For a long time, I was paralyzed by the thought of “not getting it right”. Not just a kitchen mess, but a life mess. The kind where you pour your time, energy, and heart into something, only for it to come out flat, dense, and utterly unpalatable.

So, naturally, I used to avoid bread baking.

To the observer, bread is intimidating. It’s a science experiment masquerading as comfort food. Traditional bread recipes talk about hydration percentages, precise kneading techniques, and windowpane tests. It felt like a trap designed specifically to trigger my deepest fear: What if I do everything right, and it still fails?

Then, I found no-knead bread.

Here me out, If I can do it so can you !

The Magic of Doing Less

If you aren’t familiar, no-knead bread is contradiction to traditional baking techniques. You don’t spend twenty minutes bruising your knuckles against a floured countertop. Instead, you dump four basic ingredients into a bowl, stir them with a spoon until it looks like a shaggy, chaotic mess, and then… you walk away.

You let it sit on the counter for 2-3 hours. You let time, science, and ambient room temperature do the heavy lifting for you.

The first time I tried it, I was convinced it wouldn’t work. It felt too easy. I hadn’t earned a good loaf because I hadn’t sweated over it. But when I made this load: just a cute golden, blistered, crackling masterpiece (if I may say so myself)

Today, that terrifying experiment has become my everyday loaf.

Equipment:

2 loaf tins - I use Zyliss ones 1.5 lb as they are very deep and give a good size and height to my loaf.

If it is baked in Zyliss or similar height tin then it will be same as above picture.If you use a less deep loaf pan beware your bread will be like my first picture shorter in height.

I divide the dough between two loaf tin, bake both and freeze one because we are family of 4. You can halve the recipe if you only want to start with one loaf.

Inspiration for this recipe came from Alexandra Cooks , if you go in its comment section you will know this is one of the most loved and baked bread on the internet. I have been baking this loaf for past 6-7 years but recently I felt confident enough to adapt it and bake in two loaf pans. I have ofcourse changed yeast, flour and water quantities to my liking. Every loaf is different and unique to the baker that creates it and I hope it gives you a solid foundation to experiment on your own.

INGREDIENTS

• 700 grams Bread flour (see notes)

• 100 gram Matthew’s Eight Grain Flour (see notes for substitution)

• 3 teaspoons fine sea salt

• 680 ml lukewarm water (made by mixing 500ml cold water with 180 ml boiling water)

• 3 teaspoons sugar

• 3 teaspoons (9g) instant yeast (I use SAF Instant Yeast see notes below)

• 4 tbsp, Salted butter (room temp)

INSTRUCTIONS

1. In a large mixing bowl, whisk together the flour, salt, sugar, and instant yeast. Add the water. Mix until the flour is absorbed. It will be sticky and wet but trust the process and leave the bowl aside.

2. Cover bowl and keep in a draft free place, I liked to keep mine inside the kitchen cupboard or inside the oven. Leave it to rise for at least an hour or 2 hours. (In the winter it might take longer than two hours to rise.)

3. Towards the end of the first rise, Preheat the oven to 200 degree C fan setting. Grease two loaf pans with a generous amount of butter each.

4. I make a line in the centre of the bowl and divide the dough using two spatula into two equal portions — starting from the center and working your way out, pull the dough apart with the two spatulas. Then put each half into your greased loaf pans. The dough is very wet and slippery at this point so it is expected to get a little messy (like all creative beginnings always are at the start !)

5. No need to cover for the second rise, usually 20-30 mins is enough in the summer season, it is ready when it the dough is just peaking out and nearing the rim of the loaf pan.

6. Bake for 15 minutes at 200 C degrees (fan setting). Reduce the heat to 190 C degrees (fan setting) and bake for 15-20 minutes longer. Please watch your bread as every oven is different. Remove from the oven and set aside to cool. Don’t leave the loaves in your pan as it will get overbaked or dry.

7. If the loaves look a little pale brown or soft when you’ve turned them out onto your cooling racks, place the loaves back into the oven about 5 minutes longer. Remove from the oven and let cool for 10 minutes before cutting.

Notes:

1. Bread Flour - I have tried Aldi and Sainsbury own bread flour with huge success, also tried Allisons Bread flour (but did not prefer the flavour)

2. Other Flour - If you dont have Eight Grain flour just use any other flour you want try a combination of - wholemeal flour, spelt flour mixed with seeds of your choice. Or you can use 800 gram of Bread flour on its own. This is ratio works irrespective of choice of flour.

3. YEAST - Any instant yeast works, I tend to get through a lot so buy a big bag of SAF Instant Yeast

   This yeast from supermarket works fine (I have used this few times with no issues)

4. Advantages of Instant Yeast - Because both SAF Instant and fast-action yeast dissolve quickly and have fine granules, you can substitute them for one another at a 1:1 ratio

   • No Blooming Required: Unlike traditional active dry yeast, you do not need to soak them in warm water or sugar. Simply mix them directly into your flour.

   • Both will make your dough rise significantly faster than active dry yeast.

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The year was 2021 and wild garlic in season, one of our Instagram fellow baker suggested a “weirdwildgarlic” theme for baking. I started searching for recipes and while the ideas were flowing, I had one specific goal fixed in my mind—I finally wanted to tackle the soufflé.

To be honest, I’d always been a bit intimidated by them Souffles. The "egg-separating faff" and the fear of a mid-oven collapse had kept me at arm's length for years.

I came across an article about Jacques Pepin inspired easy souffle that can be made ahead and also no separating eggs faff. Read here on why his souffle recipe is Genius . I also came across souffle by Alice Hart (big fangirl !) made with wild garlic (green garlic in US)

My recipe is a mash up of both , whereby I wanted something cheesy and easy (see what I did there ?!)

What makes this version special?

• No Stress: By following the Pépin method, you skip the delicate folding of egg whites.

• Seasonal Flavor: Alice Hart’s influence brings that vibrant, earthy punch of wild garlic to the forefront alongwith infusing thyme and onions in the base.

• Prep-Friendly: You can actually get this ready ahead of time, so you aren’t stuck in the kitchen while your guests are waiting.

I have broken it down into steps so it feels easy to tackle but really it is my fool proof way to make souffle. Technically you can now use this as a primer and infuse other flavours and create new souffle if you like.

Ingredients

• 350ml whole milk

• 50g unsalted butter

• 50g plain flour

• 2 sprigs , fresh Thyme

• 100g wild garlic

• 1 onion finely diced

• 3 large eggs (or 4 medium eggs)

• 1/2 teaspoon salt

• 1/2 teaspoon freshly ground black pepper

• 150 grams grated Gruyère, plus 50 grams for second bake

• 150 ml double cream

Method

1. Preheat oven to 200C/Gas 6. Butter 6x ramekins then place them on an deep baking dish or tray.

2. Prep Garlic: Heat a little butter in a pan and cook diced onions over a medium heat. When the onion becomes translucent, after about 5 minutes, add the chopped wild garlic and 1 teaspoon salt and lower the heat. Sprinkle a little water to keep the vegetables from browning. Cook until the garlic is soft and the water nearly evaporated, about 10 minutes. *(See wild garlic tip)

3. Prep Base: Melt the 6 tablespoons of butter in a saucepan, add the flour and mix it in well with a whisk. Cook for 10 seconds, add the cold milk and mix it in with a whisk. Add ½ teaspoon salt and the thyme sprigs. Cook over a low heat for 3-4 minutes or so, until this béchamel sauce is medium-thick and lump-free. Stir frequently to be sure it is not sticking. Cool to room temperature.

4. Remove from the heat, and stir in the garlic onion mix (from step 2), grated gruyere cheese, salt and pepper, then leave it for 1-2 minutes to allow the cheese to melt, stirring constantly to mix together. Taste and adjust the seasoning – the sauce should be highly seasoned(as after adding eggs it is going to adjust itself in saltiness).After about 10 minutes, the white sauce should be cool enough to proceed.

5. Break the eggs into a bowl and beat well with a fork. Add the eggs into white sauce made in step 4 and mix well to combine. Pour into the buttered ramekins and cook immediately, or set aside until ready to cook.

6. Bake prep: Optional step to put in water bath , you can bake without water bath too - Place the ramekins in a deep baking dish. Pour hot water halfway up the sides of the ramekins. Bake for 20-30 minutes, until the soufflés are puffed and golden brown on the top.

7. After baking leave the souffle inside the ramekins and allow it to cool down completely; slide a knife around the edge of each ramekins and carefully invert the soufflé into the palm of your hand, and place it in a shallow heatproof/baking dish, top side up. The soufflés can now be held at room temperature for a few hours. *(see Make Ahead tip)

8. You can either wrap the souffles and chill for 24 hours or freeze them until being baked again.

9. FOR THE SECOND BAKE: When ready to serve, preheat the oven 200C/gas mark 6. Pour the cream over and around the soufflés, grate some more Gruyere cheese on top. Bake until the cream is hot and bubbling and the soufflés are puffed up again, 6-8 minutes. Serve with the hot cream or garlic blossoms.

TOP TIPS:

1. Cheese Tips - Gouda or Parmesan is an excellent replacement if you do not like Gruyere or simply cannot find it.

2. Make Ahead Tip: If setting aside for a few hours, the soufflé can remain outside at room temperature. If assembling a day ahead, refrigerate and bring back to room temperature before baking.

3. Wild garlic Tip - You can choose to blend this into a puree or use as is to save time and washing. I have tried it and makes it bit more nicer (punchier on flavour).

4. In absence of wild garlic - Leek & spring onion will also work as a good combination (or if you are reading this article after wild garlic season has passed)

The Latin name Allium ursinum translates to "Bear’s Garlic." This isn't just a fancy name; it stems from the folk belief that brown bears would feast on the leaves to regain their strength and "detox" after waking from winter hibernation. In some parts of Europe, it's still called Bärlauch.

We went on a lovely holiday to the Scottish Highlands and this recipe got a bit delayed but there is still wild garlic available outside, why not give this a try. I am not a fan of wild garlic pesto, sorry ! (which seems to be popular in food social media channels) as I find it very pungent, strong flavoured almost overpowering so this is my favourite way to use wild garlic.

Something I make every year which we enjoy is this quiche with shortcrust pastry base (i like it crumbly rather than soggy quiche you find in supermarket). I have adapted this from Hairy Biker’s Quiche Lorraine recipe with my own twists.

Ingredients

For the pastry

• 180g/6¼oz plain flour, plus extra for dusting

• 100g/3½oz cold unsalted butter, cubed

• 50g/2oz parmesan, grated

• 2 tsp thyme, leaves only

• 1 free-range egg yolk

• 1 tsp chilled water (more if needed)

For the filling

• 3 eggs, medium size

• 150g streaky bacon, roughly chopped and fried

• 250ml creme fraiche

• 200g Gruyere, grated

• freshly ground black pepper

• 100g wild garlic

1. Preheat the oven to 180C/160C Fan/Gas 4.

2. For the pastry, sieve the flour into a mixing bowl. Add the butter, parmesan and thyme and rub into the flour until the mixture looks like breadcrumbs.

3. Add the egg yolk and the water and mix gently until it forms a firm dough*. Wrap the dough in cling film and place in the fridge for 30 minutes.

4. On a floured surface, roll out the pastry to fit one large flan tin. I used a pie dish from Flying Tiger but this IKEA pie dish would also work. Line the tin with the pastry, then place a circle of baking paper over the pastry and fill with baking beans.

5. Transfer to the oven and bake for 15 minutes. Remove the beans and paper and return to the oven for five minutes.

6. For the filling, fry the streaky bacon and drain off excess fat on a paper towel. Chop up fried bacon roughly (this can be done ahead of time too).

7. Bring a pot of water to a roaring boil and turn it off. Drop the washed wild garlic leaves in the hot water and leave it in for 5-6 minutes. Drain and set aside for next step.

8. Place all the ingredients (except 50g of Gruyère) for filling into a large bowl. Roughly chop wild garlic leaves and add them in. Mix gently without adding too much air.

9. Spoon the filling into the pastry case and sprinkle the remaining Gruyère on top.

10. Bake the quiche for 15 minutes, or until the filling is set. Serve hot or cold with a salad of your choice.

Top Tips

* Pastry is delicate , handle it with care. I used my Magimix food processor and other times just my hands and in both cases i have found less is more. Once pastry is rested it comes together easily so avoid overmixing or overkneading it.

Whats coming next ?

I had to interrupt my post on Props and Backdrops so we could make most of Wild Garlic season. But not to worry it is next in Line , coming up along with another Wild Garlic recipe.

A single note doesn't make a melody, and a single subject rarely tells us the whole story. In the world of visual storytelling, a photographer’s role is a crucial one, like that of a musical conductor in an Orchestra. While light and backdrops provide the rhythm, it is Composition and Props that create the harmony.

