Latest news with #Tenderstem
BBC News
30-04-2025
- Entertainment
- BBC News
Food photography: Girl and grandfather reach award finals
A 10-year-old girl and her grandfather, 77, have both made it to the finals of a global food photography from Caerphilly and Harry - a professional photographer for more than 50 years - have been taking pictures together every Sunday for the past two years."It gives me immense pleasure in nourishing her interest in photography, as she seems to be very creative and a very quick learner," said pair are finalists in two different categories of the World Food Photography Awards sponsored by Tenderstem, a global competition regarded as the "Oscars of food photography" which this year received nearly 10,000 entries from 70 countries. "It's absolutely brilliant. I've been doing this for a long time. Hollie started at the same age as I did, nine years of age, and to see her reaching this level now is very gratifying," Harry told BBC Radio Wales Breakfast."When she discovered she was shortlisted, and then later a finalist, I think it's fair to say she was bouncing around like a tennis ball... it'll be an experience she'll remember for the rest of her life and hopefully start her on a lifelong journey." Harry's picture, Lemon Tea, is a finalist in the On the Phone category, while Hollie's Sprouting Onion piece is up for the youth prize, with chef Jamie Oliver one of the judges."You've always got a camera in your pocket, if you've got an iPhone or a smartphone. It enables you to capture images from anywhere really when you're out and about, as long as you're aware of the potential," said Harry."Lemon Tea is a shot I did at home, shot directly down onto it, and I lit it from underneath. It's all about controlling the light, photography, and that's what I've been teaching Holly, how to use light to make things come alive." He continued: "What we did, we put the iPhone on a tripod and we can control it remotely, using Bluetooth, so we haven't got to actually touch the phone when we do the shot."The awards evening is on the 20th [May] in the Mall gallery in London. We'll be going up for that and then we'll find out that evening whether we've won or not."Hollie said her entry was inspired by spring, adding: "The way we shot it, to me it looks really mystical because it's the side lighting, it looks like the sun's coming up from one direction and it's coming down on to the onion." The awards take place on 20 May with the images going on show at an exhibition from 21-25 May.
The Guardian
28-10-2024
- General
- The Guardian
Rukmini Iyer's quick and easy recipe for squash fritters with rosemary and feta
These six-ingredient fritters are ridiculously moreish and, if served with something green alongside, make a lovely autumnal dinner. You could, however, just as easily make smaller versions to hand around with drinks. One caveat: grating butternut squash with a box grater is not for the faint-hearted, so if you have a food processor, by all means use the coarse grating attachment on that instead, not least because it will prep your peeled, deseeded squash in seconds. Otherwise, you'll need to find a volunteer who can grate in lieu of a gym trip. I often use gluten-free self-raising flour in my fritter batters, because it makes the end results extra crisp. Prep 15 min Cook 20 min Serves 2-3 1 medium butternut squash (800g), halved, deseeded peeled and grated2 eggs60g gluten-free self-raising flour (it makes the fritters extra crisp)3 sprigs rosemary, picked and finely chopped200g feta, crumbled1 tsp sea salt flakes Olive oil, for frying4 heaped tbsp greek yoghurt 1-2 tbsp sriracha, or your hot sauce of choiceTenderstem or green salad, to serve For the dressing: Extra-virgin olive oil Salt Lemon juice Put the squash in a large bowl, then add the eggs, flour, rosemary, feta and salt, and mix to combine (wear gloves, if need be, to massage the ingredients together thoroughly). Heat a tablespoon of oil in a large frying pan on a medium heat, then add tablespoons of the fritter mix without overcrowding the pan. Pat each one down to about 1cm thick, then use another tablespoon to shape each fritter into a rough circle (to begin with, they might not look as if they'll stick together, but trust the process). Fry for three minutes, then flip and fry on the other side for another three minutes, until golden brown and crisp. The trick is to pay attention to the first batch to get the heat level right. Transfer the fritters to a baking tray lined with kitchen paper to drain, then repeat with the next batch of fritters, adding more oil to the pan as needed. If you like, transfer the cooked fritters to a low oven to keep warm. While the fritters are frying, mix the yoghurt with the sriracha; my husband would go for equal quantities of each, because he's a chilli fiend, but my tolerance is extremely low, so add it a tablespoon at a time according to your own taste. If you're serving Tenderstem alongside, cook it in boiling salted water for three minutes, drain well, then dress with extra-virgin olive oil, salt and lemon juice. Alternatively, open a bag of salad and dress it the same way. Serve the fritters hot with the sriracha yoghurt and greens alongside.
