CONSIDERED Magazine Volume Three, Summer 2020. Photography by Kim Lightbody. Food styling and recipes by me.
CONSIDERED Magazine is an independently published, bi-annual print magazine featuring sustainable and mindful lifestyle and travel articles. For Volume Three Kim and I created a series of vegan recipes with a focus on seasonality, cleanliness, serenity and nutrition and used a selection of locally foraged and fermented ingredients.
In the photos; A simple vegetable broth with rock samphire, wild chervil, green asparagus, British peas, shallots, radishes & radish leaves; Grilled apricots & Mirabelle plums with elderflower drizzle and bay leaf dust; Wholemeal Khorasan bread with tarragon, aniseed and sunflowers seeds; Start of summer salad with purple potatoes, pickled rhubarb, wild Alexander buds, wild pink sorrel, fennel tops and rhubarb vinaigrette.
Good Together, Drink & Feast with Mr Lyan & Friends. Author Ryan Chetiyawardana. Published by Frances Lincoln Publishers (2017). Photography by Kim Lightbody. Food styling of most of the food recipes by me.
Good food, good drink, good company – that’s the recipe for a good time. This original book sees celebrated cocktail creator and man behind White Lyan and Dandelyan bars in London, Mr Lyan, call on his many friends from the world’s best restaurants to share their favourite dishes.
From an enormous summer BBQ to an intimate romantic dinner, it covers an impressive range of occasions and holidays, showing how a great feast and delicious cocktails can easily be part of everyone’s lives and social gatherings. A menu of world-class cocktails are crafted to suit recipes contributed by chefs including Nuno Mendes (Chiltern Firehouse), James Lowe (Lyle’s), Nieves Barragán Mohacho (Barrafina), Roca (El Celler de can Roca), Robin Gill (The Dairy), Isaac McHale (The Clove Club), Tien Ho (Whole Foods) and Richard Hart (Tartine) among many others, in this unique guide to the complete social gathering.
A masterclass in bringing together the very best food and drink to create a home gathering with impact, this book is the ultimate guide to entertaining guests with style.
Author Sebastian Pole. Photography by Kim Lightbody. All food & prop styling by me.
Pukka’s founder Sebastian Pole created a book which has been published by Frances Lincoln Publishers (London) early 2017. The book offers a wide variety of herbal recipes and presents more than seventy herbal tea recipes to make at home using botanicals, herbs and fresh ingredients.
Chapters include Cleanse and Detox; Nourish and Digest; Energise and Rejuvenate; Peace and Harmony; Joy and Happiness; Defend and Protect; Man, Woman & Child and Beyond Tea.
Food styling ‘Five Star Burger’ campaign by Action Against Hunger for Taste of London 2016 Action Against Hunger is a global humanitarian organization which is committed to ending world hunger. The organisation helps malnourished children and provides communities with access to safe water and sustainable solutions to hunger. For Taste of London 2016 Action Against Hunger created the Five Star Burger campaign, with burgers created by renowned chefs Raymond Blanc, Jason Atherton, Nieves Barragán Mohacho, Gizzi Erskine and Shaun Searley in order to raise funds.
Savage Salads is a cookbook by Kristina Gusttafsson and Davide del Gatto. Published by Frances Lincoln Publishers (2017). Photography by Kim Lightbody. All prop- and food styling by me.
Savage Salads is about filling up, enjoying what you’ re eating and knowing it’ s good for you. Kristina and Davide have spent years serving satisfying salads from their London food stall to crowds of adoring fans – they’ re experts at creating punchy flavours and exciting combinations. Topped with meat, chicken and fish, these recipes are nourishing, delicious, and packed with protein.
Ferment, Pickle, Dry: Ancient Methods, Modern Meals. Authors Simon Poffley and Gaba Smolinska-Poffley. Published by Francis Lincoln Publishers, September 2016. Photography by Kim Lightbody. All prop- and food styling by me.
Ferment, Pickle, Dry: Ancient Methods, Modern Meals offers a simple and exciting guide to fermenting, drying and pickling food. Each recipe also goes beyond the central preserved element to suggest a complete modern meal or snack. Recipes range from classics such as milk yoghurt, pickled gherkins and dried mushrooms, to clever creations such as carrot kimchi, pickled honey and garlic or dried candied pumpkin. Meanwhile dishes cover simple meals (such as a sauerkraut rosti), to more elaborate combinations, including preserved orange, cuttlefish and squid ink linguine.
The book explains the practical techniques and essential kit you need, and guides beginners as well as challenges seasoned preservers.
Summer Seaweed. Article written for Chickpea Magazine’s 8th edition (2013). Photography by Kim Lightbody. Food styling by me.
Chickpea magazine is a vegan food & writing publication, with a focus to bring whole-foods cooking & living to a beautiful, practical level. Summer Seaweed is an article Kim Lightbody and I wrote, styled and shot for Chickpea Magazine. The article included eight vegan recipes using different types of seaweeds with dishes ranging from savoury to sweet.
Each week The Guardian features a main ingredient which allows itself to be prepared in bulk, followed by four ideas for transforming that ingredient into easy, inspired meals that can be eaten throughout the week. This specific week it offered recipes with potatoes by the author Tom Hunt. Photography by Kristin Perers.