In this edition, we’re exploring how the intentional placement of objects transforms a simple capture into a narrative—whether that’s a moody editorial piece or a clean commercial shot.

The Psychology of Props: “The Character Study”

Even before I go looking for inspiration I start thinking what do I want to convey through this photo -

• Origin Story: How props provide context (e.g., an open book vs. a closed laptop).

• Textures and Tones: Using organic materials (wood, linen) for warmth vs. industrial materials (glass, metal) for a “commercial” or “cold” feel.

• The “Less is More” Rule: How to avoid cluttering the frame and ensuring the prop supports, rather than distracts from, the subject.

Above three things always help me keep myself in check whilst styling and not get carried away.

Establishing the “Origin Story”

Every dish has a story. Props should hint at where the food came from or how it was made.

• The Raw Ingredients: Scattering flour, herbs, or spices used in the recipe to show freshness.

• The Process: Including “action” props like a dusted rolling pin, a tattered recipe card, or a whisk with a bit of batter left on it.

  

  For eg - This is a beautiful mess that conveys we finished prepping batter for a baked good.

• Seasonality: Using pinecones for autumn vibes, christmas tree leaves for advent feel and heavy linens for winter stews, or bright citrus and light marble for summer salads.

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Textures Layering and Reflection

Food photography is often times a battle against glare and flat surfaces.

The “Matte” Rule:

• The reason why pro photographers prefer vintage, tarnished silverware and matte-finish plates over shiny ones (to avoid “hot spots” from the lights).

  

• Prop sources - Pasta and serving bowl by Jess Jos. Tiny garnish dishes by Nom Living.

However I would slightly contest that theory - If you only have shiny plates then try different angles and make sure the end result is not affected too much by the reflections of glossy plates. See below raspberry tart for example.The secret isn’t avoiding the shine; it’s shaping it.

• Find the “Dead Zone”: Every light source has an angle of incidence. If you see a distracting white glare on your plate, don’t change the plate—change your camera height. Shifting just 10-15° can move the reflection away from the food and onto an empty part of the rim.

• Diffuse the “Hot Spots”: If the reflection is too harsh, place a sheer white cloth or a professional diffuser between your light (even if it’s a window) and the table. This turns a “glare” into soft “glow”

• This image was commissioned as a recipe to pair with Rooibos tea and at the time I did not have any matte plates so needs must right?

Props source - Bottom plate is from Ikea , top two plates from Anthropologie

Recipe - If you would like the recipe its available here in my archive Raspberry White chocolate tart

Textural Contrast:

• Pairing a smooth, creamy soup with a rough, linen napkin or a jagged piece of crusty bread.

For example - This smooth tomato soup we have included wrinkled linen and wooden backdrop. We managed to create a rustic feel but elevated with clean dinnerware lines, not too staged but also not too homely.

Prop sources - Plates and Bowl from Habitat. Tiny bowl from Nom Living

Layering technique

Using “stacking” techniques—placing a plate on a charger, then on a wooden board, then on a tablecloth—to create depth in the image.

• If you have a busy scene with many props, the viewer might get lost - Use layers to "frame" the hero.

• When the subject is flat or when shooting flatlay (topdown shot) - Layering creates shadows and elevations.

• If your tabletop is too plain (like a white desk) or too busy (like a heavily grained wood), layering creates a "buffer zone."

You could notice in tomato soup image there is layering added, sometimes it really enhances an image but not required all the time although I feel it almost always makes a difference.

Another example of layering is below image - beautiful uneven and odd shaped plates to show off a cross-section of a single lamington etc when in doubt LAYER IT ! Did I mention I love layering.

• Prop sources - Claybeehive handmade plates by the gorgeous Mel. She does not ship to UK unfortunately since Brexit.

The Human Element (The “Lived-In” Look)

Props can suggest a human presence without showing a full person. Hands make the best prop to add the ‘lived-in’ look. This makes the image feel relatable.

• The “Crumbs and Spills”: The art of intentional mess—scattered crumbs or a purposeful drip of sauce that makes the food look ready to eat. For eg - Refer to image of eggs and whisk above

• Bite Marks and Half-Eaten Portions: maybe we can show a slice missing from a cake to create a “come join us” vibe.

• Hero Hands: Using hands as a prop to pour syrup, sprinkle salt, or hold a mug.

For example - The image below was commissioned by Kopparberg Sparkling Rose few years ago, it depicts a couple pouring wine for their dinner date with some mussels and baguettes and olives. They are about to start their meal and have just opened the bottle. This kind of image is what helps the brands with the storytelling aspect for a product.

Prop sources - Pasta bowl and matching plates from Zara. Flutes from Tesco. Olive bowl from Ikea.

What’s coming next ?

In Part 2 I will be sharing my favourite ceramicist and places I normally buy from. I wanted it to be in a post of its own almost like a catalog so that this post remains of readable length.

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We’ve gently made our way through the heart of February. As the calendar turns, we find ourselves stepping into the soft, promising light of March—a month that feels like a long, quiet exhale before the world begins to bloom.

A Note from my Kitchen to Yours

This pudding is more than just a dessert to me; it is a quiet act of self-care, a warm embrace in a bowl. While everyone holds a “perfect” version in their heart, this one is mine. I wanted it to have a permanent home here and to share it with everyone who might need a bit of a hug in form of STP.

I’ll admit, I’ve always had a soft spot for the classic Cartmel pudding. In fact, during my pregnancy—amidst the dust of kitchen renovations and the physical weight of those final months—I kept a small “emergency” stash in the freezer. It was my reliable bit of magic when I couldn’t bake myself.

But now that the kitchen is quiet and the light is shifting towards spring, I find so much peace in the making. It’s a version that, for me, captures that same nostalgic comfort but with my tweaks.

Type of dates and sugar make the all the difference in the quality of your STP.

1. The Date Blend: Medjool + Zamli

Using a blend of these two creates a “multi-textural” fruit base.

• Medjool Significance: These are the “flesh” of the pudding. Because they are so high in natural invert sugars and moisture, they melt into the batter during the bake. This creates that iconic “squish” and ensures the sponge doesn’t dry out.

• Zamli Significance: Zamli dates (often from South Africa) are known for a distinct floral, honey-like sweetness and a slightly chewier skin compared to Medjools.

• The Result: By mixing them, you get the structural richness of the Medjool with the aromatic, spicy notes of the Zamli.

• Pro-Tip for the Dates:

  Since Zamli dates can be slightly firmer than Medjools, I recommend finely dicing the Zamli but leaving the Medjools in larger chunks. This ensures the Zamli flavor is distributed throughout. You could opt for 100% Mejdool or Delget Noor (popularly available in British supermarkets) or whichever variety is available to you but I have to admit that Mejdools are expensive so I would recommend going 50-50% or 60-40% with two variety as I found that always works better for me.

2. The Sugar Hybrid: Golden Caster + Dark Muscovado

• In the making of STP, sugar serves two purposes: aeration (bubbles) and caramelization.

  Golden Caster Sugar (In the Sponge)

  Standard white caster sugar provides sweetness but zero flavor. Golden Caster Sugar is processed less, retaining a hint of molasses. It behaves like white sugar (allowing you to cream the butter and get a good “lift” or rise), but it adds a toasted-marshmallow undertone.

  Dark Muscovado Sugar (In the Sauce/Sponge)

  This is the “heavy lifter” for the toffee profile. Muscovado is unrefined and contains natural molasses. It contains minerals that react with the heat to create a bitter-sweet complexity. It provides the deep mahogany color and the “burnt butter” notes that defines a world-class toffee sauce.

I have been baking from a lovely book called Baking & Meaning of Life by the most acclaimed baker and ex-Ottolenghi star Helen Goh. Helen has a way of making even the most complex flavors feel like a warm invitation. After a long hiatus from the oven, this book didn't just give me recipes; it gave me my spark back. This month, we aren’t following a plan—we’re baking by whim, by mood, and by whatever is left in the pantry.

Helen Goh

Helen Goh is a London-based pastry chef, food writer and recipe developer, and co-author with Yotam Ottolenghi of the books Sweet and Comfort.

In a world of loud, flashy pastry chefs, Helen Goh is a master of the understated. Born in Malaysia and based in London, her baking style is a beautiful map of her journey—blending the aromatic spices of the East with the classic techniques of the West. Helen spent years in the Ottolenghi test kitchen perfecting the cakes that people travel across London to taste.

In one of Helen’s past interviews I found I remember she saying that she doesn’t find it hard to connect psychology and baking. “I’m not necessarily a patient person but I like the idea of nailing something, of hitting the spot, resolving things. In psychology, I might help someone come to a place where something just makes sense. It’s the same with pastry. When the components come together and it feels right, it’s deeply satisfying.” For me, she was the only person who could coax me out of my baking rut and back into my gloves.

What i loved most about the book was its layout of chapters. Helen Goh has organized it by emotional intention rather than just ingredients. Most cookbooks are organized by the ‘What’—Cakes, Cookies, Tarts. But Helen Goh organizes by the ‘Why.’ Her chapters are a roadmap of the human experience, proving that every time we preheat the oven, we are actually doing something much deeper than just mixing flour and sugar.

The Chapters of Baking and the Meaning of Life:

• Giving, Receiving & Sharing: The simple act of the ‘food gift.’

• Nurturing: Bakes that feel like a hug when the world is too loud.

• Celebrating: The tall, frosted monuments to our biggest joys.

• Remembering & Continuity: Recipes that act as a bridge to our ancestors (much like my memories of the Irani cafes and bakes of Mumbai).

• Community & Belonging: The Communal spirit—baking that brings people together.

• Rituals & Tradition: The rhythmic, repetitive bakes that ground us.

• Learning, Growth & Achievement

Here is what I have baked so far -

Learning, Growth and Achievement:

I didn't need a three-tiered showstopper; I needed the quiet achievement of a perfect, simple cupcake.

Perfect Vanilla Cake - is the ultimate "blank canvas" but as any baker knows, the simplest things are often the hardest to get right. I couldnt agree more with Helen’s word - “A PVC (perfect vanilla cupcake) is like a LBD (little black dress) in your wardrobe”.

Baker’s Notes - I didn’t go for any icing as that would be make them too sweet and mostly because we liked them as is. My 6 yr old devoured them as post school snacks. Biggest win is that our Magimix got a proper outing and came out of the hiding. Everything gets mixed in the food processor, hence it was very quick to put together. There is vanilla bean and vanilla extract, perfect amount and I wouldnt do it any other way. There was exact amount of batter no wastage and the most evenly baked cupcakes of my life so far. I love when I discover recipes like this.

Nurturing chapter:

Lao Gan Ma Cheese biscuits

Baker’s Note - OThis is one for the grown-ups and the serious cheese lovers. We always have a jar of Lao Gan Ma (the iconic chili crisp) in our cupboard, but I never imagined it would pair so beautifully with a mountain of sharp Parmesan and fresh spring onions.

Everything comes together in a flash in the food processor. What’s surprising is how the chili crisp transforms; it doesn’t scream for attention. Instead, it mellows into the cheese, creating a perfect marriage of spicy and savory. They are deeply umami, and—dare I say—the perfect companion for a cold glass of wine at the end of a long day.

Remembering & Continuity Chapter

This was the cake Helen Goh used to bake in her Melbourne Cafe.

Favourite Orange Cake - This was everyone’s favourite and my son kept asking when am I baking it next.

Baker’s Note - This cake actually gets better on the second day—if you can manage to keep your family away from it for that long! Again no icing just enjoyed with some dusting of icing sugar on top.

I really enjoyed this way of baking for purpose. I have bookmarked many more recipes and so I am going to continue baking from this book for the rest of February. Next bakes on my list are -

• Apple Pie

• Prawn Sambhal Buns

• Red Thai chicken curry pie

• Pistachio and Cumquat amaretti

Have you baked anything recently that helped you relax and unwind ?

Happy Baking and keep smiling !

"You can find inspiration in everything. If you can't, then you're not looking properly." — Paul Smith

They say you can find inspiration in everything, but lately, I’ve found myself having to chase it. Along the way, I’ve discovered 4 lessons that definitely help me in looking differently and I hope it helps you too. Welcome to the first edition of the Sucre Monthly Social - a space where, as promised, we are stepping out of the kitchen to share more than just baking. Today, we explore how to find inspiration in the most unexpected places.

Inspiration can come from anywhere, we often wait for it to strike like lightning, but I’ve learned that inspiration is quieter than that. It can arrive from the weirdest of places and the strangest of characters—if you are willing to look.

