All you will need is:

Lamb Brand Quinoa, 150g

Lamb Brand Mixed Herbs (or any other herb / spice), 1 tsp.

Lamb Brand Salt, ¼ tsp.

Cheese, 100g

Eggs, 3

Cauliflower, 1 small head

Garlic Glove, minced 1 small

1. Bring 300ml water to a boil in a small saucepan. Add quinoa, cover and reduce heat to low. Cook until liquid is absorbed, about 12-14 minutes. 
2. Finely chop a head of cauliflower in a blender or food processor. If you don’t have a food processor, you can grate the cauliflower with a cheese grater or chop it finely. 
3. Cook the cauliflower in a non-stick pan over medium heat until translucent, about 6-8 minutes, or cook it in the microwave for 5 minutes. Cool for about 10 minutes. 
4. Meanwhile, grate the cheese and beat the eggs. Preheat the oven to 2000C / Gas Mark 6. 
5. Spoon a large scoop of the cooled cauliflower into a cotton tea towel and squeeze out as much liquid as you can. Continue this process until all of the cauliflower is squeezed. 
6. In a large mixing bowl, combine the squeezed cauliflower with the rest of the ingredients. Stir thoroughly. 
7. Press the mixture down on a baking sheet lined with baking paper. The mixture should be about 1cm thick. 
8. Bake for 30 minutes, until the top and edges are starting to get golden brown. 
9. Cut it into sticks, and serve alone or with your favourite dip. 

Note: These breadsticks keep fresh for up to 3 days in an airtight container in the fridge or store in the freezer for up to 2 months.

Serves 2

Lamb Brand Quinoa, 100g

Lamb Brand Pistachios, or any other Lamb Brand nut / seed, 50g plus more for garnish

Lamb Brand Mint, 1 tbsp.

Lamb Brand Parsley, 1tbsp.

Lamb Brand Salt and Pepper, pinch

Tomatoes, 4

Spring onions, 2

Lemons, 2 small squeezed

Extra virgin olive oil, 4 tbsp

Salad leaves, handful

Serves: 4-6

Lamb Brand Tortilla Wraps, 4-6

Lamb Brand Tandoori Masala, 2 tbsp.

Lamb Brand Coriander, 1 tbsp.

Lamb Brand Salt, pinch

Fiamma Chickpeas, cooked 425g

Sweet potatoes, small 2

Coconut oil, divided, 2 tbsp.

Swiss Chard / Kale / Spinach, handful 2

Turmeric, ground pinch

For the tahini dressing:

Tahini, 3 tbsp.

Maple syrup, 1 tbsp.

Lemon juice / apple cider vinegar, 1 tbsp.

Hot water, to thin 1-2 tbsp.

Serves: 2

Che Pasta (any), 200g

Cherry tomatoes, 200g

Black olives, sliced 4 tbsp.

For the pesto:

Lamb Brand Walnuts, or any other nut / seed, 50g

Lamb Brand Salt and Pepper

Basil, 2 large handfuls 

Parmesan cheese, 2 tbsp. [optional]

Extra virgin olive oil, 60ml

Garlic clove, 1

Lemon, ½ squeezed

Serves: 2

Lamb Brand Couscous, 100g

Lamb Brand Pine Nuts, 2 tbsp.

Lamb Brand Parsley, 1tbsp

Vita Natura Dried Apricots, 50g

Hot low salt vegetable stock / water, 200ml

Spring onions, 2

Garlic cloves, 2

Extra virgin olive oil, 2 tbsp.

Lemon juice, 2 tbsp.

Cherry tomatoes, 6 / Red pepper, 1

Cucumber, ½

Feta cheese, cubed, 50g [optional]

Lamb Brand Ground Almonds / Cashews, soaked overnight, 50g  

Lamb Brand Salt and Pepper, pinch

Tabasco Sauce, 1⁄2 tsp.

Olive oil, 50ml

Water, 50ml

White wine / apple cider vinegar, 1 tbsp.

Lemon juice, 1 tsp.

Maple syrup, 1 tsp.

Dijon mustard, 1⁄2 tsp.

Garlic cloves, minced or finely chopped, 2

Lamb Brand Pistachios, 50g

Lamb Brand Mint, pinch

Courgettes, preferably a mixture of green and yellow, 2

Orange / purple carrots, 2

For the mustard dressing:

Lamb Brand Salt and Pepper, pinch

Extra Virgin Olive oil, 60ml

Juice of a Lemon, 1

Wholegrain / Dijon mustard, 1 tbsp.

Serves: 4-6

Lamb Brand Cumin Seeds, 1 tbsp.

Lamb Brand Coriander Seeds, 1 tbsp.

Lamb Brand Raisins / Sultanas, handful

Medium potatoes, white or different varieties, cut in bite-size chunks, 4

Green onion, finely chopped, 1

For the tahini dressing:

Lamb Brand Parsley / Dill, 1 tbsp.

Lamb Brand Cumin, 1 tsp.

Tahini, 8 tbsp.

Warm water, 8 tbsp.

Lemon Juice, 2

Garlic Gloves, 2

Za’atar, 2 tbsp.

For the za’atar:

Lamb Brand Thyme, 2 tsp.

Lamb Brand Sesame Seeds, 2 tsp.

Lamb Brand Salt, 1 tsp.

Sumac, 2 tsp.

Lamb Brand Mixed Herbs, pinch

Lamb Brand Couscous, 150g

Lamb Brand chickpeas, 100g

Fresh Cauliflower, cut into florets 500g

Olive oil, 2 tbsp

Tomato paste, 1 tbsp

Fresh herbs, finely chopped 1 tbsp

Orange Zest, grated

For the dressing:

Lamb Brand Parsley, 1 tbsp.

Lamb Brand Salt and Pepper

Olive oil, 2 tbsp

Orange juice, 1 tbsp.

Tomato paste, 1 tspn.

Stevia, pinch 

Makes: 8 Stuffed Peppers

Lamb Brand Salt & Pepper, pinch

Red, orange and / or yellow peppers, cut in half lengthwise, cleaned and de-seeded, 4

Olive oil, 2 tbsp.

Halloumi, cut into 4cm cubes (to fit the inside of the pepper halve), 200g

For the dressing:

Lamb Brand Pine Nuts, toasted, 2 tbsp.

Lamb Brand Parsley / Basil / Mint Fresh Lemons, squeezed 2

Olive oil, 4 tbsp.

Water, to thin it out 2-3 tbsp.

Garlic clove, minced or finely chopped 1

Red chilli, de-seeded and finely chopped 1

Makes: 10-12

10-12 medium Portobello mushrooms, cleaned and stalk removed

Olive oil, 4 tbsp.

For the Hazelnut-Herb Mix:

Lamb Brand Hazelnuts, 100g

Lamb Brand Salt, ½ tsp.

Lamb Brand Garlic powder, ½ tsp.

Lamb Brand Rosemary, ½ tsp.

Lamb Brand Thyme, ½ tsp.

Nutritional yeast, 2 tbsp.

Makes: 10-12

10-12 medium Portobello mushrooms, cleaned and stalk removed

Olive oil, 4 tbsp.

For the Hazelnut-Herb Mix:

Lamb Brand Hazelnuts, 100g

Lamb Brand Salt, ½ tsp.

Lamb Brand Garlic powder, ½ tsp.

Lamb Brand Rosemary, ½ tsp.

Lamb Brand Thyme, ½ tsp.

Nutritional yeast, 2 tbsp.

Fiamma Vesuviana Balsamic Vinegar, 80ml

Lamb Brand Pecan Nuts, or any other type of nut, handful

Lamb Brand Salt and Pepper, pinch

Green onions, 2 finely chopped 

Cherry tomatoes, 150g halved

Fresh local Strawberries, 125g hulled and sliced

Feta cheese, 75g crumbled [optional]

Medium Ripe Avocado, 1 pitted and diced

Baby spinach, or any other type of salad leaves, 2 big handfuls

Basil leaves, handful chiffonade cut

Extra virgin olive oil, 1 tbsp. 

Serves 2

Lamb Brand Long-Grain Rice, 150g

Water, 300ml

For the dressing:

Lamb Brand Smoked Paprika, ½ tsp.

Lamb Brand Cumin Powder, ½ tsp.

Lamb Brand Salt, ½ tsp.

Lamb Brand Black Pepper, pinch

Extra virgin olive oil, 70ml

Garlic clove, 1 small minced H

oney, 1 tbsp.

For the salad:

Lamb Brand Nuts / Seeds, 2 tbsp.

3 Leaves Sweetcorn, 250g

Fiamma Vesuviana Red Kidney Beans, 250g

Cherry tomatoes, 6

Spring onions, 2

Orange bell pepper, ½

Green bell pepper, ½

Fresh coriander / parsley, plus extra for garnish, handful

Serves 2

Lamb Band Pine nuts, toasted 1 tbsp.

Lamb Brand Black pepper, ¼ tsp.

Lamb Brand Salt, ½ tsp.

Broccolini, cut into 10cm strips, 3 bunches

Garlic cloves, 2

Fresh Local Lemon, cut into 6mm thick slices, 1 large

Olive oil, 2 tbsp.

Parmesan cheese, grated 2 tbsp.

Vegetable stock, 100ml

Red pepper flakes, ¼ tsp.

Optional additions:

Fresh Local Mushrooms,

Sesame seeds.

This TAP Quinoa Salad (Tomatoes, Artichokes and Pumpkin Kernels) derived its name from the ever so popular BLT (Bacon, Lettuce and Tomatoes) recipe…

Try it out yourself and give us your comments.

Serves 4

Lamb Brand White Quinoa 400g

Lamb Brand Pumpkin Kernels 150g

Lamb Brand Table Salt, to taste

Lamb Brand Black Pepper, to taste

Fiamma Artichoke Hearts in Sunflower Oil 180g, chopped

Fiamma Sundried Tomatoes in Sunflower Oil 170g, chopped

Serves: 2 as a main / 4 as a side

For the salad: 

Lamb Brand Chickpeas 425g, cooked

Lamb Brand Ground Coriander 1 tsp.

