Christina Geggus
Christina Geggus is Junior Food Writer at Goodto.com and enjoys writing about lifestyle, food, and recipes. After completing her Master’s in Magazine Journalism at Nottingham Trent University and her undergraduate degree in Communication & Society and Global Studies alongside receiving an NCTJ diploma, Christina has always set her sights on a career in journalism.
Along with Goodto.com, Christina has completed work placements with BBC Good Food, Delish, The Nottingham Post, and LeftLion Magazine. You’ll probably find her at an exercise class, indulging in some retail therapy, or cooking with her favourite people when she's not out socialising.
Latest articles by Christina Geggus
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How to make cream choux and Japanese roll cake with Andrew Gravett
Pastry chef Andrew Gravett shows us how to make the ultimate afternoon tea cakes with a Japanese twist...
By Christina Geggus Published
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How to make Pico de Gallo and Salsa Verde Aguacate with Elias Silva Resinas
Learn how to make Pico de Gallo, a tomato spicy salsa, and Salsa Verde Aguacate, a distinctive avocado salsa, with chef Elias Silva Resinas...
By Christina Geggus Last updated
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How to make fresh pasta with Theo Randall
Learn how to make homemade pasta using celebrity chef Theo Randall's signature recipe...
By Keiron George Published
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How to make tomato pasta sauce with Theo Randall
Celebrity chef Theo Randall shares his ultimate tomato pasta sauce recipe and his tips on how to make sure you have the best balance of garlic to basil ratio...
By Christina Geggus Published
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How to make ravioli with Theo Randall
Celebrity chef Theo Randall shares his expert tips on how to cook the ultimate spinach and ricotta ravioli...
By Christina Geggus Published
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How to make risotto Milanese with Alberto Rossetti
Expert tips from professional chef Alberto Rossetti on how to make this traditional risotto Milanese. Creamy, cheesy, and delicious...
By Christina Geggus Published
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How to make Carnaroli rice risotto with Alberto Rossetti
Italian chef and expert Alberto Rossetti gives us his expert tips on how to make the ultimate creamy risotto in just a few simple steps...
By Christina Geggus Published
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How to make asparagus risotto with Alberto Rossetti
Italian chef Alberto Rossetti shares his signature asparagus risotto recipe with us and it's sure to impress family and friends...
By Christina Geggus Published
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How to make cheeseburgers with Tom Barton
Co-founder of Honest Burgers, Tom Barton shows us how to make the ultimate cheeseburgers packed full of flavour...
By Christina Geggus Published
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How to make hamburgers with Tom Barton
Expert tips on how to make the ultimate hamburgers that all the family will enjoy with the help of co-founder of Honest Burgers, Tom Barton....
By Christina Geggus Published
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How to make chicken burgers with Tom Barton
Make the perfect chicken burgers with mustard mayonnaise and rosemary salted chips with burger expert and co-founder of Honest Burgers, Tom Barton...
By Christina Geggus Published
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How to make jam with Andrew Gravett
Make a pot of this tangy apricot jam with the help of expert pastry chef Andrew Gravett. Sweet, sticky, and delicious.
By Christina Geggus Published
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How to make chicken Karaage with Tim Anderson
Find out how to make the ultimate chicken Karaage, aka Japanese chicken thighs. The perfect sharing food.
By Christina Geggus Published
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How to make Scotch eggs with Tim Anderson
Expert tips on how to make the third best Scotch eggs in London, that have an ultimate Japanese twist.
By Christina Geggus Published
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How to make Katsu Sando with chef Tim Anderson
MasterChef winner Tim Anderson gives us his tips on how to make the ultimate Japanese Katsu Sando sandwich.
By Christina Geggus Published
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How to cook Padron peppers with chef Joe Howley
Padron peppers are a staple when making the ultimate Spanish feast. Chef Joe Howley shows us just how easy they are to cook.
By Christina Geggus Last updated
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How to make a Spanish omelette with chef Joe Howley
Expert tips on how to make the perfect Spanish omelette for all the family to enjoy, using just three simple ingredients.
By Christina Geggus Last updated