a food stylist's blog

Cooking courses and food tours in SW France

Pork with spring greens A lovely combination of tender pork fillet and mixed spring greens in a light buttery stock. Delicious with or without crème fraiche. Serves: 4 4 large slices Parma ham 2 x 350g pork tenderloin fillet 50g butter 2 shallots, finely chopped 1 garlic clove, crushed 2 teaspoons chopped fresh thyme 1 …

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“Come and join us in the beautiful French countryside for 6 days of cooking, styling, photography, eating, drinking and making friends. If it sounds perfect, well that’s because it is!” For anyone with a passion for food, food styling or food photography, this 6 day course is a perfect way to improve your skills as …

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Mushroom spelt risotto with melted camembert Spelt is one of the world’s oldest wheat grain varieties. It is great as an alternative to rice in a risotto as it retains a wonderfully crunchy texture and unlike rice, you can add the stock all at once and let the risotto simmer away on the stove – …

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