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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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Food, drink and product photography examples.

All images strictly copyright Lynn Clark, Ink Sugar Spice

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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.

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Sage and pea cavatelli (and another hand carved board). Made with @shiptonmill organic semolina flour These went with a chicken based brodo 💚💚

I’ve just - rather late - come across this brilliant #yourfoodmagazinecover challenge where you can imagine one of your images on a foodie cover. Wouldn’t that be amazing if it actually happened?! And lots of fun playing with ideas anyway. I’ve used my fairly recent madeleines shot and added a headline etc over the top.

Accidentally broken off a small lupine flower yesterday when the washing line broke (yes it all had to go back in the wash again) 😣. However it’s made a nice feature in a teeny vase of flowers and foliage from the garden. I don’t normally pick from the garden as it’s fairly small and it’s taking away the colour I want to keep in the borders, but these few won’t notice and they’ve brightened my at-home desk up rather prettily 🌼🌸

Sorrel bigoli pasta made with spelt flour. It’s almost Italy- level pasta drying weather in the UK at the moment, though I don’t really dry it to keep. It’s more that it’s ‘airing’ so it’s consistent between being made an using it. I’m loving this scorching weather at the moment: I’ve been described in the past as a hothouse flower! Hope you are blossoming and not wilting!!

Tissington village pond… yesterday for my birthday we cycled the Tissington trail which is on the old train route to Buxton. A bit of a tip: if you cycle it ALWAYS go south to north first, as it’s around a 1:9/1:10 gradient so you pretty much just free wheel all the way back. Which is awesome. We’ve cycled it before and there’s also a separate spur towards Matlock way, plus there’s also always the Monsal trail too. We did a little stop off in Tissington because it’s so cute and there’s a lovely cafe. Sadly I didn’t get a good picture of them but there were swifts darting about everywhere: glorious to watch.

A combination cake of Italian and English inspiration. It’s a classic Amalfi lemon cake but with lemon curd, lemon drizzle and double cream. Well, when you have to make your own birthday cake you can pick your favourites!

Lilac sugar - sooo easy to make! Just pick off the flowers (no green bits) of a couple of flower heads and place in a large jar or tin of sugar. Don’t put the lid on as the moisture from the flowers needs to evaporate. Stir to stop any clumps at least once a day. After a few days, when the flowers have lost their colour you can sieve the flowers out (or you can leave them in) and pop the lid on the container. It’s a lovely flavour but fairly delicate so use it in something that won’t overwhelm it, like meringues or light cakes xxx

So… it’s taken me longer than expected but I’ve written my first article and recipe for my website for a while, on reducing salt in your homemade bread and which includes my recipe for this loaf. It’s a gorgeous everyday loaf that I’ve started making often and uses a very small amount of salt without compromising on flavour. The recipe includes seaweed flakes, pepper and grape must (though I’ve given easier to get hold of alternatives). I hope you give the article a read and the loaf recipe a try 🥰🥰. Link is in bio xxx

Focaccia- with a ladle of starter, seaweed salt, lashing of extra virgin olive oil and baby salad potatoes, all served with rocket and watercress.

A sunny salad of asparagus, sorrel, rocket, grapes and prosciutto. A drizzle of balsamic and a squeeze of lime juice over the top too. Delicious!

Macadamia and chocolate Chelsea buns. Swipe for the pre-oven prep!

Apple, caramel, rosemary and olive oil cake. Going to have to make this one again - it’s springy and very tasty!

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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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