Place the drumsticks in a tray and pour the oil and wine. Mix the sauces together and rub onto the drumsticks. Cover the chicken with the peeled potatoes and roast in hot oven at 220°C for one and a half hours. In a small pan, heat the marrowfat peas and then drain. Squeeze some lemon juice on them and serve with the chicken.

Preheat the oven to 180°C. Place the fish fillets in a lightly oiled baking dish and season with salt and pepper. Spoon the Mayor Zalza Bolognese over the fish, then layer with zucchini slices and top with sliced Hanini Cheeselets. Drizzle with olive oil and bake for 18–20 minutes, or until the fish is cooked through and the cheese is lightly golden. Garnish with fresh basil and serve warm.

Combine all ingredients in a large bowl. Toss well and chill before serving. Great for lunchboxes or BBQ sides!

Mix cheeselets, spinach, and egg. Place a spoonful onto filo strips, fold into triangles, brush with oil, and bake at 180°C for 15–20 mins until golden.

Toss chicken and veggies with pesto, creamylight, salt, and pepper. Transfer to a baking dish, top with mozzarella, and bake at 180°C for 25–30 mins. Serve with crusty bread or rice.

Skewer chunks of chicken, bell pepper, zucchini, and red onion. Brush with Mayor Provista Sugu Basil & Garlic, then grill or pan-sear until cooked and slightly charred. Serve with lemon wedges and a sprinkle of fresh thyme.

Spread Hanini Natural Yogurt onto a baking sheet lined with parchment. Top with fresh berries, granola, and a drizzle of honey. Freeze for 3–4 hours, then break into pieces for a healthy frozen snack.

Halve and pit 2 ripe avocados, then scoop out a bit from the center to create space. In a bowl, mix diced Hanini Mozzarella, halved cherry tomatoes, chopped basil, and a drizzle of balsamic glaze. Fill the avocado halves with the mix and finish with cracked pepper and a splash of olive oil.

Mash 1 can of Mayor Chickpeas with a fork, then mix in 1 can of drained tuna, 2 tablespoons of Hanini Natural Yogurt, a squeeze of lemon juice, chopped parsley, and a dash of salt and pepper. Spread on a wholegrain tortilla, top with shredded lettuce and sliced cucumber, roll up tightly, and chill before slicing into pinwheels.

Layer in a mason jar: 2 tablespoons Mayor Pesto with Artichoke, followed by cooked couscous, diced cucumbers, cherry tomatoes, olives, crumbled Feta, and arugula. Seal and refrigerate; shake when ready to serve for a quick, fresh lunch on the go.

Grate 2 zucchinis, squeeze out excess moisture, and mix with 2 grated Hanini Mature Cheeselets, 1 egg, 2 tbsp flour, chopped mint, and a pinch of salt. Pan-fry spoonfuls in olive oil until golden on both sides. Serve warm with tzatziki or a squeeze of lemon.

Place couscous in a bowl and pour over the boiling water, cover and let sit for 5 minutes, then fluff with a fork. In a large bowl, combine the couscous with chickpeas, diced tomato, cucumber, chopped herbs, lemon juice, and olive oil. Mix well, season with salt and pepper, then top with a dollop of Hanini Natural Yogurt. Serve chilled or at room temperature for a light and flavourful summer bowl.

Cook the pasta in salted water according to the packet instructions. While it cooks, sauté the sliced zucchini and minced garlic in olive oil until soft and lightly golden. Drain the pasta, reserving a bit of the cooking water. In a large bowl, combine the pasta with Hanini Irkotta, the cooked zucchini, lemon zest, and a splash of the pasta water to loosen the mixture. Stir gently, season with salt and pepper, and finish with fresh basil leaves before serving.

In a mixing bowl, combine drained Mayor Tuna, rinsed Mayor Mixed Beans, chopped red onion, diced cucumber, Mayor Light Mayonnaise, and a squeeze of lemon juice. Lay lettuce leaves on each wrap, spoon the mixture over, then roll tightly into a wrap. Slice in half and serve chilled for a refreshing and protein-packed summer meal.

Brush the halved peaches and Hanini Goat Cheeselets with olive oil, then grill them for 2–3 minutes on each side until lightly charred. In a small bowl, whisk together Hanini Natural Yogurt, Savina Gozo Honey, and lemon juice to create a creamy dressing. Arrange mixed salad leaves on a serving platter, top with the grilled peaches and cheeselets, sprinkle with walnuts, then drizzle with the yogurt dressing just before serving.

In a bowl, whisk together Hanini Yogurt, honey, vanilla, and chia seeds. Let sit for 5 minutes, then stir again. Refrigerate for at least 2 hours until thickened. Before serving, top with drained fruit cocktail and fresh mint.

