As the days grow shorter and the temperature drops, a stunning new cookbook offers a vibrant antidote to the winter blues. Georgie Mullen's 'How To Cook And When To Cook It', published by Bluebird, presents a collection of recipes designed to bring colour, contrast, and deep flavour to the colder months. The book, beautifully photographed by Matt Russell, champions seasonal produce and comforting yet inventive dishes.
A Feast of Contrasts and Comfort
The selection of recipes showcases a masterful balance of textures and tastes. It moves from bright, fresh salads to hearty, warming bakes, proving that winter food need not be monochrome or heavy. Each dish is built on a foundation of thoughtful technique and accessible ingredients, encouraging home cooks to explore new flavour combinations.
One standout is a Blood Orange & Radicchio Salad, a gorgeous plateful described as "full of contrasts – sweet, sharp, bitter and fresh." It combines sliced blood oranges with radicchio leaves, mint, roasted pistachios, and torn mozzarella, all brought together with a shallot-infused dressing. It serves as a vibrant starter or a light lunch that cuts through the richness of the season.
Hearty Mains with a Creative Twist
For those seeking substantial warmth, the book offers several innovative main courses. Curried Parsnips with Mango Halloumi sees parsnips and chickpeas roasted with cumin and curry powder until golden, served with halloumi fried in mango chutney and a drizzle of curry-leaf butter. It's a dish designed to "chase away the chill" with its warm, earthy spices and sweet, sticky cheese.
Another clever twist on a classic is the Cauliflower Gnocchi with Cheese & a Green Crumb. Here, roasted cauliflower and fresh gnocchi are smothered in a rich cheese sauce, then topped with a verdant crumb made from bread, hazelnuts, capers, and parsley before being baked until bubbling. It transforms the essence of cauliflower cheese into a more structured, dinner-appropriate centrepiece.
Perhaps the most elegant offering is A Very Special Lasagne, made special by the inclusion of "bobbly little Jerusalem artichokes." A silky, gently cheesy béchamel sauce is layered with artichokes, kale, crushed walnuts, and pasta sheets, resulting in a dish that is both hearty and refined.
Quick Wins and Soul-Warming Soups
Recognising the need for speedy midweek solutions, the book includes recipes like Honey Teriyaki, Black Sesame & Sprout Udon. This dish celebrates the Brussels sprout's renaissance, shredding and stir-frying them before tossing with udon noodles in a glossy, butter-enriched honey teriyaki sauce. It's a quick, flavour-packed meal for two.
For ultimate comfort, the Celeriac & Spelt Soup with Lots of Crispy Sage offers deep, nutty flavours. The humble celeriac, described as a "swan" of vegetables, is simmered with spelt grains and rosemary, finished with kale, and served with a lemon-chive crème fraîche and crispy fried sage leaves.
Other notable recipes include Leek, Thyme & Butter Bean Gratin—a velvety, crust-topped bake—and Colcannon Patties with Curry Mayo, which transforms the Irish classic into crisp, pan-fried cakes served with a spiced, fruity mayonnaise.
'How To Cook And When To Cook It' by Georgie Mullen is published by Bluebird at £26. It is available to order for the promotional price of £22.10 until 11th January, with free UK delivery on orders over £25.
