All in Food Styling
Anyone who enjoys eating should spend some time in The Basque Country. Their food is as good as it gets, and thanks to Donostia Restaurant in London we are now able to sample traditional and modern Basque culinary delights on our doorstep. But here is how to make the classic potato and egg tortilla, a favourite in most households across the country.
This spicy fruit compote makes a delicious breakfast with muesli or creamy Greek yoghurt. You can enjoy it with no guilt as it contains no added sugar. It keeps well and is even better after a night in the fridge.
This week's shot for the Jewish Chronicle newspaper, in one of the most simple recipes using beetroot, with stunning results.
A really fun shot with The Jewish Chronicle, and another very simple but incredibly rewarding dessert, using end-of-season greengages.
My first shot for The Jewish Chronicle, a really simple but very flavoursome rice salad with nuts and fruits.
In the first of a new monthly series on Travel Relish, a website dedicated to a mashup of travel and food related stuff, I take a look at my favourite Mexican Soup, Pozole Rojo, and the classic Mexican beer cocktail, the Michelada.
