Ingredients serve 6

500gr dried yellow split soaked overnight

125gr butter , 1 large onion

1 garlic clove crushed

125gr steaky bacon

1.7litres flavoured pan vegetable stock

1 bay leaf (fresh parsley and thyme)

1 tsp cooked ham chopped

cracked pepper to serve

Drain the soaked peas , melt the butter in a ;large pan , add the onion , bacon , and garlic until the onion is soft . Add the split peas to the pan with the stock . add the peas to the pan with the onion is soft .

Bring to the boil and use a spotted to remove the pepper . Transfer to a slow cooker cover and cook on a slow cooker on high 3-4 hours until they are soft . Until the soup to cover and cook until the peas are very smooth . Leave the soup to cool a little for 3/4minutes until they are soft . then whiz in a blender or in a food processor until smooth . pour the soup in a pan and reheat and then add the ham and check the seasoning with creaked pepper to serve.

Ingredients

Irish mussels 240gr

irish clams 180gr

finely chopped garlic 25gr

finely chopped parsley 50gr

olive oil 75gr

crushed black pepper pinch

Half celery tomatoes 4

leeks gr

Tomato sauce 100ml

white wine 75ml

water 200ml

Heat a saute pan and put the olive oil , place the garlic , half tal- parsley , leeks . Add the cherry tomatoes and clams to the pan and leave 5minutes until crushed black pepper are all open . ADd the crushed black pepperand stir . garished with the remaining parsley and serve .

300ml tigieg ikapuljat

1 basla medja imqatta

2 sinniet tewm imghafgin

6 mushrooms mqatghin slices

50 gr qamh ifrizat

2 tadamiet imqatghin

1 zunnerija kbira imqatgha

1 mgharfa tursin frisk

1 mgharfa zaghar frisk

1 mgharfa fazola imqatta u msajra bi baking powder

ftit bzar iswed

200ml ilma

2 imgharef dqiq (cornflower)

Qaxxar u ahsel il- patata u sajjar f’ tagen ta’ daqs medju . F’ tagen iehor sahhan il- basla u it- tewm fiz- zejt taz- zebbuga ikapuljat zid it- tewm u sajjar ghal ftit minuti .

Ingredients serve 6

50gr butter

1 large onion chopped

500gr potatoes

peeled cut into 1cm chunks

900ml vegetable stock

150gr single cream

150stirlon cheese derunded and crumbled

chopped chives to garish

Method

melt the butter in a large saucepan add the onion and celery and cook over a low heat for 10 minutes and add the potatoes gently for another 10 minutes , add the stock and simmer for 1hour . Leave to cool a few minutes then liquidize half the soup until smooth , return tto the pan stir in the half cheese and adjust the seasoning to taste served in warmed bowls garished with the remaining cheese and chopped chives .

Ingredients serve 12

200gr pudina tal- milied imq2atta

100qastan imsajjar u imqatta

il- qoxra u il- meraq ta’ 2 klementini

mgharfa brandy

nofs kuccarina mixed spice

25gr caster sugar mill-ismar

270folji tal-ghagina filo

50gr butir imdewweb

Metodu

Sahhan il-forn ghal 200gr/ gas 6

Poggi il- pudina tal-milled u il-qastan u il meraq tal-Clementina u il- brandy . Sahhan sakemm it- tahlita jirtab . hallieha tibred . Hallat flimkien il- mixed spice u iz- zokkor . Aqta’ il-folji ta l-ghagina min-nofs bil-butir u roxx xi ftit mit-tahlita . Idlek kull nofs bil-butir u roxx xi ftit mit-tahlita mhawra taz- zokkor . Poggi madwar 2 imgharef tahlita tal-pudina fil- kantunieri ta’ kull kaxxa, ghagina , imbaghad rembel it-tahlita bhal sigarett . . Itwi it- truf taghlaq mil- mili . idlek b’ aktar procedura sakemm tuza l- ghagina u il- mili kollu . Kulur dehbi . Roxx, it- trab tal- genb u servi shan fit- tahlita mit- tahlit atl- butir tal- brandy li forsi li ikun fadallek .

Ingredients

 4 tablespoon 60ml Butter

 4 tablespoons olive oil.

 2 garlic cloves chopped large. 

 4 potatoes peeled and sliced.

1 tablespoon 5ml paprika.

1 tablespoon ml fresh mint leaves chopped.

