Season the salmon with salt and pepper and sear it skin-side down in olive oil for several minutes until golden, then remove from the pan. Add the onion, garlic, ginger, curry powder and turmeric and cook until fragrant before adding the pumpkin and red pepper. Pour in the Pinto’s Pride coconut milk, cover and simmer for around 10 minutes until the pumpkin is tender. Return the salmon to the curry and cook gently until completely cooked through, then stir in the spinach and lime juice just before serving over rice with fresh coriander.

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.

Preheat the oven to 180°C and arrange the sliced pears in a baking dish before sprinkling them with cinnamon and vanilla. In a bowl, rub the butter into the oats and flour until the mixture resembles coarse crumbs, then mix through the walnuts, honey and a pinch of salt. Scatter the crumble mixture evenly over the pears and bake for around 30 minutes until the fruit is soft and bubbling and the topping is golden. Allow it to cool for a few minutes and serve warm with a spoonful of Hanini Creamy Apple & Cinnamon Yogurt.

Hanini’s current range includes a Creamy Apple & Cinnamon Yogurt, making it particularly suitable for an October dessert.

Preheat the oven to 200°C and toss the beetroot, carrots and red onion with olive oil, salt and pepper before roasting for around 25–30 minutes until caramelised and tender. Meanwhile, whisk together the Pinto’s Pride Balsamic Vinegar, honey and lemon juice and combine half of the dressing with the warm lentils. Arrange the rocket on a serving platter and spoon over the lentils and roasted vegetables, then scatter with Hanini cheeselets and pumpkin seeds. Mix the Hanini yogurt with fresh dill and a little of the remaining dressing and drizzle it over the warm salad before serving.

Bring the vegetable stock and milk to a gentle boil and gradually whisk in the polenta, cooking according to the packet instructions until thick and creamy before stirring in half of the Hanini Creamylight and Hanini grated cheese. Meanwhile, heat olive oil in a large frying pan and sauté the mushrooms with garlic and thyme until golden, then add the balsamic vinegar and spinach and cook until the spinach wilts. Stir the remaining Hanini Creamylight into the mushrooms and season to taste. Spoon the creamy polenta into bowls, top with the mushroom mixture and finish with toasted walnuts.

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.

Place the grated butternut squash in a clean kitchen towel and squeeze out as much moisture as possible before mixing it in a bowl with the eggs, breadcrumbs, Hanini cheeselets, spring onion, garlic, thyme, paprika, salt and pepper. Shape the mixture into small flat fritters and heat the olive oil in a non-stick frying pan. Cook the fritters for around 3–4 minutes on each side until crisp and golden and cooked through. Meanwhile, combine the Hanini yogurt with Pinto’s Pride Garlic Sauce, lemon juice and parsley to make the dip, then serve the warm fritters with the cool garlic-yogurt sauce.

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.

This creamy chicken dish combines tender golden chicken with the freshness of Hanini Natural Yogurt and the rich garlic flavour of Mayor Garlic Sauce. Start by seasoning the chicken with paprika, oregano, salt and pepper. Heat the olive oil in a large frying pan and cook the chicken over medium-high heat until golden on both sides and cooked through. Remove the chicken and set aside. In the same pan, add the garlic and sun-dried tomatoes and cook for 1–2 minutes until fragrant. Pour in the chicken stock and stir, scraping up all the delicious flavours from the bottom of the pan. Lower the heat and add the Hanini Natural Yogurt and Pinto’s Pride Garlic Sauce, stirring gently until you have a smooth, creamy sauce. Return the chicken to the pan and simmer gently for a few minutes. Finish with grated Gibniet Nixfin and fresh parsley. Serve with rice, pasta or crusty bread to soak up the sauce.

Give your usual pasta night a delicious twist with the warm spices of Pinto’s Pride Tikka Masala Sauce. Cook the Mayor pasta according to the packet instructions until al dente, reserving around 50ml of the pasta water before draining. Meanwhile, heat the olive oil in a large pan and sauté the onion and red pepper until softened. Add the garlic and diced chicken, season with curry powder, salt and pepper, and cook until the chicken is golden and cooked through. Pour in the Pinto’s Pride Tikka Masala Cooking Sauce and allow everything to simmer for 5–7 minutes. Stir through the cooking cream and a splash of reserved pasta water to loosen the sauce. Add the drained pasta and toss everything together until every piece is coated. Finish with fresh coriander or parsley and serve immediately.