Preheat oven to 180°C. In a bowl, mix ricotta, spinach, garlic, cheese, salt, and pepper. Fill each mushroom cap with the mixture. Drizzle with olive oil and bake for 20 minutes until golden. Serve warm!

In a bowl, toss chicken cubes with pesto, olive oil, lemon juice, zest, salt, and pepper. Thread onto skewers. Grill or pan-fry for 12–15 minutes, turning occasionally, until cooked through. Serve with a fresh salad!

In a pot, heat olive oil and sauté onion and garlic until soft. Stir in cumin and paprika. Add chickpeas and Mayor Tomato with Kunserva. Simmer gently for 25–30 minutes until thickened. Season to taste and garnish with parsley before serving.

Toast baguette slices until golden. Spread Hanini Ricotta over each slice, top with a little Mayor Sun-Dried Tomato Conserve, and garnish with fresh basil. Drizzle with olive oil and sprinkle with salt and pepper. Serve immediately!

Preheat oven to 180°C. In a bowl, mix tuna, beans, corn, olive oil, lemon juice, paprika, salt, and pepper. Stuff the pepper halves with the mixture, sprinkle with cheese if using, and bake for 20 minutes until tender. Serve warm!

Toss all ingredients together in a bowl. Drizzle with olive oil and lemon juice. Season to taste and serve chilled. Great as a side or light lunch!

Preheat oven to 180°C. Mix ricotta, egg, kunserva, and cheese. Place a spoonful onto each pastry square, fold into a triangle or pinch into a cup shape. Bake for 18–20 mins until golden. Garnish with herbs.

Put peas in a bowl.  Cover with water and leave to soak overnight.  If you wish, you can add some bicarbonate of soda to the water to make the peas more digestible. Clean tripe in plenty of salted water.  Cut into small pieces and wash again.  You have to wash the tripe more than once. When you see that the tripe is clean put in a saucepan and cover with water.  Put pan on a moderate to high heat and bring to boil.  Lower heat and continue cooking for about 45 minutes.  Whilst the tripe is cooking, wash, peel and cut all vegetables in small pieces and put in a large saucepan.  Add stock, tomato paste and tripe.  Drain peas.  Rinse under running water and add to the soup. Put pan on a moderate heat and bring to the boil.  Lower heat and simmer for 1½ hours.  If during the cooking you see that you must add some more liquid, you can use the water in which you boiled the tripe. Before serving adjust the seasoning.  This soup has to be served piping hot.

Bring a pan with water to a boil and cook the cauliflower. When cooked, drain and mash it in bowl. Add the eggs, half of the grated dry ġibniet and parsley. Season with salt and pepper. In another bowl, mix the fresh cheeselets with the remaining dry, and add some pepper. Pour the caulflower mix into muffin moulds, make a whole in the middle and add one teaspoon of ġibniet mix, and close top with the cauliflower mix. Bake at 200°C for around 30 minutes. Decorate with mustard and a cherry tomato half. These can be served as a starter, or a snack and prepared before and heated when necessary.

Fill a large pot with plenty of water and put it on fire. When the water opens to the boil add some salt. Boil the pasta. When the pasta has become layered and passed through the cold water, so that the pasta cools well and thus no longer is made. Leave the pasta in the sieve to kill well. Put the margarine in a saucepan and put on fire. When the margarine melts slightly, a little start adding the flour. You need to stir all the time you and add flour. Put the milk in another saucepan and it’s on fire. Allow it on fire until the milk opens to boil. Remove from the heat. Turn on oven 180± 0C, Gas number 4. Little by little start adding milk to the flour and margarine mixture. It is important to always add a little by little because otherwise the mixture will all come balls. The mixture must be smooth and creamy-like. When you see that the mixture is finished put it in a large bowl. Add the cheese, pepper, salt and mustard. Mix well. Add the pasta and carefully mix everything together. A road pays a lot of attention so that the pasta does not crumble. It is therefore important that pasta is not very boiled; because otherwise when you mix pasta with cream and cheese everything comes one thing. Take a good dish for an oven. If possible use an earthen dish or a type of cobblestone that is suitable for an oven. Place the pasta in this dish. On the surface sprinkle the grated cheese. Preheat in the oven for about 20 minutes or until you see the surface rotting. You need to remember that this is not a macaroni in the oven; therefore pasta does not want to become one thing. Serve hot.

