Drizzle the Aubergines with oil, grill from both sides on a hot grill and once browned place them on a kitchen towel to absorb the extra oil. Sauté the onion, garlic and then simmer the tomato salsa in. Layer the vegetables like a lasagna, starting with the tomato sauce, aubergines, mixed goat cheese, mint leaves and tomato than repeat again. Finish the top with tomato sauce and parmesan, bake on high temperature until browned and then allow to set for 2 hrs in the fridge and serve topped with rocket leaves, parmesan shavings and olive oil.

Start this recipe by placing the fennel, onion and cooked barley into a large bowl and mix together. In a smaller bowl mix together the dressing using the vinegar, olive oil, orange juice and zest and season well with salt and pepper. Pour over the salad and mix together. Next, toss over the orange segments, watermelon and rocket leaves. Place into the fridge. Remove the halloumi from its packet and slice into 4. Season with salt, pepper and a dusting of flour and quickly brown on a hot plate or pan with a little oil till golden for 1 minute on each side. To serve, mix the salad together, spoon onto large deep salad bowls and top with the grilled halloumi and drizzle over any remaining salad dressing juices.

Cook the couscous as per instructions, then mix well in a bowl with the coriander, paprika and Lamb Mince. Form 40g balls, roll the bacon around them tightly and put them on the kebab stick. Grill on the BBQ until cooked through. Slice the pineapple, halloumi, and grill until browned on from both sides, season and sprinkle the thyme leaves on while warm. Zest the lime and squeeze the juice, mix well with the yoghurt, and serve on the side. Mix the mint and rocket leaves, serve on the grilled halloumi and pineapple and top with the skewers.

Spread the tomato sauce on the naan bread and sprinkle the shredded mozzarella. Add your favourite ingredients and finish off with fresh rosemary and chopped Peppered Cheeselet. Drizzle with olive oil and bake in a preheated 220°C oven for about 15 minutes or until is well baked. Add fresh basil and serve.

In a large saucepan, melt the margarine and add the onion and garlic and cook until golden brown in colour. Add the cauliflower and cook for about 15 mins. Pour in the tomatoes, Irkotta, lentils, balsamic vinegar, herbs and seasoning and mix well until combined. Bring to a gentle boil and then simmer for 30 mins, until sauce is thick. Meanwhile cook the pasta according to packet instructions. Mix with the sauce and garnish with grated Hanini gibna and fresh basil.

Prepare the beans by removing the outer pod and exterior coating. Toss the chopped onions & diced potatoes in butter heated over medium heat. When vegetables are well coated, add the prepared beans & toss once or twice. Then add the Kunserva & stir well. Add water to cover & the Vegetable Stock Pots. Continue to cook until the beans are soft approx 20 mins. Add the pasta beads, stir well & continue cooking, until these are transparent (another 20 mins). Finally add the peas & cook a few minutes longer until all the vegetables & the pasta beads are tender. Serve this soup with a sprinkling of freshly grated Parmesan cheese, & possibly a fresh sheep’s cheese (ġbejna) per person

Blend the perch, egg, Cream, mint and season, mix together with the antipasto. Clean well the calamari and cut the tip of the calamari. Use a piping bag to fill the calamari with the fish mousse, use a toothpick to close the end part of the calamari. Grill on a preheated griddle pan than finish in the oven until cooked through. Slice the leek and zucchini, sauté the until browned season and mix with the baby rocket.

Split the mozzarella in halves, pass through flour, dip in egg and roll in breadcrumbs. Coat twice. Grease 2 timballo moulds with extra virgin olive oil, dust with breadcrumbs and line with the aubergine slices. Mix the ricotta with the remaining egg, parsley, cheese, chopped prawns and garlic. Place a spoonful of cherry tomato sauce and top with the ricotta. Cover with a

layer of aubergine. Repeat the process and finish with the aubergine. Bake for 15 minutes on low moderate heat until the ricotta is set. Flip the aubergine timballo on a serving plate, accompanied with salad leaves, crispy fried mozzarella and the grilled king prawns.