 Method

In a heavy heat butter and oil over medium heat  Sauté for 2 minutes until golden . Add the paprika . the garlic chopped , the butter and in the end the mint leaves . Steam in a bowl for 15 minutes serve hot

Ingredients for 4 persons

 225gr oyster mushrooms

. 2 small leeks julienned.

2 cups 125ml white wine.

2 cups 125ml white wine

2 cups heavy cream.

2 cup 125ml heavy cream.

30ml butter

1 teaspoon 5 ml salt

 1 teaspoon pepper.

Pinch nutmeg.

Method:

Remove the stems from mushrooms. In a large skillet heat butter over medium heat.

 Until leeks are strong.

. Add the mushrooms to skillet . cover and high heat until sauce has thickened and simmed simmer gently for 10 to 15 minute. Remove chiken and keep warm.

. Add the mushrooms to skillet . Cover over high heat until sauce has thickened and gently for 1 minute.

Season with salt and pepper and nutmeg.

Spoon sauce over chicken and serve hot.

Ingredients

Fried mozzarella with sandwitch

1 large maltese loaf 2 days old.

 Mozzarella di bufula

3 eggs.

Salt and pepper .

Method .

 mix all the ingredients the maltese bread , mozzarella di boffola , 3 eggs fried in olive oil and some other bread for tasting , salt and pepper and some tomato ketchup for the taste .  

Preparation time 5minutes

Cooking time 15 minutes

Ingredients serve 2

4 pride eggs

1/2 bunch English spinach

1/2 small onion , finely chopped

1 garlic clove , crushed

30 reduced feta , crumbled

crusty whole-wheat bread bread and salad to serve

Pull the spinach leaves from the stalk . Wash and dry . Heat half of the oil into a 24cm (Top measured non stick frying pan. coking the onion over the onion over medium heat for about 4-5minutes until soft and lightly golden .)

cook the onion over medium heat for 4/5 minutes until soft until soft and lightly golden . Add the garlic and cook for 1minute more . Add the spinach and mix through the onion. stir until wilted slightly. Sprinkle until wilted slightly. Sprinkle the feta over slightly . Sprinkle the feta over the top . Lightly beat in the eggs into a frying pan . cook over medium to low heat for 5minutes until set underneath . Cook the top of the omelette under a hot grill for 2-3minutes minutes until set . Alternative slice the omelette onto a plate and invert back and cut into 6 wedges serve with salad and cut into 6 wedges. Serve with salad and crusty bread.

Ingredients isservi 8 .

4 sjajsis irqaq hobz abjad

zejt ghal qali

paprika biex tferrrex

25gr gobon parmegjan

lumija imqatta fi ftieli

tahlita tal-weraq tal-hass

25gr salamun smoked sjajsis irqaq

6 imgharef zejt taz-zebbuga

sinna tewm mishuqa

kuccarina mustarda

mgharfa tursin frisk imqatta

nofs kuccarina saghtar frisk

2 kuccarini kappar frisk

melh u bzar iswed mithun frisk

Metodu

L-ewwel aghmel id-dressing, poggi l-ingredienti kollha go vazett u Hawwadhom sew . Itfa il-melh u il-bzar .

B’ forma li jaqta ta’ stilla cutter, Aqta il-forum tal-hobz . Sahhan daqs 2.5cm zejt go tagen sakemm jibda hiereg id- dahhan . Ferrex fuqhom il-paprika u hallihom jibirdu .

Ahsel il- hass hallihom jinxfu u qattaghha bicciet zghar ta’ gidma . Gezwer il-weraq go paljazza nadifa u poggihom fil- frigg sakemm tigi biex tuzahom. Slajsja il-gobon parmigjan fi flakes irqaq fl-uzu tal-potato peeler . poggihom go dixx u iksihom bi plastik . Aqta is-salamun fi strixxi mhux itwal minn 5cm. Irranga il- hass fuqhom l-istrixxi tas-salamun .

Hawwad sew id-dressing u itfghu fuq l-insalata . Ferrex il-hobz moqli fil-wicc u poggi felli lumi fil-genb ta’ kull platt.

Ingredienti Isservi 4.

400gr spagetti

Landa zghira incova biz- zejt

Kuccarina oregano

10 weraq habaq frisk .

2 kisriet hobz tal- malti xott.

2 sinniet tewm

zejt taz- zebbuga

bzaru jahraq jekk thobbu

Metodu

Sajjar l-ispagetti.

