Ingredients

454gr tomatoes halved

2 tablespoon olive oil

1 onion finely chopped

1/2 teasepoon smoked paprika

one and 3/4 vegtable stock

3 teaspoon tio pepe dry sherry

1 teasepoon superfine sugar

salt and pepper

Croutons

4 tablespoon olive oil

1/4 teasepoon smoked paprika

4oz rustic white bread

Method

Put the tomatoes cut side up in a base of a broiler pan , drizzle with 1 tablespoon

of the oil season and cook under a preheated for 5 minutes until browned. Heat the remaining oil in a saucepana add the paprika and cook for 1minute. Add the broiler tomatoes, stock sherry and sugar and season to taste with salt and pepper. Bring to the boilthen cover and simmerfor 20 minutes. Bring to a boil then cover and simmer for 20 minutes .

Meanwhile make the crotons . Mix the oil and paprika together in a plastic bag add the cubed bread and a preheated oven 400/f for 10 minutesor until crisp and golden .

Cool the soup in a plastic bag add the cubed bread and toss together. tip onto a baking dish in a preheated oven 400 Ffor 10 minutes until crisp and golden

Cool the soup slightly then puree in batches in blender or food processor until smooth . Sieve and return to the saucepan , cover and set aside until required. when ready to serve reheat the soup until piping hot ladle into small bowls and sprinkle with the crotons and a little olive oil.

For roasted red pepper soup and tio pepe, omit 2 tomatoes. fry 1 chopped onion and mix with 1/2 teasepoon paprika as above .

Drain and chop the peppersand mix 1 dried tomatoes. Finish as above.

2 small heads of garlic halved

3 tablespoon olive oil

2 tablespoon butter

1 lb celiac peeled and cut into chunks

2/3 cup milk

1and 1/2 slices pancetta

2/3 light cream

salt and pepper

Put the halved unpeeledgarlic heads in a small roasted drizzle with 1 tablespoon of the oil and roast in a preheated oven 400/f for 15 minutes heat the remaining oil and the butter in a saucepan and the celiac and fry for 10 minutes saking the pan from time to time.

Take the garlic out of its paper skins cover and simmerfor 30 minutes until the celiac is tender. Cool slightly

When ready to servestir the milk into the soup and reheat until piping hot. Dry fry the pancetta until crisp and golden and cut into long thin stripes Stir half the cream into the soup. Sprinkle the soup with the pancetta and serve immediately

For roast garlic and pumpkin soup.

Use 1 lb seeded pumpkin. Peel and chop then use the pumpkin instead of the celeriac. Garish with cream as above adding toasted pumkin seeds instead of the pancetta

ingredients

10 oz bacon

5 oz skinned turkey legs meat take off bone

7 oz chicken livers

1 onion quatered

12oz pork belly skinned diced

3 garlic cloves

6 juiniper or all spice berries roughly crushed

one and i/2 cups fresh breadcrumbs

3 tablespoons port medira or sherry

Salt andpepper

Method

Sketch the slices of bacon until half a long again using a blade of large knife. Usethe bacon to coverthe base and size of 2 lb loaf pan so that the slices butt togeherand hang over the pan. Keep back a few slices . keep back a few slices of the top.

Mince or finely chop the turkey, chicken livers, and onion in a food processorthen mix in the bol in the pork belly, garlic , thyme and juiper or all spice Stir in the breadcrumbs , apricotsand fortified wine. Season well.

Spoon the mixture into the bacon lined pan thenfold the overhang slices over the top . Cover with foiland put the roasting pa n to come halfwayof the loaf pan. Cook the pate in a preheated pan for 1 and 3/4 hours with a skewer.

Or until the juices run clean when the pate is piered with a skewer. Discard the water . Place a small cutting

board on top of the pate andweigh down to press it. when coldchill the pressed pate overnight .

Cut into thick slicesand serve with radishes saladand crusty bread.

For bandiedduck patewith pricked walnuts omit the turkey an ad 1 lb skin diced duck meat 3 diced pricled walnuts instead of diced pricled walnuts instead of the apricots and brandy instead of forfied wine .

Ingredients

1 red bell peppers cored seeded and quatered

1 oslicedrange bell pepper coredseeded and quatered

7oz eggplant thinly sliced

7oz zuchini sliced

5 tablespoon olive oil

3 garlic clovesfinely chopped

1 round crusty loaf of bread

8 inches in diameter

3 ozpastrami or ham

5ozmozzarella cheese thinly sliced

salt and pepper

method

Arrange the peppers skin side up in the base of a broiler pan then add the eggplants and the zuchini for 10 minutesturning once . Set aside the zuchini and gill the peppersnd eggplant and 5 more minutes stuffing or bread pudding Wrap the peppers in foiland allow to cool.

