Ink Sugar Spice – Beautiful & creative food. Old fashioned kitchen skills meet modern tastes. Recipe development and writing. Food & drink photography.

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Ink Sugar Spice

Beautiful & creative food. Old fashioned kitchen skills meet modern tastes. Recipe development and writing. Food & drink photography.

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Eat beautiful. Where modern creativity meets old fashioned skills.
Recipe development and writing. Food & drink photography. Crafts and lifestyle.

Most recent posts

Fig focaccia bread recipe by Ink SugarSpice

Eat positive: happy hormones and a fig focaccia recipe

Fresh cherry scones, recipe by inksugarspice #cherry #scones #baking #recipe

Fresh cherry scones

daisy loaf recipe, bread, loaf, recipe, real bread, inksugarspice,

Daisy loaf

Reducing salt and low salt loaf recipe

Crackers recipe from Ink Sugar Spice @inksugarspice

Rosemary crackers

Apple madeleines with white chocolate

Cinnamon buns

Halloween Fougasse – or ‘boogasse’

Pickled baby peppers

Base sourdough recipe

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Delighted to say I have two photos shortlisted in this year’s prestigious Pink Lady Food Photographer of the Year awards, in the Food Influencers Category

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Hi, I’m Lynn. Welcome to Ink Sugar Spice. My day job is graphic design, copywriting and communications. However, I’ve an all encompassing passion for beautiful food and I’d love to share this passion with you. You will also find mindfulness, craft and inspiration posts in here as I am a mental health first aider and a keen advocate of creativity being good for your mental wellbeing.

Join me on Instagram @inksugarspice

Those Kaiser rolls, that I showed proofing yesterday. Came out well!

Kaiser rolls proofing. Made with T65 flour and malted wheat flakes from @bakerybitsltd I’ll show the ‘after’ shot later as they’re currently baking right now. Doesn’t any kitchen smell amazing while bread is baking?!

easonal raspberry, apple and balsamic vinegar galette - and some little simplistic autumn leaf cutouts I was just playing with! The cooking apples are off our one tree, we believe they’re Wellingtons. We live in an area that was the orchard for the local stately home (Risley Hall) and the whole area is known as the orchard, with most houses having very old damsons, pears, apples (luckily!!). The pastry I’ve made with black pepper, ground almonds and an egg (so sorry not vegan) and the fruit was simmered with some @filippoberio_uk balsamic before it was all assembled and sprinkled with caster sugar. I can’t tell you what it tastes like yet - it’s waiting for after dinner tonight! Happy Sunday xxx

Not like me to post others’ food but here I am feeling very lucky at the Italian Embassy in Grosvenor Square, attending the 40th anniversary event for @filippoberio_uk, marking their fourth decade in the UK. From humble beginnings in the UK to market leaders - I am privileged to be an ambassador of this amazing brand. The food, wine, surroundings, organisation (thanks Lisa and Cat and of course Walter) and the company have been superb. We also were treated to an operatic quartet! Feeling on top of the world right now.

Had to post these again: pumpkin rolls (with actual pumpkin flesh in the recipe). I notice they’re popping up everywhere this year, even on Bake Off. Following the link in my bio to my recipe from 2019 for these little beauties which are also so tasty. (Also link is https://inksugarspice.com/2019/10/10/pumpkin-rolls/)

It might be October but there are still some bee orchids out there if you know where to look! Aren’t they fab? Seems too exotic for Derbyshire, although they are called ‘common’ (the cheek of it!).

Blackberry farfalle 🦋

A few days in, how’s everyone with October?! 🍁 Although I’m a hot house flower I do also love all the months up to Christmas, mainly because the countryside looks beautiful and smells gorgeous as well. It’s also a great time for making the house smell wonderful with the aroma of baking. This is a wholemeal spelt sourdough with grape molasses. Xxx

A little Pink Lady apple rose tart, made with orange frangipani and glazed with marmalade. There were more - they got eaten warm almost straight out of the oven last night. 🍎 🌹

It’s thyme (sorry!!) to think about drying and preserving your herbs for winter. I’ve spoken before about freezing herbs and I think I may do a post about all the ways I preserve mine. Here, drying, are pineapple sage, rosemary and bay. And a few broken flowers from the garden saved after the little storm broke many.

Apologies for the lack of food, but I had to share at least one last image from our Somerset break. This is Shaggy Maggie, one of the farm dogs where we stayed. I was rather in love: she’s a very soft headed lurcher and I so wanted to take her home!

Ooh, treats for me! Actually for *me* and not someone else, though I did share one or two. I mean, what else should a chocoholic graphic designer enjoy than some cute bonbons in pretty packaging? And yes, I did eat a few lounging in a bubble bath with a glass of prosecco. Delicious bliss.

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About this blog

All recipes in this blog are my own (excluding recipe reviews which are attributed). All photographs and artworks are my own.

Unauthorised use and/or duplication of my recipes and images is prohibited/copyright without prior permission.

Please get in touch with any queries or to discuss collaboration © Lynn Clark / Ink Sugar Spice

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