In a pan, fry the onion and garlic. Then add the sugu and Kunserva. Add the wine and season with salt and pepper. In the meantime, slice the aubergines lengthwise and season with salt and pepper. Lightly fry in a pan with some oil. Put aside. Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of aubergine slices. Top with more sauce and grated mozzarella. Repeat the process for a further 3 or 4 layers. Place in the oven and cook for around 35 minutes.

Heat the oil in a large frying pan and cook the onion, garlic and 2 tsp of the herbs for 3 mins until soft. Add the beef mince and brown all over, then add the Mayor Polpa Fina and cook for another further 5 minutes. Half the marrows in 2 portions and scoop out the inside of the marrow place in a baking dish. Spoon the mince into the middle of each marrow slice, then spoon the rest over the top. Cover with foil  and bake for 30 mins. Meanwhile, mix remaining herbs and grate Hanini Pekorin mature. Remove the marrow from the oven, uncover and sprinkle over the mixture. Return to the oven for 10 mins more until marrow is tender and cheese melted.

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.

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.

Cooking the spinach in boiling water for 1 minute until it slightly wilts. Drain and squeeze to remove excess water and finely chop it. In a large pan lightly cook the Mayor Diced Onons. Add the garlic and spinach and cook until all ingredients are tender. In a bowl, mix the Ħanini Irkotta with the eggs and add the spinach mix. Halve the pastry and line a greased oven dish. Pour the mixture into the dish and cover with the rest of the pastry. Bake in hot oven for 45 minutes in a 200°C hot oven.

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.

Preheat oven to 230°C. Line a large baking sheet with foil or parchment paper. Trim the outer leaves of the

In a pan, heat the olive oil and shallow fry the vegetables for a couple of minutes. Add the Mayor