Georgina Hayden
Georgie grew up in London above her grandparents’ Greek Cypriot taverna in Tufnell Park, where she developed a love of cooking from the recipes passed down to her. At university she studied Fine Art after which her passion for food landed her a job as a food writer and stylist for various food magazines. This eventually led to a job working for Jamie Oliver. She worked in The Jamie Oliver food team for 12 years developing recipes, writing and testing recipes, art directing and styling. Georgina’s first book Stirring Slowly was a great success. It’s a book we often flick though for inspiration.
Georgina now writes for various food publications from Delicious, OFM, Guardian Feast and The Telegraph. Her second book ‘Taverna’ came out last year.
COURGETTE KEFTETHES: KOLOKYTHOKEFTETHES
Makes 16
400g courgettes
4 spring onions6 sprigs of mint
50g anari, salted ricotta or pecorino
1/2 a lemon
100g feta
Sea salt and freshly ground black pepper
2 large eggs
125g self raising flour
Olive oil
Trim and coarsely grate the courgettes into a large mixing bowl. Trim and finely slice the spring onions and add to the courgettes. Pick and finely slice the mint leaves and add to the courgettes. Grate in the salted ricotta and lemon zest and crumble in the feta. Whisk the eggs. Season the cheese mixture, then add the eggs and whisk in along with the flour until everything just comes together.
Pour a thin layer of oil into a large non-stick pan, place on a medium-low heat and fry large tablespoons of the batter for around 4-5 minutes on each side until golden and cooked through. Drain on kitchen paper and then serve. Serve with the lemon half cut into wedges.