Chef Georgina Fuggle shares her passion for cooking –  as well as some great summer recipes to try out this season

What lead you to become a chef / food stylist?

Becoming a chef and food stylist wasn’t just a career choice for me; it was a passion that started when I was little. I remember begging my mum to send me on a cooking course as soon as I’d left school so I could learn from professionals! At 19, I followed my dream and went to study at Leiths School of Food and Wine. The publishing side came later; having secured my first book deal, I began to learn about writing, developing recipes and food photography and I’ve worked in this field ever since.

Have you found a connection with your faith and food?

There’s no doubt my faith and love for food are intertwined. I suppose that food is not just sustenance for the body, but nourishment for the soul and there’s a sacredness in the act of preparing and sharing a meal. That’s not to say I’d be conscious of this with every meal I put on the table, but in those moments when time is taken to prepare the food, and my family is all together, I’m able to feel the connection. 

What are you favourite go-to meals?

Breakfast is always eggs. My favourite is scrambled, served on buttered sourdough.

For lunch, it’s a hearty salad; leaves, a pulse for substance, shaved Parmesan for a touch of decadence and fish, perhaps smoked salmon, trout or mackerel for some much-needed omega 3.

‘Food is not just sustenance for the body, but nourishment for the soul’

Dinner calls for gnocchi, I love the soft texture and enjoy them fried, steamed or baked. My go-to is steamed, then tossed in a little salty butter and tossed with tenderstem broccoli, red chilli and a good dollop of crème fraiche. 

As a mother of four, what do you cook for your children? 

I often rely on the oven doing the hard work and will put something to roast while I head out on the school run. That way we arrive home to at least half a meal that’s ready! Squash roasted with a little maple syrup, plenty of cherry tomatoes tossed in olive oil and sumac or even just quarters of red onion, sausages and new potatoes. Then all I have to do is assemble when ready, running the vegetables through pasta or pilling them on rice. Simple, swift and nutritious.

Nature provides a wellspring of creativity

Where does your inspiration come from?

My inspiration is from a medley of all sorts of places – restaurants, our garden, travels, cookbooks, food magazines and a passion for food and ingredients. Of course, nature provides a wellspring of creativity, with each changing season offering unique flavours – from spring’s freshness to autumn’s richness.

Literature fuels my imagination, delving into the stories behind recipes and the creativity of others, I pour through cookbooks like they’re novels. Yet, at its core, my inspiration stems from the simple joy of a well-cooked meal shared in a warm kitchen with friends or family.


Candied beetroot, dill and almond salad  

Serves 6 

2–3 candied beetroots, peeled, very thinly sliced

3–4 spring onions, thinly sliced 

A small bunch of fresh dill, finely chopped 

1 small cucumber, peeled, deseeded and sliced 

1 round of goat’s cheese, sliced 

A handful of almonds, lightly toasted and chopped

For the dressing: 

Zest and juice of 1 lemon              60ml olive oil

A glug of white wine vinegar        Salt and pepper

2tsp of runny honey (or a generous squeeze!)

In a large bowl, gently combine the sliced beetroot, spring onion, dill and cucumber. In a separate, smaller bowl, whisk together the lemon, white wine vinegar, honey, olive oil, salt and pepper. 

Crumble the goat’s cheese into the salad, then sprinkle through the toasted almonds. Pour the dressing over the salad and combine until evenly coated. Serve.


Bircher museli with maple, cherry and pumpkin seeds

Serves 4

200g porridge oats 

250ml milk

2 apples, grated

250ml apple juice  

200g cherries, de-stoned and sliced in two

60g pumpkin seeds, toasted  

A drizzle of maple syrup or honey

Empty the oats, milk, grated apple and apple juice into a small bowl and mix well. Cover and leave in the fridge overnight.

When ready to serve, remove the Bircher muesli from the fridge and stir through the cherries. Spoon into bowls and serve with a scattering of pumpkin seeds and a drizzle of maple syrup or honey.


Melon, basil, griddled halloumi and cucumber salad 

Serves 6

1/2 small cantaloupe melon, peeled, deseeded

and cut into 2cm chunks 

1/2 small honeydew melon, peeled, deseeded

and cut into 2cm chunks

1 cucumber, deseeded and cut into 1–2cm chunks 

A handful of fresh basil leaves, torn

200g halloumi cheese, sliced

For the dressing:

2 tablespoons balsamic vinegar

4 tablespoons extra virgin olive oil

A squeeze of honey or pinch of brown sugar, optional

Salt and pepper

To serve:

Greek yoghurt, optional

Begin by preparing the salad. Empty the melon and cucumber into a large bowl and gently combine. 

Make the dressing: In a small bowl, stir together the balsamic vinegar and extra virgin olive oil until well combined. Season with salt and pepper to taste and add a little honey or pinch of brown sugar if needed. Pour the dressing over the melon and cucumber and divide between plates. Sprinkle over the basil.  

Prepare the halloumi. Heat a griddle or frying pan over medium-high heat, brush the halloumi slices with a little olive oil. Grill or fry the halloumi for 1–2 minutes on each side until golden brown grill marks appear. Remove from the pan and serve alongside the salad. 

Bring to the table with a bowl of Greek yoghurt, if you’d like. 

Tip: The Bircher muesli can be kept in the fridge for up to three days.