These fresh Mediterranean-inspired wraps are ideal for lunch, picnics or a quick family dinner. Season the chicken with paprika, oregano, salt and pepper, then cook it in olive oil over medium-high heat until golden and completely cooked through. For the creamy dressing, combine Hanini Natural Yogurt with Mayor Garlic Sauce and lemon juice, mixing until smooth. Warm the tortilla wraps briefly in a dry frying pan so they become soft and easy to roll. Spread each wrap with the yogurt-garlic dressing, then add lettuce, cucumber, tomatoes and red onion. Top with the cooked chicken and crumbled cheese. Drizzle with a little extra dressing before folding in the sides and rolling tightly. Serve immediately or wrap individually for an easy packed lunch.

For a comforting meat-free meal, this creamy pesto gnocchi combines soft potato gnocchi with juicy tomatoes and rich basil pesto. Cook the gnocchi according to the packet instructions and reserve a little of the cooking water before draining. Meanwhile, heat the olive oil in a large frying pan and sauté the garlic and cherry tomatoes until the tomatoes begin to soften and release their juices. Lower the heat and add the Mayor Basil Pesto and cooking cream, stirring gently to create a creamy sauce. Add a splash of reserved cooking water if the sauce is too thick. Toss the cooked gnocchi through the sauce until completely coated. Transfer to a baking dish, top with mozzarella or Parmesan and bake at 200°C for approximately 10 minutes until bubbling and lightly golden. Finish with fresh basil and black pepper.

For an easy Mediterranean dinner, place the fish fillets in a baking dish and surround them with cherry tomatoes, sliced onion, garlic and olives. Season everything with oregano, chilli flakes, salt and black pepper, then drizzle with olive oil. Pour the Mayor Zalza tat-Tadam over and around the fish, making sure the fillets are nicely coated. Bake in a preheated oven at 190°C for approximately 18–20 minutes, depending on the thickness of the fish. The fish should be opaque and flake easily when tested with a fork. Finish with freshly chopped parsley and a squeeze of lemon juice just before serving. This is a simple one-dish meal that works beautifully with roasted potatoes, rice or a fresh green salad.

These crispy smashed potatoes are perfect as a side dish but are tasty enough to steal the spotlight. Start by boiling the baby potatoes in salted water for approximately 15–20 minutes, or until just tender. Drain and allow them to steam-dry for a few minutes. Place the potatoes on a lined baking tray and gently press each one down with the bottom of a glass or potato masher until flattened but still intact. Mix the Pinto’s Pride Garlic Sauce with olive oil, minced garlic, rosemary and thyme, then spoon or brush the mixture over each potato. Season generously with salt and pepper and sprinkle with grated cheese. Bake at 220°C for around 25 minutes, or until deeply golden and crispy around the edges. Finish with fresh parsley and serve hot alongside grilled meat, chicken or fish.

This quick stir-fry is packed with colour, texture and flavour and can be on the table in less than 30 minutes. Toss the beef strips with 2 tablespoons of Pinto’s Pride Teriyaki Sauce and leave to marinate while preparing the vegetables. Heat the Pinto’s Pride Sesame Oil in a large wok or frying pan over high heat. Add the beef in batches so it sears rather than steams, cooking for approximately 2–3 minutes until nicely browned. Remove the beef and add the onion, peppers, carrot and broccoli. Stir-fry for several minutes while keeping the vegetables slightly crisp. Add the garlic and ginger and cook for another minute. Return the beef to the pan and pour in the remaining Teriyaki Sauce. Toss everything together over high heat until glossy and sticky. Sprinkle with sesame seeds and spring onions and serve immediately with steamed rice.

