Served Magazine #24

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TREAT YOURSELF TO SOME OF THE DELICIOUS INGREDIENTS THIS SEASON BRINGS!

MAGAZINE

AUTUMNAL GUSTATION

P.18

With Tom Peter’s – Gracy’s Arts & Supper Club

Butternut Squash Seasonal Star

We celebrate the glorious Butternut Squash, featured both in sweet and savoury dishes.

FROM DELICIOUS QUICK FIXES TO REFINED DISHES! THIS ISSUE FEATURES MORE EPIC RECIPES TO ADD TO YOUR SERVED STACK!

LUNCH ON THE HARBOUR

From the vantage point on the fourth floor of the beautiful Iniala Harbour House hotel, guests can take in the most spectacular views of the Grand Harbour whilst enjoying an unforgettable dining experience by the award-winning chef, Simon Rogan.

The menu is inspired by the seasons, local produce and foraged ingredients which have been sourced across the Maltese islands.

Join us for lunch from Friday to Sunday and choose a starter, main course and dessert from a selection of dishes. The set lunch menu is a short yet sweet rendition of our multi-course tasting menu, which is also available for a more leisurely lunch.

THE FESTIVE SEASON AT ION HARBOUR Valletta is magical during the festive season, and nothing quite beats a special meal perched atop St. Barbara Bastion, followed by an overnight stay at Iniala Harbour House.

ION Harbour By Simon Rogan will be serving a festive menu for Christmas Eve, Christmas Day and New Year’s Eve, featuring a spin on our favourite Christmas classics.

I O N H A R B O U R .C O M

ION Harbour, Iniala Harbour House, 11 St. Barbara Bastion, Valletta, Malta +356 9911 0166 | dine@ionharbour.com |  @ionharbour

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Tigné Seafront, Sliema www.manta.mt .

- iz-Zjara Misrah tal-Papa, .

Gwanni Pawlu II, Mellieha www.espiralrestaurant.com

Tigné Seafront, Sliema St www.tora.mt Geraldu Street St Paul’s- Bay www.loamalta.com

www.lifestyle-grp.com

Tigné Seafront, Sliema Tigné Seafront, www.manta.mt Sliema www.manta.mt

Tigné Seafront, Sliema Tigné Seafront, www.tora.mt Sliema www.tora.mt

chRisTmas @HILTON MALTA

View FESTIVE BROCHURE

HILTON MALTA, PORTOMASO, ST.JULIANS, STJ4012 T: +356 2138 3383 W: www.malta.hilton.com

#from the editor

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s the intensity of the Summer’s heat subsides and we’re slowly but surely ushered on towards the cooler months, we are thrilled to present the latest edition of our beloved food magazine, celebrating the heartwarming essence of the new season. Autumn is a time of abundant harvests, and this issue, we pay homage to the bountiful seasonal ingredients that grace our tables, with a special spotlight on our seasonal star ingredient – the humble yet versatile butternut squash. Through the following pages, you can explore creative ways to incorporate this vibrant vegetable into your meals, ranging from comforting main dishes to tasty snacks.

In this issue, you will discover an array of recipes that not only warm the soul but also cater to the demands of busy days and back-to-school routines. We understand the importance of quick weekday meals that are both nourishing and flavourful. Hence, we've curated a selection of easy-to-follow recipes that promise to bring wholesome goodness to your family table without compromising on taste. From hearty one-pot wonders to mouthwatering bakes, sweets and treats, these recipes are designed to simplify your weekday cooking, leaving you with more time to savour those precious moments with your loved ones.

So grab your aprons, get cooking, and join us to embrace the abundance of seasonal produce as we celebrate the bounties of nature.

Happy cooking!

Julia

Editor: Julia Ripard Art Direction: Chris Psaila Photography: Julia Ripard Contributors: Faisal Al Daleigan Gennaro Contaldo Karyn Bonnett Stefan Hogan Katryina Mangion Tom Peters Julia Ripard Pippa Mattei Simon Bajada Advertising: Sam Psaila 7788 0300 Rhyarna Lee 99568323 Printing: Print It 011

‘Refined Dining In The Heart Of The Capital’

Gracy's legendary Sunday lunches will return on the 26th of November. Diners can expect hot smoked dishes such as the local mackerel, the venison tartare with sloe gin and redcurrant jelly, together with the classics, such as our Beef Wellington to be shared between two and will only be available for preorder for Sunday lunches.

Moving to the festive season, Christmas lunches and dinners will focus on seafood, poultry and some game, to be finished with our homemade 'Petit Fours' featuring mini mince pies that have been fed brandy since September and delicious petit passion-fruit pavlovas.

Join us at Gracy’s Arts & Supper Club, located in the 17th Century Baroque Palace , Hostel de Verdelin adjacent to The Grand Master Palace.

Reservations:: T: [+356] 2122 8500 – reservations@gracysmalta.com – www.gracysmalta.com

#contents

"AS AUTUMN UNFOLDS, CULINARY DELIGHTS S H I F T TO R I C H , E A R T H Y F L AVO U R S . S E AS O N A L INGREDIENTS LIKE SQUASH, NUTS, AND SPICES DEFINE THE COSY AND COMFORTING ESSENCE OF FALL CUISINE" 020. AUTUMNAL GUSTATION It’s Autumn flavour, with all the flair, brought to you by Gracy’s head chef Tom Peters.

066. INSPIRED BY THE SEASONS Corinthia head chef Stefan Hogan works with seasonal produce to whip up these delicious Autumn dishes.

026. DISCOVER THE HAMMETTS COLLECTION Taking diners on a culinary journey around the world - discover the Hammett’s collection of restaurants in Malta.

070. TRADITIONAL FOLK FOOD WITH PIPPA MATTEI Discover the best that this season has to offer with sweet and savoury local delights, by one of Malta’s most established cooks - Pippa Mattei.

032. SEASONAL STAR: BUTTERNUT SQUASH In this issue Served celebrates the glorious Butternut Squash, featured both in sweet and savoury dishes.

076. FOLK FOOD BY SIMON BAJADA Australian with Maltese roots, Simon Bajada portrays the island in all its glory, and shares traditional new recipe book ‘MALTA’.

045. SEASONAL CLASSIC A variation on the classic 'orecchiette con chime di rape' cooked up by celebrity chef and tv personality, Gennaro Contaldo.

048. IT’S SOUP SEASON! Cheesy Toasties and hot, roasted tomato soup to enjoy as the cooler months set in by Julia Ripard.

052. TOP TIPPLE Simon Bajada makes use of the prickly pear by creating a wonderful drink to enjoy with family and friends.

055. EASTERN FLAIR Perfectly balanced flavour in these mid-season dishes by chef Faisal Al Daleigan.

060. "YIAMAS!” – AN EPIC GREEK LOVE STORY! The epic Greek love story of the couple behind Malta’s top Greek eateries, Yiamas Greek Taverna and Mykonos

by Yiamas. The couple share two traditional Greek staples which are even better than they look!

080. REDISCOVERING NATURE’S PHARMACY WITH HOLLAND & BARRETT From home remedies for beauty to natural cleaning products for the home, explore these natural recipes and solutions for chemical-free concoctions.

Scan the QR code and find hundreds more delicious recipes to sink your teeth into.

039. WAKE + BAKE Cosy up with this comforting bowl of soul warming turmeric porridge with ghee-fried bananas.

“TREAT YOURSELF TO SOME OF THE DEL

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O R E CC H I E T T E W I T H B R O CC O L I

P E AC H SA L A D

A great way to pack some fiber into your pasta dish.

A salad inspired by the tropics by chef Faisal Al Daleigan.

58 S H R I M P S I N A P I N E A P P L E B OAT

Delicious and beautifully presented for those dinner parties at home.

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S M O K E D M AC K E R E L PÂT É

T H E H A M M E T T’S C O L L E C T I O N

A refined dish created by Tom Peters from Gracy’s Arts & Supper Club

Interview with Director Chris Hammett and Head chef Jorge Lugo.

64 M O U S SA K A

Explore Greek cuisine with one of their most popular (and delicious) dishes.

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ICIOUS RECIPES THIS SEASON BRINGS”

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N AT U R E’S P H A R M AC Y BY H+B

‘ TO RTA TA SA N M A RT I N’

Explore these natural recipes and solutions for chemical-free concoctions.

A traditional and delicious treat to enjoy in the month of November

41 S E A S O N A L F R E N C H TOA S T

A different take on this classic breakfast dish.

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K A B A B LO G H M E H

B A K E D PA S TA S H E L L S

Middle Eastern Flair by chef Faisal Al Daleigan

Try your hand at these traditional Maltese classics.

66 SA F F R O N R OA S T E D C H I C K E N

With Harissa Glazed Pumpkin by chef Stefan Hogan

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#contributors

cooks + chefs Tom Peters

Stefan Hogan

Simon Bajada

Julia Ripard

Originally from Portsmouth, Tom’s career started as a kitchen porter at the age of 14 where his love for the kitchen camaraderie drew him in. After years of training and honing his skills working with some of the top names in the industry both in London and Oslo, Tom now resides in Malta where he runs the kitchen of Gracy’s Arts and Supper Club.

Stefan is inspired by ingredients that shout local and in season and is motivated by delighted customers. He has been cooking professionally since the age of 16 but in his heart he was already a chef at 9 years old - so a lifetime really. In this issue, Stefan features recipes from Josephine’s new Spring brunch menu, at the Corinthia Palace.

Simon is an Australian author and photographer with Maltese heritage on his fathers side. Simon began photography as a profession after years of working as a chef then recipe developer and food stylist.

His work often focuses on food culture. Simon has authored 4 cookbooks on Nordic, Baltic and Maltese cuisines with Hardie Grant publishing. Simon regularly contributes editorial pieces to food & travel Magazines.

Julia values the simple pleasures in life; good food shared with good company, frequent travel, and time with a book by the sea.

Her experience as a chef has taught her the fundamentals of preparing food properly, that not only tastes delicious but is well-balanced nutritionally and fully satisfying and sustaining. Julia’s creative skills combine writing and photography to portray her views and stories on good food and sustainable living.

