Avocados are semi-tropical, chilling-sensitive fruits that are harvested hard and ripen off the tree. Some varieties are soft and rich

Asparagus are very active-growing plant shoots. After harvest they quickly lose their sweetness and tenderness and develop a fibrous sheath

Method
Cut the aubergines in half and boil them until tender. Remove the aubergine’s flesh and set aside.

For the filling:
In a pan fry the onion with some oil. Add the minced beef. When the mince meat browns, add the Three Hills Kunserva ,the Mayor Polpa, a pinch of curry, mixed spice, salt and pepper. Simmer for around 7 minutes until the sauce thickens.

In the meantime, chop the flesh of the aubergines, removing the seeds and add to the sauce combining well.

Add the corned beef and the beaten eggs and some of the grated Hanini Ġibniet Nixfin and mix well.

Fill the aubergine halves with the filling and put some grated Hanini Ġibniet nixfin on top . Place the 4 halves in an oven-proof dish, put some water and oil in the dish and cook them for 20 minutes in the oven. Enjoy!  Recipe & photo by Joanne Chetcuti

Fry the meat in non stick pan until browned and remove from the pan. In the same pan lightly fry the onion with the garlic until the onion turns translucent.

Add the Mayor Sugu, meat and basil. In the meantime boil the spiral courgettes in a pot of boiling water until softened.

When ready, drain the courgettes and mix with sauce and stir for 5 mins.

Serve with grated Hanini Gibniet Moxxi and parsley. Recipe and photo by Marisa Grech

Dice the aubergines and fry them with a very small amount of oil in a non-stick pan.

Dice the celery and carrot.

Lightly fry the onions together with the celery and carrot.

Once the vegetables are golden, add the Mayor Polpa with Basil and cook for a further 10 minutes until the sauce slightly thickens.

Add the aubergines, salt, pepper, capers, olives, raisins, almonds, honey and vinegar. Cook till the vinegar evaporates and the vegetables caramelise.

May be served chilled or at room temperature.

In a non-stick pan, fry the garlic and then add the Mayor Diced Onions and switch off heat. Scoop out the insides of the marrows leaving a hollow bowl. In a bowl add the Ħanini Irkotta, eggs, parsley, breadcrumbx, dried Ħanini Ġibna, the insides of the marrows, onions and garlic, and salt and pepper. Mix well together. Fill the marrows with the mixture, pressing the mixture in so that they are completely filled. In an oven dish, place a layer of potatoes and place the marrows on top of the potatoes. Drizzle with olive oil and some grated dried Ġibniet. Combine 3 tablespoons of Three Hills Kunserva with some water and add to the dish. Bake in a 200C oven for around 45 minutes or until the tops are golden.

Wash the spinach, boil and let cool. After chop and place in a bowl. Add 2/3rd of the grated cheese, the beaten egg and egg yolk, nutmeg, and flour. Mix everything well together and leave to rest for 2 hours in the fridge. In the meantime, prepare the tomato sauce by heating the oil in a pan and cook the garlic. Add the tomato sauce and basil and let simmer for a couple of minutes. Take spoonful of the grudi mixture and form into small balls. Cover with flour. Bring a pan with water to boil and cook the balls for around 2-4 minutes until they surface at the top. In an oven dish, place the tomato sauce and add the grudi balls. Add the mozzarella cheese and sprinkle the grated moxxi cheeselets. Bake in 180°C oven for around 15 minutes and serve immediately.

Heat the olive oil in a large saucepan, add the onion and heat gently, then stir in the flour and add the Mayor polpa fina. Bring the sauce to the boil and cook for 10 minutes or until it is reduced and thickened. Add seasoning to taste. Meanwhile heat the oven. Boil or steam the broccoli and cauliflower until cooked and arrange in a large shallow ovenproof dish. Pour the tomato sauce over the broccoli and cauliflower. Slice the Gibnaroll and place it on top of them all and sprinkle some breadcrumbs. Bake for 25–30 minutes.