But her iso-appropriate new venture, the Cooks and Chefs Series, will bring (almost) ready-to-eat dishes from the city’s best cooks – and cookbooks – into your home.
For the first instalment, Valent’s recruited cookbook author and food writer Julia Busuttil Nishimura. She’s behind the much-loved Ostro cookbook, which is full of simple Maltese and Italian-influenced recipes.
On the one-off wintry menu, pulled straight from Ostro, there’s ricotta tortelloni with butter, sage and hazelnuts; a green-veggie-filled pie; braised lamb with chickpeas and mash; roasted broccoli with lemon, garlic and an anchovy crumb; and a refreshing cabbage salad. For dessert: almond chocolate cake and tiramisu.
Plus, a very special inclusion of Baker Bleu focaccia with crimson grapes and rosemary.
The dishes will be prepared by one of the city’s top caterers, Cookes Food, under Nishimura’s guidance.
Order online by 8pm on August 2 for pick-up or delivery on August 6.