On the first episode of Gourmet Today TV’s second season, Sean Gravina uses a typical Maltese fruit, the prickly pear. Here he makes a tostada with prawns, endives and prickly pears.
On the first episode of Gourmet Today TV’s second season, Sean Gravina uses a typical Maltese fruit, the prickly pear. He uses the prickly pear to make a jam-like syrup flavoured with star anise as an easy dessert that can be prepared early to be sure your dinner parties run smoothly.
Try this colorful vegetarian soup to brighten up your menu
This is best made with leftover lamb shanks so you can make use of the tasty gravy for added flavour. Braise the shanks for 3 hours in red wine for a delightful winter meal and save 2 shanks for this warming soup the following day.
Recipe by Michael Diacono
Chefs and Hosts