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maltatoday, WEDNESDAY, 27 APRIL 2016 14 Food Micheal Diacono back on Gourmet Today TV The Preca sisters' time with us on Gourmet Today TV has come to an end and though we bid them farewell with a heavy heart we are excited to welcome back our regular chefs. Michael Diacono is back with a bang, making a bunch of delicious recipes with local honey. From oozy cheese with roasted garlic to cakes and fish recipes, there is something everyone will enjoy. Gourmet Today airs on TVM every Friday at 18:15 Honey-mustard glazed seabass with avocado Camembert with roasted garlic and honey Ingredients • 3 tbsp clear honey • 1 tbsp wholegrain mustard • 4 seabass fillets, skin on • 2 avocados • 2 tbsp dill, finely chopped • 1 lemon, juice only • 1 tbsp extra virgin olive oil • 1 tsp nigella seeds Method 1. Preheat the oven to 200°C. 2. Whisk the honey and mustard together. 3. Place the seabass onto the baking tray, skin-side down, and brush with the honey mixture. 4. Roll up the fish fillets and bake in the oven for 10 mins. 5. Peel the avocados and remove the pit. 6. Place into a bowl with the dill, lemon juice and olive oil. 7. Mix together until well combined and season with salt and pepper. 8. Serve the warm seabass with the avocado salad sprinked with nigella seeds. This recipe first appeared on Gourmet Today TV, aired on TVM on 22 April, 2016. COMING UP THIS WEEK Sean Gravina is up next week and we've missed him! He makes some delicious recipes using garlic. He makes a roasted garlic and ricotta spread topped with blanched broad beans and served with crusty bread. And crusty bread remains a useful accompaniment throughout the show. He makes a delicious dish of vongole with chorizo served with garlicky bread. Don't miss this week's show, on Friday at 18:15, packed full of delicious recipes. Serves 2 Ingedients • 2 bulbs garlic • 40g butter • 80ml extra-virgin olive oil • Salt and pepper • 1 tbsp honey • 2 fresh rosemary sprigs • 3 bay leaves • 200-250g camembert, wrapping removed, at room temperature Method 1. 1. Preheat the oven to 200°C. 2. Slice the top of the garlic bulb off and place in a large roasting tin, cut-side down. 3. Cut a cross in the camembert and add the butter, oil, salt and pepper, the honey, rosemary and bay leaves and bake in the oven for 40–45 mins. 4. Remove from the oven when the garlic is cooked and the cheese is soft. 5. Serve everything on a big sharing plate, with warm bread or crackers. This recipe first appeared on Gourmet Today TV, aired on TVM on 22 April, 2016.