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Shooting Eggs

I have spent the last few weeks shooting the photographs for my new book, Egg, to be published by Weidenfeld and Nicolson in the Spring of next year. A book that celebrates eggs, the wonderfully diverse yet simple ingredient, and all my favourite ways to cook with them.

Brilliant Claire Ptak of Violet Cakes styled the food, bringing colour and freshness to every dish whilst showing the simplicity of the recipes throughout.

Fantastic food photographer Paul Winch-Furness and his two immaculate assistants (Jay and Jake) clicked, edited and tweaked tirelessly until they had the perfect shot.

Over three weeks, we cooked every recipe from the book in order to photograph it, and the amazing thing was, we never got tired of eating eggs, even having them for staff lunch every day. But it was the spinach, marjoram and ricotta sformata that was voted best lunch dish of the shoot.

Breakfast, lunch, tea and supper were all covered – the egg being the star of the show throughout. As we cooked and plated and shot the dishes, every one demonstrating the range of what a simple egg can transform itself into, it made me realise, where would we be without them?


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