This creamy coconut chicken is an easy one-pan meal with a lovely balance of savoury, creamy and lightly spiced flavours. Heat the olive oil in a large deep pan and brown the chicken pieces on all sides. Remove them briefly and add the Diced onions and red pepper and cook for 1 minutes. Stir in the garlic, curry powder and turmeric and cook for about one minute to release the spices. Add the basmati rice and stir well so that the grains become coated in the aromatic mixture. Pour in the Pinto’s Pride Creamy Coconut Milk and chicken stock, then return the chicken to the pan. Bring to a gentle simmer, cover and cook for approximately 18–20 minutes, or until the rice is tender and the chicken is fully cooked. Allow the dish to rest for five minutes before fluffing the rice. Finish with fresh coriander, lime juice and toasted coconut flakes.

Slice the tops off the tomatoes and carefully scoop out the centres. Drain the tuna well before mixing it with sweetcorn, crumbled fresh cheeselets, parsley, lemon zest and a drizzle of olive oil. Season lightly before filling each tomato generously with the mixture. Chill for around 15 minutes before serving, making this refreshing recipe perfect for hot summer days.

Cook the pasta until al dente while sautéing the chicken pieces in olive oil until golden and fully cooked. Blend Mayor Pesto with the Creamylight, garlic and a little pasta water until smooth. Pour the sauce into the pan with the chicken and simmer gently until slightly thickened. Toss in the cooked pasta and mix thoroughly so every piece is coated in the creamy roasted pepper sauce. Finish with grated Hanini Mature Cheese and fresh basil before serving immediately for a rich yet summery pasta dish.

Cut the chicken and vegetables into similar-sized pieces before marinating the chicken in BBQ sauce for at least 15 minutes. Thread everything onto skewers and grill until the chicken is fully cooked and lightly charred, brushing with extra BBQ sauce during cooking. Serve with a fresh salad or grilled vegetables.

Cook and cool the pasta before combining it with mozzarella, olives and tomatoes. Dress with olive oil and balsamic vinegar before adding basil leaves. Refrigerate until ready to serve for picnics or barbecues.

Combine the quinoa with drained chickpeas, diced cucumber, pepper and chopped parsley. Crumble the cheese over the top before dressing everything with lemon juice and olive oil. Chill before serving to allow the flavours to develop.

Place the cheeselets in a baking dish before surrounding them with tomato pulp mixed with garlic, oregano and olive oil. Bake until the cheese softens and the tomato sauce bubbles gently. Finish with fresh basil and serve with toasted bread for dipping.

Cook the prawns quickly in olive oil before stirring through Pinto’s Pride Garlic Sauce. Allow them to cool slightly while combining the rice with cucumber, tomatoes and dill. Fold in the prawns together with lemon juice and a drizzle of olive oil. Chill before serving for a refreshing seafood salad.

Cook the gnocchi until they float before preparing a sauce using garlic, tomato pulp and Creamylight. Simmer until silky before folding in the gnocchi. Finish with basil and grated cheese for a comforting meal without feeling too heavy for summer.

Spread a generous layer of Mayor Artichoke Pesto over each flatbread before topping with chicken strips, sliced tomatoes and shredded Mozzarella. Bake until the cheese melts and the edges become crisp. Scatter fresh rocket over the top and drizzle lightly with olive oil before slicing into portions for an easy summer lunch.

Heat a non-stick pan over medium heat and cook the halloumi slices for around 2–3 minutes on each side until beautifully golden. Meanwhile, fluff the ready-to-eat couscous with a fork before transferring it to a large serving bowl. Add the cucumber, cherry tomatoes, red onion, olives and fresh mint, mixing gently to distribute all the flavours evenly. Whisk together the lemon juice, olive oil, salt and freshly ground black pepper before pouring the dressing over the salad and tossing everything together. Arrange the warm grilled halloumi on top just before serving so it contrasts perfectly with the cool vegetables. This colourful bowl is light, satisfying and ideal for a warm summer lunch or outdoor dinner.

Cook the fusilli pasta according to package instructions, drain and rinse under cold water to cool completely. Transfer the pasta to a large bowl and add the cherry tomatoes, cucumber, sweetcorn and mozzarella pearls. Stir through the Mayor Pesto with Artichoke until all the ingredients are evenly coated and full of flavour, then add fresh basil leaves and gently mix again. Refrigerate for at least 30 minutes before serving to allow the flavours to develop, making it perfect for summer gatherings and picnics.

