Georgina Hayden served up delicious loukoumades – mini Greek style doughnuts with honey, rose water and chocolate ganache – for the festive season on Saturday Kitchen.

The ingredients for the doughnuts are: 1 potato (around 175g), peeled and cut into even-sized pieces, 500g strong bread flour, 1 tsp fine salt, 7g sachet dried yeast, 400g golden caster sugar, 1 cinnamon stick, 3 cloves, ½ lemon, juice only, 2–3 tbsp rose water, 1 litre vegetable oil, 3 tbsp runny honey (optional), to drizzle and 2 tbsp toasted sesame seeds (optional), to decorate.

For the ganache: 250g dark chocolate, finely chopped
250ml double cream.

To serve: 100g hazelnuts, toasted and roughly chopped, 100g pecan nuts, roughly chopped and edible gold spray, to decorate.

See recipes by Georgina in her book titled: Nistisima: The secret to delicious Mediterranean vegan food available from Amazon now.