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Vegan pineapple, lime and ginger cake

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Food photography-styling-videos-recipes
Devon uk
Winner-Pink lady food photographer of the year 2019/2020

Gingerbread creations over the years. The first t

Gingerbread creations over the years.
The first two are the house I made and shot at @her_dark_materials house in 2021
The next three are shots of the house I made this year for @holdsworthhouse
Then the one after that is from 2020 that I made at @her_dark_materials
Then there are some gingerbread shadow boxes I made other the years
Then the last one is from Girona in 2019 with @stellaand @inesananasehortela @picturethatfood and @smallwondersbyegle
Which one is your favourite?
#gingerbread #gingerbreadhouse #christmas #festive #seasonsgreetings

Christmas tree farm fun with @gourmetglow the othe

Christmas tree farm fun with @gourmetglow the other week. There is always something magical about Christmas trees, the smell is so nostalgic. Suze bought along a little flask filled with a delicious liqueur for us to enjoy.
Our coats are from @sondeflor I just love the wool one I’m wearing, I have it in several colours and always get compliments on it. I love Suze’s beautiful tartan one too.

#mysondeflor #christmastree #christmas #festivevibes #thatsdarling

Toasty log fires and drinks with friends the perfe

Toasty log fires and drinks with friends the perfect way to spend the season.
Shot with my lovely friend @gourmetglow recently and edited using @captureone
suze has been teaching me how to use it and I have to say it’s an amazing program. I’m so excited to learn more. Swipe to see the before and after.
I’m sure suze will be sharing her recipe for this delicious toasty serve soon.
Hope you are keeping warm.

#cocktails #cocktailoftheday #sheclicksnet #hautecuisines #foodandwine #captureone #drinksphotography

Brown butter hazelnut cookies from a few years ago

Brown butter hazelnut cookies from a few years ago, I finally put the recipe on my website. I have made them again today, this time with ground almonds and clementine zest, I will let you know how they turn out.
I love this old speculaas mould I found in an antique shop, I don’t think I will use it for this batch of cookies though. Im just going to make some simple round ones and then I might frost or fill them.

#cookies #baking #cotswoldchristmas #christmascookies #bakefeed #seasonalsimplicity #speculaas #brownbutter #gingerbread

Starting to squirrel away Christmassy foods. I hav

Starting to squirrel away Christmassy foods. I have started with Nuts, citrus, chocolates and liqueurs.
I Feel like the citrus are the most important at the moment so I can fill up on vitamin c to guard away from all these winter bugs going around, I have been enjoying clementines.
Suze introduced me to some roasted salted pecans from M&S that are incredible, and a bottle of chocolate clementine liqueur from Aldi that reminds me of Terry’s chocolate orange! What are your must haves this time of the year ?
#walnuts #festive #seasonalsimplicity #thatsdarling #lifeandthyme #bonappetit

A few months ago @gourmetglow and I created this y

A few months ago @gourmetglow and I created this yummy millionaires shortbread recipe based on the viral Dubai chocolate bar. I completely forgot to share our recipe.
It has a layer of buttery nutty shortbread, a layer of creamy pistachio Kataifi and then a layer of chocolate. It was sooo good!
INGREDIENTS
Pistachio Shortbread
225g unsalted butter softened 160g plain flour
20g custard powder (like birds)
85g ground pistachios or almonds
85g coarsely chopped pistachios or flaked almonds
150g granulated sugar
1/2 tsp fine salt
1/4 tsp vanilla bean paste
1/4 tsp pistachio extract (optional)

Pistachio Kataifi Filling
130g kataifi pastry
30g butter 150g pistachio cream (we used a ready sweetened one, they sell a great one at @eatalylondon )

Chocolate Layer
220g dark chocolate 2 tsp coconut oil
50g white chocolate
½ tsp coconut oil

INSTRUCTIONS
Preheat the oven to 160c fan
Whip together the butter and sugar until pale then add the flour, ground almonds or pistachios, custard powder and salt and mix to combine. Add the pistachio extract and vanilla bean paste and mix. Add in the roughly chopped pistachios and mix so they are evenly spread in the dough.
Spread out the shortbread dough into a lined 8inch round tin and press down
Bake for approx 50 minutes. Leave to cool.
 To make the kataifi filling
Using scissors cut up the pastry into small strands.
Melt the butter in a pan then add the broken up pastry and stir to toast it until golden. Add into a bowl to cool.
Mix in the sweetened pistachio cream so the pastry is completely coated. Spread the filling on top of the shortbread.
 For the chocolate topping.
 Melt the dark chocolate and 2tsp coconut oil and stir to combine, pour over the shortbread and shake to smooth. Melt the white chocolate and ½ tsp Coconut oil and transfer to a piping bag. Drizzle over the dark chocolate layer and swirl with a toothpick. Set in the fridge for 4 hours to harden before cutting into triangles and devouring.
#recipe #shortbread #millionairshortbread #dubaichocolate #pistachio #recipe #bakefromscratch #bakefeed

