Georgina Hayden

Feeding since 1982

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My love affair with Delicious

09.16.2019 by georgie // 2 Comments

I have a story for you – bear with me. Before I left university many many moons ago (15 years?) I wrote to Delicious Magazine to see if I could do work experience there. I didn’t know what I wanted to do after uni, but all I knew was that I was obsessed with food, cooking and art. I was studying Fine Art and assumed I’d end up in design. However a 2 week placement on the magazine led me to meeting food stylists, photographers and being on my first ever food shoot. I had my eureka moment and life changed forever.

When I graduated I went back to the publishing house that Delicious was part of and worked there for a year before joining Jamie’s team. Fast forward 14 years and I am now freelance. And I love my work more and more each day, getting to work with and meet the most inspiring and talented people (and eat a tonne of fabulous food). But being freelance is nerve wracking. Who will take a chance on me? Will I work? Well I did, and I do and I never stop counting my lucky stars. The brilliant Karen (Delicious Magazines editor) gave me a chance to style and write for them, which then led to a monthly column.

To say I was over the moon is an understatement. I cried full on fat tears! Not only is Delicious consistently the best food publication out there, my personal history there makes it such a special place to me. I felt I had gone full circle and could not believe I had this opportunity.

Those of you who read it will have seen my column for the last 9 months, and I feel like it has gone from strength to strength. (And if you haven’t what are you waiting for? Get a subscription! They’re such good value and it feels like a present through your door every month.) Personally I love print but I am thrilled to be able to share some of these recipes with you via the Delicious website. So keep watching, as I share back features of my column and some of my favourite recipes.

I hope you like them x

Peach and pistachio galette
Herby Gooseberry Focaccia
Crispy noodle, watermelon and peanut salad
Pastrami cured salmon and rye
Praline pain perdu
Apricot, almond and thyme breakfast tarte tatin

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Comments

  1. Mick O'Sullivan says

    February 17, 2022 at 3:12 pm

    Hello Georgina
    Can you please confirm the cooking time for your Stifado recipe on the BBC recipe site
    It states two hours on the top of the page but within the method section it is telling me three hours twenty minutes
    I have gone with the three hour twenty and must admit it was overcooked but still good!!!

    Regards
    Mick

    Reply
    • georgie says

      April 11, 2022 at 7:44 pm

      Hi Mick,
      I think there must have been an error on this recipe. It is definitely one that is low and slow, so it should be the longer time.
      I hope that helps and glad you enjoyed it!
      G

      Reply

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Meet


Georgina is an award winning food writer, cook and presenter from North London.
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