I dashed down to London on Friday with a suitcase of props, food and photographic equipment for my first Masterclass on food blogging and photography for the Guardian. The Guardian's HQ is on York Way, a short walk from King's Cross. I had no idea how many students were on the books for the day (17) but I was rather looking forward to meeting them. I figured we would like each other. They had chosen to come on a course led by me and I tend to get on with people who are proactive, love food and learning.
When I arrived and saw the teaching room my heart sank. There was no natural light which is exactly what is needed to photograph food.
I quickly made a plan and commandeered the Guardian's cafe for at least an hour in the afternoon. A lovely long wooden table with soft light from an adjacent window, overlooking the canal, would do for my group to construct some photo sets and practise creating glimmers and shadows on their food.
The group were terrific. They were interesting, talented and showed every sign of getting some of their ideas off the blocks.
An older mum who's children have left home had no one to cook for any more and so she is going to start a blog about dealing with this stage in her life. She brought the most delicious home made bread to photograph. I suggested she called her blog Who to cook for now?
In contrast Hayley, from the US, has two very young children and given up a good her job as a photographer. She wants to ease herself back into her former creative life by writing for other Mum's from overseas who find themselves puzzled by English ways and sensibilities.
"You don't speak the same language as me at all" she declared with conviction. "We have completely different words for so many things. You say anti clockwise. We say counter clockwise. You say caravan and we say trailer. You say cloths peg. We say cloth's pin".
I got the message.
And there was a third generation baker from Martin's Bakery in Manchester, keen to write about the bread his family make and give it a more attractive web presence.
Ben, an articulate and thoughtful English graduate helped me to cut fruit and style the leaves for an overhead shot of a salmon salad. He is keen to set up a blog and write for the restaurant he is working at.
So it was a busy day, wrestling with tripods, finding where the settings were on all sorts of different cameras. But we all made it to the end and had fun. I hope everyone learnt something to help them on their creative journey. I wish them all the best of luck.
So a little relaxation was due and we set off to the National Portrait gallery to see the John Singer-Sargent exhibition. Singer-Sargent (1856 - 1925) migrated between the US, France and the UK and in each country he painted and drew the leading artists, musicians and intellectuals of the day. It was fascinating - I had never seen a portrait of Gabriel Faure, Rodin or Henry James before.
He captured the intimate moments, and strong confident personalities of prominant men and woman, at a time when photography was not common. So without Singer -Sargent's depictions of these people we would be bereft of knowing what they really looked like.
Then to dinner at the Portrait Restaurant. A rare treat to eat out in such a well managed restaurant with an exciting, but classical menu.
Burrata that wonderful creamy, chewy textured mozzarella that begs for bitter vegetables caught my eye. And then another interesting taste to accompany perfectly grilled cod. Pickled and puréed cauliflower and a side of fennel and potato gratin.
Burrata was traditionally the last cheese of the day to be made because its shelf life is so short. It was devised by Puglian cheese makers as a way of using up left over mozzarella which are cut into ribbons and packed into the centre of a ball of mozzarella together with some cream. Despite tasting so creamy and luxurious it contains far less fat than most cheese – only 18 g fat per 100 g. A 200 g ball torn into quarters serves four as a starter.
It was a great weekend. The only thing that spoilt it was the drunk on the train who threatened to come and sit next to me with his five friends. I moved away quietly when I could. They were too drunk to notice to make .
To make burrata with chicory, artichoke and blood orange dressing.....
Burrata with chicory, artichoke and blood orange dressing
Serves 4
Ingredients
- 1 globe artichoke
- 1 tbsp lemon juice
- 2 heads of chicory, pale or red
- 1 tbsp virgin olive oil
- 10 g unsalted butter
- 1 blood orange, juiced
- pinch caster sugar
- 1 tsp red wine vinegar
- sea salt and black pepper
- 200 g Burrata
Method
Prepare the artichoke by removing the tough outer leaves. Leave the tender inner leaves. Cut off the top third of the artichoke and 1cm off the base. With the tip of a pointed dessert spoon gouge out the feathery choke (middle) of the artichoke. Fill a saucepan with water, add lemon juice and the artichoke and bring to the boil. Boil for 10 minutes, drain and rinse in cold water. Cut the artichoke into about 8 pieces and set on one side.
Cut each head of chicory lengthways into 4 pieces. Place 1 tbsp of olive oil and the butter into a frying pan and heat gently. Add the chicory and cook until wilted and soft. Remove from the pan and arrange on either one large serving platter 4 individual side plates.
Place the orange juice in the frying pan with a pinch of sugar and salt and a teaspoon of red wine vinegar. Bring to a simmer and reduce slightly.
Drain the burrata and tear into 4 large pieces and arrange with the chicory, artichoke and blood orange dressing.