Food Styling & Photography Backdrops, Workshops, Online Courses and Resources
Three ways to enjoy British asparagus while its in season - recipes, food styling notes & wine pairing
British asparagus season is only a short one lasting just a few weeks in late April and May, sometimes edging into June, so you've gotta be ready with some tasty recipes up your sleeve. Especially as it deteriorates pretty quickly after picking - another reason British asparagus will arrive on your table fresher and tastier than what you can import from else where.
We all know the classics - asparagus and hollandaise is a firm favourite or simply steamed and dipped in butter and sea salt can be scoffed very frantically. But what about when you want to make more of a meal of it?
These are three of my favourite ways to enjoy asparagus as a spring starter or main meal. I can't help but include an egg dish - i just love eggs of any kind, a creamy puff pastry tart is always a good way to get my kids to enjoy different flavours and the scallop dish, well it's just divine and works as a starter or main if you add some buttery boiled potatoes or a green salad.
Now is the time to enjoy wild garlic and this year I wanted to do more with it than pesto! Apparently you can pickle the flowers which will be my next way to enjoy them, but here I'm showing you how to make wild garlic and cheddar soup AND four different ways to style it.
If you like broccoli and stilton soup - and garlic - I'm sure you will love this recipe! The punchy wild garlic is met by the strong cheese and softened with cream and chicken stock (or veggie stock if you prefer to skip the meat element and make this a vegetarian recipe). As always I class this as a lazy, tasty and pretty recipe.
I'm showing you so many different ways to compose a shot for this soup recipe as I have used it as an example in my Styling & Composition course and thought I'd share some of them here. I hope you find the ideas and compositions useful - there are many more styling tips and tricks in my courses if you want to check them out!
Its the question everyone always asks - what do food stylists use to make the dishes look so amazing in food photography?
The real answer is years of experience and practise of course!
But you can get a bit closer to achieving that perfect burger or beautifully frosted berries by having these bits of kit on hand ready to brush, stick, tweeze, spray, blast and blaze.
Obviously the kit you need will change from shoot to shoot, dish to dish with extra machines and kit required depending on what food you're styling - if you work in a niche food group or only bake cookies for example you'll soon figure out what they are and how best to style your food for photographs.
Dark chocolate and orange blossom croissant (bread and butter) pudding recipe and food photography set up
Hi! Thanks for visiting my blog, today I'm sharing a recipe and a bit about how i shot it and the food photography set up as, like many of you, I shoot food content at home in natural light - which can be challenging in the UK!
The recipe is for a pudding i made for a family meal last weekend and shot on a new backdrop (Delia) for some quick content to promote the food photography backgrounds you'll find on this site. The pudding went down so well I am now writing up the recipe as part of my #lazytastypretty recipe collection - if its easy, looks pretty and tastes good it's a winner for me!
No churn ice cream recipes - blackcurrant ripple & matcha, cardamom and pistachio - my first #lazytastypretty recipe post
Morning! It's 8.03am and the first Monday of the school holidays so of course I've been at my desk since 6.30am trying to get some work done! To be fair I actually love this time of day - if I'm lucky the kids are still asleep or can be passed off to breakfast/lounging round until at least 9am and I seem to be able to get more done in these first few hours of the day than most of the rest of the time. I'd go so far as to say I LOVE getting up early and feeling 'ahead of the day'. God I'm old. And boring. Oh well, f#ck it. (*sings 'this is me' in head*)
So what am I here for now? To share two recipes with you and kick off my #lazytastypretty food ethos, community, not sure what to call it!
Basically I want to start saving our favourite family recipes and maybe even inspire other families to eat better, live better with little-to-medium effort, enjoying the process and results, whether it's family meals or posh nosh.
Making a good meal shouldn't' be a chore - it's a great excuse to switch off the gadgets, stand up for a bit, be creative and get the whole family involved. (Not every day of course, we're not the Waltons, but aiming for 3-4 times a week to create bakes or meals together is a good thing to aim for I'd say!)
The first recipe I want to share isn't a healthy one, it's a treat......