Faisal Ahmed Aldeleigan Faisal left his comfortable life as a banker for a career as a chef consultant. His love for food was instilled by his mother, he has perfected his craft by studying cooking techniques in Europe.

By establishing the Chef Faisal Consultancy, Faisal is able to not only share simple yet sophisticated dishes, but is also positioned to help restaurant businesses thrive.

Pippa Mattei

Katryna Mangion

Pippa is a cook, food writer and teacher. Her kitchen has been a gathering place for many enjoyable meals with family, friends and those passionate to learn more about Maltese food. Pippa has written multiple cookbooks, features in many food magazines and share her knowledge and passion for cooking through her cookery classes.

As an accountant, recently turned chef, Katryna is very driven by her passion for all things food. Her cooking style is inspired by traditional, ‘Nanna’s style’ food, while keeping local and seasonal produce at the centre of each dish, which she documents through her instagram page Ta’ Rin Malta. She is a firm believer that food brings friends and family together.

Gennaro Contaldo Gennaro is an Italian chef and tv personality, the author of a number of cookbooks including his latest, Cucina, where he shares his love for his home country and cuisine. Contaldo is known to be the mentor to Jamie Oliver, and for his parnership with fellow Italian chef Antonio Carluccio.

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#eating out

AUTUMNAL GUSTATION

Photos: Sean Mallia

Served sits down with chef Tom Peter's who shares three incredible dishes from their mouth watering menu at Gracy's Arts & Supper Club, located in the 17th Century Baroque Palace, Hostel de Verdelin adjacent to The Grand Master Palace.

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#eating out

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#eating out Serves 2 as starter

Venison Tartare, Sloe Gin, Baby Onions. By Tom Peters, Gracy’s Arts & Supper Club

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#eating out

Serves 2 as a starter Prep time: 1 hour, Cooking time: 5 minutes Ingredients (in order of use) For the Tartare 200g Venison Fillet (or Beef) 150ml Sloe Gin 1 banana shallot Chopped chives For the Garnish 10 baby silver skin onions.

4 thin slices sourdough bread.

For the Pickle 100g Caster Sugar 100ml White wine vinegar 200ml Water

Method Firstly prepare the dressing for the tartare as it needs to be cool when using.

Add the sloe gin to a small sauce pan together with the finely diced shallot. Reduce this by 2/3.

Add the redcurrant jelly and cook until the jelly has melted, transfer this to a small container and place in the fridge.

Thinly slice the sourdough bread and place on an oven tray, drizzled with some olive oil and salt and bake between 2 trays in the oven at 175 for 12 minutes.

Place the ingredients for the pickling liquid into a pan and bring to the boil. In the meantime peel the baby onions and cut in half. Drop them into the boiling pickle and cook for 2-3 minutes, allow to cool.

To Finish Finely dice the venison fillet as small as you can manage.

Season the venison with your Sloe Gin dressing, salt, pepper and chives.

Spread this onto a small plate or bowl for serving, top with your baby onions and sourdough crisps.

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#eating out Serves 4 as starter

Smoked Mackerel Pâté

By Tom Peters, Gracy’s Arts & Supper Club Prep time: 1 hour, Cooking time: 20 minutes For the Pâté 2 Mackerel Filleted 50g Creme Fraiche Chopped Chives Chopped Dill Salt and Pepper 1 Lemon Zest 1tsp Horseradish Cream For the Garnish 4 Breakfast radishes 2 Stick of Celery 1 cucumber, cut into ribbons For the Pickle 100ml white wine vinegar 100g Sugar 200ml Water

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Method for the Pâté Ensure the bones are removed from the fillets of Mackerel.

Place the Fillets into a colander, which fits inside a large saucepan.

In the bottom of the sauce pan place a large handful of hay. (You may wish to do this part outdoors).

Set fire to the hay to create some smoke and cover the mackerel with some tin foil.

Leave over heat for 5 minutes and remove.

Once cooled, remove the skin from the mackerel.

In a mixing bowl incorporate all of the ingredients until resembling a pâté, adjust seasoning to your taste and chill.

In a small pan add all the ingredient for the pickle and once boiled, allow to cool.

Slice the breakfast radishes and leave in the pickle for at least 30 minutes.

With a peeler make some ribbons of cucumber and also leave in the cold pickle for 30 minutes.

To serve on the side with some toasted rye bread.

#eating out Serves 4 as main

Skate Wing, Warm Tartar Sauce & Crushed Potatoes

By Tom Peters, Gracy’s Arts & Supper Club

Prep time: 1 hour, Cooking time: 30 minutes For the Warm Tartar Sauce 200g Fresh Mussels 200ml White Wine 200ml Fresh Cream 1 Banana Shallot (finely diced) 3 Cornichons (finely diced) 1tbsp Liliput Capers 1tsp Salmon Roe 1tsp Chopped Chives 1tsp Chopped Dill 1tbsp Butter 4 Cleaned Skate Wings 1tbsp plain flour 12 Baby potatoes

Method Firstly Place the white wine in a large pan and bring to simmer, add the mussels and cook for 5 minutes until all opened. Remove mussels from their shells and place in the fridge for later. Pass the mussel/wine liquid through a fine sieve and back into a clean sauce pan, add the fresh cream and butter and reduce until thickened.

While the sauce is cooking you can boil the potatoes in salted water.

Meanwhile prepare your condiments for the tartar sauce.

Preheat a large frying pan on a medium heat for 4-5 minutes, lightly dust the skate wing in flour, season with salt and place in the

pan with some veg oil. You want a golden colour on the fish and should be cooked 70% on one side, turn over and finish cooking in a little butter.

Add all of your condiments to the sauce. It should look generous, colourful and abundant with the condiments inside.

Crush the potatoes with a fork and bind with a drop of olive oil, black pepper and salt.

" WITH ITS UNIQUE TEXTURE AND DELICATE FLAVOUR, THIS VERSATILE FISH LENDS ITSELF WELL TO A MYRIAD OF DELECTABLE DISHES..."

To finish Place the potatoes on the bottom of the plate to create a bed for the skate wing.

Generously spoon the sauce over the fish to finish!

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From left: Chef Jorge Lugo, and Restauranteur Chris Hammett

#spotlight

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#spotlight

A journey of exploration...

THE HAMMETTS COLLECTION

DRAWING INSPIRATION FROM THE FOOD CAPITALS OF THE WORLD, HAMMETT’S COLLECTION OFFERS PATRONS A CHANCE TO DISCOVER INTERNATIONAL FLAVOUR, TO TRAVEL WITH THEIR SENSES, FROM ASIA TO LATIN AMERICA, NORTHERN EUROPE AND BEYOND. SERVED SITS WITH 27-TIME AWARD-WINNING RESTAURATEUR CHRIS HAMMETT AND CHEF JORGE LUGO TO GET A TASTE OF WHAT HAS MADE HAMMETT’S COLLECTION SUCH A SUCCESS >>

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#spotlight

When we discuss the common factor that each restaurant shares, Chris claims, “it’s all about creating a dining experience… they all have different cuisines, but we keep ‘fine-dining’ in mind, while maintaining a relaxed atmosphere through the sharing concept. This creates a familiar sort of vibe and allows us to create our own tasting menu with starter-size portions so you can explore many different dishes.”

The group have three restaurants in Malta; Hammett’s Gastro Bar, Hammett’s Mestizo and Hammett’s Monastik. The main difference between each being the cuisine which in turn influences the dining experience.

While the restaurants share the similarity in their sharing concept, each is unique in the story they tell, from the menu, to the decor. “Every restaurant has its own character design-wise.

We even go into the curation of the music and

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the lighting. The flavours of the food obviously change, as well as the spirits - the alcohol in the drinks change accordingly to the cuisine as well. So if you go to Hammett’s Mestizo you will have Latin-American drinks, at Hammett's Monastik you will get local and organic drinks.

All this effort is made to enhance the dining experience.” - Chris.

Hammett’s Gastro Bar offers an urban dining experience and bar concept with a very social atmosphere. The menu is composed of a colourful array of food, and offers a wildly innovative plates-to-share concept with culinary influences, ingredients and imaginative cooking techniques from all over Asia. Each restaurant is a journey for the senses, highlighting the flavour, culture and diversity of each country or region.

“Asia as a continent and source of inspiration is big, so it gives us a lot of freedom” and that is represented through the menu and entire dining experience at Hammett’s Gastro Bar. Hammett’s Mestizo is a vibrant Meso-South American-inspired fusion social dining and drinking experience, with culinary influences expanding from Central America to the Caribbean, the Andes to the Amazon and Patagonia. This spans a large area and covers

Hammett’s Mestizo

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ith three restaurants in Malta, and one recently opened on the Balearic Island of Menorca, the Collection is constantly innovating and expanding to elevate their dining experience and offering.

..."we keep ‘fine-dining’ in mind, while maintaining a relaxed atmosphere through the sharing concept."...

#spotlight

“ONE OF THE BIGGEST CHALLENGES OF WORKING WITH LOCAL PRODUCE IS ALSO TO FIND PEOPLE WHO WORK WITH SUSTAINABLE PRACTICES, AND THIS IS A CRUCIAL ELEMENT FOR US.”

an abundance of cuisines and flavours. “Latin American food has really come forward in a short period, with the restaurant ‘Central’ in Lima named the best in the world. We offer a unique experience, being the first Latin-American restaurant to open in Malta.”

and high standards across all restaurants, as well as their efforts to become more transparent in the sourcing of the produce, particularly with Hammett’s Monastik, where they work with local producers and farmers to encourage organic growing methods.

HAMMETT'S MESTIZO MENORCA

Hammett’s Monastik was the most recent to open its doors with unbeatable views of Valletta from across the harbour. The menu is a selection of organic, local and Central European cuisine with a farm-to-table, nose-to-tail concept.

“Monastik tells the story of our roots with a focus on sustainability, which we think is the future for all restaurants. We use traditional, central European ways to conserve food to truly get the best of the product and use it at the best time.

Making sure we are sustainable by making everything ourselves when we can.”

“The most important thing is to remain relevant.

