A cheese and onion pie, with crispy pancetta and a flakey potato crust.

Given that rabbits are symbolic of Easter, this savoury twist on the classic Figolla features beer-braised rabbit belly, complemented by tender dates, crispy guanciale, and toasted almonds, all encased in a flaky shortcrust pastry infused with turmeric and Italian herbs. It could aptly be dubbed a "Figolla pie."

Discover a whole new level of flavour with our uniquely crispy rabbit ravioli.

Christmas pastry wreath with a ricotta and basil pesto filling, tomato hollies and ricotta Pastizzi leaves.

Creamy cheese & mushroom risotto enclosed in grilled aubergine rolls and topped with crispy Pekorin cheese.

Soft cinnamon rolls filled with Maltese Sausage goodness and drizzled with maple syrup. Might sound weird but trust me the taste is amazing!

Pasta shells in creamy Pecorino sauce, drizzled with freshly ground pepper and crispy Maltese sausage.

Fresh creamy snack from the fridge made with Malta’s favourite milkshake.

My very own easy version of the famous Swedish or ‘IKEA’ style meatballs. Also, I air-fried them to make things quicker.

Inspired by tons of cheesy broccoli soups out there, why not use a local queen of Maltese cheeses? The tanginess of the peppered cheese compliments the delicate broccoli very well.

Crispy on the outside, soft and creamy on the inside. Fast to prepare potato gnocchi with a creamy fresh Gozo cheese filling and simply fried in butter and sage.

A different kind of quiche with ricotta filling and a qassatat crust. Easy and quick to make and can be served warm or cold.

Lumaconi pasta shells filled with a delicate ricotta and butternut squash filling baked in a creamy garlic sauce and crispy prosciutto crust.

The name says it all. Baci with Imbuljuta is a match made in heaven! This is not the traditional Imbuljuta, but the most chocolatey one!

Simple pork medallions simmered in a delicate creamy honey mustard sauce. 

Can’t get any cheesier! Gozo ġbejna with a crispy galletti and Twistees crust.

Potato gnocchi served with a silky smooth avocado & basil pesto.

Lampuki pies are very popular while the fish is in season. This is our open version and using filo pastry to give it that extra crunch.

It’s similar to a meatloaf, but with fall-off-the-bone smokey ribs and creamy cheese goodness. Heaven

This is not an everyday recipe and requires a lot of preparation. But trust me, the result is definitely worth it! This is ChEAT’s take on the famous Italian Timpano, or Timballo.