What to Cook & When to Cook It: A Simple, Seasonal Recipe Book by Georgie Mullen

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Notes about this book

  • Lepa on February 13, 2026

    Curried parsnips, mango halloumi (p. 238). This was good. Some of the parsnips were a bit woody so maybe this would be better with carrots. There were a lot of moving pieces and I'm not sure if I'll make this again but we loved the chutney-coated halloumi, which was the best part of the dish.

  • sarahj22 on January 08, 2026

    Leek, thyme and butter bean gratin: A comforting and healthy midweek dinner. I omitted the hazelnuts and lemon zest (subbing in some panko breadcrumbs) and used a tin of butter beans and one of chickpeas, instead of the specified 700g jarred butter beans. The sauce tastes pretty cheesy in spite of having no cheese - that must be the magic combination of milk, veg stock, mustard and miso. Unfortunately my four-year-old wasn't a fan. Served with a green crispy salad which was a nice match. Probably a repeat for cold winter evenings when we want something easy, healthy and warming.

  • sarahj22 on January 04, 2026

    I haven't cooked much from this yet but it's a beautiful cookbook, split into Spring/Summer/Autumn/Winter recipes with helpful lists of seasonal produce. It's very veg- and fruit-centric so perfect for those who wish to eat seasonally or who order a veg box. (It doesn't seem to have been marketed as a vegetarian cookbook but I couldn't spot any meat or fish in it...?) Recipes include Wild Mushroom Hotpot; Golden Beetroot and Fig Salad; Wild Garlic Gnudi; Sweet Potato Gratin Pie; Autumn Veg & Grains with a Ginger Soy Dressing; Leek, Thyme & Butter Bean Gratin; Gooseberry Cake with Honey &Thyme Cream; Strawberry & Black Pepper Granita with Clotted Cream; Pear Fritters & Miso Caramel; Rhubarb and Custard Blondies; Blackberry Old Fashioned. Now it's January I'm hoping to up my veg intake with the hearty, comforting recipes in the Winter chapter.

  • sarahj22 on January 04, 2026

    Curry parsnips, mango halloumi: I made a lazy and spartan version of this which omitted the curry leaves, garlic oil and halloumi but kept the main flavours the same (gently spiced roasted parsnips and chickpeas with natural yogurt, mango chutney, nigella seeds, lime and yogurt). It made a tasty and healthy lunch that used up a bunch of cheap festive parsnips. I used a tin of chickpeas and one of butter beans instead of the full amount of jarred chickpeas. Remarkably my four-year-old enjoyed this too! I think the fried halloumi with mango chutney would add a nice extra element so I'll probably try it again as written.

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  • ISBN 10 1035060485
  • ISBN 13 9781035060481
  • Published Sep 04 2025
  • Format Hardcover
  • Page Count 288
  • Language English
  • Countries United Kingdom
  • Publisher Bluebird

Publishers Text

Over 120 easy vegetable recipes from cook and social media sensation, Georgie Eats.

This stunning cookbook shows how to bring out the best flavour in your favourite fruit and veg, sharing 120 mouthwatering vegetarian meals. Discover ideas for potatoes, courgettes, tomatoes, spring greens, aubergines and other supermarket ingredients.

Whether you choose a slow-cooked courgette tagliatelle or a comforting Leek and Butterbean Gratin, this highly cookable approach to seasonal cooking and eating allows the simplest ingredients to shine.

* speedy light bites * quick prep dishes * satisfying midweek mains * big plates to share * sweet treats * seasonal calendars and menu ideas * 'Aperitivo time' cocktails and nibbles