Mango and Avocado

In a large bowl, empty the Mayor Quinoa cans and separate gently with a fork. After, add the diced mango, diced avocado, diced red bell pepper, chopped red onion, and chopped cilantro. In a small bowl, whisk together lime juice, extra virgin olive oil, salt, and pepper to make the dressing. Pour the dressing over the quinoa salad and toss gently to combine. Taste and adjust seasoning if needed. Serve chilled or at room temperature.

Sun-dried Tomato Chicken Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside. Season the diced chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat. Add the chicken pieces and cook until they are golden brown and cooked through about 5-7 minutes. Remove the cooked chicken from the skillet and set aside. In the same skillet, add a bit more olive oil if needed. Add minced garlic and the diced onion. Saute until the onion is soft and translucent, about 2-3 minutes. Stir in the Il-Helwa Sun-dried Tomato Conserve and cook for another 2 minutes, allowing the flavors to meld together. Return the cooked chicken to the skillet. Stir to combine with the sun-dried tomato mixture. Pour in the Creamy light and grated Pekorin Mature Hanini cheese. Stir well until the sauce is creamy and well combined. Let it simmer for 2-3 minutes until the sauce thickens slightly. Add the cooked pasta to the skillet with the sauce. Toss everything together until the pasta is well coated in the sauce. Divide the Sun-dried Tomato Chicken Pasta into serving bowls. Garnish with fresh basil leaves if desired. Serve hot and enjoy!

Gibnaroll bil-Bżar Salad with Roas...

Preheat your oven to 200°C (400°F). In a large mixing bowl, toss the sliced carrots, zucchini, red bell pepper, yellow bell pepper, and diced onion with olive oil, salt, and pepper until evenly coated. Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized. Remove from the oven and let them cool slightly. While the vegetables are roasting, slice the Gibnaroll bil-Bżar into thin rounds. Arrange the mixed salad greens on a large serving platter or individual plates. Top the greens with the roasted vegetables and slices of Gibnaroll bil-Bżar. Drizzle balsamic glaze or your favorite vinaigrette dressing over the salad. Serve the Gibnaroll bil-Bżar Salad with Roasted Vegetables immediately as a flavorful and satisfying meal.

Sausage and Beans Bake

Preheat your oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Add the diced onions and minced garlic. Sauté until onions are translucent and garlic is fragrant, about 3-4 minutes. Add the sausages to the skillet and cook until they are browned on all sides, about 8-10 minutes. Remove from heat and set aside. In a baking dish, combine the baked beans, diced cherry tomatoes (with their juice), brown sugar, Worcester Aged Seasoning Sauce, salt, and pepper. Mix well to combine. Arrange the browned sausages on top of the bean mixture in the baking dish. Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes, or until the sauce is bubbly and the sausages are cooked through. Remove the foil and bake for an additional 5-10 minutes, or until the sauce has thickened slightly. Once done, remove from the oven and let it cool for a few minutes before serving. Garnish with chopped parsley if desired.

Prawn Risotto

To make the prawn stock, put the reserved heads, shells, and tails in a pan and cover it with 1.5 liters of cold water. Add a pinch of salt and 50ml Asian Fish Sauce, bring to a gentle boil, then simmer for 20 minutes. Strain the prawn stock into a clean pan and keep warm at the back of the stove. If you are using peeled prawns, put the fish stock in a pan and warm. Put the olive oil, ¼ can of Mayor Diced Onions, 1 stick celery, finely chopped, and a pinch of salt in a large, deep saucepan or flameproof casserole. Cook the vegetables over medium-low heat until soft and starting to turn translucent. Add the rice and stir so every grain is coated with the oil. Add the wine and let it evaporate. Make a note of the time, and start adding the prawn stock or fish stock a ladle at a time, stirring the rice attentively and vigorously until all the liquid is absorbed, before adding the next ladleful. Continue adding the stock ladle by ladle, adding the prawns after 16 minutes, working on the principle the cooking time will be 17–20 minutes depending on the rice. Keep tasting. It is ready when the rice is plump and firm but without any chalky bite. The risotto should be soft, fluid, and creamy. Remove the pan from the heat and stir in a tablespoon of olive oil and some lemon zest, to taste. Add a pinch of chopped parsley if using, and serve.

