Georgina Hayden served up a chicken with cinnamon, sweet tomato orzo stew and Greek salad on Saturday Kitchen.

The ingredients are: 3 tbsp olive oil, plus extra for drizzling, 2 onions, finely chopped, 2 garlic cloves, finely chopped, 1 stick cinnamon, 1 tbsp tomato puree, 5 ripe tomatoes, 400g orzo, 1 litre hot chicken stock, 6 chicken thighs, on the bone and skin on, ½ tsp ground allspice, 250g cherry tomatoes on the vine, 4 sprigs fresh oregano, 75g halloumi (or salted anari ricotta cheese), sea salt and freshly ground black pepper.

For the Greek salad: 2 Little Gem Lettuce, cut into thin wedges, 2 banana shallots, sliced, 1 tbsp red wine vinegar, 1 tbsp honey, 3 tbsp extra virgin olive oil, small handful black olives, stoned and torn, 2 tbsp flat leaf parsley, chopped.

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