<p><meta charset="utf-8">Using recipes from her bestselling book, 'Greekish', Georgina Hayden’s menu is inspired by her Greek-Cypriot roots and her travels around the islands, blending bold Hellenic flavours with her favourite British produce. </p>
<p>Start with beetroot tzatziki and pitta, and pan-fried halloumi with sticky honey atop freshly sliced tomatoes and mint. For the main, a Greek favourite: souvlakia pork skewers marinated in lemon and oregano, grilled and served with chunky chips and a mustard dipping sauce and Georgina's mum's refreshing cabbage salad. For dessert, rizogalo – a Greek rice pudding – is flavoured with a pinch of cinnamon and topped with spoonfuls of sweet roasted strawberries.</p>

The Greek Islands

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Georgina Hayden Meal Kits | Dishpatch Menu

Georgina is a food writer, cook and presenter whose Greek Cypriot grandparents inspired her love of cooking, and went on to work on Jamie Oliver’s food team for 12 years. She writes for Delicious, Waitrose Magazine and The Telegraph, and features on Channel 4’s Sunday Brunch and BBC’s Saturday Kitchen. Georgina has written three books: Stirring Slowly, Taverna and most recently Nistisima, a collection of vegan Mediterranean recipes released in spring 2022.

The Greek Islands
by
Georgina Hayden

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The Greek IslandsbyGeorgina Hayden

This menu contains alcohol

The Greek Islands
by
Georgina Hayden