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1 week ago | 
aol.co.uk | Georgina Hayden
One of my favourite ways of celebrating whatever vegetable is in season is by turning it into pakoras. Cooking them quickly allows the vegetable to sing, and a simple pakora batter is light enough to let spring onions and spinach do just that. With just enough gently spiced chickpea flour to bind the chopped veg, there is no claggy coating here. Serve as is with a squeeze of lemon and a pinch of sea salt, or with this addictive, punchy coriander and peanut chutney.
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1 week ago | 
bbc.co.uk | Georgina Hayden |Elainea Emmott |Gemma Ogston |Andi Oliver
Come rain or shine, bank holidays were made for getting friends and family together with plenty of delicious food! Whether you're planning a roast or something lighter, we have recipe ideas for you.
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3 weeks ago | 
theguardian.com | Georgina Hayden
Yoghurt flatbreads make a weekly appearance in our kitchen, because they are so effortless and versatile. If I have forgotten to pick up a loaf, I will often panic-make them for breakfast or packed lunches. While they are great on the side of stews, soups and curries (or on the barbecue, if that’s the way the weather is going), I’ve made them the hero in this elegant but easy brunch/lunch-style setup.
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3 weeks ago | 
theguardian.com | Georgina Hayden
While feta is often synonymous with Greek salad, you’ll find a range of uses for this brined, tangy white cheese, and a real range in finishes, too. On the whole, though, the longer the feta has been aged, the punchier its finish will be. Young cheese needs only about two to three months to mature, and can vary in anything from its saltiness to its tanginess and strength.
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1 month ago | 
dailymail.co.uk | Georgina Hayden
SLOW-ROASTED 30 GARLIC CLOVES LAMB SHOULDEREveryone needs a good roast lamb in their repertoire and this is a simple recipe to learn by heart. Make it yours however you like: add more or less garlic, consider different woody herbs such as bay or thyme, try a different vinegar… Just keep the technique and overall flavour balance the same and it will quickly become a welcome, classic addition to your table.
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1 month ago | 
bbc.co.uk | Joseph Carey |Akis Petretzikis |Georgina Hayden |Lucy Parker
This rich tomato and king prawn orzotto uses pasta instead of rice for an extra-special dinner with a difference.
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1 month ago | 
bbc.co.uk | Mary Berry |Ollie Dabbous |Georgina Hayden |Chetna Makan
Hot cross buns, traditionally eaten on Good Friday, are steeped in superstition. Sharing one of these sticky, fruity treats is meant to cement friendships, which is as good an excuse as any to bake a batch for Easter.
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1 month ago | 
theguardian.com | Georgina Hayden
Frying a piece of fish has a bit of a bad rep, and I’m not really sure why; you can have a deeply delicious and light meal in less than 10 minutes (though that, of course, also depends on its accompaniments). If I don’t want anything too hearty, I’ll often serve it with greens or a salad, so it really is a quick turnaround. I love this simple brown butter caper dressing, because it doesn’t overpower the fish. However, if you want something a little punchier, add a spoonful of harissa to the mix.
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1 month ago | 
theguardian.com | Georgina Hayden
I like pre-packed gnocchi as much as the next person, but it has never been something I can get particularly excited about (I’m obviously not including handmade gnocchi in this statement, because that is heaven sent). However, frying ready-made gnocchi so they are golden and nutty on the outside, elevates them to something lighter, tastier and much more interesting. I love to finish them under the grill, to accentuate that crispness, together with the oozy sweetness from nuggets of gorgonzola.
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1 month ago | 
theguardian.com | Georgina Hayden
I’m sitting in my kitchen, a pot of coffee by my side and the remnants of yesterday’s passion fruit and saffron creme caramel taunting me (I’ve already convinced myself that it is an acceptable breakfast, so should probably put it away before it becomes an acceptable lunch). When I was younger, I wanted to race through the colder months and get them out the way. However, I’ve learned to love this quieter quarter. To hibernate and replenish my energy, spend time in my kitchen with the radio on.