It comes by remaining curious, making sure you remain creative, sharing with other people and listening. Also, it is really important to dine out, see what other people are doing around the world, inspire yourself try new things and make space for your team and people around you.”

Now Jorge it’s taking care of the last addition abroad, Hammett’s Mestizo Menorca, bringing the familiar taste of Hammett’s Mestizo Malta but with the sustainable approach from Hammett’s Monastik. Taking once again a step further in innovation for Hammett’s Collection.

The proposal of Hammett’s Mestizo Menorca has its roots in the diversity of Latin-American culture. The menu features local ingredients in preparations that celebrate and bring to life diverse cuisines and beverages from the Caribbean and central Mexico, all the way to Patagonia. >>

“One of the biggest challenges of working with local produce is also to find people who work with sustainable practices, and this is a crucial element for us.” - Chris Hammett, Culinary Director

They seem to have struck the winning formula, with more exciting ventures on the horizon that Chris claims “will surprise the public.” Although it’s too early to share specific details, it seems we can expect more delicious food and authentic flavour from around the world.

Hammett’s Collection is known for its edgy and adventurous approach when it comes to its food proposal and a lot of this comes from chef Jorge Lugo.

Amongst such increasing competition, Hammett’s stands out with their eye for detail, 029

#spotlight THE RESTAURANTS

HAMMETT’S GASTRO BAR

HAMMETT’S MONASTIK

HAMMETT’S MESTIZO

Hammett’s Gastro Bar offers a distinctive urban dining-bar experience, presenting a vibrant menu featuring an array of colourful dishes inspired by Asian culinary traditions. The menu boasts an innovative plates-to-share concept, incorporating influences, ingredients, and creative cooking techniques from across Asia.

Complementing the food offerings, the bar provides an extensive selection of craft beers, foreign and vintage wines, unique spirits, and a gourmet cocktail list crafted with fresh fruit, homemade syrups, and infusions, all inspired by Asian flavours.

At Hammett’s Monastik, the culinary ethos is deeply rooted in tradition and sustainability. The restaurant embraces ancient techniques from European monasteries, preserving the bounty of warmer seasons through pickling and fermenting for the colder months. This dedication to local, organic produce fosters a symbiotic relationship with committed farmers, ensuring only the finest ingredients make it to the table. In a nod to ancestral wisdom, the restaurant champions nose-to-tail eating, celebrating every part of the animal, from organs to skin. By utilising often overlooked cuts and employing a meticulous dry-aging process, Hammett’s Monastik not only minimises waste but also enhances flavours, creating a gastronomic experience that honours both heritage and innovation.

Mestizo is a term historically used in Spain and Hispanic America, that originally referred to a person of combined European and Indigenous American descent, regardless of where the person was born.

Hammett’s Gastro Bar is all about the experience. By creating a shared meal format, the new Nepalese Head Chef, Devendra Mahato wants people to lend themselves to closeness and camaraderie. The idea is that one doesn’t just eat for sustenance but also to grow, as an experience, to celebrate and to reconnect with family and friends.

ABOUT THE CHEF Devendra Mahato was born in Nepal. His experience in the kitchen started in Nepal but he developed all his techniques and vast knowledge in Dubai. Mahato has been working with our company for over 5 years. He first started out as chef tournant at The Sheer Bastion, and is now based at Hammett’s Gastro Bar. His Asian heritage and experience have been a key component in the creation of our last 2 new menus.

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“This is a celebration of cuts of meat, innards, and extremities that are more often forgotten or discarded in today’s kitchen; it would seem disingenuous to the animal not to make the most of the whole beast: there is a set of delights, textural and flavoursome, which lie beyond the fillet.”– Fergus Henderson ABOUT THE CHEF Sebastian Velasquez was born in Colombia but his experience extends beyond latin American food. He embraces the challenges at the restaurant, which has led him and his team to evaluate and redesign methods to obtain different results from the same ingredient. To him it’s a creative adventure.

Hammett's Mestizo beckons food enthusiasts to embark on a vibrant culinary journey across Meso-South America. Chef Raul Moreno masterfully crafts a menu celebrating the authentic flavours of Hispanic American cuisine, transformed into a sophisticated yet approachable shared dining experience. The restaurant not only offers an exquisite selection of South American wines but also boasts a bar showcasing premium Latin American spirits and creative cocktails. Moreover, the establishment takes pride in sourcing single-origin specialty coffees and chocolates from small farms, complemented by a discerning cigar selection for the adventurous connoisseurs. Beyond the delightful fare, the decor, setting and service at Hammett’s Mestizo is one that creates an atmosphere of laid-back familiarity, with Latin American style - where dining centres around celebration, and connecting with loved ones.

ABOUT THE CHEF Raul Moreno has been with Hammett’s for about five years; starting at Hammett’s Gastro Bar, where he worked his way to head chef, before coming to Hammett’s Mestizo.

Raul was born in Venezuela and he brings all the traditional recipes from his country to the flavours of Mestizo. Cooking is Raul’s passion, and this does not only extend to work hours.

During his spare time, he likes to have friends over and prepare food for them to eat together.

#spotlight

"EACH RESTAURANT IS A JOURNEY FOR THE SENSES, HIGHLIGHTINS THE FLAVOUR, CULTURE AND DIVERSITY OF EACH COUNTRY OR REGION."

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#seasonal

B All About Butternut Squash!

utternut squash is probably one of the most common and beloved squash varieties that exists and rightfully so! Its complex nutty flavours, sweet taste and conveniently long shelf life makes it a beloved pantry staple all over the world. But its history is far more fascinating than we give it credit for.

As the name implies, butternut squash is a squash / pumpkin / gourd variety that originates from the Americas. The gourd family is amazingly diverse as plants go, and their fruit account for the majority of our summer diets, especially if you eat local and seasonal. Melons, watermelons, cucumbers, zucchini, marrows, pumpkin, gourds and even loofahs all fall part of this fantastic family of plants. So not only do these plants feed us, they can also be used as containers to store water and ferment foods, and even help us get our scrub on (although fun fact, in their younger stage loofah squash makes a lovely curry).

Further to this, squashes get classified into two distinct varieties; summer squashes, these thin skin varieties like marrows and zucchini that can only be stored for a few days before they begin to rot and winter varieties, like butternut, pumpkin, and crown prince that all have thick skins and seeds that can be stored at room temperature over the winter months without rotting. >>

Words: Keith Abela, founder of Natural Preserves.

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FAISAL AL DALEIGAN BUTTERNUT SQUASH JAM SANDWICH

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PIPPA MAT TEI GOZITAN PORK AND SQUASH PIE

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FAISAL AL DALEIGAN BUTTERNUT SQUASH FRENCH TOAST

#seasonal

"ALL PARTS OF THE SQUASH CAN BE USED, THE SKINS CAN BE BOILEDIN SALTED WATER, TOSSED IN SUGAR AND LEFT TO DRY TO MAKE SOME AWESOME, WASTEFREE CANDIED PEEL".

Although the names can be misleading most gourd varieties are heat-loving plants and produce fruit between late spring and mid-autumn.

Squashes also have an incredible ability to cross breed, so growing more than one squash variety at a time on a field can result in either a brilliantly wonderful new squash variety or a monstrous disaster. Because of this ability the true origin of butternut squash is sadly unknown.

We do believe that it originated in Argentina and was first recorded in cooking literature in the early 17th century, roughly around the first-time squash varieties were first being brought to Europe from the new world, along with several other fruit and vegetable varieties we now consider daily staples.

Butternut squash, like most squashes that entered the old world were primarily used as animal fodder till around World War Two when governments around the globe encouraged the growing and consumption of this resilient fruit producing plant.

Butternut squash is a powerhouse of nutrition, packed with beta and alpha

carotenes, lutein and vitamin C (when fresh), all powerful antioxidants. It also contains fair amounts of sugars, around 2%, total making them brilliant for both savoury and sweet applications, as well as containing a fair amount of starch. One could replace butternut squash for carrots in a cake for example, making it slightly more unique and they’re also great for jam making as the starches act similarly to pectin.

With only a little hint of bitterness and a high sugar content they’re great for kids, especially since children tend to have more bitter tastebuds than adults. What is even more fascinating is that all the parts of the squash can be used, the skins of the squash can be boiled in salted water, tossed in sugar and left to dry to make some awesome, waste free candied peel.

The seeds roasted with some salt and taken as a snack or used as a quick garnish for a soup or simply pressed into butternut squash seed oil. Even the young shoots of the squash are edible, simply tossed in a warm pan with some butter and sautéed.

No matter how you cook it, squash is a versatile and amazing fruit, just make sure to use it as soon as possible as over time stored squashes tend to lose sugar and gain bitter compounds.

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#seasonal

By Chef Faisal Al Daleigan – Prep time: 25min – Serves: 1

Butternut Squash Jam Sandwich For the Sandwich 1 slice of sourdough 60g butternut jam 1g fresh thyme For the Butternut Squash Jam 250g roasted butternut squash cubes 20g olive oil 2g black pepper 2g sea salt 1 pinch dry oregano 20g brown sugar 350g water

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40g white sugar 20g yellow mustard paste 1g sea salt 1⁄4 tsp dry mint leaves 25g honey 10g Sriracha hot sauce

In a mixing bowl add all the ingredients except for the roasted butternut squash and honey.

Method Preheat the oven to 240 degrees Celsius.

In a bowl add all the ingredients, mix well and use the mixture to marinate the butternut squash, then roast it for 15 minutes.

Butter the sourdough bread then toast it.

On a plate put the toasted sourdough bread and top it off with jam then garnish it with fresh thyme and enjoy this visually pleasing flavoursome meal.

Cook for 10 minutes on medium heat. Then add the roasted butternut squash and honey and cook it on low heat for another 15 minutes.