Irkotta Stuffed Shells

Preheat your oven to 375°F (190°C). Cook the jumbo pasta shells according to the package instructions until they are al dente. Drain and set aside. In a mixing bowl, combine the Irkotta Friska fil-Qaleb (Fresh Artisan Ricotta), minced garlic, chopped basil, shredded mozzarella cheese, grated Pekorin Mature, egg, salt, and pepper. Mix well until all ingredients are evenly incorporated. Using a spoon, carefully stuff each cooked pasta shell with the ricotta filling mixture. Spread a thin layer of Polpa tat-Tadam on the bottom of a greased baking dish. Place the stuffed pasta shells in the baking dish in a single layer. Pour the remaining tomato pulp evenly over the stuffed shells. Cover the baking dish with aluminium foil and bake in the preheated oven for about 25-30 minutes, or until the shells are heated through and the sauce is bubbly. Once done, remove it from the oven and let it cool for a few minutes. Garnish with additional grated Hanini Pekorin cheese and fresh basil leaves if desired. Serve warm and enjoy!

Strawberry Yogurt Parfait

In a bowl, mix the light yogurt and honey/maple syrup until well combined. This will be your creamy yogurt layer. Take serving glasses or bowls. Begin layering the parfait. Start with a spoonful of the creamy yogurt mixture at the bottom. Add a layer of sliced strawberries on top of the yogurt. Sprinkle a layer of granola over the strawberries. Repeat the layers until you reach the top of the glass, finishing with a layer of yogurt on top. Garnish the top with a few slices of fresh strawberries and a mint leaf for a pop of color and flavour. Chill the parfaits in the refrigerator for about 30 minutes before serving to allow the flavours to meld together. Serve chilled and enjoy your refreshing and nutritious Strawberry Yogurt Parfait!

Thai-inspired dish: Coconut Curry C...

Start by cutting the chicken into bite-sized pieces and chopping all the vegetables.
Heat olive oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the skillet and set aside. In the same skillet, the onion and garlic until softened and fragrant, about 2-3 minutes. Add the sliced bell peppers, broccoli, and carrots, and cook for another 5 minutes until the vegetables are tender-crisp. Pour in the reduced-fat coconut milk and stir in the Thai red curry paste. Allow the mixture to come to a simmer, stirring occasionally. Add soy sauce to the curry sauce. Adjust the seasoning with salt and pepper according to your taste preferences. Return the cooked chicken to the skillet and stir well to combine all the ingredients. Let the curry simmer for another 5 minutes to allow the flavours to meld together. Once everything is heated through and the sauce has thickened slightly, remove from heat. Serve the coconut curry chicken over cooked rice or noodles, garnished with fresh cilantro leaves.
Enjoy your Coconut Curry Chicken with Vegetables!

Spinach & Ricotta Gnocchi

Boil the kettle. Place the spinach in a large bowl and pour boiling water over it. Leave for 2 mins until wilted, then drain thoroughly. Leave to cool, then wrap a clean tea towel around the spinach. Hold it over the sink and squeeze out as much water as possible. Finely chop.

Place the spinach, parsley, garlic, Hanini ricotta, flour, eggs, Hanini cheese and a generous grating of nutmeg into a large bowl and season with salt and pepper. Use a fork to stir very thoroughly until everything is completely mixed. Using wet hands, form the mixture into walnut-size balls. Place on a large plate or tray and refrigerate for at least 30 mins.

