Few cookbook writers capture the spirit of modern Mediterranean cooking quite like Georgina Hayden. A London-based food writer, stylist and award-winning voice in contemporary food culture, Hayden’s cooking is deeply rooted in her upbringing above her grandparents’ Greek Cypriot taverna – an experience that shaped both her palate and her storytelling. With her latest book, MEDesque: Everyday Recipes with Mediterranean Roots, she broadens that perspective, inviting readers on a sun-drenched journey across Italy, Spain, the Middle Easter and beyond, while staying true to her signature warmth and accessibility.
A Mediterranean Kitchen, Reimagined
MEDesque is a celebration of vibrant, feel-good food designed for real life. With over 100 recipes ranging from weeknight staples to released weekend feasts, Hayden adapts classic Mediterranean flavours into dishes that are both approachable and full of flair. From gnocchi puttanesca to spiced lemon roast chicken and indulgent salted honey butter madeleines, the book brings together comforting favourites and modem twists, all infused with the sun-soaked spirit of coastal cooking. It’s a natural evolution of Hayden’s previous work, blending her heritage with a wider culinary curiosity and a commitment to making cooking joyful, generous and accessible for today’s home cook.
The Finishing Touch: Why Maldon Salt Is Great for Mediterranean Cuisine?
No Mediterranean-inspired kitchen is complete without attention to the smallest details – all that includes salt. Maldon Sea Salt, produced in Essex using hand-harvested traditional methods since 1882, is prized by chefs for its delicate, flaky crystals and clean, bright flavour. Often used as a finishing salt, it enhances dishes without overpowering them, adding both a subtle seasoning and a satisfying crunch.
Maldon Sea Salt works particuarly well in Mediterranean cuisine because it aligns closely with the core principles of that style of cooking: simplicity, high-quality ingredients and a celebration of natural flavour.
- It enhances – not overpowers – fresh ingredients. Meditteranean cooking relies on fresh produce, olive oil, herbs, fish and grilled meats. Maldon Sea Salt has a clean, mild flavour that enhances these ingredients without masking them. It’s ideal for dishes like tomato salads, grilled veggies and seafood, where the natural taste is the star.
- Its flaky texture adds contrast. One of Maldon Sea Salt’s defining qualities is it’s large, pyramid-shaped flakes which provide a delicate, light crunch. In Mediterranean dishes, this works beautifully as a finishing touch on grilled fish, roasted lamb or even flatbreads.
- It supports the ‘less is more’ cooking mindset. Mediterranean cuisine is about restraint – letting ingredients speak for themselves. Maldon’s visible flakes make it easier to season lightly but effectively.
In Conversation with Georgina Hayden
Your new book MEDesque takes readers across the Mediterranean, from Italy and Spain to the middle East. What inspired you to expand beyond your Greek-Cypriot roots and explore such a wide culinary landscape?
Like many Cypriots, I feel lucky to have been raised in such a food-focused family. And while Greek and Cypriot food is incredible, when I started working in the food industry over 20 years ago I was lucky enough to work with chefs from all around the world, particularly the Mediterranean. I was able to travel and cook all around places like Italy, Spain, France, Morocco… And it’s all these experiences and interactions which have shaped the recipes in MEDesque. They have had a huge impact on the way I write and cook.
You describe MEDesque as filled with ‘delicious and easy recipes to be cooked at home by anyone’. How did you balance authenticity with accessibility for everyday cooks?
For me, I always try to write about what I know, where I have been and legitimate experiences. And MEDesque is made up from years of travelling and working all around the Mediterranean. Incorporating techniques and ingredients into weeknight recipes, that fit into the busyness of working and family life. My main source of inspiration has always been learning from our elders, there is so much wisdom to be absorbed. And some days I want to spend hours making gnocchi by hand, or frying and layering up a moussaka. But then other days I want to take those flavours and the essence of those recipes and make them quicker, more playful and more achievable. Most of us have less time than our grandmothers or fathers did, but that doesn’t mean we shouldn’t still eat nourishing, flavoursome food. And I hope thats what I manage to balance in my books.
From weeknight dinners to weekend feasts, the book covers a wide range of dishes! Do you have a particular recipe that’s special to you? We’d love to know!
Gosh, there are many. In terms of ‘special’ I’d say the MEdesque fish stew has a big place in my heart. You find fish stews all around the Mediterranean, and this one is inspired by all of them. It reflects the way I cook but also the beauty of blurred lines across food borders. It is also one of the only dishes my dad has asked for me to make on repeat – he is my biggest critic! And he adores this recipe, so this means a lot to me.
