Pour the oil in a pan and fry the seabream fillets until cooked well. When ready, let to cool down, clean from all bones and chop into small pieces. In the same pan, cook the garlic, onions, marrows, olives, mixed herbs, tomatoes. When cooked, add the marrowfat peas and anchovies and mix with the seabream. Mix well. Roll out half the pastry, cover a lined oven dish and brush with the beaten egg. Add the seabream filling and cover with the other half of the pastry. Egg wash and sprinkle sesame seeds on top. Bake at 200 ° for around 40 minutes until golden.

Recipe by Mill-Kcina ta’ Pawlina

Heat oven to 220°C (Gas Mark 7). Add 1 tablespoon of oil to a large, ovenproof pan and heat over high heat. Season the chicken thighs with salt and pepper, then add to the warm oil, skin-side down. Cook for 7 minutes, without turning, to brown well. Turn the heat down to medium-high, then stir in the onion and turn over the chicken. Cook for 5 minutes, until the onion has softened and is lightly browned. Add the tomato paste, garlic and half the thyme, and cook, stirring the paste into the onions, for 2 minutes, until fragrant and everything is nicely browned. Add the stock, then add the spaghetti, stirring to submerge and evenly distribute. Use tongs to lift the chicken pieces so they sit on top of the spaghetti, skin-side up and add the olives. Bring to a simmer, cover with a lid and transfer to the oven for 30 minutes, until the liquid is absorbed. While the pasta is in the oven, in a small bowl, mix together the Parmesan, breadcrumbs, parsley, lemon zest and remaining thyme. After 30 minutes, remove it from the oven and reset the temperature to a grill setting. Sprinkle the Parmesan breadcrumbs over the pasta and chicken, drizzle with the remaining oil and return to the oven for 3 to 4 minutes, until nicely browned and crisp. Leave to settle for about 5 minutes before serving warm, directly from the pan.

Start this recipe by cutting a slit through the salmon creating a pocket. Season the salmon on both sides with salt and pepper. Stuff the salmon with the Danish cheese and fresh baby spinach. Heat the oil in a pan and brown the salmon on both sides for 3-4 minutes. Transfer into a baking dish. To make the crust, mix together the panko, orange zest, basil, pine nuts, salt and pepper and melted butter. Spread the sun-dried tomato paste over the salmon then spoon the panko mixture onto the salmon and press on well. Continue to cook for 8-10 minutes or to  your liking. Meanwhile, boil the potatoes in a medium pan of salted water till soft. Remove from the pan, cut in half and place into a pan covered to keep warm. In the same pan of boiling water, place the asparagus or French beans and blanch or cook to your liking. Drain and add to the jersey potatoes. Add the butter to the pan, season with salt and pepper and toss.

Fill a pot with plenty of water and when the water opens to boil, add some salt and toss the pasta. As long as the pasta is becoming ready for oil and garlic. Take a saucepan and make 8 tablespoons of olive oil. Add the garlic and some salt. Place the saucepan over very low heat and while stirring all the time, cook until the garlic takes color. Turn off the fire. As the pasta has been made, remove from the water and drop it thoroughly. Put it in a large bowl. Add to it the oil with garlic and mix well. Add the remaining peppers, parsley and tablespoons of olive oil. Serve right away.

Pre-heat the oil in a pan over a medium heat and fry the onion gently for 4-5 minutes until beginning to soften, stirring frequently. Add the garlic and celery and cook for a further 2 minutes. Stir in the red pesto, vegetable stock and tomato passata. Bring to a boil, cover and simmer gently for 10 minutes then stir in the Quorn Mince. Cover and cook for a further 2 minutes. Stir in the basil and oregano and season to taste with salt and freshly ground black pepper. Pre-heat a griddle pan over a high heat and chargrill the courgette slices for 1-2 minutes on each side. Combine the ricotta, creme fraiche, nutmeg, salt, pepper and half of the hard cheese in a bowl. In an ovenproof dish arrange a layer of chargrilled courgette slices, cover with the Quorn Mince mix then place a second layer of courgette slices over this. Spoon the ricotta topping over and garnish with the cherry tomatoes, black pepper and the remaining cheese. Bake in an oven pre-heated to 200C/400F/Gas Mark 6 for 20 minutes.

Heat a frying pan over a high heat. Drizzle 4 tbsp of the oil over the slices of aubergine and fry them in several batches for 5-7 mins or until golden brown and beginning to soften. If they look a little dry during cooking, add a dash more olive oil. Set aside on a plate lined with kitchen paper.

Heat 1 tbsp of the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Add the mince and fry for 8-10 mins until a deep golden brown, regularly stirring and breaking up with a wooden spoon. Tip into a bowl and set aside. Add the remaining oil to the casserole. Tip in the onion along with a pinch of salt and fry gently for 10-12 mins or until softened and turning translucent. Add the garlic, oregano, cinnamon, chilli and bay cooking for a further min. Return the lamb to the pan and pour in the red wine, bring to a bubble and reduce the wine by half. Stir through Mayor Tomato Polpa, Three Hills Kunserva (tomato paste) and brown sugar, along with 200ml water. Season. Lower the heat and simmer gently, uncovered, for 20 mins, stirring occasionally until the sauce has thickened.

Heat oven to 200C/180 fan/gas 4. Bring a large pan of lightly salted water to the boil. Add the potato slices and cook for 6 mins, drain in a colander and leave to steam dry for 10 mins.

Melt the butter in a small saucepan, stir in the flour and cook over a medium heat for 1 min. Remove from the heat and whisk in the milk, pouring in a bit at a time, until smooth. Return to the heat and bring to a simmer, cooking for 3 mins. Remove from the heat and whisk through the Hanini Pekorin Mature Cheese, a little grated nutmeg and some seasoning, and finally the whole egg as well as the yolk.

Take a large rectangular ovenproof dish. Spoon a third of the meat into the dish and spread out evenly, followed by half the aubergine and half the potato, then the rest of the meat and another layer of aubergines, followed by potatoes. Finish with the béchamel, smoothing the top over with a palette knife. Put in the centre of the oven and cook for 50 mins or until deep golden brown. If it browns too much during cooking, cover the dish. Set aside for 10 mins to cool before serving.

In a small saucepan gently warm the ale, set aside. Take another small saucepan and over a medium heat melt the butter until it begins to foam, tip in the flour and stir everything together, cooking for 1 min. Whisk in the warm ale in several additions to create a thick sauce then whisk through the cheese to create a thick paste. Stir the mustard, Worcester Sauce and chives through the sauce. Heat a grill to its highest setting. Place the slices of bread on a flat baking sheet and grill on one side until golden brown. Flip the bread over and spread each one with the cheese mixture. Place back under the grill and cook for a further 1-2 mins or until golden brown and bubbling, serve immediately.

Coat the meat with the flour. In a large pan, heat some olive oil and shallow fry the meat from outside. Place the mean in a casserole dish. In the same pan, cook the onion for 2 minutes and then add the nutmeg, bay leaf, the beer, stock and Kunserva and cook for around 4 minutes. After, pour onion mixture on the meat. Slice the carrots, potatoes, peas and celery and cook on low flame for around 70 minutes. Serve hot with some Maltese bread.