Lamb Brand Ground cumin 1 tsp. 

Lamb Brand Garlic Powder ¼ tsp. 

Lamb Brand Ground Ginger ¼ tsp.

Lamb Brand Ground Cloves ¼ tsp. 

Lamb Brand Ground Cinnamon ¼ tsp.

Lamb Brand Ground Cardamom ¼ tsp.

Lamb Brand Black Pepper ¼ tsp.

Lamb Brand Ground Nutmeg 1/8 tsp.

Lamb Brand Table Salt, pinch

Lamb Brand Ground Turmeric, pinch

Small Potatoes 2

Coconut Oil 2 tbsp.

Swiss chard / kale / spinach 1 large handful 

Some coriander leaves, chopped

For the tahini dressing:

Tahini 3 tbsp.

Hot Water 2 tbsp., to thin

Maple Syrup 1 tbsp.

Lemon Juice 1 tbsp.

Serves 3-4

For the salad:

Lamb Brand 3 Colour Quinoa 350g, cooked

Lamb Brand Peacans or Walnuts 30g, lightly toasted 

Lamb Brand Cumin 2 tsp.

Lamb Brand Salt, to taste

Lamb Brand Pepper, to taste

Butternut Squash 350g, peeled, seeded and diced (about 1.5cm) 

Pomegranate Seeds 45g, plus more to taste

Olive Oil 2 tbsp. 

Fresh Parsley 1/4 cup chopped

For the pomegranate-citrus dressing:

Lamb brand Ground Allspice 1/2 tsp.

Orange Juice 2 tbsp.

Olive Oil 2 tbsp.

Pomegranate Molasses 1 tbsp.

Sherry Vinegar 1 tbsp.

Lamb Brand Bulgur & Quinoa Blend, 200g

Lamb Brand Chickpeas 200g, cooked

Lamb Brand Raisins 75g

Lamb Brand Dried Apricots 75g, chopped

Lamb Brand Slivered Almonds 5 tbsp

Lamb Brand Coconut 3 tbsp

Lamb Brand Mint ½ tsp

Lamb Brand Salt ½ tsp

Lamb Brand Ground Black Pepper ¼ tsp

Lamb Brand Rosemary ¼ tsp

Fresh Lemon Juice 3 tbsp

Olive Oil 1 tbsp

Lamb Brand 3 Colour Quinoa 200g

Lamb Brand Table Salt, to taste

Lamb Brand Ground Black Pepper, to taste

Soy Sauce 3-4 tbsp, or more to taste

Garlic Cloves 3, minced

Butter 3 tbsp

Green Onions 3, thinly sliced

Medium Carrots 2, peeled and diced

Eggs 2, whisked

Oyster Sauce 2 tsp (optional)

Small White Onion 1, diced

Frozen Peas 1/2 cup

Toasted Sesame Oil 1/2 tsp

Lamb Brand Long Grain Rice 500g

Lamb Brand Red Kidney Beans 200g

Lamb Brand Chickpeas 200g

Lamb Brand Table Salt, to taste

Lamb Brand Ground Black Pepper, to taste

Garlic Cloves 3, finely chopped

Spring Onions 2, finely chopped

Olive Oil 2 tbsp

Fresh Lemon Juice 1 tsp

Bunch Parsley, finely chopped 

This recipe was cooked during Kwalita Malta 2016 by Chef Alessandro. 

Kindly note that beans are very rich in vitamin B, in which they are a good replacement to meat. This soup is very recommended to vegans and vegetarians.

Lamb Brand Black Eye Beans 200g

Lamb Brand Red Kidney Beans 200g

Lamb Brand Soya Beans 200g

Lamb Brand Black Ground Pepper, to taste

Lamb Brand Salt, to taste

Mushrooms medium sized, 5

Onion 1

Vegetable Stock

Water

Dash of Cream 

This recipe was cooked by Chef Alessandro during Kwalita' Malta 2016.

Lamb Brand Lentil Mix 400g

Lamb Brand Ground Black Pepper, to taste

Lamb Brand Salt, to taste

Maltese Sausage 2

Cauliflower 1

Marrows 1

Carrots 1

Onions 1

Vegetable Stock

Water

Lamb Brand Durum Flour Tortillas 4

Bacon Slices 8

Mayonanaise 8 tsp

Large Butter Leaves 4

Avocado

Large Tomato, sliced

Try it out for a day by the beach :)

Lamb Brand Barley 130g

Lamb Brand Red Almonds 100g

Lamb Brand Golden Raisins 60g

Red Radish 120g

Rucola 120g

Parsley Leaves 100g, minced

Mint Leaves 50g, shredded

Shallots 2, minced

Olive Oil

For the Pinenut, Basil & Balsamic Dressing

Lamb Brand Pinenuts 40g, bashed and crushed

Lamb Brand Coarse Sea Salt, to taste

Lamb Brand Ground Black Pepper, to taste

Olive Oil 6 tbsp

Balsamic Vinegar 3 tbsp

Handful Basil 1

Clove of Garlic ½, bashed and chopped

Lamb Brand Flour ‘00’ 250g

Lamb Brand Baking Powder 2 tsp

Lamb Brand Table Salt ½ tsp

Buttermilk 240ml

Sweet Potato 200g, grated

Parmesan 2 tbsp

Lemon Juice 2 tbsp

Rosemary 1 tbsp, chopped

Lemon Zest 1 tbsp

Butter 1 tbsp, melted

To garnish:

Sprigs of rosemary

Red Onion, thinly sliced 

Red Pepper, thinly sliced

For the Batter:

Lamb Brand Green Peas 200g

Lamb Brand Cooking Salt 2 tsp

Lamb Brand Ground Black Pepper ½ tsp

Molino Chickpea flour 300g

Water 3 Cups

Olive Oil 3 tbsp

For the Filling:

Lamb Brand Mixed Herbs

Lamb Brand Nutmeg

Cherry Tomatoes 200g

Cloves Garlic 2, minced

Green Bell Pepper 1, chopped

Red Chilli, chopped

Handful Parsley, chopped

Lamb Brand Split Peas 200g

Lamb Brand Red Lentils 200g

Lamb Brand Broad Beans 200g

Lamb Brand Table Salt, to taste

Lamb Brand Black Pepper, to taste

Ricotta 500g or 8 Soft Cheeselets

Vegetable Stock 150ml

Eggs 4

Large Potatoes 3, peeled and quartered

Carrots 2, scraped and sliced

Medium Tomatoes 2, chopped

Medium Cauliflower, separated into florets

Oil 1 tsp

For the soup:

Lamb Brand Chickpeas 400g

Fiamma Diced Tomatoes 2 x 400g

Spinach, 500g, stalks removed

Cloves Garlic 2, crushed

Fresh Rosemary 2 springs

Stalk Celery 1, chopped

Vegetable Stock 1ltr

Olive Oil 1 tsp

Onion ½, chopped

Carrot ½, chopped

For the Scones:

Lamb Brand Self-raising Flour 250g

Lamb Brand Black Pepper 2 tsp

Milk 250ml

Butter 15g

Fresh Basil 4 tbsp shredded

Lamb Brand Chickpeas 400g

Lamb Brand Ground Allspice 1tsp

Crushed Tomatoes 400g

Pumpkin 600g, roughly chopped

Red Onion 170g, thinly sliced

Water 125ml

Red Wine Vinegar 2 tbsp

Tomato Paste 2 tbsp

Cloves Garlic 2, thinly sliced

Olive Oil 1 tbs

(Serves 4)

Lamb Brand Black Eyed Beans 250g, soaked

Lamb Brand Chilli Flakes 4 tsp

Lamb Brand Brown Sugar 2 tsp

Lamb Brand Cumin Seeds 1 tbsp

Canned Tomatoes 2x440g, chopped

Nachos 250

Red Wine 125ml

Mature Cheddar Cheese 80g, grated

Chopped Coriander 3 tbsp

Onions 2, chopped

Lime Juice 2 tbsp

Olive Oil 2 tsp

Tomato Puree 2 tbsp

Avocado, chopped

Sour Cream

Chilli Sauce

Lamb Brand Red Lentils 250g

Lamb Brand Chickpeas 250g

Lamb Brand Breadcrumbs 125g

Lamb Brand Ground Cumin 2 tsp

Happylla Wheat Flour Wraps (30cm Tortillas)

Dried Red Chillies 4, crushed

Fresh Parsley 4 tbsp, chopped

Fresh Coriander 4 tbsp, chopped

Eggs 2 Onion 1, chopped

Clove Garlic 1, crushed

Olive Oil

For the Minty Yoghurt Dip

Lamb Brand Ground Cumin 1 tsp

Lamb Brand Crushed Chilli ½ tsp

Natural Yoghurt 200g

Fresh Mint 2 tbsp, shredded

Lemon Juice 2 tbsp

Serves 4

Lamb Brand Che Pasta Farfalle 500g

Lamb Brand Almonds 60g

Lamb Brand Walnuts 60g

Lamb Brand Poppy Seeds 2 tsp

Lamb Brand Ground Black Pepper to taste

Lamb Brand Table Salt to taste

Baby Potatoes 900g, unpeeled

Baby Spinach 175g

Olive oil 3 tbsp

Medium Ripe Pears 2

Honey 2 tbsp

Dijon Mustard 2 tsp

White Wine Vinegar 2 tsp

Lemon Juice 2 tsp

Lemon 1

Lamb Brand Whole Green Peas 50g

Lamb Brand Curry Powder 2 tsp

Potatoes 450g, coarsely grated and excess liquid squeezed out

Corn 50g

Eggs 6, beaten

Vegetable Oil 2 tbsp

Onions 2, thinly sliced

Garlic Clove 1, finely chopped

Fresh Coriander small bunch, roughly chopped

Mango Chutney or Natural Yoghurt (optional)