What would be your top tip for anyone new to cooking Mediterranean cuisine?
I don’t think Mediterranean cuisine is particularly taxing or challenging in technique, but what I would say is think about seasonality and ingredients. Make salads with sweet tomatoes in summer, slow cook dishes with root veg in winter… really think about how to get the best out of your ingredients. And get the best extra virgin olive oil you can for finishing dishes, it makes all the difference.
What does a normal day in the life look like for you, Georgina?
Gosh, there really isn’t a set day. It really depends on where I am in my book writing schedule. I give myself a few years between books, and within that there’ll be writing, travelling, development and shooting days. At the moment I’m on the promoting side of it, so lots of appearances, talks and filming. Which is all a lot of fun – sometimes the writing side can be quite isolating. But for me, the most important part is that I juggle it all around my kids. My family help me when I can’t be there to pick them up, but 9 times out of 10, I am the one dropping them off and picking them up. They’re still young, and I feel lucky to be able to work around them. I’ll often do interviews and filming while they are at school, then I’ll go back to work once they’re asleep, answering emails or any writing that needs to be done.
Name three things in the kitchen you can’t live without!
If we’re talking equipment then my favourite Blenheim forge chefs knife, my huge stone pestle and mortar and one of my many cast iron pots! I love cooking everything in one pan. On the hob or in the oven, they really are the best. If we are talking about ingredients then incredible extra virgin olive oil (I just brought some back from Crete where I learnt all about production), my vinegar barrel (I make my own red wine vinegar) and my shelf of herbs and spices – a cop out I know! But I can’t live without dried oregano and freshly ground cinnamon.
Do you have a favourite cookbook that you’re currently reading? We’d love to hear your recommendation!
Baking and the Meaning of Life by Helen Goh. I adore Helen – her recipes and flavour combinations are deeply delicious, but most importantly they work – everything is perfect. Also it branches into her other specialism which is psychology (like many people I find baking therapeutic and meditative). Helen is fascinating and this book is inspiring in so many ways.
Spring Meatballs, Pasta and Peas Recipe
When it comes to family favourites and crowd-pleasers, you can’t go wrong with a meatball, and Georgina flipping loves this recipe. These meatballs are light, lemony, spring-like and are a gorgeous way of getting greens into your dinner; the brothy recipe is comforting and fresh at the same time. Georgina’s kids love it, especially when she rolls the meatballs really small.
Serves: 4
Allergens: Diary Free & Gluten Free
Ingredients:
- 1 bunch of spring onions
- 2 garlic cloves
- ½ bunch of flat leaf parsley A few mint sprigs
- 50g breadcrumbs (gluten-free, if needed)
- 400g minced meat (beef or pork, I like a mixture of both)
- 1 unwaxed lemon Olive oil
- 1 litre chicken stock, or vegetable stock
- 180g mini pasta shells, or other small pasta shapes (gluten-free, if needed)
- 150g peas, frozen or freshly podded
- 40g pecorino or Parmesan (optional)
- Maldon Original Sea Salt
- Freshly ground black pepper
Method:
- Trim and finely slice the spring onions. Peel and finely slice the garlic. Finely chop the herb leaves. Place half the sliced spring onions in a food processor with 1 of the sliced garlic cloves, the breadcrumbs, half the chopped herbs and the minced meat.
- Finely grate in the lemon zest, season generously with salt and pepper and blitz until it all comes together (you can of course do this by hand and mix well in a bowl). Roll the mixture into small meatballs, around 2.5cm. Set a large casserole over a medium heat, drizzle in 3 tablespoons of olive oil and fry the meatballs for around 10 minutes, turning, until browned all over.
- When the meatballs are browned and gnarly, pour the stock into the pan, bring to the boil and stir in the pasta and peas. Return to the boil, then simmer for 5–7 minutes, or until the pasta is tender. Remove from the heat and squeeze in the lemon juice. Taste the broth and adjust the seasoning as needed.
- Finish by stirring in the remaining herbs and spring onions and serve in warmed bowls, finely grating over the pecorino or Parmesan, if using.
Where to Buy MEDesque
You can buy MEDesque here, and start being creating with food and flavours in the comfort of your kitchen.
Make sure you have your Maldon Salt ready for these recipes! If you are running out, please feel free to browse on our Where to Buy Page to find your nearest store in which stocks our beloved Maldon Salt.
Lastly, we LOVE seeing your creations – please tag us on Instagram using the #maldonsalt so we can share your own take on Georgina’s recipes!