Hakkek it-tewm mal-wicc tal-hobz biex tiehu it-toghma .

qatta’ l-incova f’bicciet zghar

Farrak il-hobz f’ bicciet zghar

qalli iz- zejt , it-tewm ghal 3 minuti u wara zid il-hobz u kompli qalli u hawwad sakemm il-hobz jiehu lewn ftit kannella . Nehhi minn fuq in-nar .

Naddaf it-tagen u itfa’ iz-zejt u qalli l-incova. itfa’ l-oregano u il-bzar ahmar u qallihom ftit.

Saffi l-ispagetti u itfghu fit-tagen mal-incova . Hawwad u itfa ukoll il-hobz moqli .

Wara 2 minuti itfa il-weraq tal-habaq u hawwad. Servi mill-ewwel fil-platti u itfa kull porzjon il-bqija tal-hobz.

Ingredients

 4 tablespoon 60ml Butter

 4 tablespoons olive oil.

 2 garlic cloves chopped large. 

 4 potatoes peeled and sliced.

1 tablespoon 5ml paprika.

1 tablespoon ml fresh mint leaves chopped.

 Method

 In a heavy heat butter and oil over medium heat  Sauté for 2 minutes until golden.

Remove garlic to skillet and discard.

. Cool stirringly continuously . Remove potatoes from skillet and add place in a serving dish. . Sprinkle potatoes with paprika, parsley and mint serve hot.

Ingredients

Fried mozzarella with sandwitch

1 large maltese loaf 2 days old.

 Mozzarella di bufula

3 eggs.

 ½ with some flour.

Vegtable oil for frying. Salt to flavour.

Method

Remove crust from 4 thick slices brand of bread . Cut each slices in half.

Ingredients:

Treckle filling

 1 tablespoon rasberry jam .

Small quantity sweet pastry chocolate moose

For the treckle filling

300gr golden syrup

85gr fresh whiite breadcrumbs

60gr ground almond

200gr dark chocolate

200gr whipped cream

Method

Combine all the ingredients together . Roll out the sweet pastry about 0,5cm thick and cut with a round cutter and press it to the mould carefully . Preheat the oven to 180 degrees celcius gas mark 4 . Spread the jam into the bottom.  Spoon the treckle filling and place four to 6 pecans on top .

Reduce the oven to 150°C gas mark 2.  For about 20-30 minutes depending on tart size. For the chocolate moose; bring the cream to the boil. Pour it on the chocolate and whisk by a blender until all the chocolate melts. Set aside and cool down. Whip the cream until soft peaks form then fold the chocolate mixture into the cream.

Refrigerate for about one and a  half hours scoop out the chocolate moose on to each tart and decorate with golden leaf .

Ingredients serve 4.

500gr yougurt

1 cucumber

25gr chocolate dark fondente

2 tablespoon olive oil

1 tablespoon coriander

1 tablespoon dill

1 tablespoon white wine vinegar

1 tablespoon mint chopped

200gr roasted pistachios

Method

Place the yougourt in a bowl , peel half and deseeded the cucumber then grate it to the yougourt..

 Add the crushed garlic, dill coriander, mint, olive oil, and vinegar, and mix well. Season with salt and pepper . Serve well chilled and garished with roasted potatoes .

Add the  pistachios . Add the chocolate dark fondant and serve hot or cold .

Ingredients

1/3 BBq sauce

1tspoon cajun sauce

1 tsp smoked paprika

½ Himalayan salt

1 ripe avocado

1 tbsp lime juice

Salt and pepper

3 wholegrain burger buns

1 cup purple cabbage

3 slices vegan cheese

2 ripe tomatoes

Method

Start with the jackfruit – drain the excess liquids from the packet . Using your hands seperate the jackfruit and spice into the fruit . Add the ½ cup Bbq to the mixture and mix well until evenly coated . Leave the whole mixture to marinate in the fridge for at least 1hour with baking paper. Transfer the jackfruit to the oven and bake for around 40 minutes keeping a close watch and turning occasionally .

When it starts to dry up and the rest of the bbq sauce and mix again. Bake a setting for 120 /c for another 20 minutes. When done, split the burgers buns in half into halves and toast on the hob. When done split the burgers buns into halves and toast off the bun and leave it to melt . Layer the tomato on the cheese BBQ jackfruit granola and shredded cabbage . Serve by itself or with the side salad .

Ingredients serve 6.