Heat a frying pan over medium heat and cook the chicken strips until golden and fully cooked. Mix the Mayor’s BBQ Sauce with honey and pour it over the chicken, stirring continuously until the pieces are evenly coated in a sticky glaze. Warm the tortilla wraps and fill each one with lettuce, tomato and red onion before adding the glazed chicken. Roll the wraps tightly, slice in half if desired and serve immediately for a quick and flavour-packed meal.

In a large bowl, combine the Greek Yogurt, lemon juice, garlic and oregano, then add the beef cubes and mix well to coat. Allow the meat to marinate for at least 20 minutes before threading it onto skewers together with the onion and red pepper chunks. Grill the skewers over medium-high heat for approximately 12–15 minutes, turning occasionally to ensure even cooking. Season with salt and pepper before serving and accompany with grilled vegetables, a fresh salad or warm flatbread.

Cook the pasta according to package instructions and reserve a small cup of the cooking water before draining. Meanwhile, heat the olive oil in a large pan and sauté the onion until soft before adding the garlic and cooking for another minute. Add the chicken pieces and cook until lightly golden, then stir in the red pepper and continue cooking for a few minutes. Pour in the Mayor Polpa tat-Tadam, add sliced Mayor Whole Mixed Olives and season with salt and pepper. Allow the sauce to simmer gently for around 15 minutes until rich and flavourful, then toss in the cooked pasta, adding a little reserved pasta water if needed. Finish with fresh basil and serve warm.

Divide the zucchini and carrot among four sheets of baking paper or foil and place a fish fillet on top of each portion. Spread each fillet generously with Pinto’s Pride Garlic Sauce, add a few lemon slices, drizzle with olive oil and season with salt and pepper. Fold the parcels tightly to seal in the flavours and bake in a preheated oven at 200°C for 25 minutes. Carefully open the parcels, sprinkle with freshly chopped parsley and serve with boiled potatoes, rice or a fresh green salad.

Place the peach slices on a baking tray, drizzle with olive oil and honey, and roast in a preheated oven at 190°C for 15 minutes until lightly caramelised. Allow them to cool slightly while arranging the mixed salad leaves, avocado and walnuts in a large serving bowl. Crumble the Hanini Fresh Goat Cheeselets over the salad, add the roasted peaches, then whisk together the balsamic glaze, remaining olive oil, salt and pepper. Drizzle the dressing over the salad, toss gently to combine all the ingredients and serve immediately as a refreshing summer lunch or side dish.

Cut the aubergines in half lengthwise and carefully scoop out the flesh, keeping the shells intact. Bake the shells in a preheated oven at 190°C for 15 minutes while sautéing the onion and garlic in a pan until softened. Add the chopped aubergine flesh and cook for a few minutes before stirring in the Mayor Polpa tat-Tadam and chopped Mayor Whole Mixed Olives. Simmer the mixture for 10 minutes, then stir in the breadcrumbs and parsley. Fill the aubergine shells with the prepared mixture and return them to the oven for a further 25 minutes until golden and delicious.

Whip the cream until soft peaks form, then gently fold it into a mixture of Hanini Creamylight, honey and vanilla extract until smooth and airy. Spoon a layer of crushed biscuits into serving cups, followed by a layer of the cheesecake mixture, repeating the layers until the cups are filled. Freeze for approximately six hours or overnight until firm, then top with berry compote and extra biscuit crumbs before serving for a creamy frozen dessert that combines the flavours of cheesecake and ice cream in every bite.

Bake cherry tomatoes with a drizzle of olive oil and Mayor Polpa tat-Tadam until they are soft, juicy, and slightly roasted, then prepare the couscous separately according to package instructions; once ready, combine the fluffy couscous with the baked tomato mixture so it absorbs all the rich sauce and flavours, and finish by topping everything with crumbled Hanini Goat Cheeselets so it gently melts into the warm couscous before serving.

Cook the chicken breasts in a large pan over medium heat with butter until they are golden on the outside and fully cooked through, then lower the heat and add the Pinto’s Pride Garlic Sauce, tossing the chicken so it is evenly coated and allowing it to simmer for a minute so the flavours combine; next, drain the Mayor Green Beans in Brine well and add them to the pan, stirring everything together so the beans soak up the garlic butter sauce, and continue sautéing for a few minutes until everything is heated through, well combined, and glossy before serving.