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BLACK FRID

DAY MONTH

5.0 ĎĆ ÇA ŃĽA ĎA ŅŅĴŇŅ DÇÇBAŇĹŊŁĹÑŅ

#wake+bake

Nice 'n' Easy 3 EASY + DELICIOUS BREAKFAST RECIPES TO START YOUR DAY ON THE RIGHT NOTE AND KEEP YOU SATISFIED THROUGHOUT THE MORNING. #1: Turmeric Porridge with spiced bananas and coconut yoghurt Ingredients 3 tbsp ghee or coconut oil 50g Gluten-free oats 100ml water 10cm/4in fresh turmeric grated, or 2 tsp ground turmeric 3 tbsp coconut yoghurt, or coconut cream 2 bananas, peeled and sliced 1 pinch of fennel seeds ½ tsp ground cinnamon 1 tbsp chia seeds 1 tbsp flaxseeds Handful of mixed berries to serve Method Heat 1 tbsp of the fat in a small pot or saucepan.

Add the oats, turmeric and water and cook for 5-8 minutes stirring regularly, until thickened. Take it off the heat to cool slightly.

Meanwhile, heat the remaining fat in a frying pan, add the sliced bananas and sprinkle in the fennel seeds, and half the cinnamon, fry until browned on either side, sprinkling the remaining cinnamon on the second side once flipped.

Stir the chia and flaxseeds into the oats, and add to a breakfast bowl, top with the yoghurt, bananas and berries.

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#wake+bake #2: Smoked Cheese + Speck Toastie

By Julia Ripard – Prep/cook time: 10mins – Serves 1

Ingredients 2 slices sourdough bread 2 slices Fior Di Vita smoked cheese 4 slices of speck ham 1 tbsp butter

Method Preheat a cast iron pan so that it sizzles when you add the butter.

Meanwhile, lay the ham and cheese on a slice of bread and place the second slice over the top.

Place the bread in the pan and using a metal spatula, put some weight on the top of the bread to toast the bottom evenly. After 5 minutes or until the bottom is nicely browned, flip the toastie and repeat on the other side. Place on a board, and cut the toastie up to serve.

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"FOR THE ULTIMATE EXPERIENCE, THIS TOASTIE IS BEST ENJOYED WHEN DUNKED INTO HOT TOMATO SOUP."

#wake+bake 3#: Autumn French Toast

By Faisal Al Daleigan – Prep time: 25mins – Serves: 1

Ingredients

For the batter

1 piece sourdough 60g butternut squash cream

10ml cooking cream 100ml milk 2 eggs 1g sea salt 50g white sugar

For the garnish 20g caramelised pistachio 2g pistachio powder 50g maple syrup 1g rose petal For the squash cream 100g butternut squash puree 80ml cooking cream 10ml maple syrup

Method Blend the roasted butternut squash puree for 1 minute.

In a mixing bowl add the cooking cream and beat until it turns to a foam like texture. Now mix the roasted butternut squash puree and maple syrup with a spatula then put it into a piping bag.

For the batter, add all the ingredients in a mixing bowl and mix well with a whisk.

Dunk a slice of sourdough bread into the French toast batter then transfer to the hot skillet and cook until golden for 2 minutes on each side.

On a plate put the French toast and top it off with butternut squash cream then garnish it with the rose petals, pistachio powder, caramelised pistachio and maple syrup and enjoy this sweet delicious version of an Autumn French toast.

"A RICH & INDULGENT BREAKFAST IDEA TO ENJOY IN THE COOLER SEASON "

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#light bite

Pickled Salad.

By Katryna Mangion– Prep/Cook time: 20 min, Serves: 2

Ingredients

Method

1 head batavia lettuce (mixed green and red) 1 green pepper 2 handfuls cherry tomatoes Sea salt Dried oregano Feta cheese Roasted flaked almonds Sumac Fresh herbs

Preheat your oven to 180*C. Toss your rinsed cherry tomatoes with some olive oil, salt and dried oregano in a baking dish and put into the oven for around 20 mins or until cherry tomatoes start to burst.

For the pickles: Half a cucumber, thinly sliced 1 onion, peeled and thinly sliced White vinegar 1 tsp Mustard seeds 1 tsp Black peppercorns Honey For the dressing: 6 tbsps Extra virgin olive oil 1 tsp Mustard of your choice - I use a mild english mustard 1 tsp Honey Pinch Salt & pepper 1 tsp Red wine vinegar

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Prepare the pickles. Add sliced cucumber and onion to a bowl or a jar and top with white vinegar until fully submerged. Add a teaspoon of honey, add peppercorns and mustard seeds. Leave to sit whilst you prepare the rest of your salad.

Prepare the dressing. Mix all dressing ingredients well. Rinse and dry the lettuce and massage the dressing into the lettuce leaves to ensure that the leaves have optimal flavour.

Add the diced green peppers, roasted tomatoes and feta cheese. Top with pickles, flaked almonds, sumac and fresh herbs of your choice - I usually go for mint, basil or dill.

On warmer days, light and refreshing meals are warranted. This go to summer salad will be sure to satisfy your salad cravings using lots of fresh and seasonal ingredients. Pairs perfectly with Sardine pulpetti.

#light bite

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SAVE KNIVES PEEL AND CHOP NO MORE! Fresco Garlic is conveniently ready to use.

Open, take a spoonful, close, refrigerate, done.

FRESCO Available from leading supermarkets & food stores.

#quick fix

By: Gennaro Contaldo Photos: David Loftus

'SEASONAL CLASSIC' Orecchiette With Broccoli.

Considered a household name for his regular cooking show appearances on UK television, his many cookbooks on hearty and homely Italian cooking, and known as the culinary mentor to British chef Jamie Oliver - one could say Gennaro Contaldo introduced Italian cooking to the UK household. His contagious laughter and ‘joie-devivre’ has captured the hearts of his audience for what continues to be a lengthy career. In this issue Gennaro lets us in on his special orechiette with broccoli recipe which will be ready to eat in no time at all, so follow along. >>

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#quick fix

T

HIS CLASSIC PASTA DISH FROM PUGLIA IS NORMALLY MADE WITH CIME DI RAPE (RAPE TOPS), WHICH ARE QUITE DIFFICULT TO FIND UNLESS YOU’RE IN ITALY. BROCCOLI IS A GREAT SUBSTITUTE; ECONOMICAL, EASY TO FIND AND PACKED WITH VITAMINS AND OTHER NUTRIENTS. THIS IS SUCH A SIMPLE DISH TO MAKE USING VERY FEW INGREDIENTS. THE ANCHOVIES ADD A LOVELY SALTINESS, BUT YOU CAN OMIT THEM, IF YOU PREFER. IF YOU CAN’T FIND ORECCHIETTE PASTA, THEN SIMPLY USE SPAGHETTI.

Orecchiette W Serves 4 – by Gennaro Contaldo

Ingredients 2 heads of broccoli, cut into florets (approx650g/1lb 7oz total weight)

4 tbsp extra virgin olive oil 4 garlic cloves, finely chopped ½ red chilli, finely chopped 4 anchovy fillets 300g (10½oz) dried orecchiette pasta sea salt Method Cook the broccoli in a large pan of slightly salted boiling water for about 10 minutes until tender.

Meanwhile, heat the olive oil in a large frying pan, add the garlic, chilli and anchovy fillets and sweat over a medium heat until the anchovies have dissolved.

With the help of a spider strainer, pick up the cooked broccoli from its pan of water and transfer it into the frying pan, then stir-fry for a couple of minutes.

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Bring the pan of broccoli water back to the boil, then add the orecchiette pasta and cook according to the packet instructions until al dente.

Add a couple of tablespoons of the hot pasta cooking water to the frying pan and continue to cook for a couple of minutes. Take a potato masher and gently mash the broccoli.

When the orecchiette is cooked, remove using a slotted spoon (or the spider strainer) and add to the broccoli, mixing together well and adding a little more pasta cooking water, if necessary. Cook over a medium-high heat for a minute or so until well combined.

Remove from the heat and serve immediately Extract credit to: ‘Gennaro’s Cucina: Hearty Money-Saving Meals from an Italian Kitchen’

by Gennaro Contaldo (Pavilion Books). Image credit to David Loftus.

‘Gennaro’s Cucina: Hearty Money-Saving Meals from an Italian Kitchen’ by Gennaro Contaldo (Pavilion Books). Image by David Loftus.

#quick fix

With Broccoli.

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#quick fix

Perfected Roasted Tomato Soup.

By Julia Ripard – Prep time: 30mins – Serves: 3

This simple and easy recipe marries the vibrant flavours of ripe tomatoes, aromatic garlic, and fragrant thyme to create a comforting all time favourite quick fix. The essence of this dish lies in its simplicity, allowing the natural richness of these ingredients to shine.

Roasted to perfection, these ingredients meld together, coaxing out their deepest flavours, filling the kitchen with an enticing aroma that promises culinary bliss.

The final touch of sophistication comes from a drizzle of Sherry vinegar, harmonizing the sweet and savory notes, and a touch of Cucina d’Oro Cooking Sauce that elevates the soup's creaminess to new heights. Blended to a lusciously semi-smooth consistency, this tomato soup delights the senses and provides pure comfort in every spoonful.

Served with a final flourish of extra virgin olive oil and a garnish of fresh thyme, this tomato soup is a testament to the beauty of simplicity in cooking. It's a symphony of flavours that will envelop your taste buds and warm your soul. >>

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SHREDDED CHEESE

Roasted Tomato Soup

#quick fix

By Julia Ripard – Prep time: 30mins – Serves: 3

"ROASTING TOMATOES ENHANCES THEIR NATURAL SWEETNESS AND FLAVOUR."

Ingredients 1kg tomatoes, halved 1 head of garlic, halved Small bunch of fresh thyme Salt and pepper Extra virgin olive oil 1 tbsp sherry vinegar 200ml Cucina d’Oro Cooking Sauce

Method Place the tomato and garlic in an oven dish. Drizzle over generously with olive oil, and season with salt, pepper and thyme. Roast in a hot oven for about 25 minutes.

Remove from the oven, and add everything to a blender, squeezing the roasted garlic out of the skins. Add the vinegar and cream and pulse in the blender to a semi-smooth soup consistency, loosening with some water and then pulsing again if needs be.

Serve with a drizzle of extra virgin olive oil, and some fresh thyme.