It feels chilly today so I’m craving warming sou

It feels chilly today so I’m craving warming soups and stews. This is from last year.
This is another of my favourite soups, Pasta e fagioli but with a few added extras that needed using up.
To make it l use,
2-4 tbsp olive oil
1 large onion
2 medium carrots
1 stick of celery
1 large leek finely chopped
4 cloves of garlic
125g Pancetta finely chopped
1-1/2 It vegetable stock
1 tin of cannellini beans
1 tin peeled plum tomatoes or chopped tomatoes
Fresh thyme (approx. 1 tsp)
Fresh Rosemary finely chopped (approx. 1 tsp)
2 Bay leaves
Handful of kale or cavelo Nero
One large potato peeled and chopped into small cubes (not traditional but I like it)
ground Black pepper
Parmesan rind
Salt and black pepper
1/4 tsp smoked chilli flakes
1/2tsp smoked paprika (optional but I like adding it for a smoky taste)
200g small sized pasta
To make it, finally chop the onion, carrots, celery and garlic and add to a pan with the oil and season and heat gently. cook the soffritto for about 10 minutes then add the chopped leek and simmer for another 5 minutes until the vegetables have softened.
Add the pancetta and simmer for another 5 minutes until it is cooked. Add the potato if using.
Add the stock, tomatoes, finely chopped herbs and a bay leaves and spices.
Then add the parmesan rind and season and simmer for 10 minutes. Break up the plum tomatoes with a spoon to crush them. Add the kale, beans and pasta and simmer until the pasta has cooked. Remove parmesan rind and bay leaves and stir in some chopped parsley. Serve with grated parmesan and some chunky bread. I save some for the next day and the beans and pasta soak up all the juices so it’s thicker, you can add some more stock when you reheat it if you like. It’s a great soup to throw in anything you need using up like chopped pumpkin or courgette, depending what is in season.
#slow #soupseason #relax #cosymoments #foodreels #soup #pastasoup #onvtable #foodandwine #lifeandthyme #hautecuisines #autumnvibes

Persimmons on the windowsill in Girona at @with_ot

Persimmons on the windowsill in Girona at @with_other_eyes_retreats the light was so pretty I had to take a snap.

#still_life_photography #hautecuisines #persimmon #fruit #seasonalsimplicity #verilymoment #chasinglight #gloobyfood

A seasonal tart recipe I created recently for @ste

Delicious Cheese board that the lovely @gourmetglo

Delicious Cheese board that the lovely @gourmetglow styled at the workshop in Puglia the other week.
We loved the light in this kitchen. It feels like only a moment ago that I got back and now I’m away again. This time to Spain, excited to learn lots of new things and meet new people at @with_other_eyes_retreats

#likeapainting #still_life_gallery #cheeseboard #puglia #hautecuisines #foodandwine #seasonalsimplicity

It feels like the temperature has dropped, so it’s definitely Soup weather. I’m craving all the warming bowls, french onion soup is one of my favourites.
This was based on a French onion soup with a bit of an Irish twist with Guinness and a splash of Irish whiskey instead of vermouth and brandy.

I shared my normal French onion soup recipe last year. But if you fancy this one here’s what I used.

Guinness Onion soup
3 large brown onions
5 shallots (or just 4 large brown onions)
Leaves from 5 sprigs of fresh thyme
2 tbsp Butter
1 tbsp oil
2 bay leaves
1/4 tsp dried sage
3 cloves of garlic
30ml Irish whiskey
450ml Guinness
1 tbsp Marmite or veggiemite (optional but great if you are using veggie stock to add an umami hit)
850ml good quality Stock (beef/chicken or vegetable)
Freshly ground Black pepper
Salt
Sourdough or soda bread
Mature Cheddar, Gruyere or an Irish cheese

Peel and finely slice the onions and shallots, add to a pan with the oil and butter and a good pinch of salt and slowly caramelise. I start by cooking over a high heat until the onions soften and then place the lid on and turn the heat down to medium/low. remove the lid to stir it occasionally for one hour to one hour 30 minutes.
Once the onions have a nice colour add the garlic, thyme and dried sage and stir for a few more minutes.
Add the Guinness and whiskey and deglaze the pan then add the stock. Beef or chicken stock is great, however I often make this with veg stock and a tbsp of marmite for deep flavour. Add the bay leaves and Simmer for 20-25 minutes.
season with salt and black pepper to taste. I let this soup cool and sit in the fridge overnight as it helps with the flavour.
The next day I remove any of the thyme stalks and the bay leaves and put it back on the stove to heat up.
Slice some sourdough or some Irish soda bread. Add the soup into heat proof bowls and add the bread on top and add lots of sliced or grated cheese for this I used cheddar. Place under the grill or in a hot oven until cheese is bubbling.
Season with black pepper and Enjoy. Feel free to use Gruyere or an Irish cheese.