Lamb Brand Minestra Mediterranea 200g

Lamb Brand Barley 200g

Lamb Brand Dried Oregano 1 tsp

Lamb Brand Table Salt, to taste

Lamb Brand Ground Black Pepper, to taste

Vegetable or Beef Stock 500ml

Tomatoes 400g, chopped

Carrots 100g, chopped

Red Bell Pepper 100g, chopped

Celery 100g, chopped with the leaves chopped separately

Fresh Spinach 100g, chopped

Parmesan Cheese 50g, grated

Garlic Cloves 4, crushed

Olive Oil 2 tbsp

Large Onion 1, finely chopped

Bunch of parsley, finely chopped

Lamb Brand Breadcrumbs 160g

Lamb Brand Sun-Dried Tomatoes 100g

Lamb Brand Pine Nuts 60g

Lamb Brand Table Salt, to taste

Lamb Brand Ground Black Pepper, to taste

Cheddar Cheese 120g, grated

Fresh Parsley 4 tbsp, finely chopped

Eggs 2, lightly beaten

Lamb Brand Barley 200g

Lamb Brand Dried Apricots 125g

Lamb Brand Dried Figs 125g

Lamb Brand Cumin Seeds ½ tsp

Lamb Brand Table Salt, to taste

Lamb Brand Ground Black Pepper, to taste

Carrots 400g

Fresh Parsley 20g, roughly chopped

Olive Oil 4 tbsp

Garlic Cloves 3, halved

Coriander 3 tbsp, roughly chopped

Cauliflower 1 head

Lemon 1

Lemon 1, scrubbed

For the dough:

Lamb Brand Plain Flour 300g

Lamb Brand White Granulated Sugar 1tsp

Lamb Brand Chopped Garlic 1 tsp

Lamb Brand Table Salt 1 tsp

Warm Water 240ml

Olive Oil 5 tbsp

Dried Yeast 1tsp (1 x 11g sachet)

For the topping:

Lamb Brand Parsley 1 tsp

Lamb Brand Rosemary 1 tsp

Lamb Brand Oregano1 tsp

Spinach and Mozzarella 450g, defrosted

Parmesan Cheese 50g, grated

Mushrooms 50g, sliced

Garlic Butter 40g

Lamb Brand Almonds 60g

Lamb Brand Breadcrumbs 5½ tbsp.

Lamb Brand Table Salt, to taste

Lamb Brand Ground black Pepper, to taste

Brussels Sprouts 900g, trimmed

Double Cream 400 ml

Parsnip 200g

Butter 20g

Olive Oil 4 tsp

Parmesan Cheese 4 tbsp, grated

Lemon Juice 2½ tsp

Lamb Brand Couscous 250g

Lamb Brand Broad Beans 200g

Lamb Brand Durum Flour Tortillas 2

Lamb Brand Table Salt, to taste

Lamb Brand Ground black Pepper, to taste

Feta Cheese 200g

Baby Spinach Leaves 125g

Black Olives 85g

Fresh Mint 20g

Olive Oil

For the Lemon Dressing:

Lamb Brand Table Salt ¼ tsp

Lamb Brand Ground Black Pepper, to taste

Fresh Juice of 2 Lemons

Olive Oil 2 tbsp

Honey 1 tsp

Garlic Clove 1, pressed or minced

For the Salad:

Lamb Brand Chickpeas 400g, cooked

Lamb Brand Bulgur Wheat 200g

Radishes 1 handful, sliced thin and roughly chopped

Mint and Dill 1 handful

Goat Cheese, optional for garnish

Lamb Brand Whole Grain Rice 140g

Olive Oil 2 tbsp

Honey 2 tbsp

Tomato Paste (Kunserva) 2 tsp

Aubergines 2 small, cut into wedges

Red Pepper 1, deseeded and cut into chunks

Red Chili Pepper 1

Zest and Juice of ½ Lemon

Mint Leaves large handful, chopped

Yoghurt, to serve (optional)

Lamb Brand Mixed Herbs 175g

Lamb Brand Almonds 75g, toasted

Lamb Brand Oregano 2 tbsp

Lamb Brand Mixed Spice 1 tbsp

Lamb Brand Table Salt 2 tsp

Lamb Brand Ground Black Pepper, to taste

Parmesan Cheese 75g, finely grated

Olive Oil 10ml

Fresh Chives 4 tbsp, finely chopped

Fresh Parsley 2 tbsp, finely chopped

Garlic Cloves 2, chopped

Lamb Brand Barley 90g, rinsed, soaked overnight and drained

Lamb Brand Chickpeas 90g, rinsed, soaked overnight and drained

Lamb Brand Lentils 90g, rinsed, soaked overnight and drained

Lamb Brand Ground Cumin 2 tsp

Lamb Brand Table Salt 1 1/2 tsp

Lamb Brand Bay Leaf 1

Lamb Brand Crushed Hot Chilli 1 tbsp

Lamb Brand Dried Oregano 1 tbsp

Lamb Brand Crushed Hot Chilli 1/2 tsp

Fresh Cilantro 70g, chopped

Water 9 cups

Pepper Cheddar 6 tbsp, shredded

Tomatoes 4, peeled and seeded, then diced

Garlic Cloves 4, minced

Olive Oil 3 tbsp

Green Bell Peppers 2 large, roasted and seeded

Red or Yellow Bell Peppers 2 large, roasted and seeded

Spring Onions 2, including tender green tops, thinly sliced

Yellow Onion 1, chopped

Lamb Brand Couscous 300g

Lamb Brand Pine Nuts 200g, toasted (optional)

Lamb Brand Cooking Salt 3 tsp

Cherry Tomatoes 700g, halved

Water 50ml

White & Green Scallions 3, chopped

Cucumbers 2, seeded & diced

Lemon Zest 2 wide strips

Extra Virgin Olive Oil 2 tbsp

Lemon 1, juiced

Red Chilli Peppers, pinch

Mint Leaves, roughly chopped and save stems 

Flat Leaf Parsley, roughly chopped and save stems

Lamb Brand Long Grain Rice 250g

Lamb Brand Cooking Salt, to taste

Lamb Brand Table Salt, to taste

Bunch of asparagus 250g, cut in bite-size pieces

Mini Mozzarella 2 x 125g packs, halved

Olive Oil 3 tbsp

Red Pepper 1, seeded and chopped

Mint Leaves 1 large bunch, shredded

Grated zest and juice of 1 lemon

Lamb Brand Plain Flour 230g

Lamb Brand Couscous 50g

Lamb Brand Mixed Seeds 5 tbsp

Lamb Brand Baking Powder 2 tsp

Lamb Brand Ground Black Pepper, to taste

Lamb Brand Table Salt, to taste

Milk 250ml

Soft Goats Cheese 150g, crumbled

Sun Dried Tomatoes, 6 chopped

Eggs, 5 beaten

Olive Oil 3 tbsp

Chopped Mint 1 tbsp 

Fresh seasoning

Fresh rucola or salad leaves for serving

Serves 4

Lamb Brand Red Quinoa 100g

Lamb Brand Walnuts 60g, chopped and toasted

Lamb Brand Ground Cumin ½ tsp

Lamb Brand Ground Black Pepper to taste

Lamb Brand Table Salt to taste

Cauliflower 400g, coarsely grated

Kalamata Olives 100g, roughly chopped

Olive Oil 80ml

Parsley 50g, finely chopped

Lemon Juice 2 tbsp

Lemon Zest 1

For the Almond Pesto

Lamb Brand Blanched Almonds 1/3 cup

Lamb Brand Fine Table Salt, for seasoning 

Lamb Brand Ground Black Pepper, for seasoning

Fresh Basil Leaves 20

Fresh Parsley Leaves 20

Dijon Mustard 1 tsp

Extra Virgin Olive Oil 1/3 cup

For Polenta

Lamb Brand Sun Dried Tomatoes 10, chopped in pieces

Lamb Brand Polenta 1 cup

Lamb Brand Fine Table Salt 1 tsp and for seasoning

Lamb Brand Ground Black Pepper, for seasoning

Lamb Brand Cooking Salt, for seasoning

Thick Cream 12 tsp

Water 4 cups

Zucchini medium size 1, washed but not peeled

Makes 12

You will need:

Lamb Brand Polenta 140g

Lamb Brand Plain Flour 140g

Lamb Brand Baking Powder 2 tsp

Lamb Brand Fine Table Salt 1 tsp

Buttermilk 284ml

Sweet Corn 198g

Milk 100ml

Butter 80g, melted

Strong Cheddar 50g, grated

Eggs 2

Onion 1, finely chopped

Red Chilli 1/2, chopped

Butter, knob

You will need:

Lamb Brand Bulgur Wheat 175g

Lamb Brand Flaked Almonds 50g

Lamb Brand Prunes 50g, sliced

Lamb Brand Dried Apricots 50g, sliced

Lamb Brand Cinnamon 1/2 tsp

Lamb Brand Fine Table Salt, for seasoning

Lamb Brand Ground Black Pepper, for seasoning

Vegetable or Chicken Stock 350ml

Olive Oil 2 tbsp

Red onion 1, sliced

Olive Oil 2 tbsp

Handful of Fresh Coriander Leaves

Lamb Brand Bulgur Wheat 300g

Lamb Brand Raw Unsalted Cashew Nuts 25g

Lamb Brand Pumpkin Seeds 25g

Lamb Brand Sesame Seeds 1 tbsp

Vegetable Stock 800ml

Onions 150g, thinly slices

Fresh Mint 2 tbsp, chopped 

Dessert Apple 1

To garnish: sprigs of fresh mint

Serves  4

Lamb Brand Bulgur Wheat 140g

Lamb Brand Dried Cranberries 60g

Water 475ml

Chicken Bouillon Granules  20g

Butter 10g

Serves 4

You will need:

