The last Sunday before advent is the traditional date in the UK to get the family together and take turns with the sticky, messy & fun task of mixing up the Christmas pudding ingredients. ‘Stir up Sunday’ is a perfect way to bring some festive tradition to the family home and start the excitement of Christmas in November (If your kids need further encouragement!)
Available all year round, wild rabbit is leaner and tastier than the farmed variety although much less gamey than Hare. It’s rarely found in supermarkets, but most good butchers will be able to easily obtain one or two for you. Ask them to joint them. This recipe is a classic Italian slow braised stew, served here with pappardelle but you could also use this ragu as a base for lasagne or a rich rabbit ‘shepherd’s’ pie
Want to know some tricks and tips for making awesome food photography backgrounds? I'll be sharing various 'how to' videos on this blog so you can see the processes involved in making detailed textured backdrops at Woodrow Studios.
We used to make these cookies to serve with coffee at my restaurant, although I’m pretty sure just as many were troffed by the waiting staff when I wasn’t looking! I love the way the sugar coating ceases up and crackles as the cookies start to bake. This photo is on our Alia food photography background.
It's certainly true that stinging nettles are rich in Iron and many other useful minerals and vitamins, there are claims of many other health benefits too, but that’s beyond my expertise, they are abundant, tasty and free! Springtime is the best time to pick the young tips before they grow too fiberous, from long lived experience it’s the tiny ones that give the meanest sting so make sure your gloves are a decent thickness.
I’ve added spinach here to enhance the colour of the soup, when picking nettles you’ll more than likely come across hedge garlic and ground elder growing alongside them in the hedgrows, by all means add these to the mix too if you know what to look for.
So I thought I'd share a few more recipes commissioned for a quarterly lifestyle magazine. It's always a challenge working to a seasonal brief in advance- I'd hoped to be able to pick up some early season blood oranges that would continue through the magazine's spring run, but instead used these (also in season navel oranges which are just as tasty, not so zingy or pretty, but proper flavourful citrus nonetheless. I used our Haze and Alia food photography backgrounds in these photographs.