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All articles • 'gourmet today tv'
Lentil and prawn salad
Food 13-09

With the trend in healthy eating, lentils have really come into their own. Rich in protein and quite filling they make the perfect snack or light meal. Michael Diacono pairs them with local king prawns.

Zucchini and gbejna salad
Food 01-09

How can something so simple taste so good? Michael Diacono uses the freshest of local ingredients to ensure a simple salad is packed full of flavour.

Seafood humidor with saffron and anisette
Food 01-07

The saffron and anisette adds more depth of flavour to this recipe by Michael Diacono, giving this well-loved, summer classic a little twist.

Spaghetti rizzi
Food 01-07

A large bowful of spaghetti with rizzi makes you feel like you are eating the sea. Perfect for summer meals, Michael Diacono makes this simple pasta dish full of his favourite things.

Raw sea bass and prawns
Food 01-07

This simple starter is a favourite of Michael Diacono’s. The most important thing is to use the freshest fish available and add very little to the dish. The quality of the fish should speak for itself.

Stuffed mussels with guanciale and breadcrumbs
Food 24-06

We love mussels as part of a fish stew but are all for new ideas. Michael Diacono stuffs some fat mussels with guanciale and breadcrumbs. We like the results!

New potatoes in garlic and honey
Food 24-06

Make your simple boiled potatoes really stand out with Michael Diacono’s recipe by adding honey and pistachios.

Meagre fillet fried in butter, marjoram and lemon
Food 24-06

This recipe works well with any fish fillet. Michael Diacono pan fries his fish in butter, marjoram and lemon and adds fish stock to make a rich sauce.

Mediterranean roasted veg
Food 23-06

This Mediterranean dish is a summer staple. It can be served as an anitpasto, a side for fish or meat or as a meal in itself served with warm Maltese bread. Michael Diacono shares his recipe.

Penne with chicken livers and sage
Food 10-06

Chicken livers add depth of flavour to this pasta dish. Michael Diacono uses gluten-free pasta to accommodate friends with allergies.

Lamb brain fritters with egg salad
Food 10-06

Nose-to-tail cooking is making a comeback with dishes featuring offal becoming more and more popular. This is a dish Michael Diacono remembers from his childhood.

Brain in buerre noisette
Food 10-06

Nose-to tail eating is trending almost as fast as farm to table. Michael Diacono makes a simple recipe using lamb brains.

Calamari with nduja and ricotta
Food 03-06

Grilled calamari is a firm favourite with locals. In this recipe Michael Diacono pairs simply grilled calamari with an unlikely side of ricotta with a spicy nduja (Calabrian sausage).

Saddled sea bream al sale
Food 03-06

This recipe works for any white fish, just be sure you order your fish with the scales still on. Michael Diacono shares his recipe using a wild, sustainable local fish, the saddled sea bream or kahlija in Maltese.

Chocolate volcano cookies
Food 27-05

Crunchy and dusted in icing sugar on the outside with a rich dark chocolate centre, Michael Diacono’s chocolate volcano cookies are perfect for any occasion. 

Rich, gluten-free chocolate cake
Food 27-05

This gluten-free chocolate cake seems too light an airy to be completely gluten-free! In Michael Diacaono’s recipe, the whisked egg whites give the cake a light and fluffy texture. 

Corn and dill fritters
Food 20-05

If your kids are fussy eaters you’ll know how hard it is to get them to eat anything even remotely healthy. Michael Diacono uses sweet corn, cheese and eggs for these fritters that are always a hit with the little ones as well as their parents. 

Zucchini and ricotta fritters
Food 20-05

These zucchini and ricotta fritters are a great way to trick the kiddies into eating their greens. Michael Diacono uses polenta in his recipes to make these fritters gluten-free. 

Rigatoni Maltese sausage and apple and walnuts
Food 13-05

Pasta makes an easy mid-week meal and when it comes to sauces the sky is the limit. Michael Diacono is great with innovative pasta dishes like this one with Maltese sausage, apple and nuts. 

Spaghetti with fennel and anchovies
Food 13-05

When you get home late and there’s not much in the fridge for dinner, what do you do? Hold off on that pizza delivery and whip up Michael Diacono’s easy spaghetti dish with ingredients you will most likely have in your pantry. 

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