Lesson 1: Texture is Everything

A random selection of cheeses arranged on a table for a gathering with friends at vineyard. There is no backdrop or perfect plates involved. Please notice the interplay of textures: the roughness of the cloth, the crinkle of the parchment paper, the smooth, waxy rind of the cheese. The different cuts create a geometry of shapes and sizes, accented by autumn leaves that seem to have fallen there by accident. Yet it is no accident at all, it is organic and beautiful framing—intentional, yet perfectly natural. It was all part of the planned randomness.

A crate of eggs to inspire colours and organic nature of things around us.

The Matte Finish: Eggshells have a unique, porous luster. They are rarely high-gloss. In design, this translates to matte paints, unglazed ceramics, and chalk finishes that absorb light rather than reflecting it hard.

Recycled Pulp (The Crate): The cardboard crate provides a rough, fibrous contrast to the smooth shell. It inspires the use of raw, sustainable materials like cork, felt, and pressed paper.

Nesting: The way eggs sit in a crate—snug, protected, and aligned—evokes feelings of safety, community, and organization.

Lesson 2: Chase the Light, Not the Subject

I recall a moment while friends were pouring welcome drinks. The conversation was buzzing, but I found myself to be in possession of fewer words than usual. I stared at the glasses as they filled, captivated by the way the backlight and side light hit the liquid. I knew in that instant: I will never see this kind of sunlight again. It was a fleeting, golden moment conspired by the setting sun that I simply had to capture.

Light and glass play - It’s a dance between transparency and shadow, and it’s easily my favourite thing to capture. I have always been drawn to 'Caustics'—the physics term for how light refracts through curved glass to create dancing patterns of brightness. It proves that you don't need to travel far for inspiration; sometimes it’s just sitting on your kitchen counter, waiting for the afternoon sun.

I had ordered new cups as I fell in love with their lines soon as I laid eyes on them. They haunted my thoughts for days until they finally fell into my basket—sold! When they arrived, I brewed some tea and set them on the worktop, waiting for my husband to finish work and join me for a cuppa. I noticed this all natural sunlight hitting the cups and creating stunning shadows and I grabbed my camera and started playing. In a matter of minutes, this image was born. The only intentional additions? A backdrop (to hide the mountain of washing up!). Roses from my garden was intentional to add height and layering in the image. I added the teapot to complete the narrative of brewing fresh tea. If you look closely, you can even see the steam droplets condensing on the lid.

Top Tip: To get that sparkle, never light glass from the front (where the camera is). Always light it from the side or back. Backlight makes the liquid glow; side light creates those long, dramatic shadows.

Lesson 3: Study other Artists

We often look to Instagram or Pinterest for current trends, but deep inspiration usually lies in the work of the masters who came before us.

Many years ago, finding myself with a spare afternoon in Paris before returning to England, I wandered into the Musée Bourdelle. I arrived with zero expectations, yet standing in that dimly lit room, I felt unexpectedly moved to tears. Inspiration didn’t just find me; it pierced through me like a ray of light. I don’t know exactly what it was, but the very darkness of the space seemed to illuminate something within me. The darkness of the room didn't hide the art; it seemed to amplify it. In that moment, the root of my obsession with chiaroscuro became clear —the realization that light is most beautiful when it is fighting through the dark.

In photography and styling, we are often afraid of the dark—we try to fill every shadow with a reflector. But there is power in contrast. Don’t be afraid to let your shadows be deep and heavy. Study how sculptors and painters use darkness to guide the eye toward the light. I realized then that the darkness of the room was not an absence of light, but a canvas for it. The shadows forced me to focus entirely on the illuminated forms of the sculptures, revealing textures and emotions I might have missed in a brightly lit gallery.

Perhaps also the reason why I am so drawn to the works of Caravaggio and chiaroscuro style in photography. You might notice my edits are always moody and darker unless a client asks for specific finish/look.

Caravaggio painted Jerome multiple times (e.g., Saint Jerome Writing) as seen below. In these paintings, Jerome is almost always:

• Sitting in darkness (the study or the cave).

• Illuminated by a single, dramatic shaft of light (Divine inspiration/Truth).

• Focusing intensely on his work, ignoring the gloom around him.

  The "Jerome aesthetic" is Chiaroscuro. It teaches us that darkness is necessary because it guides the eye to what matters most.

Caravaggio (1571-1610), or Michelangelo Merisi, was an Italian painter considered one of the leading influencers of modern painting. Caravaggio utilized close physical observation with a dramatic use of chiaroscuro, known as tenebrism. In addition, he made the method of a dominant stylistic element, obscuring shadows and transfixing subjects in bright shafts of light. - Borghese Gallery

Lesson 4: The Discipline of “Second shot”

The most famous saying attributed to Saint Jerome is a simple mantra about the relentless pursuit of excellence:

“Good, better, best. Never let it rest. ‘Til your good is better and your better is best.”

In photography, "good" is often the enemy of "great." It is easy to be satisfied with a photo that is sharp and well-exposed. Jerome’s saying is a reminder to not pack up your camera the moment you get a "usable" shot. It is the discipline to wait that extra 10 minutes for the light to hit the glass perfectly, or to move three steps to the right to clean up the background. It is about refining your composition until the "good" image becomes the "best" possible version of that moment.

A play of light, emotions and textures as seen in captures below. This was at a workshop in the summer light of Norway. Shot in an old garden shed to capture the makings of a fabulous Rhubarb pie and the baker but from my eyes/lens ofcourse.

Image Study - Loaf cake

• Create visual depth - Don’t just put the subject in the middle. I placed a blurry glass in the foreground and a vase in the background to create depth. This creates a “tunnel” effect that draws the eye directly to the hero subject in the middle while making the viewer feel like they are sitting right there at the table.

• Add Height and Layering - I have done this by adding cloth under the platter , vase and dried flowers in the background. I have also placed an extra stack of plates - suggesting abundance and hinting that there is plenty to share if a friend pulls up a chair.

• Side light from my window doing the heavy lifting here. It illuminates the crumb structure and highlights the shine on the fennel drizzle.

Creatives whose work inspires me the most:

Linda Lomelino is a super baker and photographer who inspires me greatly alongwith other great artists like Aimee Twigger who I was lucky to interview in summer last year. Silvia Bifaro and Bea Lubas is another fabulous creative and a great teacher who inspires me endlessly with her food styling genius and values in life. You can also find Silvia’s interview here for some inspiration. I have observed the best and learnt from them in my endless quest for creating beautiful art over the last decade. My kids are now at a stage where I feel finally ready to take that camera back up again and start creating. I will be honest here, this deliberate break has been really good for the soul.

We learn from nature’s textures and from the old masters’ shadows. So, the next time you feel stuck, stop looking for a "shot" and start looking for a feeling. The light is always there; you just have to be willing to stand in the dark long enough to see it.

I would love to know how do you find inspiration ?

Because when the distance between the couch and the kitchen feels like a thousand miles, trying to “bake a cake” is too heavy a lift. But touching the flour? That’s just a tactile sensation. It’s a low-stakes invitation to your senses rather than a demand on your performance.

I didn’t find this invitation on my own; I found it in the pages of Breadsong by Kitty Tait. Reading her story—of how she navigated during her depression & anxiety not by forcing herself to be a "chef," but by simply watching the jiggly bubbly dough—changed everything for me. She taught me that the goal isn't the perfect loaf; the goal is just to let the rhythm of the dough become a scaffolding for your day.

Why “Touching the Flour” Works ?

It Honours the Beginning

You aren’t “making” anything yet—you are just being there. It lowers the bar from performance to presence.

A Physical Anchor

When the mind begins to spiral into “what ifs,” the cool, soft texture of flour acts as an anchor. It pulls you out of the noise of your thoughts and back into the safety of your body. It is a sensory reminder that you are here, you are safe, and the world is tangible.

The Gentle Lean

There is a kindness in micro-momentum. Once your fingertips are dusted in white, the distance between you and the salt, or the yeast, or the water, begins to shrink. You aren’t forcing a chore; you are simply leaning into a flow that has already begun.

Small Permissions for the Heavy Days

If you feel the pull toward the kitchen but the “stuckness” is still lingering, try moving through the space with these gentle permissions:

• Release the Clock: Forget the science and the strict timings. Choose a bake that asks nothing of you—a rustic “no-knead” dough or simple drop cookies. Let them be “ugly” and delicious. Let them be as messy as you feel.

• Listen to the Kitchen’s Song: Instead of focusing on the outcome, listen to the heartbeat of the room. The rhythmic stirring of the whisk, the soft crinkle of parchment, the sigh of the oven door. Let the kitchen be a soundscape that holds you, not a laboratory that tests you.

• The Grace to Stop: Give yourself the sacred right to quit. If you weigh the flour and decide that is all you have to give today, then you have succeeded. You moved. You showed up. That is a complete and beautiful act in itself.

There are some recipes that don’t just stay in books; they travel through many hands and homes. If 'touching the flour' is the invitation, the Sour Cream Sandwich Loaf is the perfect host. This loaf was born from the technical brilliance of Dan Lepard’s Short and Sweet (2011) and it found a second, more intimate life through Nigella Lawson’s Cook, Eat, Repeat(2020). When she released this book in 2020 , the loaf recipe went viral and caught everyone’s attention that it very rightly deserves. It is the gold standard of sandwich bread: a tender, tight-crumbed loaf that feels like a hug in a tin. It’s a loaf that proves the best things are shared, revisited, and reborn.

Why this loaf was a great first bake of January 2026:

The beauty of the Dan/Nigella loaf is the sour cream and slow repetitive gentle kneading nothing too vigorous or technical.

• The “Feels”: Sour cream provides fat and acidity, which makes the dough incredibly forgiving.

• The Forgiveness: Even if you over-proof it or your shaping isn’t “perfect,” the sour cream ensures the crumb stays moist and tender. It’s a “low-stakes” bake that yields “high-reward” results.

In most creative pursuits, a “failed” product is useless. A blurry photo is just a blurry photo. But a “failed” loaf of bread?

• A flat loaf becomes croutons.

• A dense loaf becomes French toast.

• A burnt crust is just “well-fired” (a delicacy in many bakeries and I absolutely love a well fired loaf).

In bread making, there is almost no such thing as a total loss. Every “failure” is just a different ingredient for a future meal.

We often feel that if the dough doesn’t “behave,” we have failed as a “caretaker.” But yeast is a wild, temperamental force. Factors beyond your control—the humidity in the air, the age of the flour, the temperature of your kitchen counter—are all co-authors of the loaf. This is the heart of the Tartine philosophy of ‘listening to the dough,’ a quiet mindfulness that Kitty Tait and I have both found our way to.

I strongly believe that you aren’t the “boss” of the dough; you are just providing the environment. If it doesn’t rise, the environment wasn’t right this time. (And that’s okay—the environment will be different tomorrow.)

As I sit here with a thick slice of this loaf—toasted until the edges are dark and the butter pools in the crumb—I am reminded that baking is rarely about the bread itself. It is about the courage to stand in the kitchen when you’d rather stay in bed. It is about the 'breadsong' that continues long after the oven is turned off.

I used organic strong white flour and next time we will experiment with changing it up with a different flour - foremost reason being flavour among other things. I have bought Gilchester’s stoneground flour recently to experiment with some loaf recipes. I first heard of them in 2018 when Northern Rye was starting up here Newcastle and Robbie the bakery owner mentioned about using this flour in one of his Instagram post. I absolutely love his bakes and the taste is second to none. Northern Rye i believe now uses the upcoming and popular WildFarmed brand. I was so curious and decided to try out Gilchesters Organics, the original organic flour brand was founded back in 2007 at Gilchesters Farm, Northumberland by Andrew and Bille Wilkinson, true pioneers in the world of organic farming. They have now moved to Duchess Farms in Hertfordshire but the ethos remains the same - Nothing added and Nothing Lost. Stone milling or stoneground flour gives so much to the flour , I have experienced this first hand whilst growing up in India , we used to mill our own flour at the local millers every few weeks for freshly made Chapathi (flatbread) made out of whole wheat flour. Dropping off whole wheat grains and then picking up freshly milled flour was my designated task that I enjoyed very much every 3-4 weeks just because I could walk straight into the miller’s room and feel the flour in the air and probably inhale some of it too (cough cough !). More on this in my next post hopefully you will join me there in my future ramblings.

P.S. For those who need a place to start, I’ve linked the Dan Lepard/Nigella loaf here. Don't worry about the 'perfect' fold. Just feel the dough.

Is there a recipe that has acted as a hug for you during a heavy season? Let’s share our perfectly imperfect loaves and small victories in the comments.

There is something so special about a fresh start, isn’t there? Looking at how much this community has grown over my first year on Substack is honestly exhilarating. Thank you for staying, for waiting, and for being here as we step into this new chapter together. I’ve missed this.

