Turning out a winning dish is about flavour – but before you devour it, you taste it with your eyes. Georgina Hayden knows how to create visually appealing dishes from her years as a food stylist for Jamie Oliver. Here she shares some of her tricks of the trade

Spring prawn, pea and mint risotto,

RECIPES, STYLING

AND FOOD STYLING

GEORGINA HAYDEN

PHOTOGRAPHS

LAURA EDWARDS

“Presentation has always been important in the restaurant world, but what we eat and how it looks is now big business on social media. I find it crazy that some places are now being publicised as having ‘Instagramworthy’ dishes, as though it’s the main selling point. Some of the most beautiful food comes in shades of beige: slow-cooked, sticky casseroles and cakes that aren’t slathered in vivid-hued buttercream; home-cooked, soulful food with tons of flavour.

Having said that, whether I’m food styling or cooking for friends at home, I do think about what my dishes will look like. It’s not always easy to cook something that’s delicious and beautiful, particularly when you’re trying to be an effortless host. The key is to prepare in advance, so there’s little to do once your guests arrive.

To set the scene, I make an effort with the table, dressing it in a relaxed style, often with mismatched crockery and seasonal flowers in different-size vases. These recipes weren’t written to be served together, but there’s no reason why they can’t be. What’s more, they’ll give you the gift of time, so you can add the Insta-worthy presentation (if you want to) just before serving.”

Spring prawn, pea and mint risotto

SERVES 4-6. HANDS-ON TIME 45-50 MIN

“Risotto requires a bit of time stirring at the hob, but fear not: all you need to do is part-cook it, just as they do in restaurants, then finish it in front of your guests. Impressive, easy to do and much less stressful.”

MAKE AHEAD

If preparing for a dinner party, make to the end of step 3 up to 4 hours ahead.

• 1.25 litres fish or shellfish stock