Instructions

• First peel the artichokes. Prepare a big bowl filled with cold water and squeeze the juice of a half lemon. Peel the artichokes, washing them under a cold running water as you go and place the peeled roots to the bowl with acidulated water.
• Heat the oil in a medium pot. Roughly chop the leeks and add them to the pan. Sweat leeks until soft but do not let them brown.
• Chop the artichokes in chunks and add to the pot. Cook for a few minutes, turning them in oil and then add water or stock just to cover them. Bring to the boil, reduce the heat and cook until the roots are tender, approximately for 15 minutes.
• Meanwhile grill the lettuce. Preheat the grill to medium-high, wash and dry the lettuce. Cut it in half and place on the shallow baking sheet and brush with some olive oil. Cook under the grill turning it every couple of minutes until the lettuce is nicely charred but not burnt. Remove from the oven and then let it cool slightly.
• When the artichokes are almost ready, wash, peel, core the apple, cut it in chunks and add to the pot for the last 5 minutes.
• With a slotted spoon lift the artichokes and apple from the liquid and place in a blender. Whizz them until smooth adding as much liquid d as you need to get the desirable consistency.
• Pour the soup in a clean pot, season it with salt and pepper and reheat.
• Pour in the soup between warmed bowls, garnish with lettuce, hazelnuts seeds and greens and a splash of hazelnut oil. Add one or two crostini to each bowl and enjoy it piping hot!

Instructions

• Chop the watermelon flesh into cubes. Wash and dry tomatoes and cut them in halves. Finely slice the shallot. Pit or sliver olives or leave them whole. Drain ġbejna well and crumble it into big pieces.
• Mix everything in a bowl, drizzle with some olive oil and juice over it, tearing some basil leaves and seasoning with salt and pepper. Don’t be shy to use your hands (perfectly clean of course!) to toss all these delicious and colorful goodies together.
• Sprinkle with some basil flowers and serve.

Instructions

• Heat the olive oil in a large heavy bottom pot and add the leeks. Season with salt and cook the vegetables over a low to medium heat until soft and translucent.
• Meanwhile peel the celeriac, wash it very well and dice it into cubes. Stir well and cook for a couple of minutes. Add the water. Bring to a simmer and cook until tender.
• 5 minutes before celeriac is cooked, add the kale to the pot and let it wilt.
• Remove the pot from the heat and add the watercress.
• Let the soup cool a little bit and puree it in batches in a blender.
• Pour the soup back into the pot and reheat. Check and adjust seasonings.
• Pour the soup in a bowl and add your favourite topping.

Instructions

1. Peel pungent radishes if you wish. Using a mandoline or really sharp knife slice radishes as thin as possible. Drizzle with some vinegar and set aside while preparing dressing.
2. Mix all ingredients for dressing and stir well until combined.
3. Arrange salad leaves on a plates. Drain radishes and put them in a bowl with dressing, mix well.
4. Arrange on the top of the leaves and sprinkle with microgreens and chopped egg.

Instructions

1. Wash vegetables very well. Cut small delicate radishes into halves. Peel big radishes and cut them into wedges.
2. Heat some olive oil in a sauté pan. Add onions and garlic, and stir until almost translucent, season with salt.
3. Add broccolini and big radishes, stir to coat in oil and add some water until the vegetables are about half submerged. Bring to a simmer and cook for a few minutes- it should be no longer than 5.
4. Now, add small radishes and their leaves and cook for a couple of minutes more until the greens are just wilted.
5. Squeeze some lemon juice and check the seasoning.
6. Shave some pecorino on top.
7. Enjoy while warm!

Instructions

1. Wash radishes, dry them and cut in a half.
2. Heat olive oil in a shallow frying pan over a medium heat.
3. Put the radishes into the pan, cut side down (to get nice golden colour)
4. Cook for 10-12 minutes
5. Drizzle with vinegar, stir.
6. Sprinkle with salt and enjoy!

Instructions

1. First, you need to blanch the greens. Bring a large pan of water to a boil and immerse leaves for 10-15 seconds. Then drain, cool and chop roughly.
2. In a deep sauté pan heat a good drizzle of olive oil over a medium heat and add shallots. Cook until soft and coloured nicely.
3. Add tomatoes and chard leaves to a pan and cook for a few minutes until heated through.
4. Season well with salt and pepper and add parsley.
5. Meanwhile cook red lentils following the instructions on the pack. You may use vegetable stock instead of water.
6. For yoghurt dressing: simply put all ingredients in a hand blender container and process until smooth.
7. Divide lentils and chard sauté between 4 bowls and add some dressing, mix everything and enjoy!

Instructions

1. Prepare a big bowl of iced water.
2. Wash and trim stems. Bring a large pan of water to a boil. Blanche chard stems for 2-3 minutes depending on their size. Don’t put a whole bunch in a pot, do it by batches. Drain stems and put when in the iced water to prevent further cooking and refresh their colour. Drain again and pat dry.
3. Heat griddled pan on a medium high heat.
4. Drizzle stems with olive oil and season well with salt and pepper. Toss very thoroughly.
5. Cook stems by batches till charred.
6. Meanwhile make brown butter vinaigrette: heat 35g of salted butter in a fraying pan over medium-high heat for few minutes till it foams and turns beautiful nutty colour. Pour it in a small bowl and add a squeeze of lemon juice. You will have about 3 tbsp of brown butter.
7. Add a white balsamic vinegar and shallot to the butter and whisk lightly until smooth.
8. Pour the vinaigrette over the hot stems and serve immediately sprinkling your dish with hazelnuts.

Instructions

1. Heat a drizzle of olive oil in a big pan over a medium heat.
2. When heated enough, add all vegetables except tomatoes and chard leaves to the pan. Stir to cover it with oil, season well with salt and pepper, cover with a lid on and cook for about 10 minutes.
3. Add stock to the pan and bring to boil, then reduce the heat to a medium–low and simmer until pumpkin and carrots are almost cooked through, for about 25-30 minutes. The quantity of stock you add to the pan depends on how thick or watery you want your soup to be.
4. Then add tomatoes and chard leaves to the pan and simmer for another 10-15 minutes. Check the seasoning and adjust it if needed.
5. Meanwhile poach 6 eggs (follow the instructions).
6. When everything is ready, divide the soup between 6 bowls, add poached eggs and sprinkle with pecorino or parmigiano shavings.
7. Serve hot with toasted Maltese bread.

Instructions

1. Heat a drizzle of olive oil in a big heavy pan over a medium heat. Add garlic and onion and sauté until fragrant and lightly coloured.
2. Add chard . Sauté until the leaves are wilted and tender, just for a few minutes.
3. Meanwhile toast the slices of bread.
4. Season sautéed leaves to taste with salt and pepper. Remove from heat.
5. Divide mixture between bread slices, sprinkle with pine nuts, parmiggiano shavings and some more olive oil if you want.