Eighteen months is a significant milestone—it’s often the time when you finally feel your own creative breath returning after the beautiful, chaotic fog of early motherhood. In that time, my hands have been busy with a different kind of nurturing—the kind that doesn't always involve flour and yeast, but is deeply rooted in patience, growth, and the beauty of the "slow."

Moving Beyond the Overwhelm

For a while, I found myself baking only in the small, stolen gaps of the day. I’ll be honest—at first, it upset me. Even though this wasn't my first time navigating the fog of early motherhood, I still struggled with the slow-down approach everyone keeps talking about. But my second child has been a gentle teacher. They've taught me to accept that not running at 100 miles an hour isn't a failure—it’s a necessity. I’m learning that a slower pace isn't just okay; it is actually quite good for the soul.

One thing that took me a long time to admit is that I cannot create just for the sake of it—monotony has a way of quieting my spirit. For months, I had a library of ideas swirling in my head, but they would grow so loud and heavy that I was struck with analysis paralysis. I had so many visions for what Sucre could be that I ended up doing nothing at all—I would simply shut down.

Recognize that feeling? That paralyzing gap between what you want to do and what you have the energy for?

I’ve finally moved past that shutdown by giving myself the grace to truly relax and reboot. I’ve finally cleared the space to turn those ideas into something real.

With Aidan now nineteen months and Leo at six, life feels a little more 'awake.' Slowly, almost without me noticing, the energy of our home is shifting back to its natural rhythm. It feels like the house is finally exhaling, returning to the vibrant energy I’ve missed so much. Our kitchen is once again the heart of it all—full of loud music, impromptu dancing, and the steam of a busy stove. Every so often, the house smells exactly like it’s supposed to again.

When I started Sucre, it was about the pursuit of the perfect crumb and the stories that sugar tells. But sometimes, you have to step away from the workbench to remember why you started baking in the first place.

I asked myself what actually sparks joy in the kitchen, and the answer was surprisingly simple. It came down to four intentional shifts:

• The Library: Actually using the beautiful cookbooks on my shelves.

• The Loaf: Reclaiming the meditative rhythm of baking bread.

• The Foundation: Stripping away the noise and going back to the basics.

• The Table: Building a community where we can share the journey together.

What’s New at Sucre?

I’m stepping back into the light of the oven with this new perspective and introducing a few new rituals to our kitchen—spaces where we can dive into the science, the stories, and the soul of what we bake:

1. Bake the Books: We’re going to stop just buying cookbooks and start living in them. At the beginning of each month, I’ll pick a book that pushes the boundaries of home baking and bake some interesting recipes from the book that excites me flavour wise and technique wise.

   Would you like to know in advance what am making from this book or would you like to go with the flow ? Comment below and I would be happy to share.

2. Bread Stack: I have always loved baking with heritage flours—Rye, Spelt, Einkorn, Emmer, and Buckwheat—but now I want to go deeper into their world. In this monthly series, I am moving beyond the standard loaf and well known flour to explore the world of ancient grains, most fascinating ferments and crumb structures through my lens.

3. The Baker’s Dozen (The “Never-Baked” List): I know I know; I started it and then went MIA but as Ross would say and I believe so too …We were on a Break ! I’ve curated a list of 13 legendary bakes I have never attempted—from the terrifying Souffles to the architectural Gateau St. Honoré. You’ll see the triumphs and the spectacular failures too. Out of 13 I have already tackled 2 , which were so much fun - Crème Caramel and Scones. I am making a comeback with this series and will be tackling Rough Puff Pastry and Canele next.

4. Monthly Social: A Seat at the Table

   This is our space to slow down and connect. It’s not just about the oven; it’s about the life that happens around it. I’ll be sharing updates from my garden as I learn to nurture our outdoor space, the occasional batch of seasonal jams and chutneys, and a behind-the-scenes look at my special occasion cakes that I bake for life's big moments. Most importantly, you’ll have a seat at the table—voting on the books we read and the breads we bake next.

Bread Stack: January

We will be exploring Japanese Yudane method which is similar to the Chinese Tangzhong technique, this is the secret behind that impossibly soft and “cloud-like” shred of Japanese milk bread.

It’s a quiet, beautiful process of pre-gelatinizing flour to lock in moisture, creating a loaf that stays fresh and tender for days. More will be revealed later in the month, so stay tuned.

The Baker’s Dozen: A Journey of Firsts

This list is my mountain. It’s a collection of 13 legendary bakes that have always intimidated me—the ones I’ve admired from afar but never dared to touch. Until now..

• #1 The Crème Caramel: My first step into the world of smooth silk. It taught me that sugar is a living thing, and patience is the only way to achieve that perfect, trembling custard.

• #2 The Humble Scone: A quiet lesson in the delicate crumb. I learned that sometimes, the lighter the touch, the better the result.

• #3 The Canelé: Next up, I’m chasing the crystalline crust. I’m looking for that elusive, glass-like crunch that hides a heart of custard.

• #4 Rough Puff: The art of the shortcut. I’ve always been wary of lamination, but I want to discover the joy of buttery, shattered layers made by hand.

Bake the Books: The January Selection

The Book: Baking and the Meaning of Life by Helen Goh

I am a cookbook lover and this year I have thought of making more time for these. I am starting January with this beautiful book that I am in love with.

Like Helen Goh writes so eloquently in the book and I quote - “ It’s also a creative outlet, a way to nurture ourselves. A deeply absorbing process, sometimes almost meditative, it provides a sense of autonomy and satisfaction, a way to care for ourselves emotionally by focusing on the soothing rhythm of the work. Baking nurtures the baker as much as the recipient in a bond of giving and receiving.”

Why this book?

Helen’s work feels like a conversation with an old friend who happens to be a master patissier. Her recipes sit right at that beautiful intersection of high-concept pastry and deep, soulful comfort.

To me, her flavours are “Modernist” in the best way—bright pops of citrus, the earthy hum of tahini, and the warmth of spice—but they carry an emotional resonance that stays with you long after the last crumb is gone.

Honestly? This book perfectly mirrors how I bake in my head. It’s that balance of wanting to create something precise and beautiful, while never losing the “why”—the simple, quiet joy of feeding people we love. It’s about finding the extraordinary in a bowl of flour and a pinch of spice.

In short, I have never owned a book that I wanted to bake every page out of it.

Let’s get started.

I’ve missed this community. I’ve missed the smell of browning butter and the sound of a timer ringing. I’m so glad you’re here to help me build this new version of Sucre.

Tell me in the comments: What is one “ritual” in your kitchen that helps you slow down?

With floury hands and a full heart,

Hazel

October 4th marks Cinnamon Bun Day (or Kanelbullens dag in Swedish), a delicious celebration that started in Sweden back in 1999. It was created by the Swedish Home Baking Council to honour the country’s rich baking traditions and encourage people to enjoy homemade treats—especially the beloved cinnamon bun.

Origins & Culture

• Cinnamon buns are a staple of Swedish fika—a cozy coffee break shared with friends or colleagues.

• The holiday is now celebrated internationally, with IKEA and other brands joining in with special promotions.

How It’s Celebrated

• In Sweden: Bakeries overflow with fresh kanelbullar, and families bake them at home.

• In the US & UK: Chains like Cinnabon offer $1 rolls to rewards members (1–4 PM local time), and Kroger gives away free cinnamon rolls with a digital coupon.

• At home: Many people bake their own buns, often topped with pearl sugar or cream cheese frosting.

Fun Ways to Join In

• Bake your own cinnamon buns—classic or with a twist like cardamom or apple filling. My Guest today has just the recipe for it :)

• Host a mini fika with coffee, buns, and good company.

• Share your bun pics online with hashtags like #CinnamonBunDay or #Kanelbullensdag.

Today’s Guest and I have two things in common, our love for Cinnamon Bun (or buns of any kind tbh) and Diana Henry books.

Louise Hurst is a passionate food creator, recipe developer, and the voice behind the beloved blog Nordic Kitchen Stories. Raised in Buckinghamshire with deep Swedish roots, Louise’s culinary journey began in her grandmother’s kitchen, where she baked her first cinnamon buns at the age of five. That formative moment sparked a lifelong love for baking and a devotion to fresh, seasonal ingredients.

Her debut book Buns: Sweet and Simple Bakes is a heartfelt tribute to the art of Scandinavian baking, blending traditional family recipes with her own modern twists. With years of experience as a caterer and private chef, Louise now channels her creativity into crafting celebration cakes, sourdough loaves, and visually stunning dishes that reflect her heritage and adventurous palate.

Whether she’s styling food for photography or sharing stories from summers spent in Stockholm, Louise invites readers into a world where baking is both nostalgic and joyfully experimental. Through Nordic Kitchen Stories, she continues to inspire home bakers to embrace new flavours, honour tradition, and find happiness in the kitchen.

Introduction to Louise Hurst

I’m a cook and home baker with a love of simple, comforting food and the joy of sharing it with others. Half Swedish, I grew up inspired by both Nordic traditions and the warmth of family kitchens, where food was as much about togetherness as it was about taste. My first book, Buns: Sweet and Simple Bakes, celebrates that spirit of ease and comfort, with recipes that are straightforward, welcoming and a pleasure to make. I like to cook with the seasons, using a few quality ingredients so each flavour can shine. I’m a devoted sourdough baker, enjoy fermenting all manner of foods, and love to forage for wild, seasonal ingredients. For me, cooking and baking are about slowing down, savouring the small things, and creating food that feels like home.

What is your favourite cuisine and why?

I think Italian would have to be my favourite. There’s such beauty in its simplicity — just a few quality ingredients brought together with care and confidence. I also really admire the Italian attitude to food: it’s seasonal and always about bringing people together. Whether it’s a perfect bowl of pasta or fresh vegetables dressed with olive oil, it never feels fussy, just utterly delicious.

2) What is the weirdest food you've ever eaten?

Hmm… it’s not the weirdest food in the world, but definitely one of the most memorable! I once tried surströmming, a Swedish fermented fish. It comes in a tin, and the moment you open it, the smell hits you — and I mean really hits you. It’s incredibly pungent, almost eye-watering! The taste isn’t quite as shocking as the smell, but it’s certainly not for the faint-hearted. An experience I won’t forget in a hurry!

3) What are your top 3 favourite cookbooks (or books if you are not into cookbooks)?

Oh, that’s such a tough question! I always come back to Diana Henry — How to Eat a Peach is a favourite because she writes about food so evocatively. Jeremy Lee’s Cooking has this warmth and generosity that makes you want to cook for friends right away. For baking, I turn to my Swedish roots with Magnus Nilsson’s The Nordic Baking Book, and I adore Letitia Clark’s La Vita è Dolce for its mix of Italian charm and everyday comfort. I realise that makes four, not three — but choosing only three felt impossible!

4) Your earliest memory of baking/cooking something ? What was it and How did it go?

I think my earliest memory of cooking was baking with my Swedish granny, I was maybe 5 years old, Making cinnamon buns with her.

5) What would be your top 3 advice for someone new to baking/cooking ?

In baking, measure carefully, preferably in metric, it’s far more accurate. Secondly - weigh all the ingredients first. And finally if something goes wrong, don’t panic. — it’s all part of learning.

6) Your top 3 tips for newcomers to food photography ?

Set up near a window, use a sheer curtain if the light’s too harsh, and shoot during the day. Natural light brings out the real colour and texture of food.

Not every dish looks great from the same angle. Flat lays are great for things like tarts or spreads, while layer cakes look best from the side. Move around, take a few shots, and see what works.

Don’t overload the scene with props. A clean plate, a linen napkin, maybe a fork — that’s often all you need. Let the food be the hero. Think of the story you’re telling — is it a cosy Sunday bake or a quick weeknight dinner?

7) If you could only eat one meal for the rest of your life, what would it be?

If I could only eat one meal forever, it would probably be a slice of homemade sourdough piled with gravlax, a little dill mustard sauce, and maybe some pickled vegetables on the side. It feels like the perfect mix of where I come from — my Swedish side, my love of baking, and my obsession with all things fermented.

8) If you had the chance to choose anyone in this world to cook or bake with in their kitchen then who would it be ?

I think it would have to be Skye Gyngell. There’s something so beautifully understated and honest about her approach to food. Her cooking isn’t about showing off — it’s about celebrating produce at its best, with elegance and restraint. I’d love to be in the kitchen with her, just to watch how she works with such care and intuition. I imagine the atmosphere would be calm, seasonal ingredients spread out across the work surface, the kind of quiet confidence that comes from a deep respect for food. Plus, her philosophy of letting ingredients speak for themselves really resonates with me — I think I’d learn as much about patience and intention as I would about technique.

