There are 2 things which every risotto needs a lot of attention and a good stock, once you have mastered the basic recipe you can let your imagination run wild and add
whatever ingredients you fancy. Read More…
Photography by Adrian Lawrence
The smell of onions and garlic gently simmering on a crisp sunny morning is not for everyone admittedly, however for me it’s like heaven I get transported back to my Grandparents house high up in the mountains in a small and beautifully traditional village in Italy. My Nonna would be busy preparing lunch for that day and she was not alone in this morning ritual, preparing the sauce for the day ahead was and still is the most important part of the day. This is when family and friends come together and appreciate the food that has been lovingly prepared.. I can still smell all the different flavours that filled the room, so wonderful and delicious.
Unfortunately there never seems to be enough time for such luxury these days, I am lucky to grab a banana in the morning let alone prepare a meal. So when the week is finally done and I have a little time to relax, I like nothing more than throwing on my pinny and indulging myself in the kitchen.
In my opinion a good sauce needs to be handled with care, lovingly simmered not boiled so that all the fantastic ingredients you have selected become an amazing symphony of rich flavours.
So with this mind I wanted to share with you one of my favourite sauces. Read More…
I can pore over a food magazine for hours and often take a cookery book to bed as a bit of light reading. This is much to the dismay of my boyfriend Dave, as he knows that his peaceful slumber will be interrupted by my delighted little chirps ‘wow look at this’ and ‘do you fancy trying this tomorrow?’.
The truth is that my attraction is not just to the delicious recipes or anticipating all the different flavours that the recipe has to offer, it’s also the beautifully styled photographs bursting with colour and texture all completely irresistible. Now gripped, I know that it’s almost essential that I read on to find out what is required to make the feast before my eyes a reality.
Well, you can only imagine my excitement when I discovered that Leiths School of Food & Wine in West London were running a 7 week evening course on Food Styling with Jennifer Joyce and Sarah Cook revered food stylists within the industry.
After very little deliberation and a little re-organisation I was signed up. Read More…