Lamb Brand Bulgur Wheat 140g

Lamb Brand Pecans 55g, chopped

Pineapple Chunks 568g, drained

Water 475ml

Fresh Parsley 2 tablespoons, chopped

Fresh Basil 2 tablespoons, chopped

Olive Oil 1 1/2 teaspoons

Lamb Brand Plain Flour 2 cups

Lamb Brand Bulgur Wheat 1 1/2 cups

Lamb Brand Fine Table Salt 1 1/2 tsp

Boiling Water 2 cups

Onion 1/2 cup, minced

Lamb Brand Bulgur Wheat 3/4 cup

Lamb Brand Fine Table Salt 1 teaspoon

Lamb Brand Ground Black Pepper 1/2 teaspoon

Green Onions 4, sliced

Plum Tomatoes 2, finely diced

Fresh Flat-Leaf Parsley 1 cup, finely chopped

Serrano Chile 1, chopped

Honey 1 tablespoon

Small Red Onion 1/2, finely diced

Fresh Mint Leaves 1/2 cup, finely chopped

Green Onions 1/2 cup, chopped

Olive Oil 1/2 cup

Fresh Lime Juice 1/4 cup

Polenta Cakes:

Lamb Brand Polenta 2 cups

Lamb Brand Chickpeas 2 cups, rinsed and drained

Lamb Brand Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Chicken Stock 8 cups

Garlic Cloves 2, finely chopped

Olive Oil 2 tbsp

Onion 1, finely chopped

Lemong Zest 1, finely grated

Fresh chives, finely chopped

Chive Oil: 

Lamb Brand Table Salt

Lamb Brand Ground Black Pepper

Chives 1 cup, chopped

Extra Virgin Olive Oil 1 cup

Serves 4-6

Ready in 45 minutes

Lamb Brand Polenta 170g

Lamb Brand Plain Flour, to dust

Lamb Brand Table Salt, to taste

Lamb Brand Ground Black Pepper, to taste

Milk 500ml 

Chicken Stock 500ml 

Finely grated Pecorino or Parmesan Cheese 40g

Fresh Sage 2 tbsp, chopped

Oil, for frying

Lamb Brand Original Breadcrumbs 4 tbsp

Lamb Brand Walnuts, crushed

Lamb Brand Plain Flour, for dusting

White Gbejniet 4

Fresh Artichokes 4

Can Ragu 1

Packet Galletti 1, crushed

Egg 1, beaten

Lemon 1

Fresh rosemary and parsley, chopped

Olive oil

Fresh salad leaves

For the potato cakes

Lamb Brand Potato Mash 500g, cooked as per packet instructions

Goats Cheese 100g, crumbled

Prosciutto slices 4, chopped

Garlic Cloves 3, finely chopped

Spring Onions 2, chopped

Parmesan cheese 2 tbsp, grated

Egg 1, beaten

Olive Oil 1 tbsp 

Fresh seasoning

You will also need

Lamb Brand Original Breadcrumbs 200g

Lamb Brand Flaked Almonds 50g

Lamb Brand Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Eggs 2, beaten

Fresh seasoning

Olive oil for frying

Lamb Brand Wholemeal Flour 250g

Lamb Brand Plain Flour 250g 

Lamb Brand Baking Powder 2 tsp

Life Sun-Dried Tomatoes 100g, chopped 

Milk 400ml

Cheddar Cheese 200g, grated

Parmesan Cheese 100g, grated

Egg 1, lightly beaten

Mixed Italian Herbs 1 tsp 

Chilli Flakes pinch

You will need:

Lamb Brand Green split peas, 225g (washed)

Lamb Brand Salt, to taste

Lamb Brand ground black pepper, to taste

Butter, 75g

Streaky bacon, 110g (chopped small)

Onion, 1 (peeled & chopped)

Celery, 2 sticks (chopped)

Carrot, 1 (scraped & chopped)

Small turnip, ½ (peeled &chopped)

Swede, ½ (peeled & chopped)

Vegetable Stock, 3 Pints

1.First, in a large cooking pot, melt the butter, then cook the bacon and onion in it for 5 minutes.

2.Add the rest of the vegetables – give them a good stir round in the butter and let them colour a little at the edges over a fairly low heat. 

3.Pour in the vegetable stock and add the washed split peas.

4.Bring everything back up to simmering point, skim the surface if there’s any scum, then put a lid on and continue to simmer very gently for about 1 ½  hours, or until the peas are absolutely soft. 

5.Liquidise the soup just a little – but it shouldn’t be too uniformly smooth. 

6.Taste, season, re-heat and serve the soup garnished with some croutons crisp fried in bacon fat. 

Yields: 4 Servings

Lamb Brand Barley, 105g (rinsed & drained)

Lamb Brand Mixture of 4 Beans, 50g each example: red kidney beans, whole broad beans, green mug beans & soya beans (rinsed & drained)

Garlic, 3 cloves (sliced)

Thyme, 3 sprigs

Olive oil, 1 tbsp. olive oil 

Onion, 1 (chopped)

Celery stalk, 1 (roughly chopped)

Carrot, 1 (roughly chopped)

Salt-reduced vegetable stock, 500ml 

Canned chopped tomatoes, 400g

Fresh Parsley leaves, ½ cup (finely chopped)

Yields: 4 Servings

Total Time: 40 Minutes

You will need:

PrimeLuci Eliche Pasta, 500g 

Lamb Brand Ground Black Pepper

Lamb Brand Table Salt

Lean bacon, 400g

Tomatoes, 3 (cut into chunks)

Lettuce, 1 head (quartered)

Garlic, 1 clove (minced)

Milk, 1/2 Cup

Mayonnaise, 1/2 cup

Plain Yogurt, 1/4 cup

Chives, 4 tbsp chopped

Dry Thyme, 1 tbsp

1.Cook the pasta in a large pot of salted boiling water as the label directs. 

2.Drain and toss with the milk in a large bowl; set aside.

3.Meanwhile, cook the bacon in a large skillet over medium-high heat until crisp. 

4.Drain on paper towels. Discard all but 3 tablespoons drippings from the pan. 

5.Add the tomatoes, thyme and garlic to the pan and toss until warmed through; season with salt and pepper. 

6.Crumble the bacon into bite-size pieces; set aside ¼ cup for garnish. 

7.Toss the remaining bacon and the tomato mixture with the pasta.

8.Mix the mayonnaise, yoghurt and 3 tablespoons chives with the pasta until evenly combined. Season with salt and pepper. 

9.Add the lettuce; toss again to coat. Garnish with the reserved bacon and the remaining 1 tablespoon chives. Serve at room temperature.

Yield: 9 servings.

You will need:

Lamb Brand Table Salt, 1 tsp.

Lamb Brand Ground Black Pepper, ½ tsp.

Small potatoes, 2 ½ pounds

Onion, 1 cut into slices

Olive oil, ½ cup

Balsamic vinegar, 3 tbsp. 

Lemon juice, 2 tbsp.

Dijon mustard, 1 tbsp.

Sugar, 2 tsp.

Garlic cloves, 2 (minced)

Fresh tarragon, ¼ cup (minced)

1.Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10 minutes. Drain; cool slightly. Cut each in half.

2.In a large bowl, combine the potatoes, onion, ¼ cup oil, ½ tsp. salt and ½ tsp. pepper; toss to coat. 

3.Arrange cut sides down on a grilling grid; place on a grill rack. Grill, covered, over medium heat for 8-10 minutes or until vegetables are tender and lightly browned, turning occasionally. 

4.Chop onion. Place onion and potatoes in bowl.

5.In a small bowl, whisk the vinegar, lemon juice, mustard, sugar, garlic and remaining oil, salt and pepper. Add to potato mixture; toss to coat. Sprinkle with tarragon. 

6.Serve warm or at room temperature. Refrigerate leftovers. 

Total Time: 45 Minutes

Makes: 6 servings

All you need is:

1. In a medium saucepan, bring 2 1/2 cups water to a boil. Add 1/2 tsp. salt and the rice. Turn heat to low, cover, and simmer 15 minutes. Remove from heat and let sit 5 minutes. Uncover and fluff with a fork.

2. In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, pepper flakes, and remaining tsp. salt.

3. Add rice to dressing and toss to combine. Add spinach, toss, and let sit until no longer steaming, about 20 minutes. Add remaining ingredients and toss to combine. Serve at room temperature or cold.

You will need:

Lamb Brand ground black pepper

Asparagus, 1 bunch, trimmed

Cherry tomatoes, 2 handfuls (quartered)

Fresh Basil, 1 Bunch (baby leaves to one side)

Black olives, one handful (stones removed)

Extra virgin olive oil

Lemon, 1

Sea salt

Tuna steaks, 2  (from sustainable sources).

Fat-free natural yoghurt, 2 tbsp. 

1.Heat a griddle pan until it gets really hot then put your asparagus in it. 

2.Place a heavy saucepan on top so that it presses the spears right down on to the bars. Cook them for 2 minutes, turning them halfway through, until they have lovely charred marks.

3.Pop the asparagus on a board and chop them in half at an angle.

4.Put the asparagus in a bowl with your tomatoes, half the basil leaves, the olives, a splash of oil and a squeeze of lemon juice. 

5.Season, then toss it all together and put it to one side while you get the fish ready.

6.Rub your tuna steaks with a little bit of oil and season them. 

7.Sear them for about a minute on each side in the griddle pan for a rare steak – leave them for 2 minutes on each side if you prefer them cooked medium, or 3 to 4 minutes each side if you like them well done.

8.Pound the remaining basil in a pestle and mortar then mix in the yoghurt. 

9.Season and add some more lemon juice to taste.

10.Put the salad on a plate, then tear the tuna into strips and pop them on top.

11.Spoon over some of the basil dressing and scatter over the baby basil leaves.

You will need:

Lamb Brand Red Split Lentils 180g

Lamb Brand Mild Curry Powder 2tsp

Lamb Brand Cumin Seeds 1tsp

Carrots 4 medium, chopped coarsely

Onion 1 small, chopped

Garlic 2 cloves, peeled

Plain Yoghurt 70g

Lemon Juice 2tbsp

Honey 1tbsp

2.In a medium saucepan combine the lentils and the onion and cover with water.

3.Cove and bring to a boil.

4.Reduce heat to low and simmer for 25 minutes or until lentils are soft.

5.In the meantime, in another small saucepan cover carrots and garlic with water. Cover and bring to a boil.