9) What's on your shelf / what are you reading these days ?

I’m reading Felicity Spector’s Bread and War - a moving testament to how food becomes both survival and resistance in wartime Ukraine, weaving together stories of bakers, chefs, and volunteers who embody resilience through every shared meal. It is a beautifully written, humane account that shows how something as simple as bread can carry courage, identity, and hope even in the darkest times.

10) Creatives also need an outlet - What is your outlet or a way to unwind or relax ?

I absolutely love going for walks. I’m lucky to live in an area with an abundance of beautiful routes — whether it’s along the Thames or a ramble through woodlands and rolling hills, I’m spoilt for choice. I also took up crocheting last year and have become completely hooked — if you’ll pardon the pun! It’s such a calming, meditative activity and a lovely way to unwind.

11) What would be your top tip on gifting a foodie friend or family ? (Any recommendations or shout out to small business would be great here if you like)

My top tip is to choose gifts that are both delicious and planet-friendly. Artisan cheese is always a winner—I’m a fan of Nettlebed Creamery, especially their Bix cheese. Another great idea is a subscription to a sustainable ingredients box, like Riverford Organic—there’s nothing quite like the taste of fresh, seasonal vegetables!

12) Lastly , Tea or Coffee ?

Without a shadow of a doubt, coffee.

Hello Again, I am Hazel Pinto Rodrigues a cake lover , voracious reader and a hobby gardener.

I came from a very academic focussed household and didn’t have any hobby until I came to UK as a post graduate student. If someone asked me what I did for fun or to relax, I would have struggled to answer 20 years ago. Today however I am going to do my best attempt. I am a software engineer by profession and a baker, cake business owner and food photographer .

I absolutely love reading as they teleport me to places and experience connections I would have otherwise struggled to establish. One such connection is with food, it all started with 3 books living in our shared dining room/kitchen , those were Nigella Lawson’s Kitchen (chicken with 40 cloves of garlic if you‘ve never tried I sincerely urge you to do it soon), River Cottage Bread book and Jamie Oliver’s cookbooks owned by my housemates when I was living in a 6 bedroom shared accommodation. Food became more than just sustenance it became the very reason I woke up every day. When you leave your family, childhood friends and everyone you love to step into a country where nothing looks familiar yet you have to make a living and survive, you have gotta find a reason to live for. Food was the easiest way to bond with people who did not look like me, did not think like me nor talk like me.

Apart from cookbooks another thing I am passionate about is gardening and Roses. Lately I have been dabbling into fruits and tomatoes and we have been successful with a decent first yield. So far I have planted Redcurrants, White currants, Fig tree and Raspberries. I already have a 3 year old apple tree and blueberry bush doing quite well. A top tip I have learnt so far is most of the berries needed acidic soil makes your plant stronger and yield better. Any ericaceous soil is helpful. This year weather has been less wet as compared to the past and my garden has been loving it, which also meant more manual watering = more exercise for me.

We went down to the Big Smoke on a little trip and saw London from my kids point of view but also managed to do few nice bakeries. London Zoo was much more fun than I thought and even then we didn’t managed to complete it , there is so much to do that we would have to go back some other day to do full justice to it. My favourite thing was Leo’s face painting he chose a Blue tiger and the breath taking Butterfly garden. If you are ever in London I would go there just to be mesmerised by all these butterflies. It was a walk through greenhouse like enclosure called Butterfly Paradise where in hundreds of types of butterflies were hovering around freely. It is climate controlled at 27-28 Degree and almost a bit humid for butterflies to feel at home. We are not supposed to touch them but if they happen to come and rest on you, you are encouraged to brush them off gently.

I managed to check out few bakeries this time around. We went to Le Choux as we were staying very close in Notting Hill. We had an amazing breakfast at Ole & Steen and picked up lots of good stuff from Miel Bakery on our last day. On my way out I had a little catchup with Shaheen Peerbhai, friend & owner of Miel . Pistachio escargot, kouign amann, canele you name it and I had bagged it up (all paid for by the way). My little one was hungry at this point trying to chew on straps of his pram (as we had missed Lunch) and Shaheen was extremely kind to notice and offered him a freshly baked croissant off the cooling rack and he happily inhaled it with a big grin.

Best canele outside of Bordeaux imho. Their financier and madeleines still taste every bit yummy as the all the other viennoiserie. If you are keen to recreate one of her recipes then here is her Madeleine recipe that she shared with me years ago. Shaheen mentioned she was on her way to Cafe Ciel to get it all ready for opening day and I cannot wait to visit it next time am down in London, wishing her and the team every success and fun with this new venture.

I was at this point fully manifesting my dream to open a bakery someday, putting it out there for the universe to conspire for me. A girl can dream :)

We went glamping in the beautiful countryside to mark the end of summer holidays and stayed in glamping huts based in Alnmouth. Its off-grid and runs on solar powered everything, limited charging points and shared bathroom etc. So you live more consciously without luxury of fridge, microwave, hair dryers and social media although there is good internet connection out there but we didn’t get time to look at our phones courtesy our toddlers who kept as busy.

Baking shall resume soon and I hope you had a good break and summer time wherever you are as well.

Why I have never tried scones at home is beyond me, they were so simple to make and quite therapeutic. I would deduce this to being readily available in supermarkets and almost every cafe I walk upto. Best scone I have had so far is from Running Fox bakery in the little village of Felton located in the beautiful countryside of Northumberland.

The classic scone is made from simple ingredients: flour, butter, sugar, milk, and a touch of baking powder. The dough is gently mixed, rolled out, and cut into rounds before being baked until golden. The key is not to overwork the dough — that’s how you get that light, fluffy texture.

Now then, I know we all love Dame Mary Berry and there are many loyalists who swear by her scone recipe (I do love her all-in-one Lemon Drizzle cake) but I went with Paul Hollywood’s scone recipe purely because it didn’t involve self raising flour which is not always available to all and also because he uses bread flour (high protein content) which intrigued me even further.

Baker’s Notes -

1. Rubbing the butter into the flour was a mindful activity that I enjoyed way more than i thought i would, my brain almost silenced as I worked through the flour with utmost alertness.

2. Working to bring together the dough was fun and I did not use Magimix food processor or any sort of mixer to help me this time, I went all in with my bare hands. Simply because it gave me more control on how little or how much more I wanted to knead the dough.

3. I found that the dough was wet and not coming together as per expectation of the author and so I used my instinct and ended up adding roughly 100 to 150 g more flour to the original recipe.

4. Try to get the top as smooth as possible before you cut them out as mine weren’t smooth and I could see cracks and bumps whilst they baked. This is not a deal breaker but more of an aesthetic thing for me I suppose if I was hoping to serve it to any teatime guests.

5. Don’t forget to rotate the tray after first 5-7 minutes or else they will end up lopsided as seen in picture below; nonetheless, they were scrumptious.

   

There are plenty of variations too: fruit scones with raisins or currants, cheese scones for a savoury twist, or even ones infused with herbs or citrus zest.

Future inspo I would love to try -

• Caramelized red onion, parsley and cheddar scones, Henrietta Inman , The Natural Baker book

• Ham, cheese and leek scones - Claire Ptak, Violet Bakery cookcook

• Flaky cheese and pickle scones - Nicola Lamb, SIFT

• Date, Fennel seeds + Lemon scones, Alexina Anatole, SWEET

• Laminated Nectarine and Raspberry Buckwheat scones - Edd Kimber, One Tin Bakes

• Sweet Fig and black pepper scones - Samantha Seneviratne, The New Sugar and Spice

Linda studied psychology and neuroscience at university and worked in a science-technology company for five years. Linda has done Food Photography and Styling course at Leith's School of Food and Wine. Linda has worked with amazing brands and hotels across the globe.

Three years ago thanks to Instagram algorithm (which sometimes does good things for creatives) I came across Linda on Instagram and was instantly drawn to her work and what she stands for. I reached out to her for some mentoring and coaching in transitioning from a hobbyist to a serious Photography as Business and I got a new lease of life and have not looked back since then, it was mostly about change of mindset and learning things like pricing and pitching etc among other things. If you are interested in something similar please reach out to her on Instagram or via her website.

Linda also runs a podcast Focus and Flourish with another creative Marta Grabowska. I loved her opening episode of Season 2 (well all of them I loved its so hard to chose one) From Passion to Profession. Give it a listen and am sure you will learn so much and be inspired too.

Tell us about yourself ?

I’m Linda, a food and travel photographer partnering with global F&B and luxury hospitality brands to create evocative images that tell authentic stories through light and colour. My passion lies in working with sustainable brands that are making a positive impact for people and the planet, and I love doing wildlife photography in my spare time. For aspiring food photographers ready to transform their passion into a thriving business, my coaching program provides the guidance to confidently communicate your value so you can attract high-paying photography clients with ease - without relying on discounts, hustle or constantly chasing leads.

1) What is your favourite cuisine and why?

I love any cuisine that involves lots of small sharing plates, whether it’s Spanish tapas, Greek mezze, Middle Eastern dishes or even a Chinese Lazy Susan. Sharing food with others makes eating all the more enjoyable of course, but I won’t lie - the real reason is because it means I can try more different dishes that way! If I was really pushed to choose just one cuisine though, it would have to be Middle Eastern - the use of fresh herbs and fragrant spices with dips and breads is the way to my heart.

2) What is the weirdest food you've ever eaten?

BBQ scorpion on Khao San Road in Bangkok. It was a bit of a gimmick but it was my first time solo travelling and I just had to try it! It tasted like crispy bacon, if anyone is wondering.

3) What are your top 3 favourite cookbooks (or books if you are not into cookbooks)?

The Hummingbird Bakery cookbook for baked goods, hands down. It was one of the first baking books my mum gave me and literally everything I’ve made from it has turned out beautifully.

Simple by Ottolenghi - I adore everything this man and his team make, but this book is particularly accessible and I find myself reaching for it every week for dinner (and photography) inspiration.

The third one is tricky - I’m inclined to say another of Ottolenghi’s books, but to change it up I’ll go for The Slow Cook Book by Heather Whinney. We bought a slow cooker a couple of years ago and it’s just so practical for busy weeknights and batch cooking. This book is the best one we’ve found so far, from curries and stews to tagines and pot roasts - it has so many great recipes.

4) Your earliest memory of baking/cooking something ? What was it and how did it go ?

Baking scones with my mum when I was around 5 years old! My mum would always cook fresh meals from scratch growing up, and baked her own bread and cakes too. Scones were apparently one of the easiest things to make with children, so we’d prepare them quite often at home - though I remember her coming into my primary school to do a scone baking session with my class once too! They were always delicious, even if they were all lop-sided. I like to serve them with jam first and then cream ;)

5) What would be your top 3 pieces of advice for someone new to baking/cooking?

I would start by getting a cookbook or two to guide you through the basic techniques and learn about flavour combinations. Jamie Oliver has some great recipe books for beginners; my dad basically learnt to cook in his 60s thanks to 5 Ingredients and 7 Ways!

I think baking is more of a science than cooking and requires more precision, so I’d suggest sticking to the recipe when making cakes and sweets, whereas with cooking you can experiment more and substitute ingredients to your preferences.

Lastly, I’d say try to enjoy it! Mistakes are inevitable (just before I wrote this, I made a bundt cake to shoot tomorrow but parts of it got stuck to the tin when I turned it out, though last week it was perfect…) and they’re part of the process, so take a breath and carry on!

6) Your top 3 tips for newcomers to food photography?

First and foremost - learn to work with light. Once you understand how natural light and shadows fall around subjects, how they change throughout the day and how you can manipulate them, creating the images you have in your mind will become easier. Take the time to study light and practice - it will also make working with artificial light easier when the time comes.

Be patient with yourself. There is so much to learn in the beginning and it can be overwhelming, especially if you’re on social media and seeing everyone else’s beautiful content! Your journey is yours - there is no rulebook or speedometer to keep up with, just try to enjoy the process and trust that you will improve with practice.

Don’t go crazy buying props and backdrops! Or fancy gear for that matter. It can be tempting to get a whole load of stuff, or feel like you need the best camera and lens out there - but the truth is it’s better to start with what you have and invest in one or two pieces at a time. Your style will evolve and change a lot in the first year or two, so rather than buy lots of things you never use, go slow and invest in things you really love and can imagine using over and over.

7) If you could only eat one meal for the rest of your life, what would it be?

Someone asked me this not too long ago and I really struggled to answer! Despite what I said about Middle Eastern food being my favourite cuisine, I think I’d say a fillet steak with skinny fries, mayo and a salad - it’s the meal my mum used to cook on special occasions and her homemade chips and mayo were the best thing ever!

