Sides

HONEYED APRICOTS & BURRATA – Georgie Eats

As apricot season is in full swing, I present to you a sticky, sweet, savoury dish which is perfect for making the most of the season. Gently roasted in the oven, the apricots caramelise naturally, becoming the perfect companion to creamy burrata. I’ve paired this dish with a fresh and delicate white Negroni. The blend

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Sides

Squash Panzanella with Mozzarella & Crispy Sage I Georgie Eats

Meanwhile, you can make the vinaigrette. Melt the butter in a small frying pan over a low heat. Let it bubble and crackle, swirling the pan occasionally, until the butter is covered with a layer of foam and the underneath has turned a golden brown. This will take 3–4 minutes. At this point, add the

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Sides

Beetroot Carpaccio with Blood Orange Dressing I Georgie Eats

Bring a large pan of salted water to the boil. Scrub the skins of the beetroots, then place carefully into your pan. Cook for 45 minutes – 1 hour, or until you can easily pierce them through with a fork. Let them cool enough to touch, then using your fingers, gently rub away the skins.

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Sides

Cabbage Fritti with a Chilli & 5-Spice Glaze I Georgie Eats

Season the plain flour with salt, then turn each cabbage leaf first in the flour, then drop it into the batter, making sure it’s well coated. Gently drop it straight into the hot oil. If the oil is spitting, add a good pinch of salt, which should stop it. You only want to have one

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Sides

JERUSALEM ARTICHOKE GRATIN – Georgie Eats

Preheat the oven to 180°c (fan assisted)/390°f/gas 6. Use a mandoline to slice the artichokes to a 3mm thickness. Place into a saucepan with the cream, milk, nutmeg and a good pinch of salt and black pepper. Stir well, then bring the pan to a boil. Reduce the heat to a simmer and cook for

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Sides

Beans al Limone with Asparagus & Peas I Georgie Eats

Meanwhile, heat a good glug of olive oil in another large pan set over a medium heat. Once hot, add the asparagus and a pinch of salt and fry for 3-4 minutes, until starting to gain some colour. Add the peas, lemon zest and a good crack of black pepper and continue to cook for

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Sides

Griddled Hispi Cabbage & Charred Jalapeño Sauce I Georgie Eats

Combine the tahini, coriander, cumin, lemon juice and a really good pinch of salt and black pepper in a food processor. Squeeze in the flesh of the roasted garlic and add in charred jalapeños. Depending on how spicy you would like the sauce, you can add all the jalapeños with their seeds, one or two

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Sides

Harissa Butter Bean & Hispi Cabbage Bake I Georgie Eats

Add the butter beans, and their liquid, into the pan. Stir well, then bring everything back to a simmer. Cook for 10-12 minutes, stirring regularly, until the sauce is glossy and the beans are nice and tender. Stir through the red wine vinegar, then taste and adjust the seasoning, if needed.

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Sides

Dirty Olives I Georgie Eats

Add the olives, caper berries, parsley, lemon zest and juice and a good crack of black pepper and continue to cook, stirring occasionally, for 10-12 minutes, until the lemon zest is golden and the olives are infused with the flavours of the oil. Taste and adjust the seasoning, if needed, then remove from the heat

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Sides

Fennel & Salsa Verde Traybake Salad I Georgie Eats

Meanwhile, you can make the salsa verde. Combine the garlic, parsley, basil, mint, capers, Dijon mustard, red wine vinegar and a big pinch of salt and black pepper in a small bowl. Add just enough extra virgin olive oil to cover it, then give everything a good stir (you could also make this in a

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