6.Reduce heat and simmer about 20 minutes or until carrots are soft.

7.Drain.

8.Toast curry powder and cumin seeds in a small skillet over medium heat until fragrant.

9.Pass lentils and carrot mixture through a food processor. Blend all mixture while adding honey, lemon juice, the toasted cumin seeds and curry until smooth.

10.Finally blend in the yoghurt until smooth.

WRAPS

LAMB BRAND Corn Flour 2 cups

LAMB BRAND table salt 1 tsp

Hot water 1 1/4 cup plus 2 to 3 tablespoons

Butter 1 tsp

All you have to do is:

1.Mix the corn flour and salt in a medium sized bowl.

2.Place 1 1/4 cups of boiling water and the butter in a pan on slow heat and stir until butter is melted.

3.Pour this mixture into the bowl of corn flour and mix with a fork.

4.After a couple of minutes mixture should be cool enough to touch, mix the dough with your hands. The dough will probably be a little dry. Add hot water one teaspoon at a time until the dough stays together and doesn't crumble apart.

5.Knead the dough for one or two minutes. Play with the consistency by adding more water if needed. What you want is a dough that is moist enough to stay together but not too sticky.

6.Divide the dough in balls (depending on the wrap size required) using a rolling pin open the balls on a plastic film about 2mm thick, so that it won't get stuck to the working surface.

7.Place your tortilla in the preheated cast iron pan and cook for 45 seconds to a minute then turn over and cook for another 45 seconds or longer.

8.Place cooked tortillas in foil and cover with a clean kitchen towel to keep warm. 

9.Paste each tortilla with a good amount of lentil & carrot dip & roll up and cut into mini wheels to serve as a snack or during a party.

You will need:

Lamb Brand Cranberry Beans 200g

Lamb Brand Yellow Lentils 100g

Lamb Brand Breadcrumbs 60g

Lamb Brand Oregano 1tsp

Lamb Brand Ground Black Pepper ½ tsp

Lamb Brand Rosemary ½ tsp

Lamb Brand Fine Table Salt to taste

Lamb Brand Bay Leaf 1

Olive Oil 2 tbsp 

Mustard 2 tbsp

Soy Sauce 2 tbsp

Small Onion 1, chopped

1.Soak the cranberry beans for a minimum of 5 hours or overnight, changing the water from time to time, if possible.

2.Rinse, add to small saucepan, cover the beans with water and bring to the boil.

3.Simmer the beans gently till tender; drain them and let cool.

4.Heat olive oil in a pan and add the oregano, bay leaf, rosemary and onions.

5.Once the onions are sautéed add the yellow lentils.

6.Add enough water to cover lentils and cook for 20 to 30 minutes or until the lentils are soft, adding more water if needed.

7.In the meantime, mash the cooked cranberry beans.

8.When lentils are ready, remove bay leaf and add lentils mix to mashed beans.

9.Add the rest of the ingredients and blend well.

10.Serve this delicious Bean and Lentil spread hot or cold on crackers, or as a spread on fresh or toasted bread.

Lentils Dip

Lamb Brand Red Lentils 200gr, cleaned and rinsed

Lamb Brand Fine Salt ½ tsp

Lamb Brand Ground Black Pepper to taste

Lamb Brand Ground Coriander 1 tbsp

Lamb Brand Parsley 1 tbsp, for garnish

Vegetable or Chicken Stock 2 cups

Tomato paste 1 tbsp

Garlic Cloves 5, chopped

Greek Yoghurt ¼ cup, for garnish

1. Rinse the lentils under running water, drain.

2. In a medium saucepan combine lentils with stock, tomato paste, garlic, salt and pepper.

3. Bring to boil over high heat.

4. Stir and reduce heat to low and cover.

5. Simmer for about 20 minutes or until lentils are tender and all liquid is absorbed.

6. Transfer lentil mixture to a food processor and pulse on and off to form a paste.

7. Stir in the coriander, taste and adjust seasoning if necessary.

8. Place red lentils dip in a small bowl.

9. Garnish with the yoghurt and top with the parsley.

10. Serve with herbed Maltese bread. (recipe below)

Maltese Bread  

Lamb Brand Plain Flour 800g

Lamb Brand Oregano 3 tbsp

Lamb Brand Cooking Salt 2 tsp

Warm Water (60°C) 400ml

Life Sundried Tomatoes 175g

Olive Oil 100ml

Dry Yeast 55g

Black Olives 50g

Soft Peppered Gozo Cheese 2

Garlic Clove 1

Capers 2 tbsp

Sugar 3 tsp

All you have to do:

1. Sift the flour and put in a container large enough to hold all the ingredients together. 

2. Pour the warm water and add the sugar and yeast and mix well, then add the oil, oregano and salt and mix well   again.

3. Chop the cheese, garlic, tomatoes and olives, add the capers and combine well in another container. 

4. Add to the water mixture and knead until a smooth dough is obtained. 

5. Cover the dough and leave to rest for about an hour to rise.

6. Divide in three balls, cover and leave to rest for another half an hour to rise more.

7. Shape the dough in 3 rolls and bake in a pre-heated oven at 180°C for about 50 or 60 mins.

8. You can serve warm or cold with olive oil as a snack or antipasto.

You will need:

Lamb Brand Red lentils 140g

Lamb Brand Cumin Seeds  2 tsp

Lamb Brand Chilli flakes Pinch

Olive oil  2 tbsp

Carrots  600g, washed and coarsely grated

Vegetable Stock 1L

Milk 125ml

Plain yogurt 

Naan bread (or pita), to serve

1. Rinse well the lentils under running water and drain.

2. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.

3. Scoop out about half of the seeds with a spoon and set aside.

4. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil.

5. Simmer for 15 mins until the lentils have swollen and softened.

6. Whizz the soup with a stick blender or in a food processor until smooth.

7. Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices.

8. Serve with warmed naan breads.

You will need:

LAMB BRAND green lentils 1 cup, rinsed and drained

Onion ¼ small

Bay leaves 2

Shallot ¼ cup, finely chopped

Lemon juice 2 tbsp

Cucumber 1 cup, diced

Tomatoes 1 cup, diced

Fresh mint ¼ cup, chopped

Olive oil 1 tbsp

Feta cheese ¼ cup, crumbled

1. Rinse the lentils under running water.

2. Place lentils, onion, bay leaves, and 6 cups water in large saucepan.

3. Bring to a boil.

4. Reduce heat to medium-low, and cook 25 to 30 minutes, or until lentils are tender.

5. Drain, remove onion and bay leaves, and let cool.

6. Stir together shallot and lemon juice in large bowl.

7. Add lentils, cucumber, tomatoes, mint, and oil; stir to combine.

8. Season with salt and pepper, if desired.

9. Chill for 1 hour or overnight in the fridge.

10. Top with feta and serve

You will need:

Lamb Brand Cooking salt to taste

Lamb Brand Black Ground pepper to taste 

Lamb Brand Chickpeas 400g

Red onion 1 small, peeled 

Fresh red chilies 1-2, deseeded 

Ripe red tomatoes 2 handfuls 

Lemon 1 

Extra virgin olive oil 

Fresh mint 1 handful, chopped 

Fresh basil 1 handful, finely ripped

Feta cheese 100g

1.Soak the chickpeas in plenty of water overnight. Drain water. In a large pot put back the soaked chickpeas and cover with plenty of fresh water. Cook for an hour or until tender. Drain and set aside.

2.Finely slice the red onion. Finely slice the chilies then roughly chop the tomatoes, mixing them in with the onion and chilies. Scrape all of this, and the juice, into a bowl and dress with the juice of half a lemon and 3 tablespoons of extra virgin olive oil. Season to taste.

3.Heat the chickpeas in a pan, then add 90 per cent of them to the bowl. Mush up the remaining chickpeas and add these as well – they will give a nice creamy consistency. Allow to marinate for a little while and serve at room temperature.

4.Just as you're ready to serve, give the salad a final dress with the fresh mint and basil. Taste one last time for seasoning – you may want to add the juice from your remaining lemon half at this point.

Place on a nice serving dish and crumble over the feta cheese.

Preparation and Cooking Time: 1hour

Serves: 4

You will need:

Lamb Brand Barley 200g

Lamb Brand Black Beans 200g

Lamb Brand Red Kidney Beans 200g

Lamb Brand Green Lentils 90g

Lamb Brand Dried Chickpeas 90g

Corn Kernels 150g

Green Onions 50g, Chopped

Fresh Coriander (or dry) 10g, Chopped

Lettuce leaves 8

Red Bell Pepper 1, chopped

Lamb Brand Ground Black Pepper 1tsp

Lamb Brand Table Salt ½ tsp

Lamb Brand Cumin ½tsp

Lamb Brand Red Pepper Flakes 1tsp, Crushed

Lamb Brand Chilli powder 1/2tsp

Olive Oil 120ml

Red Wine Vinegar 60ml

Garlic clove 1, minced

All you have to do is:

For Salad:

1.Soak the beans and chickpeas separately for a minimum of 5 hours or overnight, changing the water from time to time if possible. Rinse, add to small pot, cover with water and cook over a medium heat until beans and chickpeas are soft. Let cool.

2. Rinse barley and lentils under running water. In a large saucepan bring 1 litre of water to a boil. Stir in barley and lentils and reduce heat to medium-low, cover and simmer for 40 to 45 minutes or until tender. Let cool.

3. In a large bowl, combine the cooled barley, lentils, black beans, red kidney beans, chickpeas, corn, onions, red bell pepper and coriander. Mix well.

For dressing:

In a small bowl, whisk together vinegar, garlic, chili powder, cumin, salt, red pepper flakes and black pepper. Whisk in oil and pour over salad and toss well. Transfer to a lettuce-lined bowl to serve.