8) If you had the chance to choose anyone in this world to cook or bake with in their kitchen then who would it be?

David Attenborough - not for his cooking skills but simply because I’d love any opportunity to spend time with him and listen to his stories. He has dedicated his life to protecting this planet and educating the world on how we can create a better future, and I really admire that.

9) What's on your shelf / what are you reading these days?

I recently read both of Stanley Tucci’s books and absolutely loved them! The way he writes is as if he is speaking directly to you, which makes the books super easy to get into and I really enjoy his sense of humor. His insights into British, American and Italian culture are entertaining, mixed with the odd recipe for his favourite cocktails and meals makes them brilliant reads in my opinion!

10) Creatives also need an outlet - What is your outlet or a way to unwind or relax?

I love being outdoors and moving. Whether it’s a walk in the forest or hiking up a mountain, getting out into nature is one of my favourite things to do. If I’m not near a forest, mountain or coastline though then going to the gym or a climbing wall are ways I like to move and unwind. Unsurprisingly, cooking and baking are also therapeutic for me, so I like to end my working days cooking dinner and letting my mind wander.

11) What would be your top tip on gifting a foodie friend or family?

Personally, I love giving experiences over physical gifts - I think things that can be shared with others and create memories are so special! So with that in mind, I’d get vouchers for a restaurant you think the foodie friend would like, or book a cooking/baking class to do with them. In London there are places that offer themed afternoon tea experiences, or wine tasting - those are fun ways to spend time together whether you’re able to go with them or they experience it with their loved ones.

12) Lastly, Tea or Coffee?

Argh, ever the indecisive! Probably coffee, though it really depends on my mood and time of day. Sometimes I prefer a chai latte or a hot chocolate!

A true storyteller at heart which most creatives are manage to bring to life their perception and rest is up to the beholder as they say. Not every art is created equal and you might love Picasso and might not be so keen on Caravaggio, to each their own. Ultimately the discovery is of importance here, finding what you love and why.

This month we have one such creative whose work I admire. Adina Chitu , photographer and stylist based in Bucharest, Romania. What I love about her work is its moody but without being dark its rather full of vibrant colour. Her work makes me feel happy every time it pops up on my feed. We both like Linda Lomelino and were heavily inspired by her works and also Eva Kosmos Flores at the start of our journey.

Tell us a bit about yourself

I’m a food photographer and stylist based in Bucharest, Romania, and I’ve been telling stories through food since 2016. I love traveling, baking desserts, making flower arrangements, and losing myself in films and art, all of which inspire the way I see light, color, and emotion in my photography and videos. I’m drawn to simple pleasures, the joy of homemade food, or the calm of arranging flowers on a quiet afternoon. My work is a blend of curiosity, creativity, and a deep love for the little things that bring comfort and beauty to everyday life.

1) What is your favourite cuisine and why?

That’s a tough one, I'm drawn to so many! Spanish, Italian, and Greek cuisines hold a special place in my heart for their freshness and the delightful variety on every plate. I love the concept of small bites, like Spanish tapas, but also the comfort of homemade ravioli or a souvlaki paired with a fresh Greek salad. I’m also fascinated by the depth of flavor in Chinese cuisine. And of course, I have a soft spot for Romanian food, our traditional stews, desserts, and especially salata de vinete, a delicious aubergine spread that tastes like home.

2) What is the weirdest food you’ve ever eaten?

Not too many unusual things, but I did try century eggs, a traditional Chinese delicacy where eggs are preserved in a mix of clay, ash, salt, quicklime, and rice hulls for weeks or even months, they were quite interesting actually.

3) What are your top 3 favourite cookbooks?

I adore Linda Lomelino’s books, especially the one dedicated to pies, her style is incredibly inspiring. Irina Georgescu’s books on Romanian cuisine are close to my heart. And for something more hearty, Eat Delicious by Dennis Prescott is full of bold flavors and great ideas for meat lovers and BBQ fans.

4) Your earliest memory of baking or cooking?

One of my fondest childhood memories is making my very first batch of fried chips. I used a mandoline slicer that I adored and the potatoes were fresh from our garden. I was so proud and they tasted amazing.

5) Top 3 pieces of advice for someone new to baking or cooking?

Don’t be afraid of your oven, it’s your best friend. Be creative, and most importantly, embrace your mistakes. Even the best chefs have off days, and that’s all part of the journey.

6) Top 3 tips for newcomers to food photography?

Observe light, natural light is your best tool. Go outside and experiment. Keep it simple; less is often more. Plan your shoots, but leave room for spontaneity. That balance often leads to the most magical results.

7) If you could only eat one meal for the rest of your life, what would it be?

A juicy garden tomato salad with grated cheese, a drizzle of olive oil, a few olives, and a thick slice of sourdough bread. Mouthwatering

8) If you could cook or bake with anyone in the world, who would it be?

I’m going to be a bit cheesy and say Jamie Oliver. His energy, passion, and effortless approach to food are so inspiring. I’d love to see him in action and cook alongside him.

9) What’s on your bookshelf these days?

I’m slowly reading Mona’s Eyes by Thomas Schlesser. Each chapter is dedicated to a specific artwork, painting or sculpture, and I’m savoring it one chapter at a time. Art inspires my photography immensely, so I want to fully absorb each piece before moving on.

10) What’s your favourite way to unwind?

In the past few years, I’ve become a huge fan of ping pong, it’s such a fun release. I also enjoy long walks, whether in the city or out in nature (with my camera in hand, of course). And also making flower arrangements is one of the most calming and joyful rituals for me.

11) Your top tip for gifting a foodie friend or family member?

You can’t go wrong with a quality pan, de Buyer makes excellent ones. Handmade ceramic plates or bowls by local artisans are always appreciated. A cooking or baking class is a beautiful experience to share. And I love gifting small-batch sauces or preserves made by local businesses or even by myself.

12) Tea or coffee?

Coffee. Always with something sweet on the side.

April is a month bursting with vitality and change as spring takes centre stage in the Northern Hemisphere. Named after the Latin word "aperire," meaning "to open," April symbolizes the blooming of flowers and trees. It's often a time of renewal, with longer days, milder temperatures, and nature coming to life. In the Southern Hemisphere, it marks the heart of autumn, with colourful foliage and cooler days.

April offers many opportunities for meaningful reflections, like Earth Day on the 22nd, reminding us of our responsibility to protect this planet we call home. It's also a month of spiritual and cultural observances, including Easter and Passover, celebrating hope and tradition. So here's to embracing the energy of April! May it be a time for fresh ideas, new beginnings, and the moments that make life bloom. What are you looking forward to this month?

I know what I am looking forward to - lunch breaks in the sunshine and savoring the tranquility of my back garden as the season comes to life. The joy of longer evenings bathed in golden light feels like a gift. Sun shining through my window pane with a promise to stay, this promise seems to fix everything that wasn’t fixable until right now.

I'm thrilled to introduce today's guest, Aimee Twigger of Twigg Studios! Aimee's work as a food stylist and photographer is an artistic journey that turns everyday ingredients into visual masterpieces. From her incredible creations featured in top publications to her ability to inspire through storytelling, Aimee brings creativity to life in a way that's truly unique. We'll explore her creative process and share insights into her world—it's going to be a fascinating conversation you won't want to miss!

Her stunning photography and culinary artistry have always inspired me! Aimee is Chiaroscuro master who loves playing with shadows and moody atmosphere in her photos. Chiaroscuro is a technique in art that uses strong contrasts between light and shadow to create depth, drama, and a three-dimensional effect. Art lovers will know of names like Caravaggio and Rembrandt who were well known as masters of Chiaroscuro in painting world. This technique is not limited to painting—it has influenced photography and cinema as well, where lighting plays a crucial role in storytelling.

Please introduce yourself to those new to Twigg Studios ?

Hi I’m Aimee, I have been sharing recipes and photos on my blog and Instagram Twiggstudios since around 2013/14. I feel like I don’t share as many recipes and photos as I once did, I am still massively passionate about cooking and photography though. I love visual storytelling and dark and moody photography and seasonal cooking. I love foraging and spending time in nature.

1) What is your favourite cuisine and why ?

This is such a hard question as I love so many different cultures cuisines. I really love Italian food, especially pasta and risotto, but i also really love Indian and Asian cuisine too. I love slow cooked stew like meals, that you find in so many countries different cultures, it feels like the ultimate comfort food.

2) What is the weirdest food you've ever eaten?

This is such an interesting question that I have thought about a lot over the last few years. I realised that the concept of "weird" food is truly subjective and often depends on your cultural background. During my travels, I've encountered a variety of unique foods that challenge my perceptions. For instance, in China, I observed vendors selling skewers of live scorpions and other unusual delicacies. While these offerings seemed foreign to me, I recognized that they are a regular part of life for many in that culture.

This experience made me reflect on how my own culinary background might seem strange to others. British cuisine could evoke a similar sense of curiosity or surprise in those unfamiliar with it. It's fascinating how food is deeply tied to cultural identity and traditions, and what might be considered unusual in one place is often a beloved staple in another.

I remember in Iceland hearing about Hákarl (fermented shark) being sold but I didn’t see it.

In Norway we were served reindeer stew when we visited a Sami camp, we sat and heard stories about how important reindeer herding is to the Sami people, I felt kind of weird eating it while hundreds of beautiful reindeer wondered around outside, but I guess its no different to venison for us in the UK or kangaroo in Australia.

3) What are your top 3 favourite cookbooks (or books if you are not into cookbooks)?

I have a huge cookbook collection; I had to downsize it last year as I ran out of space. It’s strange but it felt hard to part with them as i had been collecting them for such a long time.

I think if I went by the book that looks the messiest (covered in chocolate fingerprints) that’s a good sign its well-used. That would have to be Sweet tooth my lily vanilli, I bake her brownies all the time, they are a firm favourite.

I really love Cherie Denham’s book The Irish bakery. Its full of handed down recipes and feels really special. The photography in it by Andrew Montgomery is just incredible. It feels like a really lovely book to just flick through.

My third favourite cookbook is a hard one as I love so many, possibly one of Gill Mellers as I love how he cooks with the seasons. I get so lost in the photography in his books, which again was captured by Andrew Montgomery.

4) Your earliest memory of baking/cooking something ? What was it and How did it go ?

My earliest memory of baking was making little fairy cakes with my mum, Drizzled with white icing and sprinkles. I used to love assisting her, probably so I could lick the bowl.

I think she still has the same electric whisk now, and I am sure it was given to her by my Nan, i'm surprised it still works.

My mum never baked anything too adventurous, usually things like cupcakes or banana bread. I think that my mum is a lot more confident in baking and cooking now, I'm sure the popularity of cooking shows like The Great British bake off or Jamie Oliver really inspired her.

When i was very young my great Nan lived next door to us, so i often would go and help her cook too. I remember her with her apron on making a pie. She was very short, so i remember her having to stand on a little step stool so she could reach the worktop, i would squeeze in next to her and stand on it with her.

5) What would be your top 3 advice for someone new to baking/cooking ?

Start simple, try some easier recipes, with fewer ingredients and straightforward steps, this will help build your confidence.

Read the recipe thoroughly first, so you know what steps there are and you can get everything you need ready.

Take your time and enjoy it.

For baking I always use electric scales, that way I know I have all the quantities right.

Don’t forget to add salt, even to sweet dishes.

6) Your top 3 tips for newcomers to food photography ?

A photograph is essentially a still capture of light, so to take a great photo, you need to understand how to see the light and how it affects the subject.

It may sound technical, but there is a really easy way to grasp this concept. If you choose an object, like a piece of fruit, and carry it around the house, you can observe how the light hits it from different angles in various locations. It’s also beneficial to place the object by a window and walk around it to see how the light and shadows change when you view it with the light behind it (backlit) or when the light hits it from the side (side lit). It’s all about practice—seeing how you can manipulate the light using screens or reflectors. The direction of light in food photography is important, as it can enhance the subject. Generally, I shoot with side light, but back light can be very effective for certain foods, especially in drink photography.

Practice and trial and error have greatly helped me improve my photography skills. You don’t need to invest in a lot of lenses and equipment at first; I found that having limited equipment was beneficial. I started with just a 50mm lens, which helped me learn because I had to move around the subject rather than simply zooming in and out with a zoom lens.

If you are starting out and can only get a few pieces of equipment, I would recommend a 50mm lens, as most camera brands offer a reasonably priced one. A good, sturdy tripod is also essential, especially if you want to be in the shots yourself.

7) If you could only eat one meal for the rest of your life, what would it be?

I am such a sucker for hearty comfort food dishes, like the sort of thing my nan would cook. Meals like slow cooked meaty stews packed with veg like swede, leeks and potatoes. It seems boring, but it always feels like a hug in a bowl.

