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.

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….

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

Maltese sausage, traditionally made with minced pork, sea salt, peppercorns, coriander, garlic and parsley, were air dried to enhance their flavour and texture.

The first cauliflower of the season found in November is called “all-saints cauliflower, that of December is called “Christmas cauliflower” and the ones that come later, in March and April, are called “flower cauliflowers”.

Cut the heads from the octopus just below the eyes. Wash well and cut each octopus into bite-sized cubes. Heat