Person sprinkling lime juice over a large bowl of pasta salad topped with corn, cheese, green onions, and herbs.

Recipe development

Pollyanna writes creative, seasonal recipes full of colour, texture and flavour. From totally unique creations to classics with a twist, every recipe is double tested, accessible and most of all; delicious.

Pollyanna has worked for over 8 years writing recipes full time. Firstly for Great British Chefs where she developed the signature recipe style for the sub-brand GBC Kitchen; ‘accessible recipes with a chef's twist’ along with creating more complex recipes for the adventurous chef and client recipes to celebrate their brand.

At delicious. magazine, Pollyanna continued writing inspirational, accessible recipes for the everyday cook, with a focus on seasonal ingredients, trends (making them, not following them!) and technique. Popular columns include ‘Best of the Best’; a monthly deep-dive into a well known and beloved dish and ‘Condiment club’; an in-depth guide to making your own condiments.

A page from a recipe magazine featuring a hot dog with caramelized onions, grated cheese, and crispy fried onions, served in a bun on a striped paper inside a red dish. The background has a blue and white checkered pattern, and there are condiments,
A plate of cooked beets garnished with green herbs, with a spoon resting on the side.
A person holding a large white plate with a colorful chopped salad consisting of broccoli, sun-dried tomatoes, anchovy fillets, and herbs. The person is wearing a pink shirt, and the background contains a small text "everyday hero."
Plate with apple slices topped with anchovies, garnished with herbs and orange zest, with a side of lemon wedges.
A two-page magazine recipe with a picture of a baked spinach and walnut lasagne on a white plate, showing layers of pasta and filling, topped with toasted nuts. The background is red, and the page includes recipe instructions and tips.
Baked dish of gochujang parmesan with charred courgette slices topped with black sesame seeds and melted cheese in a white baking dish.
A magazine spread featuring two photographs of risotto dishes with burnt lemon slices and an artichoke crisp with a salad. The right side contains a recipe for 'Nduja risotto with burnt lemon honey' and a smaller image of an artichoke and crisp fritt
Close-up of sliced dessert topped with chopped nuts and small white edible flowers.
Open cookbook with salmon dish, boiled eggs, bread, and drinks on table.
Close-up of a roasted chicken with golden, crispy skin, surrounded by cooked black grapes and a creamy sauce.
A plate of cooked pasta with sauce, garnished with cheese and herbs, placed on a blue background.
Plate with two cooked celeriac steaks topped with pink peppercorns and chives, served with a creamy yellow sauce on the side.
A plate of crispy chicken on cheesy polenta with jalapeño jam, garnished with chopped herbs.
A green plate with fig and pecorino biscotti, some with sheet honeycomb, and a small bowl of candied cocktail onions.
Plate with a bowl of candied cocktail onions, a piece of cheese on bread, and a breadstick, with a green cloth background.
Close-up of a baked shepherd's pie topped with mashed potatoes and cheese, in a ceramic dish held by a person wearing a striped apron and a red sleeve.
Baked pineapple blondies cut into nine squares with a golden brown crust and chunks of pineapple on top, sprinkled with shredded coconut.
A casserole dish with cooked chicken thighs and potatoes in a creamy sauce, garnished with herbs and flowers, on a light surface with a striped cloth nearby.
A white plate with shredded cooked lamb shoulder, two glasses of orange wine, a small blue bowl of glazed sausages, a cup of dark coffee, and an open magazine with recipe text.
A tasty baked lasagna in a green pot with cheese, sauce, and herbs, served with a spoon on a textured green surface.
Bowl of mussel escabeche dipping oil with chopped tomatoes, olives, capers, and herbs, garnished with green herbs and drizzled with oil, surrounded by slices of bread.
A chocolate chip cookie with a bite taken out of it, on a white surface. The recipe for chocolate miso pan-bang cookies is visible on the page.
Three bowls of stew containing pork, broad beans, and herbs, on a pink napkin with a fork and spoon.
A bowl of spaghetti topped with seafood and herbs
A baked dish of Damson and hazelnut crumble with a red fruit filling, served in a red ceramic dish, topped with chopped hazelnuts and a crumbly streusel. Beside the dish is a spoon with some filling on it. The photograph is on a wooden surface. There
Page from a magazine featuring a recipe for Beef Short Rib Lasagne with images of the dish, showing melted cheese, baked pasta, and meat sauce, served on a dark plate.

Photography by India Wiley-Morton and Andrew Hayes-Watkins. Art direction by Joss Bowerman, Helen Bull and Pollyanna Coupland. Styling by Pollyanna Coupland, elderflower images styled by Kieron George.