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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.

Duck Egg Creme Brule

This is a recipe created for the summer 2020 edition of Gravitas Magazine. Photographed on Canon 6D /35MM Lens using or Rosa and Beton food photography backgrounds.