I think I would be really happy only eating pasta with a yummy slow cooked ragu or a homemade tomato sauce for the rest of my life too though.

8) If you had the chance to choose anyone in this world to cook or bake with in their kitchen then who would it be ?

I would love to bake with Mary Berry, she seems like such a lovely lady, I can’t believe she turns 90 at the end of march. I think it would be so fun to help her bake something like a Christmas cake or something.

9) What's on your shelf / what are you reading these days ?

My friend Suze recommended the Sarah j Mass book series A court of thorns and roses, so i am currently halfway through that, I’m on book three.

I quite enjoy listening to books with audible while I’m on the computer so I have been working my way through the lord of the rings and the hobbit, its quite fun listening to it.

The latest cookbook I got was The potato book by Poppy O’toole from Poppy cooks, so I have been flicking through that too.

10) Creatives also need an outlet - What is your outlet or a way to unwind or relax ?

I love walking with my dog, spending time in nature is so therapeutic. I also really enjoy watching tv and films. I just got some paints and a sketchbook as I think that will be a fun way to relax, I enjoy doing anything creative.

11) What would be your top tip on gifting a foodie friend or family ?

I love to find artisan or small businesses that make interesting ingredients or edible gifts. I also think its lovely to gift cookbooks to foodie friends and family.

Its fun to try and find unusual flavour combinations. I often look for foodie gifts when i travel. I often get artisan chocolate or something local.

I try and think of things the person i am gifting to is interested in, for example my friend Suze is a mixologist so I love finding unusual flavour gins, rums or liqueurs for her. Every birthday and Christmas I try to find a new one to send her. I found a interesting chocolate rum by a Cornish company last year. I love to give flavoured salts and things like that, sous-chef.co.uk has so many interesting ingredients for sale. I love shopping there, its the perfect place to order things to make a foodie hamper for people.

Its always so lovely to give or receive something handmade too, like a jar or jam or chutney.

12) Lastly , Tea or Coffee ?

Tea for sure, I love it. I drink so many cups of tea a day. Recently I have been enjoying the occasional coffee, I got really into drinking it last year when I was in Italy and Spain. I especially love coffee if it’s in an espresso martini, or an iced coffee in the summer.

This post would be incomplete without a bit of flashback. I have been admiring Aimee’s work for so many years. Few years ago I had the chance of attending a styling workshop with Aimee and the photo below is one of the end results from that day. I wanted to see a chiaroscuro master at work and watching her create made my learning curve a little less steep. This is a full circle moment right here, learning from her and dreaming of making beautiful photos to interviewing her today. Let’s take a moment to realise that we sometimes inspire quietly and unknowingly, Aimee is one such powerful inspiration in my life.

Recipe inspo - I would love you to try Balsamic Cherry Amaretto pie , I make this every year without fail and my summer feels incomplete without it. I make a big batch of this pie filling and store it in the fridge and use leftover filling as topping for pancakes, crepes or sometimes use as quick crumble base too. It is what I call “gold standard” and never fails to delight the one consuming it !

What’s On my Bookshelf - This month I have been reading some new and revisiting some old ones as seen below.

Kitchen Table - If you are a bakery fiend like me then you already know about Twelve Triangles in Edinburgh and this is their debut book with gorgeous sweet and savoury recipe. Brown Butter Apple Bun as well as Cardamom and Rose loaf really spoke to me and the cookbook just fell into my cart. Sold !!

Desi Bakes - I am a big fan of anything Hetal does, so this book was no brainer for me. She combines Indian flavours with Western Baking technique. Think Saffron Madeleines, Masala Chai Semifreddo, and Kesar Pista Cream Puffs - whats not to love.

Bodega Bakes - I came across this wonderful Baker/Author Paola Velez thanks to RainydayBites club (mentioned more about this club below) She has a Afro-Dominican heritage and shares recipes reflecting the same.

Fruit Cake - One of the older books in this stack but I am baking a fruit forward cake this weekend for my bestie and that made me instantly think of this book. Jason Schreiber is a food stylist and great baker too so we are in good hands already. Think Blood Orange Bee-Sting Cake or Horchata and Roasted Plum Sorbet Cake. Yum !!

Wild Sweetness - I was looking for some cookie inspiration made with buckwheat flour because my toddler has been demanding post school treats and I wanted to try and introduce new cookies to him. This book has some good recipes. Thalia Ho is a popular name in the baking world and her blog Butter and Brioche where she unites writing, poetry and baking brings me so much joy.

Facebook Clubs

Over the years I have joined many different baking clubs and cookbook clubs for various

Cookbooks of Interest - I used to love Food52 Baking Club but as of this March 2025 they have archived the group and its admin Linsey has started this amazing group which I joined by default. Usually baking from new releases and sometimes new. My main reason to hang out in the group is to learn from other people’s baking experience.

Great British Chefs Cookbook Club - If you are not into baking and looking for non-baking related club then this is a really good one.

Jamie Oliver’s Cookbook Club - This is not just for Jamie Oliver’s book irrespective of the name. Jamie Oliver is quite active and involved in the group which is so refreshing to see from a chef who is also a celebrity now.

Bundt Fans - This one is for all of us Nordicware lovers and Bundt lovers. As the group description suggests this is for fanatics and people share their creations and there is so much inspiration and people also share their kitchen scenes, Bundt cake hacks and sometimes recipes too. Its good to tune out multiple food reels , FOMO causing content and escape into this group for a change. People are genuinely supportive and warm.

Instagram Clubs

• Rainy Day Bites Cookbook Club - This is run by the wonderful Deb at Rainy Day Bites One of the first IG cookbook club and the best (might be a bit biased aha) I have been part of it since the beginning. I have made so many insta friends which transformed into real life friends through this book club. Most genuine and no strings attached club. I have learnt so much and got introduced to many lovely books and authors. It was a true breeding ground for my brain and the baker + photographer in me blossomed to its best form during those years.

• Great Grains Group - This is for bread lovers and run by Deb of RainyDayBites. They post on Sundays and do one sourdough based recipe and other one is a bread from different parts of the world. March was Ireland - Soda Bread and April will be Mexican Tortillas. Here is more details about the club

• Get Cooking Cookbook Club - This cookbook club is run by Steph from awhiskandaspoon and Bebe Carminito from champagneandcookies . Here is details for March pick of the month.

• Tuesdays with Dorie - Steph from awhiskandaspoon runs the OG club which was christened as “Tuesdays with Dorie” after receiving book Baking: From My Home to Yours by Dorie Greenspan as a Christmas gift 2008. I was an ardent follower but didn’t have the books , I started baking and learning from her books since 2009 when I moved to UK. It introduced me to wonderful world of Dorie Greenspan. If you are a blogger, there will be a post to leave your links on those days. If you are an IGer, please tag #tuesdayswithdorie, #bakingwithdorie and @doriegreenspan. You can decide the order in which you bake the recipes and they also have a post to help with troubleshooting and questions if any.

• Bucket List Bake Club - Baking focussed gorgeous club ran by Elisa from SaltedRye and Karen from bakesbykare They have monthly prompts and guidlelines to inspire you to try new bakes.

• Forgotten Recipes Cookbook Club - This is hosted by the lovely Claudia at Piastro Mexican Kitchen . March has been focussed on women authors and video below for the selection to choose from.

• Sunday Afternoon Baking Club - This was brainchild of Hannah and Elisha and has its dedicated account. Strongly baking focused and started around the lockdown time. Every Sunday bakers can post a bake inspired by set theme. This week’s theme will be Potato , get set bake !!

Substacks I am loving so far

What to Cook when you dont feel like Cooking - This does what it says , giving you inspiration when you don’t feel like getting in the kitchen but gotta feed the family somehow. I have her cookbook too and I have already cooked more from it than I have from any other book because its family friendly and I don’t have to cook separate meals for my kids and me, we end up eating same food. Inspired us to look at meal planning in a different light.

All Day Cake - Sophie is a trained pastry chef and shares deep dive and gorgeous recipes here.

Bake Chats - If you are after learning how to do recipe development especially in baking arena then this is THE substack you need to follow. Kassie Mendieta has now started a new series called Free Will baking and am here for it. Its basically about taking an idea , finding your favourite recipe and riffing it till you arrive at where you are happy. One of my favourite was her post on creating cakes based on perfumes.

bake chats

eau de gateau: modeling cakes after perfumes

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More than Sweet - Icecream Queen but also expert in making you think “oh wow never thought that was possible”. Think Langoustine icecream, Truffle & Comte Canelé, Black Tea Gelato, Elderflower Olive Oil icecream.

VII - This substack shares “Seven” something with you every week , Emma at Whipupastorm writes incredible useful posts full of ideas, recommendations, recipes and is a breathe of fresh air. We also have a lovely Guest Interview of Emma here

Roll With It - Tales from her pastry kitchen of Cissy Difford. I am quite new to this substack but so far loving her honest posts about learning , failing and going with the flow as her bio suggests. Cissy has worked at Lily Vanilli and also recently at Quince Bakery. She loves baking with heritage flour which I love and try to do more of always. Its the very ethos I live by so its great to find another kindred spirit.

Tastebuds - Beth O’Brien is a trained chef and worked at many reputed bakeries. Beth also writes a regular column in Irish Times. I started following her during lockdown when she used to do bake off of different recipes of same bakes. I really enjoy her newsletter and reading about her travels.

Tastebuds

a blueberry streusel cake

What I’m reading: Julius Roberts’ Substack. It’s brand new, but I’m already a big fan…

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a year ago · 5 likes · 1 comment · Beth O'Brien

Tessa Huff’s Bake Club - I love her birthday cake club every month with unique flavours

Tessa Huff's Bake Club

Birthday Cake Club: Blood Orange Rose Cake

Baker’s Notes…

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a year ago · 15 likes · 4 comments · Tessa Huff

FoodStack Library - Lynn Hill runs this substack and my favourite sections are Other People’s Kitchen and Other People’s BookShelves.

Bake Experiments - Just like the name suggest Shell Plant writes about baking and experimenting with flavours.

Eat This, Drink That, Live Well - Fiona Beckett is one of the best food writers and writes this amazing newsletter. I enjoy reading them on my weekend with a cuppa.

Joyous Things by KB - Karen Barnes write this lovely newsletter after retiring from being the editor at Delicious magazine.

Journeys Beyond Borders - Caroline Eden is another food writer I love. Her substack helps educate and indulge at the same time about different cultures.Its for those with a nomadic heart.

A Good Table - Seasonally inspired recipes by Sarah

Soohyun Lee - Love her patisserie recipes, also trained pastry chef but most of them are behind paywall but I really love the designs and flavours she creates.

Soohyun Lee

Lemon Honey Almond Cake

Bright, zesty, and full of texture—this lemon honey almond cake is spring in a bite🍋✨ Layers of almond biscuit crunch, joconde sponge, lemon honey whipped ganache, lemon cremeux and confit, finished with a velvety yellow chocolate spray…

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2 years ago · 50 likes · 7 comments · Soohyun Lee

My first in the series of Baker’s Dozen for “13 things I Have Never Baked”. We are bang in the middle of March and weather Gods cannot seem to decide whether spring is here or not. I see daffodils everywhere and snowdrops too along with frost on the blades of grass. Only thing I can be sure of is Baking, that will never let me down. Keeping it real and not sugar coating baking experiences is what world needs more of.. or atleast I think so. Lets dive straight into it.

Recipe Inspo -

I used two books to base my recipe of -

• Edd Kimber’s Patisserie Made Simple

• Dorie Greenspan’s Baking Chez Moi

I enjoyed the whole process of making caramel and custard which for some reason my brain had hyped up as difficult thing to do but now I feel like “yeah that was easy". More than making Creme caramel I enjoyed learning about different versions of it across the world. In India, we have Lagan Nu Custard which is a Parsi dessert prepared during the weddings. The name itself means 'wedding custard'. In France, Spain and United States this is also known as Flan (in French flan aux oeufs au caramel). Japanese have their Purin whereas Mexican Flan has sweetened condensed milk as one of the dairy components.

Baker’s Notes -

1. The tricky bit is to know when to stop the Caramel - 2 mins less and I think it would have been perfect for my taste buds. Heres’ the thing, taking the caramel too far makes it bitter but I still liked that it takes the edge off the eggy pudding. Another thing to keep in mind is not taking the caramel to the right colour and we risk it making the whole pudding cloyingly sweet.

   I used these Duralex ramekins these are from Amazon. You could use those Gu pud dishes that you have been saving(IFYYK). I know because I did use it for one of mine. I had 8 ramekins and needed another one as had some custard left. I finally managed to use it after hoarding those for ages.

