From Page to Plate: A limited-edition menu series featuring three celebrated food writers and dishes from their cookbooks. Georgina Hayden brings the best flavours of the Mediterranean, Helen Graham puts vegetables centre stage, and Nargisse Benkabbou brings modern Moroccan cooking to your table.Order a menu for your chance to win one of 10 signed copies of their books.**Purchase of a qualifying limited-edition Dishpatch menu enters you into a prize draw to win one of 10 copies of each featured book.

From Page to Plate: A limited-edition menu series featuring three celebrated food writers and dishes from their cookbooks. Georgina Hayden brings the best flavours of the Mediterranean, Helen Graham puts vegetables centre stage, and Nargisse Benkabbou brings modern Moroccan cooking to your table. Order a menu for your chance to win one of 10 signed copies of their books.* *Purchase of a qualifying limited-edition Dishpatch menu enters you into a prize draw to win one of 10 copies of each featured book.

Georgina's dishes come straight from her new book, MEDesque which features feel-good recipes inspired by her favourite Mediterranean cooking. Start with a spread of Greek mezze and crudités, including Kalamata olives, refreshing beetroot tzatziki, pita for dipping, and warm garlicky gigantes beans. Next, prawn saganaki risotto – “the love child of a Greek dish and an Italian dish,” as Georgina says. Her saganaki, meaning ‘little pan’, features chilli and garlic-marinated prawns, made heartier with a rich, tomato-based risotto cooked in shellfish stock, garlic and white wine. It’s finished with Odysea sheep's milk feta, parsley and a squeeze of lemon. For dessert, Georgina recreates a favourite from her childhood: creamy vanilla panna cotta, served with rich chocolate sauce and Odysea morello cherry compote.

Page to Plate: MEDesque

Helen’s menu features dishes from her debut cookbook, Centrepiece, which puts veg firmly in the spotlight. The veg-led feast starts with halloumi, breadcrumbed and fried, served with a moreish spiced lemon syrup for dipping. “I’m pretty insistent when serving these that everyone must double-dip,” Helen says. There’s also paratha with a caramelised courgette dip. Next, slow-roasted sweet potatoes with amba, Medjool date butter and harissa Greek yoghurt. On the side, Hispi cabbage is served over creamy whipped tofu and drizzled with a spring onion salsa. For dessert, she crumbles halva – a sweet, sesame-based Middle Eastern confectionery – through Earl Grey-infused cream. “If you love tahini, this dessert is for you,” she says.

Page to Plate: Centrepiece

Dishes from Nargisse’s new book, Madaq, which features modern Moroccan cooking inspired by her family heritage. Start with roasted olives – slightly lemony with a hint of heat from harissa – with baked feta drizzled with honey and olive oil, all to enjoy with warm pita. "It's the perfect combination of textures, sweetness and saltiness," she explains. Next comes a dish inspired by traditional meat-and-prune tagines, reserved for special occasions. Nargisse uses beef brisket, seared then 16-hour slow-braised in a spiced prune sauce until fall-off-the-bone tender. It’s finished with prunes and honey for a hint of sweetness. On the side, ‘bil zeit’ green beans are cooked with tomato, garlic, coriander and a generous amount of olive oil, alongside a cumin and parsley potato salad. Finally, dessert is a Moroccan mint tea &amp; chocolate slice with an Oreo biscuit base. “When I moved to the UK,” she explains, “I quickly noticed that Brits love the combination of chocolate and mint.”

Page to Plate: Madaq

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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 five books: Stirring Slowly, Taverna, Nistisima, Greekish, and most recently MEDesque, a collection of recipes inspired by Georgina's travels through Italy, Spain, the Middle East and beyond.

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