Coconut ice cream, gooseberry vodka sauce, brown sugar roasted gooseberries. The season for gooseberries is upon us. How exciting! I went gooseberry picking the other week, and I kept filling the punnets thinking that I didn’t have enough. When I got home, I realised what I had done: 5kg of gooseberries. So far, I’ve made cordial, a cheese cake, a charlotte, curd, pickled gooseberries in sweet vinegar, roasted them to use as a topping, and frozen the rest. One thing I haven’t done is gooseberry gin, but hey, I need to leave something for next year, right?
Tomorrow is a big day for me, I’m going to finally meet Bea @bealubas
. Bea is running a food styling workshop in Bristol, and I can’t tell you how excited I am to be there, meet the other fantastic food photographers, and spend a few hours in a very creative environment. It is going to be a crazy day for me, because I decided to drive from North Wales to Bristol on the day, then back home after the course. However, the excitement is just too much to care about technicalities.
Have a wonderful weekend lovely people! Off I go…🤗 #foodstyling #foodphotography #sweetcuisines #icecream #coconuticecream #platedpictures #seekinspirecreate #hautecuisines #goosberry #eattheworld #greatbritishfood #greatbritishchefs #feedyourhappy #fromscratch #sweetcuisines #thebakefeed #f52farmstand