Combine the sauces, honey, juice, sugar, garlic and ginger in a low shallow dish. Add the ribs, turn to coat and marinade. Cover and refrigerate for at least 3 hours or overnight.

Preheat oven to 180C/160C fan assisted oven.

Brush ribs both sides with marinade, place in a single layer in a large shallow baking dish. Roast covered for 45 minutes. Uncover and roast for a further 15 minutes or until ribs are browned. Serve with fries and Mayor Processed Peas.

Preheat the oven to 180°C / 350°F / Gas 4. In a small pan, add the Ħanini Creamylight, bay leaves, thyme, garlic, salt and pepper, and simmer for 10 minutes on a low flame. Afterwards remove the bay leaves from the mixture. In the meantime, lightly grease a low oven dish and layer half the potatoes. Pour half the sauce mixture over the potatoes in the dish and sprinkle half the Ħanini Pekorin grated cheese. Repeat the second layer of potatoes, sauce and grated cheese. Bake uncovered for about 1 hour or until potatoes turn golden. Garnish with parsley.

In a frying pan heat the oil and cook the rabbit, browning each piece on both sides. Transfer the rabbit pieces to a deep pot, add half of the wine and simmer until wine is reduced. Add the onions, spices and Pinto’s Pride Garlic Sauce and cook until onion is soft. Add the Three Hills Kunserva, Mayor Polpa and rest of red wine. Simmer on low flame for around 1 hour or until rabbit is tender.

In small bowl combine the bread crumbs and milk. Let sit for 10 minutes until breadcrumbs have soaked up the milk. In large pan heat 1 tbsp. olive oil with 1 tbsp. butter on a medium heat. Add onions and sauté until translucent, about 5 minutes, add garlic and oregano and sauté for another 1-2 minutes. In large bowl, combine the minced meat sautéed onion, garlic and oregano and mix well together. Season to taste. Add the egg and mix well with the mixture. Add the bread and milk to the meat and combine well together. Use a tablespoon or scoop to make equal sized meatballs.

Heat the oil in a large pot until it’s really hot. Add the pork and brown on both sides. Remove from the pan and set aside on a plate. There should be enough oil and fat left in the pan, but if not just add another little drop. Add the red onions and fry until soft. Add the carrots and celery and cook for three to four minutes, stirring every now and then….

A juicy steak for the family tonight? You have to check out this recipe!
Mix all the ingredients in a bowl until dry ingredients are well blended. Place the T-Bone steaks in a shallow dish and pour over the marinade. Let it set for at least 3 hrs or overnight. Heat the charcoal grill until flames get low. Rub the grill with the lemon and place the meat. Cook the meat according to your taste and use any extra marinade to baste the meat while grilling. Serve with grilled peppers and vegetables of your choice.

Cut the beef into squares and put inside a plastic bag together with all the marinade ingredients which include the honey, sesame oil, soy sauce, garlic cloves, cooked onion, ginger, brown sugar, chicken stock, salt and pepper. Close and refrigerate for at least 1 hr or overnight.

Mix the mayonnaise with the chives and set aside. Cut the pita pockets in halves, open and spread with the mayonnaise. Divide the shredded lettuce and the tomatoes to fill all the pockets. Heat a deep skillet on high flame and cook the meat in batches until brown but still moist. In a separate pan heat the reserved marinade together with the corn flour and stir until you get a nice thick sauce. Pour over meat, toss and fill the pita pockets. Serve warm.

Heat 2 tbsp olive oil in a large ceramic stew pot over medium heat. Once hot add the onion, carrots,