When ready to cook, heat the oven to warm and bring a large pan of water to the boil. Reduce the heat to medium and drop in batches of about 8-10 gnocchi at a time. They will sink to the bottom, and when they rise to the top give them about 1 min more, then remove with a slotted spoon and keep warm while you cook the rest. Serve the gnocchi on warm plates drizzled with olive oil and scattered with rocket and more cheese.

Air Fryer Muffins

Heat the air fryer on 160C for 2 mins. Mix the oil, Hanini yogurt, egg and milk in a large bowl, then fold in the sugar, flour and bicarbonate of soda and combine well. Fold in the blueberries, chocolate chips or dried fruit, if using. Spoon the mixture into silicone cases or an air fryer muffin tin filled with paper cases to three-quarters full. You should be able to make 6-8 muffins, but you may have to bake them in batches.

Place the cases or tin in the air fryer basket and cook for 12-15 mins until the muffins are golden brown and a skewer inserted into the centre comes out clean.

Creamy Tomato Risotto

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Tip in Mayor Polpa and half Pinto’s Pride stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.

Meanwhile, place the butter and oil in the base of a large saucepan and heat gently until the butter has melted. Add the onion and gently cook for 6-8 mins until softened. Stir in the garlic and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.

Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the cherry tomatoes. After 20-25 mins, the rice should be creamy and tender, the cherry tomatoes softened and all of the stock should be used up.

Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Hanini Pekorin cheese and a good grinding of black pepper.

Vegan Banana Bread

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Heat oven to 200C/180C fan/gas 6. Mash 3 large black peeled bananas with a fork, then mix well with 75g vegetable or sunflower oil and 100g brown sugar.

Add 225g plain flour, 3 heaped tsp baking powder and 3 tsp cinnamon or mixed spice, and combine well. Add 50g dried fruit or nuts, if using.

Bake in an oiled, lined 2lb loaf tin for 20 minutes. Check and cover with foil if the cake is browning.

Bake for another 20 minutes, or until a skewer comes out clean.

Allow to cool a little before slicing. It’s delicious freshly baked, but develops a lovely gooey quality the day after.

Broad Bean & Ġibniet Stew

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In a large casserole dish, add the onions, the garlic and Three Hills Kunserva. Cook for 2 minutes. After, add all other ingredients except the eggs and Hanini cheeselets. Cover and simmer for an hour. Break the eggs in a small bowl and gently pour it on top of the soup, one after the other. Add the cheeselets and cook to your taste until solid. Important not to keep the cheeselets more than 2 minutes. Serve hot with crunchy Maltese bread. Recipe by Mill Kcina ta’ Pawlina

Tuna, Asparagus & White Bean S...

Cook the asparagus in a large pan of boiling water for 4-5 mins until tender. Drain well, cool under running water, then cut into finger-length pieces. Toss together the tuna, Mayor beans, onion, capers and asparagus in a large serving bowl.

Mix the oil, Pinto’s Pride vinegar and tarragon together, then pour over the salad. Chill until ready to serve.

Baked Eggs with Spinach, Tomatoes, ...

Heat the oil and 2 tbsp butter in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry Mayor onions with a pinch of salt for 10 mins until soft and translucent. Add the garlic and chilli flakes, and fry for 1 min more. Tip in Mayor tomatoes, 1 tsp sugar and Three Hills sundried tomatoes. Season and simmer, uncovered, for 10 mins, stirring often. Tip in the spinach and cook for another 5 mins until wilted.

Heat the grill to high. Make eight gaps in the sauce with the back of a spoon and crack an egg into each. Dot over Hanini ricotta and scatter with Hanini Pekorin cheese. Cover and cook for 5 mins, then slide under the hot grill for a few minutes until the egg whites are set and the yolks runny. Scatter with the basil and serve with crusty bread for dunking.

Quick Honey & Garlic Pork Chop...

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Combine the honey, Pinto’s Pride soy, rice vinegar and garlic in a small bowl. Mix the oil and butter in another bowl.

