Georgina Hayden bring a touch of Greek style cooking to Saturday Kitchen with her tasty Gruyere courgette and courgette with a dakos salad.

The ingredients are: large knob of butter, 200g feta, crumbled, 175g kasseri (or Gruyere), grated, 75g halloumi, grated, 350g courgettes, coarsely grated, 2 free-range eggs, freshly ground white pepper, few sprigs fresh thyme, leaves picked, 300g kataifi pastry, 175ml double cream, 175ml full-fat milk, 50g walnuts, finely chopped, olive oil, for drizzling and 3 tbsp honey.

See recipes by Georgina in her book titled: Taverna available from Amazon now.