Boil the vermicelli in plenty of boiling water. Drain. In a mixing bowl beat the eggs, add the cheese. If you will be using ricotta or the fresh cheeselets add them now and mix well. Mix the pasta with the egg mixture and stir will. Season with some salt and freshly ground pepper. Heat a knob of butter in a frying pan. Fry the pasta mixture. When you see that it has set firmly enough, turn it so that it can finish cooking on the other side. When lightly golden on its bottom side, lift out and serve immediately.

You can substitute some of the ricotta with fresh Maltese cheeselets. Put ricotta in a large mixing bowl. Add eggs, freshly grated nutmeg, some of the grated cheese and seasoning. Mix well till the mixture is of a creamy consistency. Add the chopped parsley. Mix well. Fill the lumaconi with the ricotta mixture. Put the stuffed pasta shapes on a large flat plate. Fill a large pan with water and heat till it starts boiling. Put the semolina on a flat plate. You can use a piece of greaseproof paper instead. Dip the ricotta side of the lumaconi in the semolina. By doing so the lumaconi will remain intact during cooking. When the water is boiling add some salt and with great care start cooking the lumaconi. You will know that they are cooked when they will rise to the top of the water. Whilst the lumaconi are cooking heat the tomato sauce. Carefully remove them from the water. Pay special attention because the water will be boiling. Put in a large serving dish. Spread the tomato sauce on them. Sprinkle with the remaining grated cheese and some freshly ground pepper. Serve immediately.

Sauté onion in olive oil until soft. Add peas and broth, bring to a simmer for 10 mins. Blend until smooth, stir in Hanini Creamylight and mint. Season to taste. Serve warm with crumbled cheeselets on top.

Cook pasta, drain and set aside. In a bowl, mix ricotta, spinach, salt, pepper, and half the cheese. In a baking dish, layer pasta, Mayor Sugo, and ricotta mixture. Top with cherry tomatoes and remaining cheese. Bake at 180°C for 20–25 mins until bubbly and golden.

Peel and halve the eggs. Scoop yolks into a bowl and mash with mayo, mustard, kunserva, salt, and pepper. Pipe or spoon mixture back into whites. Sprinkle with paprika and garnish with parsley. Serve chilled.

Preheat oven to 200°C. Roll out puff pastry onto a baking tray. Spread Kunserva evenly. Arrange the vegetables and cheeselet slices. Sprinkle with oregano and brush pastry edges with egg. Bake for 25–30 mins until golden. Garnish with fresh basil and serve warm!

In a small bowl, sprinkle the gelatin over 2 tbsp cold water and let it bloom for 5 minutes. In a saucepan, combine Reduced Fat Coconut Milk, whole milk, honey, and vanilla extract. Heat over medium heat, stirring occasionally, until it’s warm but not boiling. Remove from heat and whisk in the bloomed gelatin until fully dissolved. Pour the mixture into individual serving glasses or molds and refrigerate for at least 3 hours, or until set. For the mango topping, blend the mango with lime juice into a smooth puree. Once the panna cotta has set, spoon the mango puree on top, and garnish with fresh mint leaves. Serve chilled for a refreshing and light dessert to celebrate Easter!

In a small bowl, dissolve sugar in warm water and sprinkle the yeast on top. Let it sit for 5-10 minutes until frothy. In a large bowl, combine the flour, salt, oregano, and minced garlic. Add the yeast mixture, mashed lentils, olive oil, Il-Helwa Sun-dried Tomato Conserve, and honey if using. Stir until a dough forms, then knead for 5-7 minutes until smooth. Cover the dough and let it rise in a warm place for 1 hour or until doubled in size. Preheat your oven to 375°F (190°C). Once the dough has risen, punch it down, shape it into a loaf, and place it in a greased loaf pan. Bake for 45-50 minutes, or until golden brown and sounds hollow when tapped. Let it cool before slicing. Enjoy this savory, nutritious bread perfect for sandwiches or served with soups!

Heat olive oil in a pot over medium heat, then sauté the Diced Onions, garlic, carrot, and celery until softened. Stir in cumin, paprika, and black pepper. Add lentils, Mayor Polpa, and vegetable broth, then bring to a boil. Reduce heat and let it simmer for 30 minutes or until the lentils are tender. Adjust seasoning if needed and garnish with fresh parsley before serving. Enjoy this comforting, protein-packed dish perfect for Lent!

Cook the pasta in salted boiling water until al dente, then drain and set aside. In a pan, heat olive oil over medium heat and sauté the onion until soft. Pour in Zalza Maltese with Garlic, add oregano, chili flakes, salt, and pepper, and let it simmer for 10 minutes. Toss in the cooked pasta and mix well until fully coated. Serve warm, topped with Pekorin Semi-Mature with Black Pepper and fresh basil. A quick and flavorful dish bursting with Maltese tradition!