Georgina Hayden served up a tasty manitaria stifado with bulgur wheat pilaf on Saturday Kitchen.

The ingredients for the stifado are: 600g very small or baby onions, 50ml olive oil, 4 garlic cloves, finely sliced, 1 tsp ground allspice, 1kg wild mushrooms, trimmed and wiped clean, larger ones torn in half, 4 sprigs fresh thyme, 3 bay leaf, 1 cinnamon stick, 200ml red wine , 200ml passata, 2 tbsp red wine vinegar, sea salt and freshly ground black pepper.

For the bulgur wheat pilafi: 2 onions, finely sliced, 2–3 tbsp olive oil, 150g vermicelli rice noodles, 800ml vegetable stock, 1 cinnamon stick, 200g bulgur wheat, sea salt and freshly ground black pepper.

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