Georgina Hayden served up a tasty nectarine and pistachio pancake with anari cheese on Saturday Kitchen.

The ingredients are: 125g fresh (soft) anari, or ricotta, 100ml whole milk, 2 large free-range eggs, ½ lemon, zest only, 60g caster sugar, 60g plain flour, ½ tsp baking powder, 30g unsalted butter, 4 nectarines or peaches, cut into wedges, ½ tbsp orange blossom water, 2–3 tbsp honey, a handful pistachios, finely chopped, a few sprigs fresh mint leaves, roughly chopped and sea salt.

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