For Focaccia You will need:

Lamb Brand Deep Pan Pizza Mix 1kg

Lamb Brand Mixed Herbs 1 tbsp

Lamb Brand Semolina (for dusting)

Water

Oil

All you have to do is:

1. Prepare dough as per packet instructions, adding the mixed herbs before the water

2. Roll out into 20cm mini pizza bases.

3. Bake at 200°C for 12-15minutes.

4. Drizzle with olive oil, season with salt and pepper, cut into quarter portions and serve with the hummus.

Lamb Brand Dried Chickpeas 200gr

Lamb Brand Ground Cumin 1½ tsp

Lamb Brand Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Lamb Brand Sweet Paprika for garnish

Garlic Cloves 2 large

Olive Oil 7 tbsp

Tahini Light 2½ tbsp

Fresh lemon Juice 1 tbsp

All you have to do is: 

1. Soak the chickpeas in plenty of water overnight. Drain water. In a large pot put back the soaked chickpeas and cover with plenty of fresh water. Cook for an hour or until tender. Drain and set aside some of the liquid.

2. In a food processor place the Tahini and garlic and process for 2 to 3 minutes. Add the chickpeas and the rest of the ingredients except the paprika. Add some of the reserved liquid. Process until smooth.

3.Empty content into a clean serving bowl. Top with paprika and some more oil. Cover and refrigerate until ready to serve.

You can keep the hummus in an airtight container for up to 2 weeks in the refrigerator.

Simple and time saving, this salad is the healthy option for those who lead a hectic lifestyle.

Serves: 2

You will need:

Lamb Brand Chickpeas 200g

Lamb Brand Black Beans 100g

Lamb Brand Ground Cumin 1tsp

Lamb Brand Table Salt, to taste

Lamb Brand Ground Black Pepper, to taste

Life Sun Dried Tomatoes 3, cut in half

Tuna Chunks 1 tin x 185g, drained

Anchovy Fillets 4

Black Olives 55g

Hard Boiled Eggs 2, quartered

Tomato 1 large, diced

Cucumber ¼, diced

Extra Virgin Olive Oil 2tbsp

Balsamic Vinegar 1tbsp

Dijon Mustard 1tsp

All you have to do is:

Soak the chickpeas and black beans separately for a minimum of 5 hours or overnight, changing the water from time to time if possible. 

In a small pot with boiling water, cook the chickpeas and black beans separately, until beans are tender.

Drain, let cool and combine in a bowl with olives, cucumber, tomato, eggs, sun dried tomatoes and anchovy fillets.

Whisk the olive oil, vinegar and Dijon mustard to make the dressing. Season with ground cumin, salt and pepper.

Fold the tuna chunks in with the dressing mixture and mix well. Add this to the other salad ingredients.

Serves: 4

You will need:

Lamb Brand Soya Beans 100g

Lamb Brand Che’ Pasta Perline 100g

Lamb Brand Yellow split Lentils 50g

Lamb Brand Table Salt to taste

Lamb Brand Ground Cumin ¼tsp

Cauliflower Florets 100g

Sweet Corn 65g

French Green Beans 50g, roughly chopped

Spring Green Onions 10g, finely chopped

Onion ½ (about 40g), finely sliced

Garlic 2 cloves, finely chopped

Carrot 1 medium, cut in cubes

Vegeterian Stock Cube 1, crumbled

Water 1L

Serves: 6-8

This simple and quick recipe brings you a traditional soup for the feast of Saint Joseph. Nevertheless this healthy and tasteful recipe with its natural ingredients is still ideal to cook all year round.

Lamb Brand Fava Beans 200g

Lamb Brand Whole Green Peas 200g

Lamb Brand Cannellini Beans 150g

Lamb Brand Chickpeas 100g

Lamb Brand Red Lentils 100g

Lamb Brand Fennel Seeds 20g

Lamb Brand Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Life Sun-dried Tomatoes 2, chopped

Water 2.5 L 

Fresh Spinach 900g, chopped

Fresh Wild Fennel 115g, chopped

Onion 1 medium, chopped

Croutons

Olive Oil

This is a wonderfully hearty & filling lentil soup ideal for the cold months. With the most natural ingredients and without any use of oil this soup is surely adecquate for a healthy lifestyle and ideal for the whole family.

Lamb Brand Brown Lentils 400g

Che’ Pasta Farfalline 50g

Bacon 4 slices, cut into small squares

Onion 1, chopped

Garlic 2 cloves, crushed

Celery 2 stalks, chopped

Vegetable stock 1.125 L

Fresh Mint 2 tbsp

Fresh Mint sprigs to garnish

Looking for some new recipes with rice? This rice and lentil recipe is the one for you. Healthy and tasteful this recipe is ideal to have both as a meal or as a side dish for a barbecue or a picnic. It’s equally delicious warm or cold.

For salad

Lamb Brand Long Grain Rice 200g

Lamb Brand Brown Rice 200g

Lamb Brand Green Lentils 130g

Lamb Brand Currants 75g

Lamb Brand Cashew Nuts 75g, unsalted & roasted

Lamb Brand Almonds Flakes 40g, toasted

Lamb Brand Ground Black Pepper to taste

Lamb Brand Table Salt to taste

Broccoli 300g, cut into small florets

Cauliflower 300g, cut into small florets

Snow peas (mangetout) 300g, halved 

Pineapple 1 small, chopped

For dressing

Lamb Brand Coconut 100g

Lamb Brand Castor Sugar 2 tsp

Lamb Brand Ground Cumin ½ tsp

Lamb Brand Turmeric ½ tsp

Water 180ml

Vegetable oil 2 tbsp

Fresh Lemon juice 2 tbsp

If you are looking for some new dip recipes this one is for you. Made from natural ingredients that are low in fat and high in fibre, this bean and lentil dip is ideal to be served as an appetizer or with bread.

Lamb Brand Cranberry Beans 200g

Lamb Brand Yellow Lentils 100g

Lamb Brand Breadcrumbs 60g

Lamb Brand Oregano 1tsp

Lamb Brand Ground Black Pepper ½ tsp

Lamb Brand Rosemary ½ tsp

Lamb Brand Fine Table Salt to taste

Lamb Brand Bay Leaf 1

Olive Oil 2 tbsp

Mustard 2 tbsp

Soy Sauce 2 tbsp

Small Onion 1, chopped

Lamb Brand Brown Lentils 3/4 cup

Lamb Brand Che’ Pasta Pasta Riso (Ilsien l-Ghasfur) 280g

Lamb Brand Salt 1tbsp

Feta Cheese 125g, crumbled

Extra Virgin Olive Oil 6tbsp

Red Wine Vinegar 60ml

Olives 125g, pitted and chopped

Fresh Dill 1/2 cup, chopped

Garlic 3 cloves, peeled and minced

Small Red Onion 1, peeled and diced

Water 6 cups

For Dough:

Lamb Brand Deep Pan Pizza Mix 1kg

Water

Oil

For Mixture:

Lamb Brand Cannellini Beans 200g soaked overnight

Large Tomatoes 6, peeled and chopped

Sun Dried Tomatoes in oil 150g, drained and chopped

Garlic 2 cloves, crushed

Fresh Rosemary or Oregano 2tbsp chopped

Fresh Basil 2tbsp

Olive Oil 3tbsp

Salt & Pepper

Lamb Brand Red Lentils, ½ cup

Lamb Brand Rosemary pinch

Lamb Brand Basil pinch

Lamb Brand Cumin pinch

Lamb Brand Fine Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Red Pumpkin, 1 kilo

Large Onion, 1 chopped

Garlic, 4 cloves

Celery, 4 stalks

Tomatoes

Tomato paste, 1 tbsp

Olive oil, 2 tbsp

Thyme pinch

Butter, 1 tbsp 

Serves:  

Lamb Brand Kidney Beans 200g, leave in water overnight

Pancetta 200g

Pasta 200g

Tomato Pulp 1 can

Onion 1 Large

Celery Sticks 3

Chicken Stock 3 cups

Vegetable Oil 2tbsp

Salt and Pepper to taste

Lamb Brand Chickpeas 200g

Lamb Brand Whole Peas 100g

Lamb Brand Curry Mild ¼tsp

Turmeric ¼tsp

Chili Powder ¼tsp

Tomato Pulp 1 can

Onion 1 large

Garlic 2-3 cloves

Carrot 1

Potato 1 large

Water 1litre

Olive Oil 1tbsp

Salt and Pepper to taste

Lamb Brand Couscous 200 grams

Lamb Brand Golden Raisins 100 grams

Lamb Brand Blanched Almonds 100 grams

Lamb Brand Red Kidney Beans 100 grams

Life Dried Soft Apricots 100 grams

Lamb Brand Black Ground Pepper ¼ teaspoon

Lamb Brand Mild Curry 1 teaspoon

Chicken (or Vegetable) Stock 300ml

Zucchini 1 large

Tomato 1 large

Fresh Parsley 100 grams

Red Onion 1 small

Lime Juice 60ml

Extra Virgin Olive Oil 30ml

You will need:

Lamb Brand Cannellini Beans 100 grams

Lamb Brand Red Kidney Beans 100 grams

Red Onion 1 large

Smooth French Mustard 2 tablespoons

Extra Virgin Olive Oil 300 ml

White Wine Vinegar 60 ml

Fresh Parsley 2 tablespoon, chopped

Fresh Chives 2 tablespoon, chopped

Fresh Tarragon 2 tablespoon, chopped

Tuna Flakes in Oil 225 grams, drained

Lamb Brand Fine Salt for seasoning

Lamb Brand Ground Black Pepper for seasoning

Lamb Brand Red Kidney Beans 200g

Lamb Brand Black Eye Beans 180g

Lamb Brand Coriander 1tbsp

Tomatoes 200g, diced

Red Cabbage 180g, thinly sliced

Sweet Corn 155g

Zucchini 60g, diced

White Onion 40g, finely chopped

Lime Juice 15ml

French Baguettes 6

Lettuce leaves 12

For Dijon Dressing:

Lamb Brand Garlic Powder ¼tsp

Lamb Brand Table Salt ¼tsp

Lamb Brand Ground Cumin ¼tsp

Lamb Brand Cayenne Pepper ?tsp

Olive Oil 45ml

Red Wine Vinegar 45ml

Dijon Mustard 45ml

Honey 30ml

Lime Juice 15ml

Lamb Brand Red Lentils 200g

Lamb Brand Yellow Lentils 200g

Lamb Brand Red Kidney Beans 125g

Lamb Brand Cumin Seeds 1tsp

Lamb Brand Fine Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Vegetable Stock 2 litres