#soupweather #onions #onionsoup #recipe #guinness #seasonalsimplicity #bowlfood

Some shots from a few weeks ago when I helped out

Some shots from a few weeks ago when I helped out at @gourmetglow @useyournoodles @brandedwithlea retreat. It was focused on drinks photography and mixology.
I really enjoyed learning about mixology and creating my own signature cocktail. I can’t wait for a chance to try them out again now I’m back home.
We made a biscoff cookie infused marshmallow syrup that I used for a spiced smores inspired cocktail with @originalbumbu spiced rum and cacao liqueur, I also made a flat white martini. I didn’t get to take a photo of them so I want to make them again. The s’mores one would be so good for autumn.
It was a really fun few days with a group of amazingly talented people.
I didn’t get a chance to take many shots but I loved the light in this corner.
#drinks #cocktails #foodandwine #haurecuisines #verilymoment #drinksofinstagram #spicedrum

Grape, rosemary, honey and roasted hazelnut frangi

Grape, rosemary, honey and roasted hazelnut frangipane galette that I made in Puglia last week with the wonderful @gourmetglow and @acecampstravel
Suze suggested we make the galette with the delicious seasonal grapes so this creation was made. Here is the recipe we used. I used my favourite pastry recipe from @daniellemariealvarez
For the pastry
340g plain flour
1 tsp salt
1 tbsp caster sugar
250g butter cold from the fridge cut into cubes
120-160ml ice water

For the hazelnut frangipane
50g unsalted butter softened
50g caster sugar
50g ground roasted hazelnuts
1 egg
Good pinch of salt
Large bunch of red or black grapes
Few sprigs of Rosemary
Floral honey
Mascarpone to serve
Egg yolk for egg wash and Demerara sugar

Make the pastry in advance.
Mix the flour, salt and sugar together.
Add the cold, diced butter and mix together and Flatten the chunks of butter by crushing and smearing them between the palms of your hands to create little sheets. (Alternatively, you can dump everything onto your worktop and press the butter down into the bench, with a rolling pin. I like this method as I have warm hands).
Make a well in the centre and add 120ml of the ice water, using your hands bring dough together to form a ball. (Add more water if needed). Press ball of dough into a rectangle using your hands and cut into two and stack one on top of the other, then repeat. Press dough back together into a disk. This helps create layers for a flaky dough.
Cover and chill for about 1 -2 hours. Preheat the oven to 180c
Whip the butter and sugar together then add the egg and mix. Add the ground hazelnuts and a pinch of salt.
Roll out the pastry into a large circle, trim off any excess. Place on a piece of baking paper and spread frangipane in the middle of the pastry leaving a gap around the edge. Arrange grapes on top with a few sprigs of Rosemary. Fold the edges of pastry over and brush with a beaten egg yolk and sprinkle with Demerara sugar. Bake for approx 45 minutes or until golden. To serve drizzle with honey and serve with a spoonful of mascarpone.

#hautecuisines #recipe #galette #grape #lifeandthyme #puglia #acecampstravel #bakersofinstagram #chasinglight

Scotland in black and white. If you watch the sho

Scotland in black and white.
If you watch the show outlander you might recognise the first two shots from season 1 when they are collecting the rents (I think it was episode 6), that was taken when my grandma and I went to the highland folk museum near aviemore, That episode was filmed there.
The other two shots are from the Isle of Lewis
I never post black and white photos but I kind of loved how these scenes looked. I love Scotland sooo much!!!

I’m currently in Puglia with @gourmetglow ready for a retreat this week, so keep an eye what we get up to on stories.

#blackandwhite #scotland #scotland_lover #outlander #thatsdarling #likeapainting #still_life_nature

My favourite time of the year, cosy socks, sitting

My favourite time of the year, cosy socks, sitting by the fire in the evening, comforting flavours of baked apples, pears and pumpkins, the smell of warming spices coming from the kitchen.
I’m definitely an autumn person.
I took this photo last year at @her_dark_materials house. I just love this little window with the golden autumn light.
I can’t believe it’s October tomorrow!