2. Dairy components - I used whole organic milk and double cream in my recipe. Next time I would like to try with condensed milk to see what it adds to the final result.

3. Custard - I am not a fan of eggy smell and aftertaste so next time I would infuse the milk+cream mixture with some flavours. I really want to try chocolate creme caramel next time and Dorie has a great recipe. Malted milk or cereal milk would also make a great flavour profile.

4. Less is more - I would bake it 10 minutes less as I couldn’t see the sides set and I sat down to have a cuppa ending up slightly overbaking mine but it was still great taste and mouthfeel just like the supermarket versions. Keep an eye when baking towards the end of 25 minutes as it can go very quickly go from jiggly to set in matter of minutes.

5. I would use more deeper dish or ramekins or dariole moulds next time as I felt shallower dish meant caramel to custard ratio was not favourable. This is debatable topic but I reckon the dish is more enjoyable when you have more custard than caramel.

Future Inspo -

Coffee Caramel Flan by Edd Kimber

Thai Milk Tea Creme Caramel by Buttermilk Pantry

Coconut Creme Caramel with coconut milk and coconut/date syrup by Donna Hay

Chocolate Cardamom Creme Caramel by Kitchen McCabe

Instant Pot Blood Orange Flan by Beyond Sweet and Savoury

There are so many recipes on the internet and so many baking gurus , I am surely not here to compete with them. I am not a writer but lets be honest you are here for Food and to see my bakes. I would say I am here to push my own boundaries as a creative to do more of what I love.

During one of my 3AM browsing sessions whilst breastfeeding my infant, I kept wondering to myself where I want this newsletter to go. I came across the term Baker’s Dozen in an article. I thought 13 of something or 13 different things , could be anything I want. I experienced a sudden gush of excitement at the possibilities and uniqueness it would present my brain and engage all my other senses too. Baker’s Dozen series was born that night and I received really positive interest from many of you on Instagram which further helped me nail this.

A “baker's dozen” is a term used to describe the quantity of 13 items, typically baked goods like doughnuts or bread. This tradition dates back to medieval England, where bakers would include an extra item to avoid penalties for selling short weight, as the consequences for such an offense could be severe.

In medieval England, bakers were penalized for selling short weight to ensure fairness and protect consumers. This strict enforcement was necessary because bread was a staple food for all social classes, and any attempt to cheat customers could have serious consequences for their well-being.

Lets lay down some ground rules so we know what to expect and don’t swerve from our end goal -

1. Something I have never baked before

2. Something that can be baked in an oven

3. Not a dessert or fried item

4. No recipe invention or recipe development , just focusing on basics and getting it right

5. There will be references to other cookbooks and recipes that I try and learn from, knowing my brain I don’t like to follow a recipe and always end up making a concoction of my own. I will take you along for that ride.

I am going to start with something simple and amp up the difficulty level slowly. Topmost on my list is Crème Caramel , which is coming this weekend. Anything custard based scares me , I somehow end up scrambling it up 99% of the time. Anything caramel based I end up burning the caramel or not taking it far enough. So there is some learning to be done there. Watch this space #bakersdozen

As we step into March, we leave behind the icy whispers of winter and embrace the budding promise of spring. Cheers to a month filled with growth, joy, and endless possibilities!

Things that are bringing me joy thus far -

Daffodils , Crocuses, Trifle making, Trifle eating, Bollywood Night, Crazy dancing, surprise flowers on Valentines Day, Watching Bridget Jones in cinema after ages with my girls (I hadn’t been to the cinema since Oppenheimer).

March is a month filled with notable events and holidays. Here are some key ones:

• St. David's Day (March 1): Celebrated in Wales to honor St. David, the patron saint of Wales.

• World Wildlife Day (March 3): A day to celebrate and raise awareness about the world's wild fauna and flora.

• International Women's Day (March 8): A global day celebrating the social, economic, cultural, and political achievements of women.

• Pi Day (March 14): Celebrated by math enthusiasts around the world in honor of the mathematical constant π (pi).

• St. Patrick's Day (March 17): Celebrated in Ireland and by Irish communities worldwide to honor St. Patrick, the patron saint of Ireland.

• Spring Equinox (March 20): Marks the beginning of spring in the Northern Hemisphere.

• Mother’s Day(March 30) UK: In the UK, Mother's Day, also known as Mothering Sunday, is celebrated on the fourth Sunday of Lent.

These are just a few of the many events and holidays that make March a special month

Women’s Day is just around the corner and I thought it would be perfect to interview someone who is a beautiful inspiring woman inside and out. Someone who taught me and was my first teacher/inspiration in the food photography world.

Silvia is an amazing mother, photographer and also a qualified Macrobiotic chef and has the most amazing vegan lasagne recipe. Silvia studied fashion in Milan and has worked for reputed brands like Versace and Marie Claire but left it all behind to follow her passion for food and photography. Her cakes are equally lip smacking having tasted them myself. I love her ethos and what she stands for.

Silvia has worked for amazing clients like Nespresso , Anima Mundi Herbals etc

Tell us about yourself ? - A little introduction about yourself for the readers would be great. Anything you want to highlight about your achievements or workshop/courses please include that here so I can include it as part of your introduction.

I'm Silvia Bifaro, a food photographer and educator passionate about helping photographers create images that truly connect with viewers. After years of working with clients and teaching, I noticed many talented photographers struggle not with technical skills but with creating images that stand out in today's crowded visual landscape.

I created the Food Photography Composition & Storytelling Academy (the PCS Academy) to share the psychological principles behind why certain food photos instantly grab attention while others get ignored. The Academy has the perk of live demos and Q&As on how you can transform your photography by understanding how people actually see - because the secret isn't the so-called talent; it's in knowing how to create visual stories that people immediately stop and engage with."

1) What is your favourite cuisine and why ?

I love many different types of food and culinary experiences, so it's hard to choose just one! Italian cuisine is my heritage, but I also cook a lot of traditional Japanese food. I love the cosy vibes and the infinite number of cuisines in Italy, and I'm a rice lover. And, while my heart loves Italian foods, my digestion likes traditional Japanese food, so I eat a lot of miso soup and less-known traditional dishes that are really gentle on the stomach.

2) What's the weirdest food you've ever eaten?

Natto is the weirdest food; the slimy texture and the fact that I like it make it even weirder! Natto is fermented soybeans and is supposed to be super good for you. It's a traditional Japanese dish. Someone says it tastes like aged cheese, and I assure you it doesn't. It resembles a wet dog smell, and the taste is somewhat nothing and too much at the same time. I think that even if I come to try bugs, natto will remain the weirdest food.

3) What fruit or vegetable best describes you?

Lemons, always lemons! But with sugar!

4) Your earliest memory of baking/cooking something ? What was it and How did it go ?

hahaha, it was a Bakewell pie, and it was an absolute disaster, I think I was 14 in the kitchen with my best friend! I put an entire brick of butter in a little pie because I was only browsing the images and not reading the recipe! But in 2 years, I started secret supperclubs at home for my school peers, and that became a hit all the way to Uni.

5) What would be your top 3 advice for someone new to cooking ?

Forget simple; start with something exciting! Learn how to chop because it will save you time and frustration (and fingertips). Use your instinct (I still don't read the recipes) and cook with love.

6) Your top 3 tips for newcomers to food photography ?

To bloom, creativity needs fun and excitement, not push-and-pull situations. 1-Start with something you love that comes easily to you, and build up from there. The best path for growth is the lowest resistance path possible.

2- Don't buy expensive gear before you are comfortable with the technology or have the space to learn it. It's an unnecessary expense for your learning journey and puts much useless pressure on yourself.

3- Create before you consume and consume nurturing intelligent content to protect your creativity, and fun and silly can also be intelligent; no need to become tight and serious.

7) If you could only eat one meal for the rest of your life, what would it be?

Only one? It's so hard. I love eating, and I'm so good at it, haha! I love experimenting and discovering, but pavlova with fresh fruit and cream could be the winner.

9) If you had to give a gift to a foodie friend or family member what would be your top picks ?

I always base the gift on the person's desires, not my liking. But I would love to receive Julia Child's cookbook if I were them :)

10) Top tips for getting better at social media

Remember, likes are not a measure of your worth, yes.

Here are some images from our 1-2-1 workshop together, we learnt styling and photography basics as well as lightroom editing. This was way back in June 2017 and learning so many tips and nuances from her since then I have never looked back. Still learning always a student for life but now I atleast know how to make food look good.

This pie doesn’t need any pastry prep because spiced potato filling is dumped into the pie plate and shaped by hand. One could argue is it really a pie ? well to me it is a double crusted pie which has a filling and gets baked in oven.

This spicy prawns pie uses 'Pathare Prabhu Sambhar masala' and recipe comes from Pathare Prabhu caste who were one of the early settlers in Mumbai. Hence lot of their food involves seafood due to proximity to ample supply of fresh catch of the day. Karandi means small prawns which are packed full of flavour than their larger counterparts and hence name of the pie. I have heard stories of PP community being early adopters of baking and gas oven in their houses which was considered an absolute luxury in colonial India or even till late 90s. If you are from South Indian region of the country then you would agree with me that every household has their own unique way of making Sambhar masala and all of them equally delicious in their own right too.

I made this Pathare Prabhu sambhar masala from scratch using the recipe by Saee Koranne - Khandekar in her book "Pangat" as a guidance. I didn't have Nagkesar (cobra saffron) or Dagad Phool (black stone flower) so I did omit that. I left out wheat grain as it is not something we can readily buy in UK supermarkets. If you plan well in advance then most of intercontinental shops online have these ingredients available. I would love to try it with Nagkesar and Dagad Phool later someday because am sure it lends a different dimension to the flavour of masala altogether.

This recipe makes a huge batch so I would suggest to go for half the quantity when making for the first time. I did all the roasting and grinding in two batches as my blender couldn't fit everything in one go. Homemade sambhar masala usually has shorter shelf life than store bought ones. I have successfully stored it without losing its flavour for 6 months, anything beyond that and we risk comprising the perfume and original flavour of this masala.

For Pathare Prabhu Sambhar masala

4 cups coriander seeds

3 tbsp cumin seeds

3 tbsp caraway seeds (shahjeera)

2 ½ cups packed dried Byadgi chillies

½ cup wheat

½ cup split Bengal gram (chana dal)

3 tbsp black mustard seeds

1 ½ tbsp fenugreek seeds

20 cloves

10 green cardamoms

3 black cardamoms

4 star anise

6-inch stick of cinnamon

2 whole nutmegs (1 tbsp)

2 pieces mace

15 pieces cobra saffron (nagkesar)

2 tbsp black peppercorns

1 tbsp black stone flower (dagad phool)

6 bay leaves

2 tsp asafoetida powder

3 tbsp turmeric powder

2 tbsp poppy seeds

1. Dry roast the Bengal gram, chillies and poppy seeds separately until they smell toasty. Take off the heat and cool. Mix in the remaining spices.

2. Grind all ingredients together into a fine powder. Store in an airtight jar for up to 6 months.

FOR KARANDI PIE (SPICY PRAWNS & POTATO PIE)

INGREDIENTS

5 large potatoes, boiled and mashed

3 large red onions, finely chopped

½ teaspoon turmeric powder

2 teaspoons red chilli powder

1 teaspoon Pathare Prabhu sambar masala

½ teaspoon cumin seeds

½ teaspoon roasted cumin seed powder

1 cup shelled and deveined baby or small prawns

1 egg

3 tablespoons vegetable oil

¼ cup fresh coriander leaves, chopped

¼ cup breadcrumbs

INSTRUCTIONS

1. Preheat your oven to 180 deg C

Heat oil in a pan. Add the cumin seeds and wait till they splutter and add the chopped onions with a pinch of salt and sauté till translucent.

2. Add turmeric, red chilli powder and Pathare Prabhu sambar masala.

3. Add the chopped prawns and cook on a high flame. Dry out as much as possible so that there’s no excess moisture. Ensure that you keep stirring so that the onions and masala do not burn. If the masala starts to catch then sprinkle 1 or 2 tablespoons of water and stir.

4. Season the potato mash with salt, roasted cumin seed powder, ½ teaspoon red chilli powder, coriander leaves, 1 tsp turmeric powder and 1 tsp Pathare Prabhu sambar masala.

5. Grease the baking dish, put in half the seasoned potato mash and arrange in an even layer.

6. Top with the prawns filling and spread evenly. Cover with an even layer of the remaining half with the rest of the seasoned mashed potatoes.

8. Beat an egg and brush this over the top layer followed by a thin layer of breadcrumbs.

9. Bake at 180 deg C or Gas Mark 4 for around 20-30 minutes or till browned on top. This timing will vary depending on your baking dish and oven