Add the finely chopped onions, celery, carrots and garlic to your food processor and pulse until everything is small but not puréed.

Add a few glugs of olive oil to a large saucepan, add the vegetables and sauté over a medium heat for about 10 minutes until they soften.

Rinse the lentils well until the water runs clear and then add to the sauce pan and cook for a minute. Stir in the Mayor Cherry Tomatoes and Pinto’s Pride Chicken Spoon Stock and bring to a boil. Add the bay leaves and thyme and season to taste. Turn the heat down, cover and simmer gently for around 35-40 minutes.

When the soup is ready it will be nice and thick. You can blend completely until smooth or partially blend, with a stick blender directly in the pan, and leave it thick and chunky.

Add the drained Mayor Chickpeas to the soup and continue cooking until they are heated through. Serve with a dollop of Hanini Creamylight if desired.

In a frying pan, fry the bacon until crisp and set aside. In a large pot, add 1 tablespoon olive oil and add the onion, leeks and garlic and cook until the leeks brown, about 5 minutes. Add Pinto’s Pride Chicken Spoon Stock, bay leaves, Ħanini Creamylight and cauliflower, and cook for 30 minutes on medium heat.
Add the bacon to the pot, leaving a few bits for garnishing. Cook for a further 10 minutes. Remove the bay leaves.

Blend the soup until smooth and serve garnished with bacon bits.

In a large saucepan, melt the butter and lightly cook the onion and the bacon. Drain the Mayor Processed Peas and add to the pan. Cook for 2 minutes and add Pinto’s Pride Vegetable Spoon Stock.  Add some pepper and simmer for 10 minutes. Blend everything together and serve. Decorate with some basil leaves and serve with Maltese bread.

In a large pan, heat the oil over medium heat and fry the onions, carrots & celery until the onion has softened and turned translucent. Add the garlic and herbs and stir for about one minute. Pour in the lentils and add Pinto’s Pride Chicken Spoon Stock and the Mayor Polpa. Season to taste. Bring to a boil, reduce heat & simmer for at least 1 hour or until lentils are tender. Stir in the juice of the lemon, garnish with parsley & serve.

Heat olive oil in a large, heavy-bottom pot over medium heat. Season chicken pieces with salt and pepper, to taste. Add chicken to the pot and cook until golden, about 2-3 minutes; remove from pot and set aside. Melt butter in the pot over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.

Position a rack in the centre of the oven and preheat the oven to 190˚C. Place the cherry tomatoes, tomatoes,

Preheat the oven to 200 degrees celsius. Cut the asparagus ends and season with salt and pepper. Place them in a sheet oven pan and drizzle with the oil. Roast until…

Cean the leeks and cut the white ends into small pieces. In a large skillet melt the butter and add the leek together with the garlic. Sauté for about 5 minutes until soft, remove and set aside….