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.

Melt the butter in a saucepan over low heat until fully liquid, then add the cocoa powder and whisk continuously so it dissolves smoothly without any lumps forming. Once the mixture is glossy and well combined, slowly pour in the condensed milk while stirring constantly to create a thick, rich chocolate base. Keep stirring for a couple of minutes on low heat until everything is fully blended and the mixture slightly thickens. Remove from the heat and allow it to cool for a minute or two so it’s easier to handle. In a large bowl, break the biscuits into uneven chunks for texture and add any nuts you prefer for extra crunch. Pour the chocolate mixture over the biscuits and fold everything together gently but thoroughly, making sure every piece is well coated in the chocolate. Once combined, transfer the mixture into a lined tray and press it down firmly using the back of a spoon or spatula to compact it evenly. Smooth the top for a neat finish. Place the tray in the fridge and let it chill for at least 4 hours, or until it is completely set and firm enough to cut cleanly. Once ready, remove from the tray and slice into neat squares or bars.

Brush eggplant slices with olive oil and grill or bake until soft. Mix Hanini Creamylight with a bit of garlic and seasoning, then spread onto each slice and roll them up. Spread Mayor Polpa tat-Tadam on the base of a baking dish, arrange the rolls on top, and sprinkle with Hanini Mature Cheeselets. Bake at 180°C until bubbling and golden.

Cook the pasta in salted boiling water until al dente, then reserve about half a cup of the pasta water before draining. In a large pan, heat a little olive oil and sauté the garlic until fragrant, being careful not to let it brown. Add the sundried tomatoes and cook for a couple of minutes to release their flavour, then stir in the spinach and allow it to wilt down. Lower the heat and pour in the Hanini Creamylight, mixing well to create a smooth, creamy sauce, then add the Hanini Mature Cheeselets and stir until they melt and enrich the sauce. Add the cooked pasta to the pan, tossing everything together so it is well coated, and gradually loosen the sauce with a splash of the reserved pasta water until it reaches the desired consistency. Let it all simmer briefly so the flavours combine, then serve warm.

Preheat your oven if the vol-au-vent shells need warming (follow packet instructions). Heat them briefly so they’re crisp and ready to fill, then set aside. In a pan over medium heat, melt a knob of butter. Add the sliced mushrooms and sauté for about 5–7 minutes, stirring occasionally, until they soften and release their moisture. Let them cook until lightly golden for extra flavour. Stir in the cooked, diced chicken breast and mix well with the mushrooms. Add the Mayor Zalza Bolognese Sauce and combine thoroughly so everything is evenly coated. Let it cook for 2–3 minutes so the flavours start to come together. Reduce the heat slightly and pour in the Hanini Creamylight. Stir continuously until the mixture becomes smooth and creamy. Allow it to simmer gently for a few minutes until it thickens slightly. Season with salt and pepper if needed. If the filling is too thick, add a small splash of water or milk; if too runny, let it simmer a little longer to reduce. Spoon the hot, creamy chicken and mushroom mixture generously into the warmed vol-au-vent shells, making sure each one is well filled. Serve immediately while warm and crisp. These pair nicely with a light side salad for balance.

Dice the chicken breasts into bite-sized pieces. Wash and slice the vegetable; julienne the carrots and thinly slice or cut the cucumber into strips. Cook the rice according to packet instructions and set aside, keeping it warm. Heat a little oil in a pan or wok over medium-high heat. Add the diced chicken in a single layer and cook for about 5–7 minutes, stirring occasionally, until the pieces are golden on the outside and cooked through. Lower the heat slightly, then add the hoisin sauce and soy sauce. Stir well so all the chicken is evenly coated. Let it cook for another 2–3 minutes, allowing the sauce to thicken and caramelise slightly, creating a glossy coating on the chicken. Give it a quick taste; if you prefer a stronger flavour, you can add a small splash more soy sauce or hoisin. Spoon the cooked rice into bowls, top with the hoisin-glazed chicken, and arrange the fresh carrots and cucumber on the side or over the top. Enjoy while hot, with the fresh vegetables adding crunch and balance to the rich, savoury chicken.

