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Creamy golden risotto with pumpkin and pistachios. Ingredients:Makes 4 servings5 cups vegetable stockgenerous pinch saffron threads2 tbsp olive oil1 onion, chopped2 garlic cloves, crushed900g pumpkin, peeled, seeded and diced1 1/2 cups Arborio rice200ml dry white wine1 tbsp Parmesan cheese, grated50g pistachios3 tbsp fresh marjoram or oregano, choppedsalt and pepperfreshly grated nutmegDirections: Bring the stock to the boil and reduce

A lovely creamy soup, even without any added cream. For the vegetarian version of this dish just substitute the chicken stock with vegetable stock. Remember to remove the bay leaf before blending the soup. Ingredients:Makes 4 servings4 cups chicken stock 3 russet potatoes, peeled and cut into large pieces 2 leeks (whites only), thoroughly washed and sliced 2 stalks celery, roughly chopped 1

This is a staple Maltese dish of which exist hundreds of versions, all with varying vegetables. This is an old recipe, but it is really rich and delicious. If you have the rind of some parmesan cheese add it to the soup, it will leave a wonderful flavour. Just remove it before you blend it. Ingredients:Makes 4 servings200g cauliflower2

The combination of the sweetness of the sweet potato and the tangy taste of the goat cheese makes for a perfect ravioli filling. The ravioli I made were about 2 inches in diameter, with a teaspoon of filling in each one. They freeze well, so it pays to make a big batch :)Ingredients:Makes about 48 ravioliFor the ravioli:1

This is the classic Italian recipe for fresh pasta. You can shape it in whatever shape you like, including ravioli, lasagne sheets, tagliatelle, etc. Cooking time would vary depending on the thickness, but for a 1mm thickness I would say 10 minutes in boiling water would suffice. You can vary the amount by keeping the ratio of 100g

A deceptively simple dish with an explosion of flavours. Ingredients:For 4 persons For the kofta:400g lean ground beef1 tsp garam masala1 small can cooked lentil (about 130g cooked or 40g uncooked)1 green chilliFor the rice:1 cup Basmati rice  1 bag green beans, tips removed and halved5-6 cardamon pods 100g peas For the curry sauce:1/2 tin coconut milk (about 200ml)3 tomatoes handful of