a food stylist's blog

Cooking courses and food tours in SW France

Winter is most certainly upon us, with frosty mornings and log fires. It is just the time of year when I begin to crave comfort food. This rich beef stew flavoured with cinnamon and chocolate was inspired by a classic Catalan dish Estofado de Ternera a la Catalana. A little dark chocolate is added to the stew …

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Introducing a brand new collaboration between Come Cook In France’s food styling and photography workshops and Les Soeurs Anglaises a boutique workshop and accommodation venue in the beautiful Dordogne department in SW France. Learn the secrets of how to choose, assemble and cook beautiful and memorable food images with myself and husband, food and lifestyle photographer Ian …

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Finally I have gotten around to making crab apple jelly! One of my earliest culinary memories is of my mum stirring a bubbling volcano of sweet juiciness, which miraculously ended up on my toast. I thought jelly went with ice cream (well of course this one could I guess?) but I was just as happy …

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Barley, roasted vegetable and caramelized garlic risotto Serves: 4 Pearl barley makes a great alternative to arborio rice in risottos as it doesn’t require constant stirring and gives a lovely nutty texture to the dish. Here it is combined with oven roasted vegetables and caramelised garlic. 4 tbsp extra virgin olive oil 2 large onions …

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Sticky Ginger Cake with Figs and Caramel Sauce Serves 12 This is a dark, sticky and totally delicious cake, topped with grilled figs and dulce de leche sauce. 250g unsalted butter, softened 225g caster sugar 125g soft brown sugar 3 eggs 75ml (110g) golden syrup 300g plain flour 11/2 tsp bicarbonate of soda 1 tbsp …

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Chimichurri steak sandwich with aioli and glazed onions Chimichurri is piquant green herb sauce from Argentina and is commonly served with a variety of grilled meats. Here it adds a touch of class to a classic Sunday brunch pub sarni. Serves: 4 3 tbs extra virgin olive oil, plus extra for frying 2 onions, thinly …

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It is a great time of year for shellfish and here clams and crab combine with chorizo and potato in a warming seafood chowder. Crab and clam chowder with chorizo Serves: 4 1 kg clams, scrubbed 100 ml dry white wine 600 ml chicken or fish stock 25 g butter 150 g chorizo, sliced 1 …

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