Cut the slice of the top of the loaf thenleave to a shell about 3/4 inchor bread pudding . mixthe remaining oilwith the pesto and spoon or brush over the inside of the loaf

Skinthe peppers then arrange the orange peppersin the baseof the loafcover with pstrami or ham and finely the end of zuchini. Add the mozzarellaslices the egg plant slices along with any of the cooking juices. Replace the lid of the loaf wrap in waxed paper or foil and keep in a cool place unti requred. when ready to serve cut in thich wedges and serve with salad ideal fo afresco dining or a picnic

For roasted vegetable bread roast the vegtables as abovethen layerin the hollow outloaf adding one and one half hallowedout loaf sundried tomatoes, drained of the oiland 4 canned artikole hearts and sliced of the pastrami or ham .

Ingredients

one and one half dried chickpeas soaked overnight

1 small onion quatered

3 garlic cloves

3/4parsley

2 tablespoon olive oil

5 cups vegetable stock

finely grated zestand juice of 1 lemon

salt and pepper

Method

Drain the chickpeas rinse in cold water and drain again .

Boil them in a saucepan of fresh water bring to the boil rapidly for 10 minutesand simmer for 2 and 1/2 hrs until just t until tender

Put he onion, garlic,parslety in a food processoror blender and blend until chopped and bring to the boil.

Add the chickpea and cook gently for 2minutes. Add the stock and season wellwith salt and pepper and bring to the boil. Cover and cook for 20 minutes or until techickpeas are really tender. Allow the soup to cool a little then par puree so that it retainsplenyof texture . cover and chill until required

when ready to serve pour the soup in a clean pan add the lemon juice adjust the season as necessary and heat through serve the soup topped with lemon zestand cracked black pepper

for lentil and chilantro soup cook one and forth cups red lentils in a covered saucepan with gently simmering waterfor 30 minutes until just tender.

process 1 onion , 1large mild seaded red chilli 3 garlic cloves, 1 tablespoon curry pastefry as above and one and one cups cilantro in a blender , fry as above and stir in the lentils and one and 1/4 cups extra stock season and cook uncovered for 10 minutes Allow to cool reheat when ready to serve

2 oz thin bean thread noodles

1/2 dried ear fungus

4 oz ground pork

2 shallots , chopped

3 garlic cloves , crushed

1 inch piece of fresh ginger root peeld andfiny chopped

1/2 tablespoon soy sauce

10 round rice paper

2 eggs beaten

peanut oil for deep frying

Ground black pepper

soak the noodles and fungus in a seperate bowls of warmed water for 20 minutes or until they are soft

use scissors to snip the noodles into 1 inch lenghs and chop the fungus into small pieces mix together with shallots, garlic ginger soy sauce and pepper.

when ready to serve heat the oil for deep frying in a saucepanuntil acubeof beads in 2 minutes . Addabout 6 rollsandcook for 6-8minutes or they are golden brown and the filled cooke through. .Repeat with the remaing spring rolls and cooked and filled cooked throught and serve immediately with sweet chilli sauce

For shrimp spring rolls, prepare the noodles garlic as above . Mix one nd one forth bean sprouts, 1 smll grated carrot , 3 sliced scallions chopped cilantro 5oz cookedpeeled shrimpad 2 teasepoon thaifish sauce . Seperate the rice papers but leave whole. Brush with egg ,divide the filling betw them, then fold in the sides and fold up.

Ingredients serve 4

1 small bunch cilantro , tough stems removed , leaves and tender stem coarsely chopped

4 scallions , coarsely chopped

3 green thai or serrano chilies

4 garlic cloves

1 tsp Diamond Cystal

Method

Ingredients serve 4

1/2 small red onion thinly sliced

1 lemon halved

3/4 Diamond Crystal or 1 tsp Morton kosher salt plus more 4 large eggs , room temperature

2 garlic cloves , finely grated

1 packet cup baby spinach

2/3 cup whole milk , room temperature

1 cup tender herb leaves such as( dill, cilantro basil and or parsley), plus more for serving

2 tablespoon cornstarch

freshly ground black pepper

2 tablespoon butter , cut into pieces

4 oz smoked salamon

Method

1.Place a rack in the middle of oven and place a medium ovenproof skillet , preferibly cast iron , on rack . preheat oven to 425/c . place onion in a small bowl squeeze in juice of 1/2 lemon and add a big punch of salt . set aside. Slice remaining 1/2 lemon into wedges and set aside for serving .

2. Blend eggs and egg whites in a blender on high speed until very frothy about 1 minute. Add garlic , cornstarch and 3/4 teasepoon diamond cystal or 1/2 teasepoon , kosher salt and season with lots of pepper . blend to combine .