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#top tipple

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Photo & Recipe by Simon Bajada, from his recipe book titled Malta

Thick stone boulder walls, hand built with incredible accuracy, divide properties all over Malta. It’s here you will find endless prickly pear cactuses growing as windbreaks. The cactus, otherwise known by the Maltese as the berber fig, is an introduced species and thrives in Malta’s climate. In autumn, the abundant fruit is used to make jam, syrup and liqueur – magnificent amber-pink. The pears need to be handled with caution because of their spines, which are both large and obvious, and tiny and hairlike. Handling and cooking the novel fruit is a lot of fun and the resulting flavour is unique. It reminds me of melon with a touch of artificial candy.

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#top tipple

PRICKLY PEAR LIQUEUR

By Simon Bajada – Prep: 30 min + 10 days steeping

Ingredients

Method

1 kg (2 lb 3 oz) prickly pears 500 ml (17 fl oz/2 cups) vodka 700 ml (23 1/2 fl oz) water 300 g (10 1/2 oz) sugar

To protect your hands and fingers from the spines, it’s best to handle the prickly pears by stabbing them with a fork, or covering your hand with a towel or a sturdy glove. Cut off the ends of the pears. Make 4 shallow cuts around each pear, lengthways through the skin from top to bottom. Carefully peel off the skin.

Drop the peeled pears into a large jar and add the vodka. Seal and store in a cool dark place for 10 days.

The drink should develop an amber-red colour.

Heat the water and the sugar until the sugar dissolves, then set aside to cool. While the syrup is cooling, strain the vodka through a fine sieve and discard the fruit.

Mix the sugar syrup into the vodka. Pour into bottles and store in the refrigerator. Serve bajtra chilled in small glasses.

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EASTERN FLAIR Elevated recipes to master for your next dinner party, by chef & restaurant consultant Chef Faisal Al Daleigan.

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#eastern flair

Ingredients: For the mince 200g beef topside 200g lamb meat 100g lamb fat 25g red onion, chopped ¼ tsp sea salt ½ tsp black pepper powder For the salad 50g white onion, sliced 30g white cabbage 30g red cabbage 1/8 tsp sea salt 1/8 tsp black pepper powder 1/8 tsp sumac powder

KABAB LO

By Faisal Al Daleigan – Prep/cook : 1hr – Serves: 2

For the ranch sauce 150g mayonnaise ¼ tsp dry dill leaves 1/8 tsp sea salt ¼ tsp white pepper powder 1 tsp onion powder 5ml lemon juice 30ml water

To Serve 2x 80g piece of grilled kabab 40g mixed salad 2 wedges of grilled lemon 1 grilled long red chilli 50g ranch sauce 1 pinch of sumac powder Microgreens

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#eastern flair

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Make lamb the star of the show with this delicious, sweet, spicy and tangy dish.

OGHMEH Method Chop the onion then squeeze it to remove any excess water. In a mincer machine, mince all the ingredients including the onion.

Julienne the onions and cabbages into a mixing bowl, then add all the ingredients and mix well.

Grill the kabab on charcoal for 4 minutes on each side or you can grill the kabab in a nonstick frypan for 6 minutes on each side, you could also preheat the oven and cook the kabab for 12 minutes at 180 degrees Celsius. Serve it with the sauce and a side salad, the roasted chilli and drizzle with lemon.

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#eastern flair

PEACH SALAD Serves 2, Prep time 30 mins Cooking time 60 mins The salad 50g fresh kale 20g red cabbage 20g white cabbage 50g roasted butternut squash 60g cooked brown rice 80g canned chickpeas 5g beetroot 4 slices, peach 3 pcs cherry tomato, halved 40ml honey mustard dressing 30ml balsamic reduction Microgreens For the balsamic reduction 100ml balsamic vinegar 60ml water 30g cane sugar 5g sriracha hot sauce For the rice 200g brown rice 600ml water 1 tsp salt 20ml olive oil For the butternut squash 100g butternut squash peeled 1/8 tsp sea salt 1/8tsp black pepper powder 10ml olive oil 1/4 tsp dry oregano 058

Honey mustard dressing 100ml olive oil 40g honey 50g yellow mustard 1/8 tsp sea salt 1/8 tsp black pepper powder ½ tsp dry oregano 5g cane sugar Instructions: Wash the rice and soak for 30 minutes, in a cooking pot add water, salt, olive oil, bring to boil add rice. Cook for 30 minutes then strain and let it cool down.

Meanwhile, in a mixing bowl add all the ingredients for the roasted squash, and mix well.Place in a preheated oven at 220 degrees Celsius and roast for 15 minutes. In a blender add all the ingredients for the honey-mustard dressing and blend for 1 minute. Put aside. For the balsamic reduction, add all the ingredients to a small saucepan, and cook on a low heat until it reaches 102 degrees Celsius, then remove from the heat Finally, julienne or shred the beetroot and cabbage into a bowl with the other salad ingredients.

To serve, lay all the ingredients in a plate and drizzle with sauce.

SHRIMPS PINEAPPLE BOAT Serves 2 Prep time 30 mins Cooking time 15 mins Shrimp Marinade 5 pcs shrimp with the skin 10ml lemon juice ¼ tsp black pepper powder ¼ tsp sea salt 10 ml teriyaki sauce Teriyaki dressing 100ml water 30g sugar 100ml teriyaki sauce 20ml rice vinegar 50g sweet soya sauce To assemble ½ pcs of whole grilled pineapple 5 pcs grilled shrimp 50g grilled pineapple cube 30g grilled brown mushroom 1 pinch mixed sesame, toasted Microgreens 60ml Teriyaki sauce Instructions: Clean the shrimps by straining them in water, in a mixing bowl add all the ingredients including the teriyaki sauce then marinade it with the shrimps.

In a saucepan add all the ingredients and cook until the temperature reaches 101 Celsius then remove from the heat and keep aside.

Grill the shrimps on each side for 6 minutes, grill the mushroom and pineapple for 3 minutes.

In a nonstick frypan add the grilled items with teriyaki sauce then toss for 1 minute.

Cut the pineapple in the middle and remove the pulp, grill it on charcoal on each side for one minute To serve, fill the pineapple with toasted shrimps and mushroom and finally decorate with mixed sesame and micro greens.

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EXCLUSIVELY FROM 059

#eating out Served meets the power couple behind Yamas Greek Tavernaki and Mykonos by Yiamas.

“Yiamas!” – An epic Greek love story!

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imitris and Katja, known as the ‘power couple’, came together to create a sanctuary for food enthusiasts and soulful gatherings in Malta – Yiamas Greek Tavernaki. The inception of their first restaurant in September 2021 marked the birth of their shared vision, a venture inspired by the rich tapestry of Greek culture and the joy of bringing people together through food. After the successes of their first venture, the couple expanded with a second restaurant, Mykonos

by Yiamas, which opened its doors in quaint Cospicua, in 2022.

“Dimitris is a true Greek, everything is “sigásigá’’ (a Greek expression very often used to mean ‘‘slowly slowly’’, a way to signal to someone that there is ‘‘no rush - it will be done”). Katja, on the other hand, is a multi-tasker who doesn’t know how to sit still!”

Dimitris, a 52-year-old Greek native from Thessaloniki, and Katja, a 39-year-old Berlinborn woman of Italian and Maltese descent, might seem like an unlikely pair, but as the saying goes, opposites do attract! Dimitris, 060

with his extensive experience in tourism and a laid-back Greek demeanor, balances Katja's energetic and organised nature. Their love story, akin to an epic Greek tale, led Dimitris to become, in his words, a "love immigrant," leaving his beloved homeland to start a new chapter in Malta with Katja.

decided to create a place that embodied their love for authentic cuisine, Greek flavour and genuine hospitality.

Influenced by Mediterranean food culture and their collective Greek and Maltese heritage, they share the belief that food is not just sustenance but a way of life. The significance of sharing meals, the honour in inviting someone to your table, and the joy of savouring simple, fresh ingredients shapes their culinary philosophy.

(Yiamas means ‘’To our health’’ often used when cheering to a drink, Taverna = typical Greek restaurant, aki = signifies small, hence Tavernaki, a little Greek Taverna)

Their shared love for good food transcends mere gastronomy. For them, food is the thread that weaves friendships, seals business deals, and celebrates life's milestones. Having explored, through their common profession in tourism, countless restaurants worldwide, they

Yiamas Greek Tavernaki was conceived as more than just a restaurant; it was an embodiment of their shared ethos. Their aim was clear: to offer an authentic Greek experience, transporting diners to the sun-kissed shores of Greece with every bite. The couple import speciality ingredients directly from Greece and brought in staff who shared their passion and warmth. >>

#eating out

"THEIR AIM WAS CLEAR: TO OFFER AN AUTHENTIC GREEK EXPERIENCE, TRANSPORTING DINERS TO THE SUN-KISSED SHORES OF GREECE WITH EVERY BITE." 061

BY

#eating out When patrons step into their restaurant, they’re treated not just as customers; but welcomed as friends.

Greeted with a shot of ouzo and genuine smiles, guests leave with cherished memories of true Greek hospitality.

Each dish served at Yiamas Greek Tavernaki and Mykonos by Yiamas pays homage to the richness and diversity of Greek cuisine, a celebration of flavours, and a testament to their love for food and people.

Greek cuisine, often referred to as the 'Mediterranean Triad' - revolves around three key ingredients; wheat, olive oil, and wine. Its artful simplicity, celebrates the natural flavours of seasonal and local ingredients like tomatoes, oregano, olive oil, and fresh meats and fish.

At Yiamas Greek Tavernaki and Mykonos by Yiamas, every meal is a journey, an experience carefully curated with love and authenticity, echoing the essence of Greek culture – a warm embrace, a hearty "Yiamas", and a taste of Greece's soul.

The following pages feature two signature recipes,

by YIA MAS; Mousaka and Ravani, both absolutley fabulous Greek staples! >>

BY

BY

..."EACH DISH SERVED AT YIAMAS GREEK TAVERNAKI AND MYKONOS PAYS HOMAGE TO THE RICHNESS AND DIVERSITY OF GREEK CUISINE"...