Im back home to recharge for a few days before I head off again.
I have had a lazy day today, but now I’m off to make some onion soup. It’s definitely soup weather out there.

#autumn #autumnvibes #lifeandthyme #seasonalsimplicity #hautecuisines #pumpkin #apple #verilymoment #still_life_gallery_

Not quite ready to say goodbye to all the deliciou

Not quite ready to say goodbye to all the delicious summer produce just yet. It’s been a bit of a washout this year so the garden got neglected.
This shot is an old favourite from a few years ago when @her_dark_materials and I made a Courgette frittata with ricotta stuffed courgette flowers.
We picked these fresh from her garden, they were so delicious.
Today I’m roasting up some of the last of the summer tomatoes, peppers and courgettes, can’t decide on pasta or soup.
I hope your week has been great.

#courgette #zucchini #flatlayfood #seasonalsimplicity #onvtable #hautecuisines #eattheworld #foodandwine #lifeandthyme

Cheers Here’s a drink @gourmetglow And I created

Cheers
Here’s a drink @gourmetglow And I created together a few weeks ago
A dirty pickletini

Suze shared her recipe

Ingredients
75ml Yuzu Gin
15ml Dry Vermouth
10ml Pickle Juice
5ml Olive Brine
2 Olives and 1 Cornichon to serve
Method
Pop a Martini Glass into the freezer to chill. Add all the ingredients apart from the
olives and cornichon to a mixing glass with three ice cubes and stir clockwise for 30
seconds or until the sides of the glass feel cold. Strain into your chilled glass, garnish
with the olives and cornichon and serve.

#gin #pickletini #martini #cocktail #cocktails #drinksofinstagram #summerdrinks #cocktailrecipes #rawcocktails

Sunflowers make me feel happy 🌻 I’m not sure

Sunflowers make me feel happy 🌻
I’m not sure what it is about them? They just seem so cheerful. It was so fun to go and pick my own the other week, they were giant, I felt so tiny amongst them.
Did you know that a sunflower is not just one bloom? The head of the sunflower is a combination of one to two thousand tiny flowers. I had no idea, it’s so fascinating. Bees just love them! No wonder with all that pollen.
I can’t believe it’s September already, the summer just seemed to fly by in the blink of an eye.
The weathers been a bit of a washout so I wonder if we will have a warm autumn instead 🤞

#sunflowers #flowersofinstagram #flowers #thatsdarling #pickyourown #still_life_nature #latesummerdays #littlemoments

Making Chitarra pasta to go with some roasted toma

Making Chitarra pasta to go with some roasted tomato sauce. Love using this cutter so much, it’s been a while since I got it out.
There is something always so special about homemade pasta.
The tomatoes haven’t been that great this year, but roasting them always seems to make them taste amazing.

There are still some spaces to join me in Puglia this October for a week of cooking and photography, you can find out more over on @acecampstravel

#pasta #lifeandthyme #foodandwine #pastalover #hautecuisines #eattheworld #pastaofinstagram #onvtable

Some shots and clips from the other week with @gou

Some shots and clips from the other week with @gourmetglow suze shared a little video we made today also, go check it out.
I just love bees, I find them so fascinating. Everything they do is for the good of the hive. I love how they all work together.
It was such a fun day!
This was from a shoot Suze and I did for @hivemindmead

We make such a great team. It makes me feel so happy when we create together. How lucky that Suze is friends with a local bee keeper, as we thought it was the perfect place to capture the mead.
(a fermented beverage made from honey)

Fun fact that I learnt from reading the mead bottle,
The word “honeymoon” is thought to have originated in medieval times. At that time, it was common for newlywed couples to drink mead for a moon cycle (30 days) after their wedding. This tradition was believed to bring good luck and fertility to the couple.

#bees #beekeeper #beekeeping #productphotography #hautecuisines #still_life_gallery #foodandwine #mead #beehive #honey #verilymoment #photographer

Join me for a culinary journey and food photograph

Summer Sunday suppers. Ugly delicious charred cour

Summer Sunday suppers. Ugly delicious charred courgettes, whipped ricotta with garlic and lemon, pesto, pine nuts and a good glug of olive oil.
To make it I used
5 small courgettes
Flavourless oil for frying
Salt and black pepper
Ricotta I use @westcombe
2 large cloves of garlic grated
Zest of 1 lemon
Juice of half a lemon
4 tbsp of good basil pesto
2 tbsp Pine nuts
Handful of fresh basil leaves
Finish with the zest from half a lemon, maldon salt, black pepper and a drizzle of extra virgin olive oil.

