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1 week 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 week 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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2 weeks 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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2 weeks 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.
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1 month ago | 
bbc.co.uk | Nigel Slater |Mary Berry |Georgina Hayden |James Martin
by Karla ZazuetaA traditional Mexican barbacoa is cooked in a hole in the ground, the meat wrapped in agave leaves and left to cook slowly for around 12 hours. Every region has its own way of making it; these barbacoa lamb tacos are from Sinaloa, in the north of Mexico. Barbacoa is often eaten at the weekend for breakfast: in Mexico people can buy it from restaurants that specialise in this dish. It is also made for special occasions.
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1 month ago | 
bbc.co.uk | Mary Berry |Georgina Hayden |Richard Phillips |Philippa Davis
Simple, tasty recipes that can either be whipped up in a jiffy or made a day ahead.
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1 month ago | 
theguardian.com | Georgina Hayden
This one-pan sausage, kale and black bean stew is a week night staple in our house, not least because I can put it on the table with a range of toppings and accompaniments, and everyone gets excited. (If you have green-fearing children, feel free to leave out the kale – I won’t tell anyone). I like to serve this with a stack of charred tortillas, a pot of soured cream and slices of lime-dressed avocado. And if you prefer a more hearty offering, add some fluffy steamed white rice. Anything goes.
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1 month ago | 
theguardian.com | Georgina Hayden
Serves 12-16For the syrupcaster sugar 500ghoney 150g cloves 4cinnamon 1 sticklemon 1, peeled into thick stripsrose water 1-2 tbsp (optional)For the custardwhole milk 1½ litres double cream 400ml vanilla paste or extract ½ tbspfine semolina 260g unsalted butter 200g, cut into cubeslarge eggs 4 filo pastry 300gStart by making the syrup, which needs to be cold when the galaktoboureko comes out of the oven. Place 250g of the caster sugar in a medium pan with the honey and 300ml of water.
