I have been quite busy lately. As well as working almost full time in the café, I have started an internship with a food magazine in Bristol two days a week. This doesn’t leave much time for coming up with unique and interesting recipes for my blog. So this recipe is willfully and unashamedly ripped out of a cookbook, with only a few minor alterations. Thanks, Nigella.
Poor Nigella, she’s got such bad press lately. Cocaine or no cocaine, I still think she’s fantastic. A brilliant food writer and presenter, she has managed to amass a net worth of around fifteen million. I have found lots of her recipes, like this one, that I make again and again. It uses ingredients that I could pilfer entirely from the freezer and store cupboard. She does simple, unfussy cooking remarkably well, and with apparent effortlessness.
My lack of time also equates to a lack of daylight to shoot in, given that the inky-black winter evenings are drawing in. So this was a good opportunity to experiment with using artificial light, rather than daylight. Ultimately, I think daylight is always going to be most flattering for photographing food, but it’s interesting to try artificial light. I used an ordinary desk lamp, the dust brushed off from the loft, as the main light source. I placed a diffuser between the lamp and the food, to even out the light, and stop too many shadows forming. This set up threw a dark and moody light on the scene, which helped to convey an evening setting.
There is something quite frustrating about trying to take a photograph of your food at dinner time, when all you want to do is scoff it down. But I think it also makes you concentrate harder on what it actually is that makes you want to eat it, and try an capture that in the photos.