A Maltese Sunday lunch can be a pot of stew shared with bread or a longer meal built around soup, baked pasta, and family favourites. There is no need to cook every course in this collection: use it to put together a menu that fits your household and the time you have.

For a generous oven-based lunch, choose Ross il-Forn or Timpana and add vegetables. For a slow-cooked meal, try Bragioli with Patata l-Forn. Brodu followed by rabbit stew is another way to build the meal, with smaller starter portions to leave room for the main.

Check oven temperatures and cooking times before combining dishes. Two recipes may each be straightforward but compete for the same oven space. Start the longest-cooking dish first and plan a little time to clear the kitchen before serving.

Prefer fish for lunch? Explore the Maltese seafood collection. For more pies and doughs, visit Maltese baking and pastry.