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#eating out Mousaka Prep/cook :105min – Serves: 6-8 – By YIA MAS Moussaka is a flavorful Mediterranean dish featuring layers of eggplant, minced meat (often lamb or beef), tomatoes, and béchamel sauce. Baked to perfection, it's a hearty casserole that showcases the rich culinary heritage of the region.

Ingredients Base ingredients 6 aubergine 5 potatoes vegetable oil (for frying of the aubergine)

To prepare the aubergine, remove the stalks and discard, then cut into 1cm thick slices and season with salt and place in a colander for about half an hour.

For the béchamel sauce 900ml milk 120g butter 120g flour a pinch of nutmeg 2 egg yolks 100g Kefalotyri salt to taste

Rinse the aubergine with plenty of water and remove the excessive water. Pat them dry and fry in plenty of oil until brown. Then place onto some paper to absorb the excess oil and set aside.

For the meat sauce 750g beef 2 red onions (chopped) 2 cloves of garlic (chopped) 1 tin chopped tomatoes (400g) 2 tbsp tomato paste 1 teaspoon sugar 1 glass of red wine Pinch of sea salt freshly ground black pepper 1 bay leaf 1 pinch cinnamon 1/4 of a cup Greek olive oil 064

Slice your potatoes into half a centimetre thick and fry them in the same way as the aubergine.

Season with salt and also set a side.

Prepare the meat sauce. Heat a large pan to medium-high heat and add the olive oil. Stir in the chopped onions and sauté until softened and lightly coloured. Stir in the minced meat, breaking it up with a wooden spoon and sauté.

When it starts to brown, add the the garlic and tomato paste and sauté until the garlic starts to soften. Pour in the red wine to deglaze the meat

juices and wait to evaporate. Add the tinned tomatoes, the sugar, a pinch of cinnamon, 1 bay leaf and a good pinch of salt and pepper.

Bring to the boil then turn the heat down and simmer with the lid on for about 30 minutes or until most of the juices have evaporated. Set aside when done.

Prepare the béchamel sauce. Use a large pan to melt the butter over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in a steady stream; keep whisking in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir. Its consistency should resemble a thick cream.

Remove the béchamel pan from the stove and stir in the egg yolks, salt, pepper, a pinch of nutmeg and most of the grated cheese. Reserve some cheese to sprinkle on top!

Whisk quickly, in order to prevent

the eggs from turning into an omelette!

Season with salt to taste. Take one spoon full of béchamel and stir it in the meat sauce. Set the béchamel sauce aside.

Using a large baking dish, approx.

20x30cm and 8cm deep. Butter the bottom and sides of the pan and layer the potatoes first, then half the aubergine. Pour in all of the meat sauce and spread it out evenly. Add a second layer of the aubergine, top with all of the béchamel sauce and smooth out with a spatula.

Sprinkle with the remaining grated cheese. Preheat the oven at 180C and bake the mousaka for about 60 minutes or until its crust turns light golden brown. Once out of the oven place aside and allow some time to set. Serve warm.

#eating out Ravani Prep/cook :90min – Serves: 8-10 – By YIA MAS This is a delightful Greek dessert, soaked in sweet syrup, and flavored with orange zest. Its moist and airy texture, combined with a hint of citrus, creates a satisfyingly sweet treat enjoyed the world over.

For the cake 4 eggs (separate whites & yolks) 1 cup of butter (at room temp) 2 cups of sugar 1 cup plain flour 1 tsp baking powder 2 cups flaked coconut zest of 2 oranges For the syrup 1 and 1/2 cup of sugar 1 and 1/2 cup of water juice of 1/2 lemon For the topping Handful crushed pistachios

Preheat the oven to 180C. Start by mixing the butter and sugar (at high speed), until fluffy. Add the egg yolks, one at a time, allowing each one to be absorbed, whilst mixing. Set the mixture aside. Place the egg whites and a pinch of sugar in a clean mixing bowl.

Make sure your egg whites are free of any water. Use an electric mixer to whisk the egg whites until the mixture is very thick and glossy.

In another bowl, blend the flaked coconut, the flour and baking powder.

With a spatula add the egg white mixture and half of the flour mixture into the whisked butter and blend lightly, until the ingredients are combined. Add the rest of the flour mixture and the orange zest; blend lightly with circular movements.

To bake the Ravani cake, use a round cake tin, approx 30cm in diameter. Use a cooking brush to butter the bottom and sides of the cake tin. Sprinkle with 2 tbsp of flour and shake the cake tin, so that the flour covers the butter; get rid of any excess flour. This technique will prevent the Ravani from sticking on the pan.

Bake the Ravani in preheated oven at 180C for 40 to 45 minutes, until golden and cooked through. After baking the cake, let it cool down for a while.

Meanwhile start preparing the syrup. In a saucepan, add the sugar, water and lemon juice; boil for about 5-10 minutes, until the sugar has dissolved and the syrup has slightly thickened. Remove the pan from the stove and slowly ladle the syrup over the Ravani cake and top with crushed pistachios. Allow time for the syrup to be absorbed and place in the fridge.

"GREEK CUISINE IS A TAPESTRY OF COLOURS, AROMAS AND BOLD FLAVOURS WHICH DEFINE ITS RICH GASTRONOMIC CULTURE AND HISTORY." 065

#sunday lunch Saffron Roasted Chicken with Harissa Glazed Pumpkin – By Stefan Hogan, Corinthia Palace – Prep/Cook time: 2hr, Serves: 4-6

Inspired by the Season “Try your hand at these seasonal dishes inspired by our star ingredient - butternut squash. Corinthia head chef Stefan Hogan puts together two delicious recipes, perfect for using seasonal produce to make weeknight meals for the family.”

Ingredients

Method:

1 whole chicken 4 shallots, trimmed, and cut in quarters 2 carrots, sliced 20ml warm water A few saffron threads 60ml extra-virgin olive oil, plus extra for drizzling 1 preserved lemon 1 oranges, cut into quarters Rock salt, to taste 3gr ground cinnamon 5gr ground cumin 5gr ground coriander 3gr ground ginger 2 cloves garlic, sliced 150ml chicken stock 1 – 2 sweet purple potatoes

For the Roast Chicken Pre-heat oven to 200 degrees. Place the sliced shallots and carrots on the bottom of the roasting tray, drizzle with some olive oil and season with some rock salt. In a cup place the warm water and saffron threads, stir to release the flavour and colour.

parchment and foil. Return to the oven and continue cooking for a further 10 minutes until golden brown. Remove from oven and drizzle over the molasses, agave syrup and lemon juice and cook for a further 10 minutes. Remove from the oven and transfer the pumpkin wedges to a serving tray, mix the pan juices with the chopped coriander, and spring onions Adjust seasoning to taste and spoon over the pumpkin. Decorate with the pomegranate seeds and some olive oil.

In a bowl place the olive oil, sliced garlic, chopped preserved lemons, and orange quarters, season with some rock salt and cracked black pepper. Place the orange quarters and the chopped preserved lemons into the chicken cavity with some of the fresh thyme. In a separate bowl whisk the saffron water, cinnamon, cumin, ground coriander and ground ginger and pour over the chicken, massage to get a nice even coating and place on top of the vegetables, and add chicken stock.

Serve with baked roast purple sweet potatoes.

For the Roast Pumpkin 1 small pumpkin, skin on, cut into wedges 50gr rose harissa 1 garlic clove, peeled and finely chopped 60ml olive oil Fresh thyme, chopped Rock salt 40ml pomegranate molasses 20ml lemon juice 40ml agave syrup Fresh coriander leaves, finely chopped 2 spring onions, cut into 4cm slices ½ pomegranate (seeds only) Fresh black pepper

Roast for 15 minutes at the pre-set temperature then lower the temperature to 180 degrees.

Whilst cooking make sure to baste at regular intervals and rotate the chicken to get a nice even colouring. Cooking time is dependent on oven and should take between 55 minutes to 1 hour 10 minutes. Ideally check with a probe to get a 72-degree reading when piercing close to the thigh bone. Remove from the oven and allow to rest for 15 minutes before carving.

For the Roast Pumpkin In a non-stick roasting tray mix the pumpkin wedges, rose harissa, olive oil, garlic and chopped thyme. Season with salt and pepper, mix well to get all the pumpkin evenly coated and spread around the tray. Cover with some wet baking parchment and foil, cover tightly and roast for twenty minutes in the oven that has been pre-heated to 210 degrees.

Remove from oven and take away the baking

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Wine Pairing Vasse Felix – Chardonnay 2019 (Margaret River, Western Australia) The signature Chardonnay of Vasse Felix, made from a selection of Vasse Felix’s premier plots of powerful Chardonnay. Made in the modern Margaret River style of elegance, power and restraint, with the wild complexity which distinguishes Vasse Felix Chardonnay. A fragrant fruit perfume of white peach, yuzu and pear flan, gives way to creamy yeast lees and fragrant oak complexities which deliver almond meal, ginger nut biscuits and nougat nuances.

Background notes of flint and ocean breeze reveal themselves with time.

A few years of bottle ageing allows even more complex aromas to develop, making this wine a perfect pairing for the spiced Saffron and Harissa, chicken and pumpkin dish. Available at farsonsdirect.com for €24.28

#sunday lunch

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#sunday lunch

By Stefan Hogan, Corinthia Palace – Cook/Prep time: 1hr/15min – Serves: 4

Pumpkin Risotto with Pumpkin Curd + Toasted Pumpkin Seeds Ingredients

Method

500gr pumpkin Fresh marjoram 1 garlic clove 45ml olive oil 1 litre vegetable stock 100gr butter, cold diced into cubes 4 shallots, finely chopped 200gr arborio rice 40ml white wine 130gr parmesan grated

Cut the pumpkin into large chunks, place on roasting tray and drizzle with some olive oil, cover with baking parchment and foil. Roast in a pre-heated oven set at 190 degrees for 45 minutes or until soft.

To garnish Pumpkin curd Roasted pumpkin Toasted pumpkin seeds Crisp fried sage leaves (in butter)

Remove foil and add the garlic and marjoram and cook for a further 20 minutes. Remove from the oven and allow to cool.