Tomatoes 2, diced

Celery 2 stalks, sliced

Red Onion 1 small, finely chopped

Avocado 1 small, chopped

Green Bell Pepper ½ small, diced

Red Bell Pepper ½ small, diced

Fresh Chives 2tbsp, chopped

For dressing:

Lamb Brand Ground Coriander 1tsp

Lamb Brand Turmeric 1tsp

Lamb Brand Chilli Powder ½tsp

Red Wine Vinegar 190ml

Olive Oil 2tbsp

Garlic 1 clove, crushed

Preparation and Cooking time:  60 minutes
Serves:  6

You will need:

Lamb Brand Whole Green Peas 200g

Lamb Brand Black Eye Beans 200g

Lamb Brand Almonds Blanched 100g, roasted and crushed

Lamb Brand Peanuts Blanched 100g, roasted and crushed

Lamb Brand Mild Curry 2tsp

Lamb Brand Ground Cumin 1tsp

Lamb Brand Fine Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Fat-free Mayonnaise 150g

Green Onion 1, chopped

Fresh Mint 10g, chopped

All you have to do:

1. Soak the black eye beans for a minimum of 5 hours or overnight, changing the water from time to time. 

2. Rinse, add to small saucepan, cover the beans with water and bring to the boil. 

3. Simmer the beans gently till cooked. When the beans are ready drain them and let cool. In the meantime also rinse separately the whole green peas.  

4. Add peas to small saucepan, cover with water and bring to the boil. Simmer the peas gently till cooked. When the peas are ready drain them and let cool.

5. In a bowl, combine green onion, almonds, peanuts, black eye beans and whole peas.

6. In a separate bowl, mix together the mayonnaise, curry powder and cumin. Add the chopped fresh mint.

7. Gently fold the mayonnaise mixture into bowl with peas and beans. 

8. Add salt and ground black pepper to taste.

You will need:

Lamb Brand Cannellini Beans 300g

Lamb Brand Green Mung Beans 200g

Lamb Brand Red Kidney Beans 200g

Lamb Brand Walnuts halves 50g

Lamb Brand Cashew Nuts 50g, roasted

Lamb Brand Sultanas 40g

Lamb Brand Fine Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Feta Cheese 225g, crumbled

Cherry Tomatoes 175g

Beetroot 115g

Radishes 85g

Fresh Baby Spinach 70g

Fresh Lettuce 60g

Fresh Endive 50g

Red Onion 1

For dressing:

Lamb Brand Fine Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Extra Virgin Olive Oil 4 tbsp

Fresh Lemon Juice 2 tbsp

Fresh Coriander 1 tbsp, chopped

Dijon Mustard 1 tsp

Lamb Brand Lentils Mix 400g

Lamb Brand Cannellini Beans 200g

Lamb Brand Black Beans 200g

Lamb Brand Fine Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Life Sun-dried Tomatoes 4 diced

Canned Tuna 185g, drained

Fresh Coriander 2tbsp, chopped

Red Onion 1 small, chopped finely

For dressing:

Lamb Brand Ground Cumin ½tsp

Lamb Brand Ground Coriander ½tsp

Lamb Brand Fine Table Salt pinch

Lamb Brand Ground Black Pepper pinch

Virgin Olive Oil 3tbsp

Fresh Lemon juice 1tbsp

Wholegrain Mustard 1tsp

Garlic 1 clove, crushed

Lamb Brand Cranberry Beans 150g

Lamb Brand Black Beans 150g

Lamb Brand Whole Peas 90g

Lamb Brand Long Grain Rice 235g

Lamb Brand Sultanas 50g

Lamb Brand Garlic Powder dash

Lamb Brand Fine Table Salt pinch

Lamb Brand Ground Black Pepper dash

Celery 40g, sliced

Red Onion 35g, chopped

Green Chilies (or Jalapenos) 40g, chopped

Fresh Parsley 4g, chopped

White Wine Vinegar 40ml

Olive Oil 20ml

Water 10ml

Servings:  4

Lamb Brand Semi-fresh Tortellini Ricotta & Spinach 200g

Lamb Brand Dry Chickpeas 80g

Lamb Brand Red Kidney Beans 80g

Lamb Brand Cannellini Beans 80g

Lamb Brand Ground Black Pepper to taste

Lamb Brand Garlic Powder dash

Lamb Brand Ground Cayenne Pepper dash

Lamb Brand Mixed Spice ½ tsp

Lamb Brand Coarse Salt pinch

Green Onion 1, chopped

Celery ¼ stalk, sliced

Cider Vinegar 2 tbsp

Vegetable Oil 1 tbsp

Honey ¾ tsp

Ground dry Mustard dash

Salami 45g, diced

Lamb Brand Barley 320g

Lamb Brand Dry Chickpeas 400g

Lamb Brand Pine Nuts 120g

Lamb Brand Coarse Salt 1 tsp

Lamb Brand Ground Black Pepper 1tsp

Lamb Brand Cardamom 1tsp

Lamb Brand Cayenne Pepper ¼tsp

Lamb Brand Ground Ginger ¼tsp

Lamb Brand Ground Nutmeg ¼tsp

Lamb Brand Ground Cinnamon ¼tsp

Lamb Brand Turmeric ¼tsp

Lamb Brand Fine Table Salt to taste

Life Soft Apricots 100g, diced

Goldstar Pitted Dates 80g, chopped

Vegetable Stock 350ml

Water 350ml

Green Onions 3 small, chopped

Fresh Parsley 160g, chopped

Lemon 1 zest and juice

Olive Oil 4 tbsp

Lamb Brand Red Split Lentils 180g

Lamb Brand Mild Curry Powder 2tsp

Lamb Brand Cumin Seeds 1tsp

Carrots 4 medium, chopped coarsely

Onion 1 small, chopped

Garlic 2 cloves, peeled

Plain Yoghurt 70g

Lemon Juice 2tbsp

Honey 1tbsp

Fresh Coriander leaves 1tbsp, chopped

Lamb Brand Dry Cannellini Beans 300g

Lamb Brand Dry Black Eye Beans100g

Lamb Brand Basil 4tsp

Lamb Brand Fine Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Life Sun-dried Tomatoes 150g, chopped

Ricotta Cheese 135g

Garlic 7 cloves, minced

You will need:

Lamb Brand Broad Beans 500g

Lamb Brand Parsley 1tbsp

Lamb Brand Cooking Salt Coarse ¼tsp

Lamb Brand Bicarbonate of Soda pinch (optional)

Lamb Brand Ground Black Pepper to taste

Non fat Cottage Cheese 200g

Lemon Juice 2tbsp

Dried Dill Weed 1tsp

Olive Oil 1tbsp

Butter 15g

Garlic 1 clove

Lamb Brand Butter Beans 400g

Lamb Brand Cooking Salt Coarse to taste

Lamb Brand Ground Black Pepper to taste

Fresh Parsley 60g, finely chopped

Garlic 4 cloves, crushed

Olive Oil 2 tbsp

This recipe is ideal if you want to have an ideal dietary meal, which is in low in fat and high in fibre.  You can make this vegetable curry couscous either as a meal or as a side dish. Nevertheless it can also be eaten at a later stage making it an ideal option for lunch at work or school.

Lamb Brand Couscous 100g

Lamb Brand Golden Raisins 40g

Lamb Brand Blackcurrants 35g

Lamb Brand Dry Chickpeas 15g

Lamb Brand Almond Flakes 10g

Lamb Brand Mild Curry 1tsp

Lamb Brand Turmeric pinch

Lamb Brand Fine Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Life Sun-dried Tomatoes 4, chopped

Chicken Stock 355ml

Vegetable Oil 1tsp

Small Leek 1, thinly sliced                                 

Celery 1 stalk, thinly sliced

Small Onion ½, chopped

Red Bell Pepper ½, chopped

Garlic 3 cloves, minced

Carrot 1, grated

During  the summer everyone loves to take something light that does not require a lot of time to cook but tasteful at the same time. This nutritive recipe is ideal for this time of the year, it is not difficult to make and can be served both as a dip or a spread with bread of your choice.

Lamb Brand Green Lentils 200g

Lamb Brand Walnuts 120g, chopped

Lamb Brand Table Salt ½tsp

Lamb Brand Ground Cumin ¼tsp

Lamb Brand Ground Coriander ?tsp

Lamb Brand Ground Black Pepper to taste

Spring Onions 2, chopped

Garlic 1 clove

Water  350ml

Dijon Mustard 1tbsp

Soy Sauce 1 tbsp

Red Wine Vinegar 1tsp

For Roll filling:

Fancy Bread Rolls 3

Tomato 1, sliced

Cucumber 1 small, peeled and sliced

Lettuce leaves 3

Che’ Pasta Lingue di Passero (Ilsien l-ghasfur) 225g

Lamb Brand dry Chickpeas 200g

Lamb Brand Red Kidney Beans 200g

Lamb Brand Black Beans 200g

Lamb Brand Ground Black Pepper to taste

Lamb Brand Fine Table Salt to taste

Small Red Bell Pepper ½, chopped

Small Yellow Bell Pepper ½, chopped

Spring Green Onions 60g, chopped

Small Red Onion ½, finely chopped

Whole Corn Kernel 120g, drained

Frresh Coriander leaves 25g, chopped

Large Lime 2, squeezed

Extra Virgin Olive Oil 45ml

Lamb Brand Dried Chickpeas

Lamb Brand Red Kidney Beans

Lamb Brand Green lentils

Lamb Brand Fine Table Salt

Lamb Brand Ground Black Pepper

Lemon juice 1/2

Garlic 2 cloves

Olive Oil

Lamb Brand Barley 200g

Lamb Brand Black Beans 200g

Lamb Brand Red Kidney Beans 200g

Lamb Brand Green Lentils 90g

Lamb Brand Dried Chickpeas 90g

Frozen Corn Kernels 150g

Chopped Green Onions 50g

Chopped Fresh Coriander (or dry) 10g

Lettuce leaves 8

Red Bell Pepper 1, chopped

For dressing:

