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Katy Greenwood on Muck Rack

Katy Greenwood

  • Freelance Food Stylist and Recipe Developer, Freelance
London
As seen in: Bottom Line, BBC, SBS, BBC Good Food, Sainsbury's magazine, delicious. (UK), Olive Magazine, mojegotowanie.pl
Freelance Food Stylist & Recipe Writer. Japanese food expert. Eater, feeder, shouter, weeper. London via Yorkshire
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Articles

Green pasta salad with tuna and lemon pangrattato

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By Emma Petersen, Sophie Gastman, Katy Greenwood
| BBC Verified
To make the pasta salad, bring a large saucepan of salted water to the boil. Cook the pasta according to the packet instructions, or until al dente. Add the peas for the final 3 minutes of cooking, then drain and rinse everything briefly under cold water to cool. • ⁠Meanwhile, make the pangrattato. Heat the oil in a frying pan over a medium heat and fry the breadcrumbs for 3–4 minutes until golden and crisp. Stir through the Parmesan, lemon zest, capers and chilli flakes.
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Air fryer bakewell tarts

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By Katy Greenwood
| delicious. (UK) Verified
Skip to content Portion size: Makes 4 Prep time 15 min, plus 30 min chilling. Cook time 35 min Difficulty: easy Want to make bakewell tarts in your air fryer? Food writer Katy Greenwood’s easy recipe makes it possible. Anytime sweet treat: “These tarts are great as an afternoon tea treat, or served as a dessert, still warm with a little thick cream,” says Katy.
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The best air fryer brownies

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By Katy Greenwood
| delicious. (UK) Verified
Learn how to make the best air fryer brownies with Katy Greenwood’s easy recipe. Tried and tested fudgy texture: “This recipe had a few iterations, before I decided that this was ‘the one’. For me, a brownie should be like a cake, but fudgy in the middle and should not be so soft that they require setting in the refrigerator before you can cut and eat them!” says Katy.
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