Georgina Hayden served up a delicious galatopita Greek custard pie with rose water and figs on Sunday Brunch.

The ingredients are: 400g filo pastry, 100g unsalted butter, 160g of caster sugar, a pinch of sea salt, 4 large eggs and 2 tablespoons of rose water, 475ml of full fat milk, 2 tablespoons of icing sugar and ½ teaspoon of ground cinnamon,

To serve: a handful of chopped fresh figs.

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