Come on in to find an abundance of simple, flexi-vegan recipes that use the best of seasonal ingredients to help you cook and eat more sustainably. There is something for everyone!| Georgie Eats
My sweet meringue, combined with creamy vanilla creme and zesty blood orange syrup, makes for a show-stopping dessert.| Georgie Eats
Warm peach cobbler with a golden, crunchy top and soft, sweet peaches beneath, finished with herbaceous thyme and honey cream.| Georgie Eats
Print| georgieeats.co.uk
Texture is something I always seek in a salad, or really, in any meal. The satisfying crunch of a sugar snap pea brings a wave of nostalgia from childhood. Memories of munching on snap peas, carrots, and sticks of cucumber are forever imprinted in my mind. But now, I want to take sugar snap peas... The post SUGAR SNAP PEA SALAD appeared first on Georgie Eats.| Georgie Eats
Honeyed apricots served with creamy burrata and garlic and rosemary infused olive oil. Mopped up with crusty sourdough bread.| Georgie Eats
PrintArtichoke Hearts & a Kinda Gremolata| georgieeats.co.uk
Tender, flavorful artichoke hearts paired with a twist on a herby gremolata; an easy recipe perfect for salads or starters.| Georgie Eats
As a child, I always knew courgettes as a vegetable to be steamed and served as they are. Oh, how times have changed. I adore my collapsing courgettes, which crumple and fold into a rich, velvety topping. Ensure your pan is on low to allow the courgettes time to break down and release their natural... The post COLLAPSING COURGETTES, ON TOAST appeared first on Georgie Eats.| Georgie Eats
This Pea, Artichoke & Sausage (kinda) Lasagne recipe offers the comfort of a cool autumn night, yet it’s surprisingly perfect for a relaxed summer evening. Inspired by my Sausage, Leek & Gruyere (Kinda) Lasagne, I’ve created a simpler take that packs a flavourful punch, without the time commitment a typical one asks for. Fresh pasta... The post PEA, ARTICHOKE & SAUSAGE (KINDA) LASAGNE appeared first on Georgie Eats.| Georgie Eats
Crispy asparagus coated in breadcrumbs, lightly fried, and served with a creamy basil aioli — a delicious snack perfect for Aperitivo Time.| Georgie Eats
A warming bowl of homemade cacio e pepe pici mixed with thinly sliced asparagus, and sprinkled with extra parmesan shavings.| Georgie Eats
The post MY SOURDOUGH RIBOLLITA appeared first on Georgie Eats.| Georgie Eats