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All articles • 'gourmet today tv'
Artichoke and Maltese sausage stew
Food 14-01

Slow-cooked stews are what winters are made for. Michael Diacono’s artichoke and Maltese sausage recipe has all the benefits of a slow cooked stew that can be prepared in a fraction of the time. 

Artichokes with broad beans and peas in a bun
Food 14-01

The winter is a great time for veggies and the globe artichoke one reason we can look forward to the cold season. In this recipe Michael Diacono uses local artichokes with broad beans and peas and stuffs them into brown bread rolls and then bakes them. The perfect comfort food

Winter penne with mushrooms and pumpkin
Food 07-01

What could make winter veggies even better than they arleady are? Pasta, that's what. Michael Diacono makes a simple pasta dish using winter veggies and plenty of cheese for the ulitmate winter pasta dish. 

Tagliatelle with orange, black olives and bottarga
Food 07-01

Michael Diacono excels at delicious pasta dishes where the sauce can be cooked in the time it takes to boil the pasta. This one with orange, black olives and bottarga is no exception. 

Tuna dip
Food 31-12

Everybody has their own tuna dip recipe. Michael Diacono makes one making his own mayonnaise in just minutes. The flavour is absolutely worthwhile. 

Anchovy palmiers
Food 31-12

Palmiers are biscuits made from puff pastry and rolled with some sort of filling inside. Michael Diacono makes these savoury palmiers with anchovy paste. 

Artichoke and ricotta wraps
Food 31-12

Using just pantry staples, Michael Diacono whips up this easy dip and serves it in tortilla wraps which make great party canapés or a great lunchbox idea for the following day. 

Festive hot chocolate
Food 24-12

When it’s cold outside, there’s nothing like staying home and sitting on the sofa with a hot chocolate. Michael Diacono gives his hot chocolate a festive twist with a chocolate cinnamon cream. 

Roasted apple cider punch
Food 24-12

Tis the season for mulled wine. If you’re a fan of mulled wine, you’ll definitely love this apple cider punch with all the flavours of mulled wine and some roasted apples. Michael Diacono shares his recipe. 

Eggnog
Food 24-12

Eggnog is traditionally served over the holidays in the USA. Though not very popular on this side of the pond, this is a great recipe to whip up if you have friends over during the festive season. Michael Diacono shares his recipe. 

Turmeric roast potatoes
Food 17-12

Roasting potatoes is an easy affair? Or is it? Michael Diacono gives us a few little tricks that will get everyone coming back for seconds. 

Festive roasted duck
Food 17-12

The star of the Christmas meal is more often than not a turkey. Michael Diacono gives us an alternative to the big bird that works especially well if you have a small gathering (up to eight people) for Christmas lunch. 

Tutti frutti cake
Food 10-12

This cake works well as a gift or to keep at hand for when you unexpected guests over the Christmas period as they keep well in an airtight container for a few weeks. Michael Diacono shares his recipe. 

Torta tal-Marmurata
Food 10-12

This traditional tart is one that Michael Diacono’s family shares during the holidays. In this recipe he uses candied peel, chocolate and marmalade for an interesting take on a torta tal-Marumrata. 

Bay and fennel-stuffed fish with baked radishes
Food 03-12

This recipe can be made with any small fish, but Michael Diacono goes completely sustainable and uses bouge, better known by their Maltese name vopi. He serves them with baked radishes and a salsa verde. 

Lampuki with Jerusalem artichoke and a cherry tomato sauce
Food 03-12

Choosing sustainable fish makes our cooking more environmentally friendly, but this doesn't need to be at the detriment of flavour. Michael Diacono uses Jerusalem artichokes with lampuki and serves it with a cherry tomato sauce for a seasonal, sustainable dish. 

Grilled aubergine filled with goat cheese dates and bacon
Food 26-11

Whether you’re looking for a starter, a canapé or something to add to a buffet table this aubergine and goat cheese roll hits all the right spots. Michael Diacono adds dates and fried bacon bits for the most unusual flavour combination. 

Vegetarian curry with carrot and aubergine
Food 26-11

This is a great recipe for those days you want to hold back on the meat but not on the flavour. If you’re entertaining both vegetarians and meat-eaters Michael Diacono has just the ticket. Bring on those meat-free Mondays. 

Pickled calamari
Food 25-11

In the winter time getting fresh fish is weather dependent. If the sea is rough the fishermen don’t go out. Simple as that. When fresh calamari are abundant, use Michael Diacono’s recipe to pickle them in white wine vinegar and herbs and spices and keep them for a rainy day (don’t hang onto them too long though. These will stay good for just over a week)

Spaghetti with calamari, beans and olives
Food 19-11

This dish works well as a pasta sauce or if you’re trying to stay off the good stuff, it works just as well as a salad, served with boiled potatoes. Michael Diacono mixes calamari with cannellini beans and black olives with a couple of tomatoes. Whichever way you choose to enjoy this, a slice of Maltese bread would not go amiss!

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