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Illustrator / Livi Gosling

When I planned the ‘meet’ section of the website – I had not idea we would be going into lockdown (and that is lockdown no 1), make it more difficult to actually meet people. However I knew I would have another shoot with Livi, as well as a recipe. This time, I was allowed in her other domain this time, the kitchen. I wanted to record her other story (the flour and ink one) in pictures, and drawing – and added a little recipe, her courgette ribbon salad, at the end.

Courgette Ribbon Salad

  • 1 large courgette
  • 1 lemon zest
  • 1 small garlic clove
  • 1 tbsp extra virgin olive oil
  • 1/2 lemon juice
  • 1 pinch sea salt/smoked sea salt
  • 1 tsp smoked chilli flakes /chipotle chilli flakes
  • Cracked black pepper
  1. Use a vegetable peeler to peel the courgette into thin ribbons.

  2. Use a microplane to very finely zest the lemon and garlic. (You can use garlic puree instead.) Zest into a small jug and add the oil, lemon juice, salt, pepper, chilli. 

  3. Mix together and pour over your courgette ribbons.

  4. Toss to combine and top with an extra sprinkle of sea salt, chilli flakes and lemon zest if you like

  5. Eat immediately!

  6. Notes: You can squeeze the excess moisture out of the ribbons just after peeling them if you like.  The larger the courgette, the more watery it will be.

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