3. Carefully remove skillet from oven. Add butter to pan and swirl to coat bottom . Immediately pour batter into pan . and bake pancakeuntil puffed and brown around the edges 20-25 minutes.

(It will start to deflate as soon as it comes out of the oven but don’t worry that’s normal. )

Top Dutch baby with smoked salamon , onion and more herbs ; season with pepper . serve with reserved lemon wedges for squeezing over.

Ingredients serve 4

1 Lb ground chicken or turkey

1/2 smoked paprika

1 teasepoon Diamond Cystal or 1/2 tsp Morton , kosher salt plus more freshly ground black pepper

3 tablespoons olive oil

1 cup Castelvetrano olives smashed pits removed

3 cups cooked rice

1 tablespoon zaatar plus more for serving (such as spinach , kale or chard )

2 oz feta, thinly sliced into planks Coarsely chopped dill (for serving)

Method

1. Place chicken in a medium bowl . Sprinkle paprika and 1 tsp Diamond Cystal or 1 tsp Morton kosher salt over chicken . Gently mix with your hands to combine .
2. Heat oil in a large nonstick skillet over medium – high . Arrange chicken in a pan in a thin , even layer to cook undistributed until golden brown and crisp underneath about 5 minutes . Continue to cook stairring and breaking up into bite-sized pieceswith a wooden spoon transfer chicken to a plate leaving oil and fat behind .
3. Add olives to same pan andcook undistributed , until heated through a blistered 1/2 minutes. Add the rice and 1 1 tablespoon za’atar and cook , stirring occasionally until greens are wilted , about 2 minutes . Remove pan from heat stir in lemon zest , feta and chicken. Taste and season with more salt and pepper if needed .
4. Transfer chicken and rice to a large shallow bowl with more za’atar and top with dill .

Ingredienti

Ponn tursin imqatta irqiq

ponn dill imqatta irqiq

ponn chives imqatta irqiq

kuccarina mustarda

mgharfa butir

bictejn salamun (ta’ madwar 200gr il-wahda )

Metodu

Sahhan il-forn f’temperatura ta’ 200/c

Ahsel, qattar u qatta’ irqiqa hafna il-hwawar. Poggihom go skutella , zid il-mustarda u il-butir.

Ghaffeg kollox b’furketta. Zid ftit bzar iswed.

Poggi is-salamun il-qoxra tmiss mad-dixx bil-foil jew bicca cartaforno u ahmi gol forn li tkun sahant ghal madwar 20 minuta.

Ohrog id-dixx u dellek it-tahlita tal-butir fil-wicc. Erga’ ghatti u dahhalfil- forn ghal 3 minuti ohra.

Servi immedjatament flimkien ma’ ftit patata u fazola hadra.

Ingredients

2 bajdiet

2 kiwi mqaxra u imqatghin f’ dadi

50gr zokkor

20ml zejt vegitali

80ml halib

Nofs kuccarina essenza tal-vanilla

130gr dqiq tip oo

10 gr hmira tal- helu

Gulepp tal agru (Maple syrup)

Method

Ofsoq il-bajd go skutella kbira. zid il-kiwi u ghaffighom sew bi blender.

Zid iz-zokkor iz-zejt , il-halib u l-essenza tal-vanilja u hawwad sew.

Zid id-dqiq u il-hmira mat-tahlita u erga hawwad.

B’ kuccarina ferra it-tahlita f’tagen ta bla zejt u sajjar il-pancakes miz-zewg nahat.

Servi billi tferrex il gulepp fuq il-pancakes.

ingredients

I can peaches

1 cup milk

1 banana

1 cup ice cubes

Method

Put all the ingredients in a blender and blitz until smooth

pour in a glass and enjoy

ingredients serve 2

1 bowl condenced low sodium chicken noodle soup home made

one and one half grated fresh ginger

few fresh parsley leaves

one half grated carrot

one half thinly sliced onion

2 soft boiled or hard boiled -eggs halved

one half toasted sesame seeds .

Method

Prepare soup according to the packet directions

Stir in ginger and heat until simnmering

Divide the soup into 2 white bowls .

Top each with 1/4cup each parsley and carrot

Top with 1/4 cup each parsley and carrot

2 tablespoons onion and an egg .

Finish with sesame seeds.

Ingredienti

10 kannelloni

500 irkotta friska

3 bajdiet

35 gobon parmegjan mahkuk

ghas- sos 2 bottijiet polpav

tad- tadam baxx fil- melh

tewma shiha mfarka

basla imqatta irqiq

Metodu

Aqli il-basla u it-tewma.