180gr toasted almonds , chopped

180gr mixed canied peel preferable orange and lemon fruit, cubed

180 plain flour

1tspoon ground cinnamon

1 tspoon mixed spices, nutmeg , cloves aand aniseed . unsalted butter to cake pan

270gr honey

½ ground cinnamon mixed with

½ tbsp flour

Method

In a large bowl combine the almonds , candied peel , flour , cinnamon and mixed spice . Mix well. Preheat the oven to 180°C line a 28cm can pan with oven paper and butter well.

In a saucepan over a low heat , heat the honey into the flour mixture, blending for about 2 minutes stir the hot honey into the flour mixture into a ball . Flatten the ball of dough evenly in the prepared pan . pour the cinnamon flour mixture into the sieve and shake it over the top of the cake. Bake the cake until golden brown for no longer than 20 minutes.   Remove the cake from the pan and let it cool on a wire rack . When cool peel over the oven paper and place on a platter . Any left over cake can be stored in an airtight container .

Ingredients

Mgharfa zejt taz- zebbuga

Basla , sinna tewm, 300gr brokkoli

900gr stokk tal- haxix

300gr buckwheat

300gr flettijiet  tas-salamun

2 imgharef xibt (Dill)

Qoxra ta lumija mahkuka

2 imgharef greek jogort naturali

Melh u bzar

Method

Lahlah il-buckwheat taht l-ilma niezel. Qatta l-basal u it-tewm. Sahhan mgharfa zejt f’tagen u aqli il-basla u it-tewm fuq nar medju ghal 6-8 minuti sakemm jirtabu ftit . Zid il-buckwheat u sajjar ghal minuta ohra u 2 kuccarini fl-istokk tal-haxix. Hallih itektek ghal 5 minuti u hawwad sakemm l-istokk kwazi inxtorob. Imbaghad zid l-stokk bl-istess mod sakemm l-istokk jifdallek kuccarun wiehed biss Dan il-process jiehu 25 minuta .

Qatta is- salamun , zid is-salamun u il-kumplament tal- istokk fit-tagen u hallih itektek ghal 2 minuti . Hu hsieb li is- salamun huwa msajra u il-buckwheat ikun tari.

Qatta il-brokkoli fi fjuri zghar Sajjar il-brokkoli fl-ilma sakemm isiru.

Saffihom fl-ilma u zidhom mal-buckwheat, flimkien ma xibt il-qoxra ta’ lumija mfarka u il-yougourt . Hawwar bil-melh u il-bzar u servi.

Ingredients

1.25 onions

100gr butter

200gr dry cider

1 teasepoon cider vinegar

2 tablespoons soft light brown sugar

35 currants

Small loaf maltese bread crunts removed anf roughly torn

1 tablespoon olive oil

Small bunch of parsley very finely chopped

Method

Finely slice the onions, Heat the butter in a large saucepan and fry the onions gently uncovered with a pinch of salt , the sage and the bay leaf for 30 minutes or until very soft and folded stir occasionally to stop them from sticking to the pan.

Turn up the heat under the onions and add the onions cider vinegar, brown sugar and currants, boil for 15 minutes until reduced and sticky, season to taste and transfer to an ovenproof serving dish.

Keep warm in the oven covered the foil and fry the maltese bread croutons for 3-4 minutes starring frequently until golden toss with the parsley and scatter over the onions and serve.

Ingredients

500gr fusilli

300gr desalted cod

100pitted black olives 3 firm salad tomatoes

Salt

For the romesco sauce

1 roast tomato

3 roast of garlic

A handful of toasted hazelnuts

The flesh of a blanched Nora dried red pepper

A slice of fried bread a dash of vinegar

100ml extra virgin olive oil

Flake the raw cod and put by .

Method

Cut the olives into thin stripes and put by. Cut a cross in the bottom of each tomato blanched for 30 seconds in boiling water and then paunch into cold water. Peel the tomatoes , remove the seeds and cut into cubes. To make the romesco sauce simply bring the blend all the ingredients together . Bake the tomatoes and garlic on an oven tray with a little Borges olive oil at 180for about 20 minutes . Boil the pasta as indicated on the packet . stain and mix with the romesco making sure all the pasta is coated with the sauce. Finish off with the flaked, tomato cubes and sliced olives tips .

If you don’t have time to do the romesco sauce mediterrean use a readymade mediterrean dessing instead. Salads are one of the most versile meals round since can’t together instead of cod for a fresh twist try an oriental dressing .