Slice the tops off the peppers and remove the seeds, then set aside. In a pan, heat olive oil and sauté onion until soft before adding Mayor Polpa tat-Tadam and letting it simmer into a thick sauce. Stir in the quinoa and chopped olives, mixing well and allowing the flavors to combine. Season with salt, pepper, and herbs, then spoon the filling into the peppers. Top each with crumbled Hanini Goat Cheeselets and place in a baking dish. Bake in a preheated oven at 180°C for about 25–30 minutes until the peppers are tender and slightly charred on top.

In a bowl, mix Pinto’s Pride Garlic Sauce, honey, and soy sauce, then toss the shrimp in the mixture. Cook the shrimp in a hot pan for 3–4 minutes until pink and slightly caramelised. Meanwhile, prepare a quick slaw with cabbage. Warm the tortillas and assemble by adding cabbage, shrimp, and a drizzle of Hanini Creamylight on top. Serve immediately while warm and juicy.

In a large pan, heat olive oil and cook the diced chicken until golden and cooked through, then remove and set aside. In the same pan, sauté garlic until fragrant before adding the orzo and lightly toasting it for 1–2 minutes. Pour in the chicken stock and allow it to simmer, stirring occasionally so it doesn’t stick. Once the orzo is nearly cooked and most liquid is absorbed, lower the heat and stir in Hanini Creamylight together with Mayor Pesto with Artichoke, mixing until creamy and well combined. Return the chicken to the pan, add grated Hanini Mature Cheeselets, and stir until everything is coated in a rich, creamy sauce. Season well and serve warm.

Cook the pasta until al dente, reserving some pasta water before draining. In a large pan, melt butter with olive oil and sauté garlic until fragrant, then add shrimp and cook quickly until pink and tender. Remove the shrimp briefly, then pour Hanini Creamylight into the pan, allowing it to simmer gently before adding fresh basil. Return the shrimp to the pan, then toss in the pasta, adding a splash of pasta water to create a silky, emulsified sauce that coats every strand beautifully. Serve immediately for a rich yet fresh dish perfect for spring evenings.

Cook onions slowly until deeply caramelised, adding balsamic for richness. Sear beef quickly over high heat, then drizzle with Savina honey to create a glossy glaze. Layer onions and beef over flatbread, add Hanini cheeselets, and bake until melted and crisp. The result is a sweet-savoury, restaurant-style flatbread with depth and richness.

Roast carrots with olive oil, thyme, and seasoning until caramelised. Whip ricotta until smooth and spread over pre-baked puff pastry. Arrange carrots neatly, drizzle warmed honey with chili flakes, and bake briefly again. The contrast of sweet, creamy, and slightly spicy makes this very “restaurant-style.”

Mix breadcrumbs with garlic, herbs, olive oil, and seasoning to create a textured crust. Press onto fish fillets and bake until golden and flaky. Meanwhile, whisk Hanini ricotta with lemon zest and juice until smooth and creamy. Serve the fish over the ricotta cream so the crispy topping contrasts with the soft, citrusy base, giving a light yet elegant spring dish.

Cook the pasta shells until just al dente, then drain and set aside to cool slightly so they’re easy to handle. In a pan, sauté garlic in olive oil until fragrant, then add shredded chicken and cook briefly to absorb the flavour. Transfer to a bowl and mix with Hanini ricotta and crushed pistachios, seasoning well to create a creamy, slightly nutty filling. Spread a layer of Mayor Polpa tat-Tadam at the base of a baking dish, then generously stuff each shell with the filling and arrange them neatly in the dish. Pour more tomato sauce over the top, sprinkle with grated Hanini Pekorin, and bake until bubbling and golden, allowing the flavours to meld into a rich, indulgent pasta dish.

Cook mushrooms until deeply golden and flavour-packed, removing excess moisture. Spread over pastry, crumble goat cheese on top, then fold edges to form a rustic galette. Bake until crisp and golden. The flavour is earthy, creamy, and very bakery-style artisan.

