Georgina Hayden served up a tasty seafood pilafi with chilli pine nut butter on Saturday Kitchen.

The ingredients for the pilafi are: 2 tbsp olive oil, 75g unsalted butter, 80g vermicelli, 2 onions, sliced, 2 garlic cloves, sliced, 350g ripe tomatoes, finely chopped, 250g long grain or basmati rice, 800ml hot fish stock or water, good pinch of saffron, 1 cinnamon stick, 75g golden raisins, 600g seafood (such as squid rings, deveined prawns and mussels), cleaned, sea salt and freshly ground black pepper and 1 lemon, cut into wedges, to serve.

For the chilli pine nut butter: ½ tsp dried chilli, 60g pine nuts and ½ bunch flatleaf parsley, chopped.

See recipes by Georgina in her book titled: Taverna: Recipes from a Cypriot Kitchen available from Amazon now.