Pasta with tomato sauce and a great seafood flavour. Simple yet delicious!

Bread dough balls with a Gozitan cheese, prosciutto, and basil pesto filling.

Tasty, fast, and quite cheap to make.

A classic bean & pasta dish with tasty Maltese sausage.

Just like the real thing, but vegetarian. The sauce is an alternative to the traditional meat sauce, without sacrificing the taste.

Simple, fresh & delicious. A must-try!

Creamy spicy pork & apple pasta baked in a portobello mushroom.

Also known as burnt spaghetti. This is not the traditional way to cook pasta and even though it goes against all rules it is actually an Italian recipe from Bari. The spaghetti are cooked directly in their sauce giving them a richer taste. Cheat’s variation includes some crispy guanciale.

A variation from the traditional beef Stroganoff this rabbit liver recipe is excellent when served with mashed potatoes or pasta.

Naan bread is not just perfect to dip in curries and sauces. Create a quick and delicious pizza by topping it up with your favourite ingredients.

Pasta shells filled with soft irkotta and tuna filling baked with creamy leek and tomatoes.

After years of making ravioli ‘lasagna’ I tried baking it in the form of a pie and the results were really surprising. This is my version of a ġbejniet and beef pie with a ravioli crust.

Orecchiette in a cheesy spinach & garlic sauce. Simple and delicious.

Slow braised tender lamb ragù perfect as a first course for Easter lunch.

Pasta shells in creamy Pecorino sauce, drizzled with freshly ground pepper and crispy Maltese sausage.

My very own easy version of the famous Swedish or ‘IKEA’ style meatballs. Also, I air-fried them to make things quicker.

Crispy on the outside, soft and creamy on the inside. Fast to prepare potato gnocchi with a creamy fresh Gozo cheese filling and simply fried in butter and sage.

A different kind of quiche with ricotta filling and a qassatat crust. Easy and quick to make and can be served warm or cold.

Lumaconi pasta shells filled with a delicate ricotta and butternut squash filling baked in a creamy garlic sauce and crispy prosciutto crust.

Similar to a ‘froġa tat-tarja’, but baked and having a Camembert cheesy center.