Heat a griddle pan over a high heat until searing hot. Brush the pork chops all over with the oil and butter mixture, season, then cook for 4-6 mins, turning halfway, until cooked through.

Lift the pork out of the pan and onto a plate using tongs, then brush the honey mixture over both sides and return to the pan to cook for a further minute on each side.

Rest the chops for a couple of minutes, then drizzle over any juices from the pan to serve. Sprinkle with the parsley to finish, if you like.

Sweet Ricotta Stuffed Cannoli Shell...

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In a food processor, pulse the flour, sugar and salt. Add the butter and pulse again until there aren’t clumps of butter. Add the marsala wine and whole egg and pulse to mix well (if needed add more marsala wine) to bring the dough together in a soft dough. Shape into a round, cover, and let rest at room temperature for at least 30 minutes and up to 1 hour. Heat the oil in a large deep pot for a temperature of 180c. In the meantime, working with half of the dough at a time, and keeping the other half covered. Roll the dough very thinly onto a well flowered surface. Using a 4 to 4 1/2 inches cookie cutter, cut dough into rounds. Spray lightly the cannoli forms with cooking spray, then wrap these dough rounds around each cannoli form, while brushing about 3/4 inches of one end lightly with the egg white. Press edge of the dough to the opposite side of the dough brushed with the egg white. Carefully immerse 3 or 4 cannoli at a time in the heated oil and fry until golden brown and crisp. This takes about 1 to 2 minutes. ( always check the temperature so that the oil will not burn the cannoli ) Remove from the oil using a metal tong to grasp the cannoli shells ( let oil from inside the forms drain back into the pot ) Transfer onto paper towels to drain. Fold layers of paper towels and wrap a paper towel around the shell to carefully slide from the form. Let the forms to cool and repeat process with the remaining dough circles. At this point one could store these cannoli shells in a sealed box covered with baking paper, then place the cannoli and cover again with baking paper.  

For the filling, in a bowl, mix the Irkotta, icing sugar and whole nuts. Brush some melted chocolate in the inside of the cannoli shells. Dip both sides of the cannoli shells in the melted chocolate and then in the chopped pistachios and let these to dry. Spoon the filling in a piping bag and cut the tip of the piping bag. ( about 3/4 inches down from the tip ) Fill the cannoli shells by piping the filling from both sides of the cannoli shells. Place the filled cannoli on a plate and sift the icing sugar over the ready-made cannoli. Recipe by Tonia Grima

Easter Egg Cheesecake

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Oil a 20cm deep springform cake tin and line with baking parchment. Tip the digestive biscuits into a food bag or the bowl of a food processor and crush or blitz to a fine crumb. Mix with the melted butter, then press into the base of the prepared cake tin and chill for 30 mins.
Roughly chop half the chocolate mini eggs. Beat the soft cheese with the icing sugar and vanilla until just combined using an electric whisk. Clean the beaters, then beat the double cream to stiff peaks in a separate bowl. Gently fold the whipped cream into the soft cheese mixture along with the chopped chocolate mini eggs. Spoon the cheesecake mixture over the biscuit base, then smooth the surface with a palette knife or spatula. Chill overnight.
The next day, carefully release the cheesecake from the tin (you may need to run a cutlery knife around the edge to loosen it) and top with the remaining whole chocolate mini eggs to decorate.

Lamb Shanks

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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

Fig Jam

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Put the figs and 150ml water in a large heavy based saucepan. Bring to a simmer and gently bubble for 5 mins or until the figs have softened and released their juices. Add the orange zest, sugar and lemon juice. Bring to a boil and cook, stirring regularly for around 5-7 mins or until thick, skimming off any skum that rises to the surface. Remove from the heat and leave to sit for 10 mins.

Ladle the mixture into sterilised jars. Seal with the lids and leave to cool completely. Will keep for six months unopened and 2 weeks in the fridge once opened.