Rinse the cleaned branzino and pat dry. Rub the fish inside and out with olive oil, salt, pepper, and minced garlic. Stuff the cavity with lemon slices and fresh herbs. Preheat the grill or grill pan until hot. Place the fish on the grill and cook about 5–7 minutes per side (depending on size), until skin is crisp and the flesh flakes easily. Turn only once to ensure beautiful grill marks. While grilling, squeeze extra lemon over the fish to infuse citrus flavour. Once cooked through, rest 5 minutes, then drizzle with a little more olive oil, sprinkle chopped parsley, and serve alongside roasted vegetables or a green salad for a light but flavourful meal.

Season chicken with salt and pepper. In a large pan heat olive oil, add minced garlic and sauté until fragrant. Add chicken and cook both sides until lightly browned and cooked through. Remove chicken and set aside. In the same pan pour in Mayor Polpa tat‑Tadam, stir and simmer 5 minutes to reduce slightly. Lower heat and add Hanini CreamyLight, stirring until it becomes a silky sauce. Return chicken to pan, nestling it into the sauce. Tear fresh basil leaves and add them in, then let everything simmer for another 8–10 minutes so the chicken absorbs the basil‑tomato cream flavour and the sauce thickens. Taste and adjust seasoning before serving hot with pasta or rice.

Heat oil in a heavy pan, add finely chopped onion and sauté until soft and translucent. Add minced garlic and ginger, cooking until fragrant. Sprinkle curry powder and stir into the onions until toasted. Add chickpeas and pour in tomato puree, stirring to coat. Pour in coconut milk and bring to gentle simmer. Reduce heat and let curry thicken, stirring occasionally. Add salt to taste, then finish by stirring in chopped cilantro. Serve hot with steamed rice or warm flatbread.

Slice baguette and brush each slice lightly with olive oil. Place under broiler or in a toaster oven until just golden and crisp. Chop the Mayor whole mixed olives and crumble feta cheese into a bowl. Once toasts are warm, top each with a spoonful of chopped olives and a generous crumble of feta. Drizzle a little extra olive oil on top and finish with a sprinkle of oregano. Serve immediately as a snack or starter.

Boil pasta in salted water until al dente, drain, and rinse with cold water to stop cooking. Flake Savina tuna into a bowl, add drained sweetcorn and finely diced bell peppers. Spoon in mayonnaise and mix gently to coat everything evenly. Add cooled pasta into the tuna mixture. Chop parsley finely and sprinkle over, then season with salt and pepper to taste. Stir everything together gently until well combined. Chill in fridge at least 15 minutes for flavours to merge before serving. This salad is perfect for lunches and potlucks.

In a large pot heat olive oil over medium heat. Add diced carrots and celery and cook until they soften. Add minced garlic and chopped onion, sautéing until translucent. Pour in Mayor Polpa tat‑Tadam and vegetable stock, stir to combine. Bring to a boil, then reduce heat and simmer for 20 minutes until veggies are tender. Use an immersion blender to purée until smooth (optional). Season with salt and pepper and add herbs like thyme or oregano. Warm through before serving. This soup is comforting and rich.

Take steak out of fridge 30 minutes before cooking to reach room temperature. Rub both sides with olive oil, salt, and pepper. Preheat grill pan or outdoor grill to high. Cook steak 4–5 minutes per side (for medium), then rest on a plate. Meanwhile make chimichurri by finely chopping parsley, oregano, garlic and mixing with olive oil, red wine vinegar, salt, pepper and chili flake. Slice steak against the grain and spoon chimichurri over the top. Serve with roasted potatoes or salad.

Rinse the lentils under cold running water, swirling them with your hand until the water runs mostly clear, then drain well. In a medium pot, heat the oil over medium heat and sauté the finely chopped onion for about 4–6 minutes, stirring occasionally, until it becomes soft and translucent. Add the minced garlic, grated ginger, turmeric, and cumin, and cook for about 30–60 seconds while stirring, until the spices become fragrant. Stir in the chopped tomato and cook for a couple of minutes until it begins to soften, then add the rinsed lentils and mix well so they are coated with the spiced onion mixture. Pour in the water stir, and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, partially cover the pot, and let it simmer for about 20–30 minutes, stirring occasionally, until the lentils soften, begin to break down, and develop a creamy consistency. When cooked, stir in fresh lemon juice and chopped cilantro, taste and adjust the salt if needed, and serve hot with rice or naan.

Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper to prevent sticking and make cleaning easier. Place the salmon fillets on the prepared tray, leaving a little space between each piece so they cook evenly. Drizzle a little olive oil over the fillets, ensuring they are lightly coated, then scatter the minced garlic evenly on top. Arrange thin lemon slices over the salmon and sprinkle with freshly chopped dill and parsley to add a fragrant, fresh flavour. Season the fillets generously with salt and freshly ground black pepper. Transfer the tray to the oven and bake for about 12–15 minutes, depending on the thickness of the fillets, until the salmon is just cooked through and flakes easily with a fork while still remaining moist and tender. Once cooked, remove from the oven and, if desired, squeeze a little extra fresh lemon juice over the top to brighten the flavours. Serve the aromatic salmon immediately alongside roasted vegetables or fluffy couscous for a balanced and flavourful dinner.

Begin by gently warming the stock in a small pot over low heat so it stays hot throughout the cooking process. In a separate wide pan or saucepan, heat a drizzle of olive oil over medium heat and sauté the finely chopped onion for about 3–4 minutes until soft and translucent, then add the minced garlic and cook for another 30 seconds until fragrant. Add the sliced mushrooms and cook them for several minutes, stirring occasionally, until they release their natural moisture and begin to brown slightly, developing a deeper flavour. Stir in the arborio rice and cook for about 1–2 minutes, stirring constantly so that the grains become lightly toasted and evenly coated with the oil and mushroom mixture. Begin adding the hot stock one ladle at a time, stirring continuously and allowing the rice to absorb most of the liquid before adding the next ladle. Continue this process gradually, maintaining a gentle simmer and stirring frequently, until the rice becomes tender yet slightly firm in the centre and the mixture develops a creamy consistency. Once the rice is cooked, remove the pan from the heat and stir in the Hanini CreamyLight and grated Parmesan cheese, mixing well to enrich the risotto’s texture and flavour. Taste and season with salt and freshly ground pepper as needed, then finish with a sprinkle of freshly chopped parsley before serving.

Heat a drizzle of olive oil in a medium pot over medium heat and sauté the finely chopped onions for about 3–4 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it burn. Add the minced beef and cook for about 5–7 minutes, breaking it up with a wooden spoon and stirring occasionally until it is fully browned and no pink remains. Pour in the Mayor Polpa tat-Tadam, sprinkle in the dried herbs such as oregano and/or basil, and season with a little salt and pepper if desired. Stir well to combine, then reduce the heat to low, cover the pot and allow the sauce to simmer gently for at least 20 minutes, stirring occasionally so the flavours can develop and deepen. Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente, then drain well. Add the drained pasta to the sauce and mix gently so the pasta is evenly coated, or serve the pasta on plates and spoon the sauce over the top. Serve hot, topped with a little grated cheese if desired.

In a medium bowl, combine the olive oil, crushed garlic, freshly chopped oregano, lemon zest, salt and pepper, and mix well until all the ingredients are evenly blended and fragrant. Place the lamb chops in the bowl and rub the marinade thoroughly over both sides of the meat, ensuring each chop is well coated. Cover the bowl and allow the lamb to marinate for at least 30 minutes at room temperature, or preferably in the refrigerator for several hours or overnight so the flavours can fully penetrate the meat. When ready to cook, heat a grill pan or heavy skillet over medium-high heat until it is hot. Place the lamb chops in the pan in a single layer and cook for about 3–4 minutes on each side for medium-rare, turning once and adjusting the cooking time depending on how cooked you prefer them. Once cooked, remove the chops from the heat and let them rest for about 5 minutes, which allows the juices to redistribute and keep the meat tender and juicy. Serve the lamb chops with a fresh squeeze of lemon juice over the top and accompany them with roasted Mediterranean vegetables or warm pita bread for a hearty and fragrant meal.