First published in 1999, you don’t often see this book in bookshops, other than second-hand ones. But you can pick up a used copy on Amazon for as little as a penny.

Tim has a clear philosophy about his role in the school. “We want the dining room to become an extension of the classroom, somewhere that pupils (and teachers) have the opportunity to try new ingredients, recipes and flavours. It’s much more than just providing ‘fuel’.” The pigs and chickens he keeps in the school grounds make it onto his menus, so the provenance of farm to fork couldn’t be better explained. We’ve worked with Tim on various projects and know that he and his food are an inspiration, so it was a pleasure to see that yesterday evening was such a success. Parents have been emailing thanks and compliments: and wondering when the next dinner might be….

Read more about our work in school dining here.

Scatter 125g chopped California prunes onto the cake mixture, mix 50g chopped walnuts with 2 tablespoons caster sugar and sprinkle over the prunes. Core and slice 2 Bramley apples and place onto the cake. Bake in the oven for 40 minutes. Remove from the oven, scatter over 25g diced butter, a teaspoon of cinnamon and a sprinkle of caster sugar. Bake for another 15 minutes, until a knife inserted into the centre of the cake comes out clean. Cut into wedges and serve with creme fraîche.

Read more about our recipe development work for California prunes here.

Heat the oven to 200ºC. Melt 100g of lard in the oven in whatever Yorkshire pudding trays you have. Whisk together 6 free range eggs, 150ml real ale, 75g flour and 300ml milk with a pinch of salt. Wrap 12 free range pork sausages in thinly sliced bacon or air dried ham and pan fry until browned. Carefully place the sausages in the Yorkshire puddings tins, pour over the batter mixture and cook until golden and risen.

Darren says to serve with a mash of swede and butternut squash, and caramelised red onion gravy. Who are we to disagree?

Read more about our book for BPEX here.

We first came across Cyrus’s fantastic chutney and pickle range when we designed the branding and packaging for him. You can read more about that here.

We once achieved feature on the front cover of every issue of Masala Magazine for a year for a client, without submitting a single press release or paying a penny for the space. How? Simply by supplying great images. The magazine just came to rely on us to make their front cover look fantastic, and our client got a great deal. The power of good photography, eh?

You can see examples of our own photography on our website. If you’re interested in finding out more about our sharing days, get in touch.

Read more about our work with Blythburgh Free Range Pork here.

Wash an iceberg lettuce and separate the leaves into ‘cups’. Heat a drop of groundnut oil and stir fry 1 finely diced onion, 2 chopped cloves of garlic and a thumb-sized piece of fresh ginger, finely shredded. Add 2 peeled and finely diced carrots and a handful of diced shiitake mushrooms and fry for a few minutes more (the carrots should still be crunchy). Remove the vegetables and keep to one side. Add 400g good quality lean pork mince to the pan and stir fry for 2 minutes. Return the vegetables to the pan, add a tablespoon each of light soy sauce and oyster sauce, and 200g of cooked wholegrain Basmati rice. Stir and cook for a few minutes until everything is mixed and hot and the pork is cooked. Spoon into the lettuce cups and garnish with sliced spring onions, sesame seeds, lime zest and juice, fresh coriander and crushed peanuts.

You can read more about our work with BPEX here.