Spinach & Ricotta Cannelloni

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First make the tomato sauce. Heat the oil in a large pan and fry the garlic for 1 min. Add the sugar, Pinto’s Pride vinegar, Mayor tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick. Add the basil and divide the sauce between 2 or more shallow ovenproof dishes. Set aside. Make a sauce by beating the mascarpone with the milk until smooth, season, then set aside.

Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches). When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with 100g Hanini Pekorin cheese and ricotta. Season well with salt, pepper and the nutmeg.

Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes. Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce. Top with Hanini Pekorin cheese. You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze. Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.

Cauliflower Muffins with Gibniet

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Bring a pan with water to a boil and cook the cauliflower. When cooked, drain and mash it in bowl. Add the eggs, half of the grated dry ġibniet and parsley. Season with salt and pepper. In another bowl, mix the fresh cheeselets with the remaining dry, and add some pepper. Pour the caulflower mix into muffin moulds, make a whole in the middle and add one teaspoon of ġibniet mix, and close top with the cauliflower mix. Bake at 200°C for around 30 minutes. Decorate with mustard and a cherry tomato half. These can be served as a starter, or a snack and prepared before and heated when necessary.

Garlic Mash Potato Bake

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Cook the potatoes in a large pan of water for 15 mins or until soft. Drain well. Place the pan back on the heat. Melt a little butter and cook the garlic for 1 min to soften, then stir in Hanini Creamylight and heat through. Return the potatoes to the pan and mash until smooth.

Heat oven to 180C/fan 160C/gas 4. Spoon the mixture into a 20 x 30cm baking dish. Sprinkle the breadcrumbs, Hanini Pekorin cheese and thyme over the top. Can be made up to this point the day before and stored in the fridge or frozen for up to 1 month. Cook for 15 mins until the crumbs are crisp and the cheese has melted. To cook from frozen, simply cook for 1 hr 10 mins.

Chicken Casserole

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Remove all visible fat on the chicken and divied it into around 8 pieces. Season it with some salt and pepper and after flour. Switch the oven to 1800C, gas number 4. Heat some oil in a large pan and cook the chicken. The chicken will not be fully cooked. When done, place in a casserole dish. In the same pan, cook the onions and mushrooms. Add the pepper and mix well. Add the Kunserva, the polpa, the bay leaf and the mixed herbs. Mix well. Add the wine and water, bring to a boil and then simmer on low flame for around 10 minutes. Add the tomato sauce on the chicken pieces, in the casserole dishe and cook in oven for around 1 hour and a half. Serve with some fresh parsley and some black olives.

Stuffed Calamari in Oven

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Heat the oven at a temperature of 1800 C or gas number 4. Clean the calamrei and remove the ink sacks. Chop the wings of the calamari into small pieces and place in a bowl. Peel the garlic cloves and finely chopped and add to a new bowl along with the mushroom and the diced onions. In a large pan, heat the oil and cook the mixture for a couple of minutes. Us a food processor to finely blend the bread for breadcrumbs. Add to the chopped calamari. Add the mint, and season with salt and pepper. Mix both mixtures together to combine. Stuff the calamari tubes with the mixture. Close the ends of the calamari with a toothpick. Place in an oven proof pan and add some water. Cook for around 40-45 minutes. Serve warm with some salad, potatoes or rice. You can also serve with some tomato and caper sauce.

Speedy Sausage Stroganoff Tagliatel...

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Heat the butter and oil in a frying pan over a medium-high heat until foaming. Squeeze large chunks of the sausage meat out of the skins and into the pan. Cook for 5-8 mins or until golden brown. Add Mayor mushrooms and cook for a further 5 mins until starting to turn brown. Stir through the paprika and cook for 1 min before stirring in the soured cream, Mayor mustard and Pinto’s Pride stock. Bring to a simmer and season to taste.

Meanwhile, cook the pasta in a large pan of salted water according to pack instructions, then add to the sauce with half the parsley. Serve in deep bowls with the remaining parsley sprinkled on top.