Clean flesh from the pumpkin and place into a not stick pan with the pumpkin juices from the roasting tray and cook over a low flame until liquid is almost completely evaporated. Place in a food processor and blend to a smooth creamy texture. Transfer to a clean bowl.

Melt half the butter in a deep pot with some olive oil and gently cook the onion over a low flame until soft about ten minutes. Add the rice and season with some salt and cook for a few minutes until fully coated and glossy. Deglaze with the white wine and

cook until completely evaporated, gradually start to add the stock a few ladles at a time and stir until all liquid has been absorbed.

Add the remaining cold butter, the pumpkin puree, and the parmesan. Stir gently (off the flame) and serve immediately topped with a few pieces of the roasted pumpkin, the pumpkin curd, toasted seeds, and the sage leaves.

Wine Pairing Autòcton Celler – Autòcton Blanc 2019 (Tarragona, Spain) A beautiful wine from the organically farmed, old, autochthonous vines of Xarel-lo, planted in the poor clay soils of Tarragona. The wine spends more than 10% months in old French oak casks, with regular bâtonnage, enhancing its smoky character, texture and complexity. Slightly herbal and floral, with fresh acidity and distinct smoky and mineral character, this wine is a perfect pairing for a rich pumpkin risotto with toasted seeds. – farsonsdirect.com for €13.24 069

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Discovering Pippa Mattei's

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Food Photography: Emma Mattei

PIPPA MATTEI'S KITCHEN HAS BEEN A GATHERING PLACE FOR MANY ENJOYABLE MEALS WITH FAMILY, FRIENDS AND THOSE PASSIONATE TO LEARN MORE ABOUT MALTESE FOOD. TRY YOUR HAND AT THESE LOCAL AND SEASONAL DISHES, FROM THE ‘TORTA TA SAN MARTIN’ TO HER VERSION OF THE TRADITIONAL GOZITAN PORK AND PUMPKIN PIE. THESE RECIPES ARE AN ODE TO LOCAL MALTESE COOKING, ENJOY! >> 071

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#1

Gozitan Pork + Squash Pie

By Pippa Mattei – Cook/Prep time: 1hr/20min – Serves: 6-8

FOR THIS EDITION OF SERVED I HAVE SUBSTITUTED THE PUMPKIN SQUASH AND COMBINED IT WITH DELICIOUS LOCAL PORK AND CAREFULLY COOKED RICE – THIS UNUSUAL COMBINATION BAKED IN HOMEMADE OR SHOPBOUGHT PASTRY IS A DELIGHT TO COOK AND ALWAYS POPULAR WITH A HUNGRY GROUP. SERVE WITH SIMPLE GREEN SALAD AND A FRESH AUTUMNAL RED WINE.

Ingredients 1 medium onion, chopped 2 cloves garlic – crushed 1 kilo squash, peeled then cubed 500g puff pastry 300g long grain rice 1 beef cube (optional, you can use ½ tsp salt).

500g fresh minced or cubed pork 4 rashers bacon 8 pitted green olives chopped 100g grated cheese (Parmesan, Grana Padano or Cheddar)

Salt and pepper and seasoning such as a pinch of chilli or herbs of your choice like fresh parsley and sage, or mixed dried herbs Olive oil Butter Method

Plakota is a blend of the dominant Cypriot variety Mavro with the noble variety Maratheftiko. Maratheftiko is considered the noblest red variety of Cyprus producing rich and tannic, yet very soft wines. Vouni Panayia is an artisan producer, a family business, farming only indigenous grape varieties of ungrafted, phelloxera-free vines, in the high-altitude vineyards of Panayia in Troodos mountain. The wine itself is fresh and medium bodied, developing a very beautiful fruity character reminiscent of cherry, raspberry, sour cherry and plum. The palate is round and soft, with a lingering fruity finish. Available at farsonsdirect.com for €18.92 072

Melt oil and butter in a large frying pan, and fry crushed garlic and chopped onion in this till soft.

Add squash pieces and continue cooking until soft and tinged with brown.

Meanwhile in a medium sized pan, fry chopped bacon and then

add the minced or cubed pork and cook till all liquid evaporates.

Also in another pot, boil water to which you have added 1 beef cube/salt. Add the rice and cook for barely 10minutes till rice is ‘al dente’. Strain. Add this together with the meats to the large frying pan with the cooked pumpkin. Mix well and adjust seasoning adding lots of freshly ground pepper and possibly a pinch of chilli or some herbes de Provence or chopped fresh parsley and sage. Now add the chopped olives and the grated cheese. Mix altogether, set aside to cool slightly.

Roll out pastry thinly and cut out three quarters to line a deep pie dish 30cm x 5cm. Fill this with the cooled squash mixture, then top with the remaining pastry. Press the edges together to seal all round.

Put into a pre-heated oven 200c and bake till golden (about ¾ hour).

Remove from oven and allow to settle and serve warm.

#folk food

SOMETIME IN NOVEMBER WE EXPERIENCE WHAT IS KNOWN AS ST. MARTIN’S SUMMER - A WARM SPELL BEFORE THE COLDER WITHER MONTHS. ON THE ACTUAL FEAST OF ST. MARTIN, IT IS TRADITIONAL TO GIVE THE CHILDREN A BAG OF MIXED NUTS AND DRIED FIGS. FOR THIS FEAST IT IS ALSO TIME TO MAKE A ST. MARTIN’S CAKE/TART, MADE UP OF FRESH AUTUMN NUTS. IT IS BEST ENJOYED WITH A COMFORTING CUP OF COFFEE OR TEA! Ingredients 200g (8 oz) hazelnuts with shells on 200g (8oz) walnuts with shells on 200g (8 oz) pitted dates 5 tablespoons plain flour 5 tablespoons sugar 2 eggs 2 tablespoons fresh milk 1 teaspoon vanilla extract You will need a round or square baking dish measuring approx 18 cm (7 inches) lightly greased Method Shell nuts and bake in a moderately hot oven 180c/ 350 f/ mark 4 for about 15 minutes or until they change colour and allow to cool.

Chop dates roughly then do the same to the nuts - set aside.

#2

Torta ta San Martin

By Pippa Mattei – Cook/Prep time: 1hr – Serves: 8-10

Separate eggs and in a large bowl, beat the whites till frothy. Add the sugar and continue to beat, adding the egg yolks, then the flour, milk and vanilla extract. When all is well blended, add the chopped dates and then the nuts.

Mix well and put this mixture into the prepared oven dish. On the same heat, bake torta for 30 minutes till golden and set. Allow to cool and serve.

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# Fo l k Fo o d

#3

Għadam tal-Lewż — Maltese ‘Bone’ Biscuits

By Pippa Mattei – Cook/Prep time: 1hr – Serves: 5-6

THE 2ND OF NOVEMBER IS ALL SOULS DAY — THE GRATEFUL DEAD! A RATHER SPOOKY TRADITION IS TO BAKE AND EAT ALMOND-FILLED ‘BONE’ BISCUITS, SIMILAR TO THE EASTER FIGOLLI RECIPE. LOTS OF FUN MAKING THESE WITH THE FAMILY, & A TASTY TREAT FOR ALL! Ingredients

Method

356g plain flour 175g sugar 175g margarine or butter Grated rind of one lemon 2 egg yolks (keep one white for the almond filling)

Mix flour and sugar in a bowl, add the margarine or butter cut up into pieces and mix altogether until the mixture resembles breadcrumbs.

Add the grated rind and egg yolks. Mix well until it becomes a fairly firm dough. Only add a little water if necessary. Set aside.

To make the filling, mix the ground almonds with the sugar, lemon juice, egg white and blossom water. Mix very well by hand or in a processor.

Set aside.

For the filling 175g blanched almonds, ground in a processor 80g sugar A little fresh lemon juice 1 egg white 1 teaspoon orange blossom water (ilma zahar)

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Pre-heat oven to 180°C. On a floured surface roll out the dough very thickly. With a sharp knife cut out bone shapes,

place almond filling on top half the shapes, and then place the rest of the bone pastry shapes on top, adding a little water at the edges if needed to seal the biscuits. The shapes should be quite large, say 10cm in length, and you should yield about 5 or 6 biscuits.

Carefully place on a lightly greased oven tray (use a metal shovel) and bake in a pre-heated oven for about 30 minutes until golden brown.

Remove from oven and allow to cool before placing on wire racks to cool before icing the tops with a thick glacé icing (sieved icing sugar mixed with a little lemon juice until the mixture coats the back of a wooden spoon).

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All photos by Simon Bajada

There are different ways of making this dish, with some people baking the pasta in the oven from raw, and others replacing the tomato sauce with béchamel.

In this version, you stuff the pasta shells with ricotta before boiling them, sealing the exposed edges with semolina. The tomato is the perfect contrast to the creamy ricotta, and the shells develop crusty edges in the oven. Kids love this dish!

Serve with salad and crusty bread.

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BAKED PASTA SHELLS WITH RICOTTA

By Simon Bajada – Prep/Cook time: 1hr/45min – Serves: 4–6

Ingredients 3 large ripe tomatoes or 400 g (14 oz) tinned diced tomatoes 1 onion, finely diced 1 garlic clove, finely chopped 1 tablespoon olive oil, plus extra for drizzling 2 tablespoons tomato paste (concentrated purée) 1 bay leaf 250 ml (8 1/2 fl oz/1 cup) water salt and pepper 400 g (14 oz) ricotta 2 eggs 1 tablespoon chopped mint 100 g (3 1/2 oz) parmesan, finely grated 60 g (2 oz/1/2 cup) fine semolina 400 g (14 oz) large pasta shells (lumaconi is best, but conchiglie can also be used) Method If using fresh tomatoes, score them on their bases and grate with a box grater. Sauté the onion and garlic with the oil in a saucepan over a medium heat until soft. Add the tomato paste, tomatoes, bay leaf and water. Season with salt and pepper and simmer with a lid on for 25 minutes.

Bring 4 litres (135 fl oz/16 cups) of well-salted water to the boil.

