reviewed by Sophie Knox Richmond
Who is Georgina Hayden?
Georgina Hayden is a food writer and stylist from North London who regularly writes for publications such as The Telegraph, delicious. magazine and Observer Food Monthly. She is also a regular on Channel 4’s Sunday Brunch and BBC1’s Saturday Kitchen.
Hayden developed a love of food, cooking and storytelling through recipes whilst growing up above her grandparents’ Greek Cypriot taverna. She began her career as a food assistant, working at various food magazines, before joining Jamie Oliver’s food team where she worked for 12 years styling and developing recipes for books, TV and magazines. She has since written 4 best-selling, award-winning, cookbooks captivating readers with a host of enticing Greek Cypriot-inspired recipes for every mood, diet and occasion. She recently launched her podcast ‘Family Feeds’ where she cooks a meal for guests in her home, in real-time, whilst chatting about what food means to them and their families.
What is Greekish’s USP?
Inspired by Hayden’s Greek Cypriot heritage and travels, Greekish promises ‘everyday recipes with Greek roots’. It is a collection of 120 simplified twists on her favourite Mediterranean dishes – all bursting with flavour, but made with fewer ingredients, less stress and designed to be easy enough to be cooked on repeat in busy households.
What will I love?
As Hayden says, this is very much her cookbook full of dishes she cooks in her own kitchen throughout the year. There is a distinctly personal feel to the writing and recipes, almost as if you are chatting with a friend about their favourite recipes. The delicious and inspiring recipes are accompanied by beautifully-shot images. Dietary preferences are catered for with notes on how to adapt recipes if they need to be gluten-free or vegan. Hayden has also included menu ideas for a host of occasions including Sunday lunch, mezedes (small plates), ‘easy but fancy’, plant-based feast, a romantic night in and a do-ahead dinner party.
Is it good bedtime reading?
It isn’t a particularly ‘wordy’ book, but if you want to drift off dreaming of sunnier climes and delicious food, pop it on the bedside table. Hayden’s warmth and personality shines through in her 3-page introduction, whilst most recipes include a short-ish one of its own. There is also a section at the back with a glossary and advice on how to make the most of the book including tips on how to spatchock a chicken and choose halloumi as well as friendly reassurance that using a stock cube is absolutely fine for those who don’t have the time, or inclination, to make their own.
Will I have trouble finding the ingredients?
Not really. Greek cheeses like graviera and kefalotyri are mentioned, but alternatives such as pecorino are suggested. Once you have stocked your larder with staple Greek seasonings and dried goods (orzo pops up a fair bit), you should be well set to cook your way through the book. Almost all of the recipes can be made with ingredients from your local supermarket and the list of stockists at the back will help you track down anything else.
How easy are the recipes to follow?
Very. Instructions are detailed without being waffly and ingredient lists are clear. The whole premise of the book is to make delicious, Greek-inspired food, achievable for busy people and Hayden well and truly nails the brief.
Stand-out recipes?
‘One-pot Chicken Thighs and Rice’ is a flavoursome fuss-free supper that has become a regular in our household. ‘HLT Kritharaki’ (a Greek sandwich-inspired tomato, orzo and halloumi dish) is also a firm favourite. ‘Roast Chicken with Tomatoey Bulgur Wheat’ is a great alternative to a traditional roast and ‘Youvetsi’ (meat and orzo stew) is perfect comfort food. ‘Roasted Lemon, Oregano and Feta Potatoes’ also deserves a special mention; prepare for it to become your new go-to potato dish.
How often will I cook from this book?
There genuinely is something for every mood and occasion. Expect sweet and savoury breakfasts, small plates and snacks (don’t miss the ‘Fried Sesame Cheese Bites’), salads, mains and sweet treats. The unbelievably easy ‘Everyday Yoghurt Flatbreads’ (also adaptable for vegans) could be served throughout the day (some delicious topping ideas are included), whilst dishes like ‘One-pan Pastitsio’ are ideal for a simple supper. There are also plenty of recipes for entertaining, whether you are looking for a selection of dishes for a relaxed summer soiree, or a knock-out bake for an afternoon tea such as ‘Afternoon Chamomile and Honey Cake’.
Any negatives?
I suppose if you are a staunch traditionalist, you might be horrified at the idea of a ‘Spanakopita Jacket Potato’, but after giving the recipe a go, you will soon change your mind. It would also be helpful to have the cooking time by the ingredients so you can easily see how long a recipe will take, rather than skimming the recipe and calculating it in your head. Apart from that, it is hard to find anything to complain about.
Should I buy the book?
This is a joyful book brimming with delicious Mediterranean-inspired recipes. A must-have book for anyone who enjoys flavoursome, modern Greek food. It is one of those cookbooks that you will return to time and time again.
Cookbook review rating: Five stars
Cuisine: Modern Greek
Suitable for: Anyone who is a fan of Mediterranean food – less confident cooks will love Hayden’s simplified recipes and reassuring writing, whilst those with more experience will enjoy exploring vibrant new dishes.
Great for fans of: Irini Tzortzoglou and Meliz Berg
Buy this book: Greekish: Everyday recipes with Greek roots
£26, Bloomsbury Publishing
Cook from the this book
Coming soon
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