Cook the pasta according to the packet’s instructions. Drain when the pasta is almost done but still chewy, and reserve the pasta water.

Heat the olive oil and garlic in a large, deep sauté pan over medum-high heat. When the garlic starts to sizzle, add the cherry tomatoes and cook for about 5 minutes. Add the vongole. Remove the pan from the the heat (to prevent a flare up) and add the wine and water. Return the pan to the heat, cover it and cook until the vongole open up – 4-5 minutes. Discard any vongole that do not open.

Remove about half of the vongole and scoop out their meat and return the meat to the pan (discarding the empty shells). This makes it easier to toss the pasta with the shells.

Add the drained pasta to the pan and cook over medium-high heat, stirring gently until the pasta absorbs some of the liquid 2-3 minutes. Add the extra virgin olive oil, parsley and red pepper flakes.

Toss the pasta and sauce until the sauce reduces slightly, gets creamy and coats the pasta, about 1 minute. Add some of the reserved pasta water to create a creamy sauce. Keep the pasta moving until pasta and sauce become one thing in the pan. Season to taste.

Heat the oil in a saucepan and add the Mayor Onions, garlic, ginger and chilli and cook for 2 minutes.

Add the sweet potatoes and stir for 2 minutes. Add the Pinto Red Wine Vinegar and the Pinto’s Vegetable Spoon Stock (1 litre made with 2 tablespoons Vegetable Spoon Stock). Cover with a lid and simmer for about 15 minutes until the potatoes are soft.

Purée the soup with a hand blender, stir in the Hanini Creamylight and gently reheat. Season with salt and pepper and cinnamon.

Preheat oven to 190˚C. Cook lasagna sheets in a large pot of salted water according to package instructions then drain and fill pot with cold water to stop the cooking process and keep noodles from sticking together.

In a deep pan, over medium-high heat, cook the ground beef until browned all over, breaking up with a spatula. Add the Mayor Diced Onions and cook until softened (3 minutes). Add Pinto’s Garlic Sauce, 1 tsp salt, 1/2 tsp pepper and 1/2 tsp oregano and sautée another minute. Add the Mayor Tadam bil-Krema, bring to a simmer and turn off the heat. Spread 1/2 cup meat sauce over the bottom of a casserole dish

In a large bowl, stir together: the Hanini Irkotta, 1 egg, 1/4 cup Hanini Pekorin cheese, 1 1/2 cups mozzarella cheese and 1/4 cup parsley.

Arrange noodles over a large baking sheet in a single layer. Spread 1/4 cup of the cheese mixture over the top of each noodle. Add a heaped tablespoon of meat sauce in a strip down the center of the noodle. Roll noodles up and arrange in the prepared casserole dish.

Spread the remaining meat sauce over the tops of the rolled lasagna and sprinkle on the remaining cups of mozzarella cheese. Cover with foil, making sure foil isn’t touching cheese (if your pan is on the shallow side, you can put toothpicks into rolls to keep the foil away from cheese.

Bake covered at 190˚c for 40 minutes. Remove foil and grill for another 2-3 minutes or until cheese is lightly golden. Garnish with parsley to serve.

You can prepare these rolled lasagne ahead of time by either…
Fully assemble and bake, then cool to room temperature, cover, and chill. To serve, reheat portions in the microwave or oven until roll-ups are heated through and cheese is melted.
Fully assemble roll-ups in a casserole dish (without baking), cover tightly with foil and refrigerate overnight or freeze up to 3 months. Bake refrigerated lasagna roll-ups at 375˚F for about 45 minutes. Bake from frozen at 190˚C for about 1 hour.

Get snacking on these moorish sweet and spicy nuts!

Preheat oven to 175 degrees C. Line a baking sheet with aluminum foil and lightly coat with cooking spray.

Combine walnut halves, peanuts, almonds, and cashews in a large bowl. Add salt, black pepper, cumin, and cayenne pepper; toss to coat.

Heat sugar, water, and butter in a small saucepan over medium heat until the butter is melted. Cook for 1 minute and remove from heat. Slowly pour butter mixture over the bowl of nuts and stir to coat.

Transfer nuts to the prepared baking sheet and spread into a single layer.

Bake nuts in the preheated oven for 10 minutes. Stir nuts until the warm syrup coats every nut. Spread into a single layer, return to the oven, and bake until nuts are sticky and roasted, about 6 minutes. Allow to cool before serving.

Impress your guests with this refreshing cocktail!

In a bowl, combine the fresh or frozen raspberries with Leila Prickly Pear liqueur. Add the orange juice, caster sugar and the orange rind.

Stir until sugar dissolves. Refrigerate for at least 30 minutes. Before serving add the chilled, sparkling white wine or prosecco.

Divide between glasses and add ice cubes. Garnish with rasperries and mint.

This vegetarian gravy may be served as is or used as a delicious base for your turkey gravy. Just add the cooking juices at the end.

Heat the butter in a large wide pan over a medium heat. Sizzle the vegetables and herbs for 15 minutes until starting to brown. Scatter over the sugar and cook for a few minutes until caramelised.

Stir in the flour, cook for 1 minute, then add the yeast extract, Three Hills Kunserva, Pinto’s Pride Balsamic Vinegar and Pinto’s Pride Soy Sauce to make a sticky paste. Pour over the madeira or dry sherry and cook for 1 minute.

Add Pinto’s Pride Vegetable Spoon Stock (made with 2 tablespoons Spoon Stock mixed with 1ltr of warm water), then crush the vegetables with a potato masher and bubble for 10 minutes until thickened.

Sieve and use as a vegetarian gravy or as a base to a turkey gravy.

Can be cooled and then frozen for up to 3 months.

Up to two days ahead, season the bird all over with flaky sea salt – inside and out and under the skin. Leave the turkey in the tin, breast-side up, and put in the fridge for up to two days; the longer you salt it, the more succulent it will be.

Drain the Hanini fresh cheeselets and mash with a fork. Mix mashed cheeselets with a beaten egg, 2 spoons Hanini grated Gibniet Nixfin, salt & pepper. Fill the cannelloni and put them in a dish, one next to each other. Fry some garlic in olive oil, add a whole jar of Mayor Tomato Sauce with Cream and heat just a little (do not let the sauce boil). Pour sauce all over the cannelloni in the dish until the cannelloni soak. Sprinkle some more grated cheese on top. Cover the dish with baking paper and bake for about 40minutes. Remove baking paper and bake for a further 10 minutes until the surface of the dish becomes browned / crispy.