Reduce the heat to a simmer and carefully add the filled shells. Simmer gently until the pasta is al dente. (Due to the filling and cooking slower than usual, the time will be different to what is stated on the packet. You will need to remove a shell from the water and break off a corner to check.)

When cooked, lift shells delicately with a slotted spoon and place on a baking tray.

Combine the ricotta, eggs, mint, a third of the parmesan, 2 tablespoons of the semolina and some salt and pepper in a bowl. Whisk the mixture together. Scoop into a piping bag, or a zip-lock bag with a 1 cm (1/2 in) corner snipped off. Spill the remaining semolina onto a plate. Take a pasta shell and squeeze some ricotta inside. Dip the exposed ricotta in the semolina to cover. Continue to fill and dip the pasta shells.

Preheat the oven to 190°C (375°F). Spread half the tomato sauce over the base of a large baking dish. Sprinkle another third of the parmesan on top. Place the boiled shells over the tomato and parmesan. Spread the remaining sauce over the shells, sprinkle with the remaining parmesan, and drizzle with some olive oil. Bake on the top rack of the oven for 20 minutes, just until the top is crusty and the cheese golden.

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This Maltese staple does not actually contain olives. The word ‘olive’ in reference to sliced meat encasing a stuffing comes from the old French word ‘alou’, meaning lark. The shape of the meat rolls was thought to resemble these birds without their heads.

Photos & Recipes by Simon Bajada, from his recipe book titled Malta.

For celebratory occasions, Maltese families are sure to grace the table with bragioli. Each household has its own version, with some using boiled eggs in the stuffing, and others braising the olives in tomato ragu or adding spice. My recipe honours the dish’s fundamentals, using old bread and smoked pork, and peas to finish the sauce. Serve bragioli with boiled or mashed potatoes and a salad. The sauce is traditionally enjoyed over spaghetti as an entree.

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TRADITIONAL BEEF OLIVES (BRAGIOLI)

By Simon Bajada – Prep/Cook time: 1hr/45min – Serves: 4–6

Ingredients

Method

250 g (9 oz) minced (ground) pork 250 g (9 oz) minced (ground) beef 100 g (3 1/2 oz) smoked speck, diced (or use bacon) 1 onion, finely diced 2 garlic cloves, finely chopped 50 g (1 3/4 oz) fresh breadcrumbs, or torn crustless bread 50 g (1 3/4 oz) parmesan, grated 2 tablespoons chopped flat-leaf (Italian) parsley salt and pepper 8 large thinly cut topside or round beef steaks (around 600g/1 lb 5 oz) 1 tablespoon olive oil Sauce 1 onion, chopped 2 garlic cloves, finely chopped 1 medium carrot, grated 1 tablespoon olive oil 2 tablespoons tomato paste (concentrated purée) 250 ml (8 1/2 fl oz/1 cup) red wine (a slightly sweet wine works well) 250 ml (8 1/2 fl oz/1 cup) beef stock 2 bay leaves salt and pepper 150 g (5 1/2 oz) peas, rinsed if frozen

To make the stuffing, combine the minced meats, speck, onion, garlic, breadcrumbs, parmesan and parsley in a large bowl. Season well with salt and pepper and mix thoroughly.

Using a mallet or heavy glass bottle, pound the steaks between pieces of plastic wrap until 5 mm–1 cm (1/4–1/2 in) thick. Thinner is better, but be careful not to tear the meat.

Take an eighth of the filling and place it in the middle of a flattened steak. Fold one end of the steak over the filling, tuck in the sides, and roll up. Secure with toothpicks or tie with kitchen string and place on a plate seam-side down. Continue to make rolls with the remaining steak and stuffing. Season the rolls on both sides.

Heat a heavy-based frying pan over a medium heat and add the oil and beef olives. Gently colour them on two sides, then transfer to a plate.

In the same pan, begin the sauce by sautéing the onion, garlic and carrot with the olive oil over a medium heat. Cook for 5 minutes without browning, then add the tomato paste, wine, stock, bay leaves, some salt and pepper and the beef olives. The liquid should come at least a third of the way up the beef (top up with water if needed). Place a lid or foil over the pan and simmer over a low heat for 1 hour. Turn the olives after 30 minutes and check the liquid level, adding water if necessary. Finish with the peas, cooking for a few minutes more. Remove from the heat and allow to sit for 10 minutes before serving.

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#well-being

Rediscovering Nature’s Pharmacy

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SERVED’S LIST OF NATURAL REMEDIES FOR EVERYDAY USE LIKE CLEANING PRODUCTS IN THE HOME, DIY BEAUTY REMEDIES AND HEALING TONICS TO KEEP PESKY SEASONAL BUGS AT BAY. MAKE USE OF TYPICAL CONDIMENTS, PRODUCTS, HERBS AND SPICES THAT YOU MOST PROBABLY ALREADY HAVE AT HOME, TO MAKE DIY LOTIONS AND POTIONS FOR BEAUTY AND CLEANING, FREE FROM HARMFUL TOXINS AND CHEMICALS.

DIY beauty tips to keep skin and hair healthy in the the colder months.

Natural Solutions for Chemical-Free Home-Cleaning

APPLE CIDER VINEGAR HAIR RINSE

ALL-PURPOSE CLEANER

Apple cider vinegar has about a million benefits, and while consuming ACV is rough on the palate, rinsing your hair with it once a week will make it ultra-shiny.

> One cup white vinegar > One cup water > 10 drops lemon essential oil (or rind of one lemon) > 5 drop rosemary essential oil (or 4 rosemary sprigs) Adjust quantities to fill your container

> 1-3 TBSP of apple cider vinegar (depending on your hair length) This one’s as simple as could be. Add apple cider vinegar to damp hair, rinse out, and condition as you normally would.

HONEY & SUGAR LIP SCRUB It’s cold and windy outside and your lips aren’t having it. This quick (and sweet) lip scrub will remove dead, dry skin and make lips smooth and happy. > 1 TSP honey > ½ TSP of sugar Apply honey to your lips. Blot sugar on both lips and press lips together as you would when applying lip balm. After 5-10 minutes, remove honey and sugar with a warm cloth. Voila!

Combine the above ingredients together, pour into a spray bottle, shake, and then let infuse for a week before using. Once done, you can use the homemade all-purpose cleaner to remove hard water stains, clean trash cans, wipe away wall smudges, and much more. Besides a fresh scent, the lemon rind may help boost cleaning power. Caution: Do not use acidic cleaners on granite and marble.

MIRROR & GLASS CLEANER > 2 cups water > 1/2 cup white or cider vinegar > 1/2 cup 70% rubbing alcohol > 2-3 drops orange essential oil This homemade cleaner will leave your windows and mirrors sparkling. Simply combine these ingredients and pour them in a spray bottle to make a homemade cleaner with ingredients you already have on hand. Not only does it do a great job cleaning but the orange essential oil gives it a pleasant natural citrus scent and the rubbing alcohol helps it evaporate quickly to minimise spots and streaks. Hint: Avoid cleaning windows on a hot, sunny day or in direct sunlight, because the solution will dry too quickly and leave lots of streaks. For mirrors, spray the solution on a paper towel or soft cloth first before wiping.

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7 Natural Remedies for Boosting Your Immune System During the Winter 1. Vitamin C is a water soluble vitamin found naturally in vegetables and fruits, especially oranges and other citrus fruits. If you want to avoid the sugar from fruit, chewable Vitamin C tablets make it easy to get in your daily dose without any prep or sugar. You can also incorporate more Vitamin C rich vegetables into your diet. Red bell peppers contain almost 3 times as much vitamin C as an orange. Some other foods high in Vitamin C are broccoli, spinach, and tomatoes.

2. Zinc is a powerful mineral that plays a similar role to vitamin C in that it helps cellular repair and growth, as well as immune strength. Evidence suggests that if zinc lozenges or syrup are taken within 24 hours after cold symptoms start, the supplement can help shorten

probiotics are an excellent way to strengthen your digestive system and boost overall immunity. You can find live cultures in foods like yogurt, kefir, kombucha, sauerkraut, kimchi etc.

7. Vitamin D is a vital component of any healthy immune system. Ideal levels of vitamin D in the body have shown improved immunity through adaptive response and the ability to fight infections. Conversely, vitamin D deficiency can lead to immune disorders, damaged immune cells, and higher risks of infection.

Interestingly, the only vitamin our bodies can make is vitamin D. Because it is so crucial to our health, our bodies can by absorbing UVB spectrum sunlight.

However, you can also find it in a minimal amount of natural sources, including mushrooms, salmon, tuna, vitamin D supplements and more.

“THE CHANGING SEASONS INVITE US TO TAKE A CLOSER LOOK AT OUR HEALTH AND WAYS TO PREVENT ILLNESS. BELOW ARE A FEW NATURAL REMEDIES TO INCORPORATE INTO YOUR DAILY ROUTINE TO HELP STRENGTHEN YOUR IMMUNITY DURING FLU AND COLD SEASON.” the length of colds. Zinc is also found naturally in shellfish, meat, dairy products, nuts and whole grains.

3. Ginger is full of anti-inflammatory properties that help the immune system fend off bacteria and viruses.

There are a couple ways to take ginger. Try adding fresh ginger to your smoothie or steep into hot water with your favourite tea. It is also available in tablets or drinks.

5. Chaga is a mushroom which grows predominantly on birch trees. It was traditionally used as a medicine to treat all sorts of ailments. It was thought to have anti-inflammatory and anti-parasitic qualities, and was used to treat diseases of the digestive system, heart and liver. Nowadays, we know that medicinal mushrooms such as chaga contain special polysaccharides called beta-glucans which are associated with supporting your natural immunity.

6. Probiotics play an important role in gut health and improve your immune system’s ability to fight off infections. The live bacteria and yeasts found in

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All available from Holland & Barrett

4. Turmeric is a bright yellow-orange spice that is a key ingredient in many types of cuisine around the world, including curry. While its distinct colour and flavour are a feast for the senses, turmeric also has anti-inflammatory properties that reduce free radicals in the body. Consuming an anti-inflammatory diet can help prevent chronic inflammation that may lead to heart disease, diabetes, and other conditions.

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