Lamb Brand ground black pepper 5g

Lamb Brand fine salt 3g

Lamb Brand dry cumin ½tsp

Olive Oil 120ml

Red Wine Vinegar 60ml

Crushed red pepper flakes 4g

Chilli powder 3g

Garlic 1clove, minced

Serves 4 to 8
Preparation and Cooking Time: 60minutes 

Lamb Brand Basmati Rice 100g

Lamb Brand Fine Table Salt to taste

Lamb Brand Ground Black Pepper

to taste

Baby Prawns 250g, pre-cooked

Fresh Parsley 20g, chopped

Fresh Mint 20g, chopped

Vegetable Stock 470ml

Extra Virgin Olive Oil 40ml to 60ml

Lemon Juice 30ml

Black Pitted Olives 8, finely chopped

Lettuce leaves 4 large

Tomatoes 4 large

Spring Onions 2, chopped

Garlic 2 cloves, finely minced

Serves 4 as main course, 8 as a side dish
Preparation and Cooking time: Approx 60 minutes

Lamb Brand Green Split Peas 200g

Lamb Brand Mild Curry Powder 1/8 tsp

Lamb Brand Mixed Herbs 1 tsp

Lamb Brand Fine Table Salt to taste

Lamb Brand Ground Black Pepper to taste

Life Sun-dried Tomatoes 50g, chopped

Fish Stock 470ml

Tuna Chunks 2 cans, 160g net each

Eggs 2, hard boiled and cut in quarters

Spring Onions 3, thinly sliced

Red Onion 1, small thinly sliced

Black Olives 50g, sliced

Olive Oil 3 tbsp

Fresh Lemon Juice 3 tsp

4 as main course, 8-10 as a side dish
Preparation and Cooking time: Approx 45 minutes

Lamb Brand Oregano 1 tsp

Vegetable or Chicken Stock 500ml

Red Pepper 1 small, minced

Spring Onions 2, minced

Red Onion 1 small, minced

Black Olives 40g, minced

Garlic 2-3 cloves, chopped

Feta Cheese 50g, crumbled

Eggs 2 large, whites only

Egg 1 large

Fresh Lemon Juice 2 tbsp

For the Dressing:

Yoghurt 125ml

Fresh Dill 2 tsp, chopped (or dry)

Fresh Lemon juice 1 tsp

Garlic 1 clove, minced

Serves 6 to 8
Preparation and Cooking time: Approx 75 minutes

Lamb Brand Barley 50g

Lamb Brand Oregano ½ tsp

Lamb Brand Marjoram ½ tsp

Lamb Brand Ground Black Pepper to taste

Lamb Brand Table Salt to taste

Vegetable Stock 1400ml

Canned Corn Kernels 425ml

Tomato Polpa 400ml

Garlic 4 cloves, minced

Extra Virgin Olive Oil 1 tbsp

Serves 6 
Preparation and Cooking time: Approx 90 minutes

Lamb Brand Breadcrumbs 225g

Lamb Brand Chilli Flakes ½ tsp

Lamb Brand Fine Salt to taste

Lamb Brand Ground Black Pepper to taste

Vegetable Stock 500ml

Olive Oil 1½ tbsp

Garlic Clove 1, minced

Onion 1, sliced

Celery Stalks 2, finely chopped

Red Pepper 1, seeded and diced

Mushrooms 130g, finely chopped

Cheddar Cheese 150g, grated

Fresh Parsley 3 tbsp, chopped

Eggs 1 whole, 1 egg white, beaten

Makes 12 to 14
Preparation and Cooking time: Approx 45 minutes

Lamb Brand Plain Flour 50g

Lamb Brand Ground Black Pepper to taste

Lamb Brand Table Salt to taste

Butter 25g

Milk 400ml

Spring Onions 4, finely chopped

Grated Cheddar Cheese 75g

Cooked Ham 50g, chopped

Celery Stick 1, finely diced

Egg 1, beaten

Oil for frying

For the Coating:

Lamb Brand Breadcrumbs 125g

Eggs 2, beaten

Serves 6 
Preparation and Cooking time: Approx 60 minutes

Lamb Brand Black Beans 200g

Lamb Brand Dry Basil ½ tsp

Lamb Brand Demerara Sugar ¼ tsp

Lamb Brand Ground Black Pepper to taste

Lamb Brand Table Salt to taste

Vegetable Stock 1 ltr

Red Sweet Pepper 1 large, diced

Spring Onions 3, finely chopped

Tomato Passata 160g

Greek Yoghurt 45g

Fresh Lime Juice 3 tbsp

Fresh Parsley 80g, chopped

Onion 1, small about 50g

Fresh Garlic Clove 1

Olive Oil 1 tbsp

Tomato Polpa 200ml

Worcestershire Sauce ½ tsp

Water 120ml

Serves 6 
Preparation and Cooking time: Approx 50 minutes

Lamb Brand Black Eye Beans 100g

Lamb Brand Oregano 1 tsp

Lamb Brand Ground Black Pepper to taste

Lamb Brand Fine Salt to taste

Vegetable Stock 1½ ltrs

Carrot 1 (Approx 150g)

Potato 1, medium

Cauliflower 150g

String Green Beans 100g

Red Onion 1, small

Garlic cloves 2

Bay Leaf 1

Tomato Sauce 2 cans

Parmesan Cheese

2 tbsp, grated for topping

Serves 6 
Preparation and Cooking time: Approx 50 minutes

Lamb Brand Ground Black Pepper to taste

Lamb Brand Fine Salt to taste

Lamb Brand Cayenne Pepper (or Chili Powder) ¼ tsp

Onion 1, large and chopped

Celery Sticks 2, diced

Carrot 1, large and diced

Olive Oil 4 tbsp

Fish Stock 1ltr / 4½ cups

Fish Sauce 4 tsp

Bouquet Garni 1 * (or 2 tbsp Mixed Herbs)

White Cod Fillets ½kg, cut into 1” cube

Medium Shrimp ½kg, peeled

Goat Cheese some, for garnish

Croutons for serving

Serves 4 to 6 
Preparation and Cooking time: Approx 90 minutes

Minestra Mediterranea 200g

Lamb Brand Che Pasta Corallo 130g

Lamb Brand Sage 1 tbsp

Lamb Brand Rosemary 1 tbsp

Lamb Brand Cooking Salt to taste

Lamb Brand Pepper to taste

Olive Oil 2 tbsp

Bacon or Pancetta 200g

Garlic 4 cloves

Onions 2

Carrots 2

Fresh Celery a hand full

Mushrooms 6

Chillies 1/2 tsp

Zucchini 1

Tomatoes Pulp 1 can, approx 400g

Chicken Stock 1 cup

Vegetable Stock 2 cups

Parmesan Shavings for topping

Serves 4 as main course or 6 to 8 as a side dish
Preparation and Cooking time: Approx 60 minutes

Lamb Brand Golden Raisins 100g

Lamb Brand Blanched Almonds 100g

Lamb Brand Red Kidney Beans 100g

Life Dried Soft Apricots 100g

Lamb Brand Black Ground Pepper ¼ tsp

Lamb Brand Mild Curry 1 tsp

Chicken (or Vegetable) Stock 300ml

Zucchini 1 large

Tomato 1 large

Fresh Parsley 100g

Red Onion 1 small

Lime Juice 60ml

Extra Virgin Olive Oil 30ml

Makes 4 sides or 2 as a meal 
Preparation and Cooking time: Approx 25 minutes

Lamb Brand Ground Black Pepper ½ tsp

Lamb Brand Ground Cumin ½ tsp

Lamb Brand Ground Coriander ½ tsp

Olive Oil 3 tsp

Lemon Juice 1 tsp

Wholegrain Mustard 1 tsp

Garlic 1 clove, finely chopped

Onion 1 small, finely chopped

Tomatoes 2, deseeded and diced

Tuna in Oil 185g

Fresh Parsley/Coriander some, chopped

Makes 4 portions  
Preparation and Cooking time: Approx 45 minutes

Lamb Brand Chickpeas 200g

Lamb Brand Black Beans 200g

Lamb Brand Ground Black Pepper to taste

Lamb Brand Table Salt to taste

Lamb Brand Ground Cumin ½ tsp

Vegetable Stock/Broth 325ml

Olive Oil 45ml

Lemon Juice 30ml

Red Vinegar 5ml

Marrows 2, cored and sliced

Onions 1, sliced

Red Bell Pepper 1, thinly sliced and deseeded

Fresh Coriander 10g, sliced

Sweet Corn 165g

Serves 5  
Preparation and Cooking Time: Approx 50 minutes

Lamb Brand Ground Black Pepper to taste

Lamb Brand Table Salt to taste

Lamb Brand Oregano 10g

Che’ Pasta Lisce Grossi 500g

Onion 1 chopped

Olives 85g

Olive Oil 30ml

Parmesan Cheese 40g, grated

Red Vinegar 60ml

Fresh Parsley some, chopped

Serves 5 
Preparation and Cooking time: Approx 30 minutes

Che’ Pasta Penne Rigate 500g

Garlic 3 cloves

Parsley ½ cup, chopped

Olive Oil 4 tbsp

Red Chilli pinch, optional

Makes 4 portions 
Preparation and Cooking time: Approx 45 minutes

Lamb Brand Chickpeas 200g

Lamb Brand Black Beans 200g

Lamb Brand Ground Black Pepper to taste

Lamb Brand Table Salt to taste

Lamb Brand Ground Cumin ½ tsp

Vegetable Stock/Broth 325ml

Olive Oil 45ml

Lemon Juice 30ml

Red Vinegar 5ml

Marrows 2, cored and sliced

Onions 1, sliced

Red Bell Pepper 1, thinly sliced and deseeded

Fresh Coriander 10g, sliced

Sweet Corn 165g