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georgie mullen

@georgieeats

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🍅 seasonal food I wanna eat
✨ cook, food writer & trainee wine expert
💌 [email protected]
buy WHAT TO COOK & WHEN TO COOK IT ❤️⬇️

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APERITIVO TIME 🍸🍸🍸 it’s back with a very very very good pairing. Inspired by the wonderful @rosiemackeanpastaqueen we have loaded French onion fries, paired with a perfect dry vodka martini.

Can’t tell you how good these are together. The perfect Friday night!!

The recipes are both on my w e b s i t e, but if you can’t find them, just comment ‘fries’ and I’ll send it your way. ENJOY! And happy Aperitivo Time! ❤️❤️❤️

glass is @lsainternational
knife is @katto_kitchen by @georgieeats

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3 days ago

I FINALLY GOT TO MAKE THE COOKIES!!! 🐓💒💍

I’ve had my eye on this @lungisalwaysbaking recipe for so long! They didn’t look quite as good as hers, but that might have something to do with the champagne I was drinking.

I slightly edited the recipe to use a homemade blackberry jam, bringing it into autumn. The jam recipe is on my w e b s i t e (i made it a little bit thicker than usual for this!). But the cookie recipe you can find on her feed!

Tracksuit is @juicycouture lols
blue pan is @ourplace by @georgieeats

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5 days ago

some views on food trends, health & eating in general. AND a very delicious recipe, of course.

Butternut squash, sausage, Gruyère and sage (kinda) lasagne. It’s a kinda lasagne, because it’s the easiest you’ll ever make. Enjoy 💋

The recipe is on my w e b s i t e, but if you can’t find it, comment ‘lasagne’ and I’ll send it your way xxxx by @georgieeats

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6 days ago

my turn to host book club!! 📚 On the menu tonight:

📘Caramelised onion dip, with ciabatta & crudite
📗 An autumn (kinda) lasagne, with butternut squash, sage & Gruyère
📕 Self-saucing apple sticky toffee pudding (this recipe is posted on my w e b s i t e!!)

Let me know if you want any of the other recipes?

Jeans are @ganni !
Jumper is @cosstores !

And read London Falling! We all loved it @praddenkeefe by @georgieeats

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7 days ago

@stp.review - my submission? A self-saucing sticky toffee apple pudding. As good as it sounds, yes.

The base of the recipe is based on a @ravneeteats btw (who introduced me to the concept of a self-saucing pud)! So thank you!

The recipe is on my w e b s i t e (in bio!), but if you can’t find it, just comment ‘pudding’ and I’ll send it your way. Enjoy this one! It’s perfect for the weekend 💘

pans @hexclad_europe
top @cosstores
juice @copellajuice cloudy apple 🍏 by @georgieeats

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12 days ago

so many photos that I absolutely could not post, but here is the PG version of my hen do!!!! 🐓🐓🐓 BEST NIGHT EVER. I love you all FRIENDS xxxxxxx by @georgieeats

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8 days ago

QUINCE 101 - because deserve more of a chance 💝🍐

they are bang in season right now, and if you can get your hands on them, this is my favourite way to prepare them. You can also cook them in a slow-cooker, which is more energy-efficient than than the oven, but I don’t have one! Just a tip for those that do.

The poached quinces are really great with yoghurt or ice cream, but come on!! Who doesn’t want a bit of rice pudding.

Comment QUINCES and I’ll send the full recipe your way. It’s also on Georgie Mullen. Mwah! by @georgieeats

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14 days ago

outfits of the Seychelles!! A little bit of a different post this eve, but I had so many DMs asking me where bits were from on my hols, I thought I would just do a full post. If you couldn’t care less, DON’T WORRY. Food content will resume tomorrow xxxxx

dress @musierparis
bag @therow
shoes @aeyde

co-ord @elceswim
shoes @hushofficial
bag @littleliffner

🚴‍♀️

gorgeous dress @runawaythelabel
bag @olgabergofficial

🌅

shorts @reformation
bag @elaree_studio
hat @cosstores
shoes @reformation

dress @alemais.official
bag @maikathelabel

dress @mrselfportrait

🇸🇨❤️

trousers @nobodyschild
bag same as before!
flipflops same as before!

dress @kookai_australia
shoes @runawaythelabel

sunnies @victoriabeckham
fave bag, same as before!

bikini 👙 @oysho

skirt @reformation ❤️❤️❤️❤️
hat, bag and bikini same as before!! taken in Constance Lemuria Resort - Seychelles by @georgieeats

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15 days ago

one for my autumn/winter lovers xxxx

hot-honey beetroot, whipped feta and a mint, walnut & fills sprinkle.

Comment RECIPE and I’ll send it right your way. Mwah!! Enjoy by @georgieeats

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16 days ago

the naughtiest fruit in the world?? 🍑 hehe

The best day trip ever from @constancehotels Lemuria 💘💘💘 (press trip!!) taken in Praslin Island, Seychelles by @georgieeats

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18 days ago

beans for a 2026 georgie 🫘 obsessed with this for a mid-week dinner though. Super quick, 6 ingredients and blooody tasty: brothy beans, blistered tomatoes.

It’s also a nice way to use the last of the seasons tomatoes, especially if they are looking a little sad.

Here is the recipe!

Just quickly though, a note on bean stock: you need to taste the stock of your beans. Some are salty and some are completely flavourless. If yours is flavourless you will need to be really generous with the salt, and vice versa.

Ingredients:
olive oil
400g cherry tomatoes
4 fat garlic cloves, thinly sliced
700g jar cannellini beans
1 bay leaf
salt & freshly ground black pepper
to serve: your best extra virgin olive oil, creme fraiche, fresh basil, crusty baguette

Method:
Heat a good glug of olive oil in a large heavy-bottomed pan over a medium-high heat. Once hot, add the tomatoes and a good pinch of salt and let them sit for 10-12 minutes, shaking the pan every 2-3 minutes, until they are blistered and bursting. Add the garlic and stir it through the tomatoes for a further minute or so, to let it soften.

Add the cannellini beans, with their stock, 400ml water, the bay leaf and a pinch of salt and black pepper to the pan. Bring the pan to a boil, then reduce the heat to low and cook for 10-15 minutes, stirring occasionally, until the beans are ultra tender. I like to squash the tomatoes down a little bit here, too. Remove the bay leaf, then taste and adjust the seasoning, if needed.

Serve the beans up between bowls and finish with a good drizzle of extra virgin olive oil, a spoonful of creme fraiche, a nice handful of basil leaves, and a good grind of black pepper. Eat with a crusty baguette. by @georgieeats

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19 days ago

Seychelles PART 2: Praslin 🇸🇨 Praslin is now my most favourite place in the whole wide world. I cannot even begin to tell you how special it is - the pics of the scenery look like AI, but they AREN’T! It’s REAL!! Real nature!!!

We stayed @constancehotels Lemuria and my goodness me. It’s stunning - the staff, the beaches the food!!! Best ceviche I’ve ever had. I wanna come back every year, if you will have me?

If you are planning a honeymoon, def look at Constance Lemuria. It’s so ROMANTIC. Luckily we are doing a skiing honeymoon, because nothing would top this 🥹

*pr trip taken in Constance Lemuria Resort - Seychelles by @georgieeats

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18 days ago