CYPRIOT SUMMER

Once a stylist on Jamie Oliver’s team, Georgina Hayden has returned to her Cypriot roots with Taverna, featuring recipes inspired by her yiayias’ home-style cooking. Pick your favourites and gather around a long table for a Med-style meal to remember

SOUVLA

“This isn’t a formal recipe, more of a guide. There are so many variables, it is easier to explain what it is that you want to achieve than give you exact instructions. Cypriots are fanatical about their souvla, and although it might not be achievable for everyone – you really do need a foukou [charcoal rotisserie] – it would be criminal not to include it. If you don’t have one, try it on a regular barbeque; just make sure there is enough distance between the meat and the coals, and that you turn the meat regularly. Not everyone marinates their meat before cooking, and it’s fine to cook as is, but I do like to if I have time.”

Serves 8

EASY
Preparation: 20 minutes, plus overnight chilling time
Cooking: 3 hours

pork or lamb 4 kg (even chicken can be used) – on the bone ideally, shoulder or neck is best; get your butcher to cut it into large chunks for you
olive oil dried oregano 1 T
garlic 6 cloves, crushed
sweet smoked paprika ½ t (optional)
sea salt and freshly ground black pepper, to taste
lemons 3

1 Place the meat in a large bowl or nonreactive dish, drizzle over a few glugs of olive oil and add the oregano. Add the garlic to the bowl with the paprika, if using. Toss and chill for a few hours, or overnight if possible.

2 Get your barbeque ready and lit; the charcoal needs to be white before you start cooking. Skewer the meat onto large skewers, but don’t push the pieces too close together. Reserve the marinade.