Zid l-n irkotta bajd u halib. Ferrex ftit bzar u melh

Ahmi il-kannelloni . Zid il-polpa mat-tahlita

Ahmi f’ temperatura ta 180’c ghal 40 minuta

Zid il-gobon parmegjan u servi

Ingredients serve 4 .

4 lamb racks

150 olive oil

2 tablespoon ground cinnamon

1 tablespoon ground ginger

1 tablespoon garlic powder

2 tablespoon ground cumin

2 tablespoon ground coriander

2 tablespoon ground cardamon seeds

2 tablespoon ground cayenne

2 tablespoon ground nutmeg

2 tablespoon ground black pepper

1 tablespoon ground cloves

1 tablesoon table salt

1 tablespoon tumeric

300gr peas , frozen and defrosted

60gr onions , finely chopped

60gr butter

150gr water , hot

1medium Aubergine

1 clove of garlic , finely chopped

2 tablespoon basil and mint chopped

Method

Blend all the spices together and mix with the olive oil , marinade the lamb (preferibly 24 hours) in advance and refregerate

For aubergine caviar prick the aubergine with a fork and bake in a preheated oven 140/c for 1 hour and cooked gently . Remove the skin and finely chop .

Mix the garlic and herbs adding some olive oil if dry and keep warm .

Prepare the pea ‘ puree by swetting off the onion in the butter in a pot , add the peas and 2 minutres remove from the heat and cover with the lid and stand for 8 minutes . Blend until smooth .

Drain the lamb rack from the marinade

Seal on a very hot griddle pan or barbiecue to give it charred flavour and effect remove and continue to cook in a preheated oven 185/c for 10 minutes.

When cooked leave to rest for 5minutes To serve pull a line on the pea’ puree on the plate using a tablespoon the aubergine caviar and carve the rack of lamb . Serve hed potatoes flavoured with nspring onions .

Ingredients serve 4

500gr Fettucine

20 medium sized prawns

100 gr Limpets

8 Artichoke hearts (preferible)fresh, when in season)in chunky pieces

2 garlic cloves finely chopped

2 tablespoon extra virgin olive oil

Half a cup white wine

2 tablespoon fish stock

Fresh parsley

salt and pepper .

Fry the garlic with olive oil and in the artickole hearts .

Add the white wine.

Add the fish stock .

Add the prawns and limpets .

In the meantime boil the fettucine in salted water until al dente.

Add the pasta to the sauce and garish with fresh chopped parsley .

Ingredients

Ingredients

3 slices Aubergines

10 cherry tomatoes

1 tablespoon chopped onions

1/4 sea urchins

pinch of salt

Grill Aubergines

2 slices smoked salamon

10 cherry tomatoes

1/2 chopped garlic

2 slices smoked salamon

1 teasepoon chopped urchins

pinch of salt

Method

Grill aubergines

Add garlic , onions and chopped cherry tomatoes to a pan and cook .

Add sea urchins to taste.

To serve place one slice of aubergine on a plate and top with a slice of smoked salamon and tomato sauce

Continue to layer with the remain ing ingredients.

Garish the basil oil and roasted cherry tomato. To make the basil oil, blend basil ,olive oil, garlic and a pinch of salt .

Ingredients

1 fresh chicken whole

4 scallions or onions thinly sliced

4 fennel bulbs

olive oil

sea salt

Marinade

1 bunch fresh coriander

Few parsley sprigs

Peanut oil

peanuts

lime juice

Method

Using Kitchen scissors cut along the chicken backbone from the neck down.

Combine the ingredients for the marinade, ideally overnight bFor a minimum of 2 hours .

Place directly to the barbiecue and turn from time to time

In the meantime you can prepare the vegetablesslicing them thinly and springling some olive oil and sea salt .

Cook them separately on the barbicue using cabbage leaves and a little veggie containers turning them occasionally .

Ingredients

Ingredients

1 pound ground beef

3/4 cup sliced green onions

1 large carrots finely sliced

1/2 dried thyme

1/2 teasepoon rubbed sage

1/2 teasepoon salt

1/2 teasepoon pepper

1/2 teasepoon celery stalk

Pinch ground cinnamon

1/4teasepoon fresh parsley

parsley for double crust pie {9 inchis}

1 teasepoon Dijon mustard

1/2 teasepoon 2 per cent milk .

Method

In a saucepan in a large skillet , brown beef , no longer pink .

Stir in the next 9 minutes Ingredients simmer for 5minutes . stir in the potatoes , parsley and chilli sauce .

Remove from the heat .

PLace bottom pastry in a 9inch pie in plate with mustard . Addthe meat mixture and top with remaining and flute edges . Cut in the top crust and serve .