First prepare the whipped ricotta by whisking the ricotta, grated garlic, lemon zest and juice until creamy then season to taste with salt and pepper. Spread out on a plate and then put in the fridge until needed.
Then toast the pine nuts in a dry pan until golden and set aside.
Halve the courgettes lengthwise and score the flesh in a crosshatch pattern. 
Liberally season the courgettes with salt and let sit for 10–15 minutes. The salt will draw out moisture and after 15 minutes, pat the courgettes dry. 
Heat the oil (use just enough to coat the bottom of a large 12-inch pan until it’s simmering and just beginning to smoke 
Add the courgettes flesh side down in the oil, and sear without burning. Adjust the heat if it’s browning too fast, it should take 5-7 minutes 
once golden flip and cook the other side for about 5-7 minutes.

Place on top of the whipped ricotta.
Spoon over pesto and sprinkle over the pine nuts. Season and add the fresh basil and a grating of lemon zest. Finally drizzle over a little extra virgin olive oil. Serve as side, or it’s great with breads as a brunch of light supper.  
#recipe #seasonalsupper #seasonalsimplicity #courgettes #zucchinirecipes #lifeandthyme #hautecuisines #eattheseasons #foodandwine

Plums roasted with fig leaves and honey, ready to

Plums roasted with fig leaves and honey, ready to be spooned onto some whipped mascarpone with amaretti. I love roasting fruits and fig leaves together. The leaves impart their fragrant flavour.
I just halved these plums and tucked them in with 4 freshly picked fig leaves and drizzled over 2 tbsp of honey and roasted these at 180c for about 25 minutes until they become soft and juicy.
They make a great dessert with mascarpone or ice cream, or as a yummy breakfast with yogurt and granola.
#roastedfruit #plums #seasonalsaturdays #figleaves #lifeandthyme #simplerecipes #hautecuisines #foodblogfeed

Cherry and pistachio Trifle made with cherry jelly

Cherry and pistachio Trifle made with cherry jelly and pistachio butter custard and maraschino liqueur.

Cherry jelly
400g fresh or frozen cherries de stoned
400g water
2 tbsp cherry liqueur
5 sheets of gelatine
120g sugar
1-2 tsp vanilla bean paste

Pistachio Custard
6 egg yolks
200ml double cream
400ml whole milk
75g caster sugar
80g pistachio butter (made with 100 percent pistachios)
1 tsp vanilla bean paste

300ml double cream
Trifle sponges or Madeira cake
Cherry liqueur
150g Fresh cherries
20g pistachios

To make the jelly place gelatine leaves In a shallow bowl, cover with 30 ml cold water. Leave to soak for 5 minutes.
Add the de stoned cherries, sugar and vanilla to a pan and simmer for a few minutes until juicy. Add the water/liqueur and continue to simmer. Remove half the cherries and puree and then sieve back in to the mixture. squeeze liquid from the gelatine leaves, stir in until dissolved, remove from heat. Leave to cool before pouring into trifle bowl, Chill.

For custard.
Add the milk/cream in a pan with the vanilla and heat until just starting to simmer.
In a bowl mix the sugar, egg yolks and pistachio butter. Slowly pour 1/3 of the hot milk mixture over the eggs while whisking. Pour back into the pan and continue whisking over the heat until it thickens. Pour through sieve into a bowl and cover with plastic wrap so it touches the surface of the custard. Leave to cool then chill in the fridge until ready.
Once the jelly has set you can assemble the trifle.
Slice fresh cherries and remove the stones. Pour over a little cherry liqueur (optional) and 2 tbsp of sugar and leave to macerate for 10 minutes.
Remove the cherries, add more alcohol to the cherry juices if you wish and dip the sponges into the liquid and layer them ontop of the jelly. Add some of the cherries saving some for the top.
Whisk custard and pour on top.
Whisk the double cream you can add a tbsp of icing sugar if you wish and spoon on top and sprinkle over some crushed pistachios and the remaining cherries.
#trifle #recipe #cherry #pistachio

Courgette season is still in full swing! Such a de

Courgette season is still in full swing! Such a delicious time of the year! I just love courgette flowers so much, their vibrant petals are so versatile.
These are from last year when the wonderful @mariebossee cooked us up the most delicious lunch at the @faire.press retreat.

#seasonalsimplicity #courgette #zucchini #courgetteflowers #zucchiniflowers #hautecuisines #lifeandthyme #foodblogfeed #foodandwine #eattheworld #still_life_gallery

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