Instructions

1. Place the water, wine, sugar, a half of vanilla bean, spices and the orange and lemon zest into a saucepan big enough to fit quinces and bring to a simmer over a medium heat. Simmer for 5 minutes then remove from the heat and leave to infuse while you are preparing the quinces.
2. You can peel quinces if you want, but I left the skin on. If you decide to peel them, place the fruits in a bowl with water mixed with lemon juice to avoid discoloration. Cut quinces in halves and remove the cores. This is not an easy task as the core is very firm. Use the melon baller if you have one.
3. Immerse quinces cut side down in the poaching liquid and cover with a piece of greaseproof paper and weight it down to make sure they submerged completely.
4. Poach on a very gentle heat for 20-25 minutes, take of the heat but leave quinces in the liquid. The residual heat will continue to cook them. The quinces should be soft but not fall apart.
5. Scarp out the seeds of other half of vanilla bean and mix it with the icing sugar, then mix it with ricotta.
6. Dry fry pistachios and set aside.
7. Put the dollop of ricotta mix on the top of the half of each quince.
8. Sprinkle with pistachios and pour the sauternes syrup or maple syrup to serve.

To make syrup

1. Put the sugar in a saucepan, mix the wine with water and pour it over the sugar.
2. Brush the sides of the saucepan with a pastry brush dipped in the water (to avoid crystallization of sugar on the sides).
3. Place the saucepan over the low heat and stir it helping sugar to dissolve.
4. When sugar has dissolved, increase the heat, brush sides of the saucepan with water again and bring the mixture to the boil.
5. Boil it down for 15 minutes to get a thicker syrup. You can boil it only for couple of minutes to make a thinner one, so that you could get a cold stock syrup that is perfect for fruit salads, for instance.

Instructions

1. Preheat the oven to 200 C.
2. Unpack filo pastry and carefully unroll it. Line the baking tray with a baking parchment and brush with some olive oil.
3. Take one sheet of pastry, put it on a working surface and carefully brush with the oil.  Repeat with remaining sheets. Keep the filo pastry covered with the clean kitchen towel while cooking to avoid drying out.
4. Cut the pastry into 8 squares and transfer into the baking tray. Prickle with a fork.
5. Put in the oven for 8-10 minutes until browned and crisp.
6. Take out of the oven, wait a little bit and brush with fig preserve.
7. Wash and pat dry figs and slice them.
8. Dice ġbejna and set aside.
9. Mix the lemon juice, honey and olive oil and pour the mixture over the sliced figs. Turn them carefully to coat well with the mixture.
10. Put 3-4 slices on each square, spoon diced cheese over it, season with salt and sprinkle with the thyme.
11. Put in the oven for 8-10 minutes more until the figs start caramelizing and cheese starts melting.
12. Take the tray out of the oven and sprinkle with more thyme to decorate, drizzle with some more honey and serve!

Instructions

• Put the yeast in a bowl and pour the water over it. Leave to dissolve (around 10 minutes).
• Sift the flour in a big bowl and make a well in the middle. Pour the half of the water to the flour stirring continuously with a wooden spoon. Add olive oil and salt and the remaining water. If dough seems too sticky, add a little bit of flour. Do not add too much or it will not be as soft as we need.
• Take the dough out of the bowl onto the surface dusted with flour and knead for 10 minutes. Now shape the dough into a ball and put in the slightly oiled bowl. Cover with a clean tea towel and leave to rise in a warm place until doubled in size.
• Preheat the oven to 230 C well in advance before baking, at least 40 minutes.
• Dust working surface with some flour, take the risen dough out of the bowl and divide in two pieces but put one of the halves back in a bowl and cover with the tea towel.
• Roll the second half into a circle about 30 cm though diameter depending on how thick or thin crust you prefer.
• Put the pizza base on the baking sheet dusted with flour or semolina and put on the baking tray.
• With your fingers, make the rim on the base.
• Put the topping on the dough, alternating slices of fruit and cheese. Drizzle a bit with olive oil, sprinkle with salt flakes and chilli flakes.
• Bake for 25 minutes or longer until fruits are caramelized and the cheese and crust are golden brown coloured.
• First there is going to be a lot of liquid coming out of mozzarella but then it all will dry out leaving an amazing bubbling substance.
• When almost ready start working on the second one.
• When finished take the pizza out of the oven and dash with some honey. Enjoy immediately while very hot!

Instructions

• Wash and dry apricots, cut in halves and remove the pits. Carefully wash and dry figs, cut into quarters.
• Toast pumpkin seeds on a dry frying pan until they turn light brown. Keep an eye on a pan because seeds can burn very quickly.
• To make a dressing mix all ingredients together.
• Arrange greens and coriander leaves on plates and place fruits on top. Tear mozzarella into big pieces and distribute among the plates.
• Drizzle with dressing and sprinkle with seeds and microgreens.

Instructions

• Peel and de-seed tomatoes. Make a cross cut at the bottom of the tomato and place it in the boiling water for a few seconds, let it cool a little bit and peel the skin off. Than remove the seeds and dice tomatoes.
• Wash, dry, hull and dice strawberries. Chop shallot very finely and tear basil leaves.
• Mix tomatoes, strawberries, shallots and basil. Drizzle the mixture with some olive oil, season with salt and pepper. Stir well and set aside while you toast bread.
• Arrange tomato and strawberry mixture on toasted bread slices and enjoy.

Instructions

Dice watermelon in a big chunks. Peel cucumber and remove seeds if they are too big. Slice cucumber, cut strawberries in half and dice feta. For dressing mix the olive oil with lemon juice in 3/1 proportions or to your liking, add salt and pepper. Put all ingredients in a bowl, sprinkle with dressing and mix well.

Instructions

Juice the limes and mix their juice with sugar. Cut watermelon into big pieces and add to juice and sugar mixture. Whiz everything together with hand blander. Taste and adjust lemon juice or sugar if needed and whiz again. Pour in glasses and add some ice.

Instructions

Slice some limes and put them in a pitcher. Add ginger cordial, strawberries, fresh mint leaves and top everything with sparkling water.