New cook book features delicious family recipes from the heart of the Mediterranean

Greek Cypriot food is a melting pot of delicious flavours: simple Mediterranean salads; classic ingredients like feta, a squeeze of lemon and fresh oregano; cinnamon infused stews; orange blossom scented pastries.

Taverna – Recipes from a Cypriot Kitchen, takes the best of traditional Cypriot cooking and makes it relevant to modern home cooks. From simple vegan fast-day dishes to feasts for the family, there is something delicious for every mood and moment, including holiday favourites like Moussaka, Kleftiko and Souvlaki, quick suppers such as Prawns with Ouzo and Greens, and sweet treats like Caramelised Fig Semolina Loaf. These delicious recipes relive sun-kissed Mediterranean holidays and simple taverna-style meals.

The author, Georgina Hayden, is a cook, food writer and stylist from North London. Growing up above her grandparents’ Greek Cypriot taverna in Tufnell Park, she developed a love of cooking from the recipes passed down to her.

As a teenager, she ran a stall at a farmer’s market and worked in restaurants, before studying Fine Art at university. Her passion for food landed her a job as a food writer and stylist on various food magazines, until she joined Jamie Oliver’s food team where she has worked for twelve years.

She now writes, develops and styles for magazine features, books, television and campaigns. She also writes an online family food blog: georginahayden.com
Georgina’s work is inspired by her family, her heritage and her love for travel. There is nothing she treasures more than cooking with her mum and her yiayia (grandmother). She documents her food adventures on her two instagram accounts @georgiepuddingnpie and @peaandthepod

Her first book, Stirring Slowly, was published in 2016, and Taverna is her second. You can purchase both books online at www.amazon.co.uk