#bigskystudios

[holota-photoknow-blog]

Simon Lipman and Gemma Gravett

[carlitosrimini]

#london #view #sky #bigsky #bigskystudios #work (at Big Sky Studios)

[marekphoto]

View this post on Instagram

Really lovely day shooting for Matalan and Alder Hay children’s hospital for the Get Spotted campaign #dreamteam @alderhay @matalandirect @shopmatalan @helzmorrison @delightproduction @proudlock @louisajohnson_ @louisajontour @oliviabradshaw @karlaxon #alderhay #alderhaychildrenshospital #louisajohnson #oliverproudlock #getspotted #matalan @bigskystudios #bigskystudios @chloejanejackson #charity #pearllowe @pearllowe (at London, United Kingdom)

[bigskystudios]

Grilled courgettes, charred lettuce, pickled samphire, olives and grated Parmesan.

This is a great summer salad with lots of different flavours and textures!

Serves 4 Ingredients

For the Pickling brine 500ml Water 300ml Cider vinegar 230g Caster or Demerara sugar   10g Maldon Sea Salt Aromatics (whatever you’ve got in the cupboard!) (we used: fennel seeds, peppercorns, cumin seeds and coriander seeds) Salad 500g Courgettes 2 Baby Gem Lettuces 300g Large pitted green olives (the best quality you can find) 1 Large lemon 300g Samphire 100g Parmesan Cheese Extra virgin olive oil

Start with the brine. Put all the ingredients for the pickling brine into a pan and bring to the boil, stir until all the sugar is dissolved then take off the heat.

Allow the brine liquor to cool to room temp, and then pour over the samphire.

You can store this in jars in the fridge for weeks, but it will be ready to use within a few hours. The longer you leave it the stronger in flavour it will become.

Slice the courgettes on a slight angle about 1cm thick, toss in olive oil and salt and pepper.

Place your griddle on a high heat and wait until very very hot. Griddle courgettes both sides making, sure you don’t move them around too much. When the courgettes have a lovely colour and are nearly cooked through remove from the heat and place to one side.

Next, take your baby gem lettuce and remove the larger outer leaves. Cut the gem in half and brush with olive oil, salt, and pepper.

Brush down the griddle and wipe off any access oil. Allow the griddle get smoking hot and the place the lettuce flat side down.

When the edges have charred and blackened to a good colour, remove form the heat and set aside.

Place your olives in a bowl and finely grate over the zest of the lemon, and squeeze half the juice over them, mix to coat well.

You’re now ready to start building your salad! Start with the lettuce, then the courgettes, add in the olives and finish with the drained pickled samphire.

Squeeze the other half of the lemon over the salad, sprinkle with Malden sea salt, and finely grated parmesan cheese. Finish with a drizzle of oil. Enjoy!

[bigskystudios]

Gluten-free Avocado & Lime Cheesecake

(Serves 8) For the base: • 130g pitted dates • 80g pecan nuts • 80g almonds • 70g desiccated coconut • 3 tbsp coconut oil For the avocado filling • 280g avocado • 200ml lime juice • 190g honey • 175g coconut oil • 6 tbsp agar agar activated in warm water Method Put the kettle on and pop the dates in a heat-proof bowl. Once the water has boiled pour over enough to cover the dates and add in a couple of tea bags - we’d recommend an Earl Grey tea for a bit of extra flavour. Whilst the dates are soaking, spread out the pecans, almonds and desiccated coconut on an oven tray, and toast at 160°C for 7- 8 mins or until lightly golden brown. Remove from the oven and leave to cool. Remove the dates from the tea and leave to drain. Once the nuts have cooled, place all the ingredients for the base in food processor and pulse blend until the mixture is crumbly and holds together. Don’t over blend it or the mixture will be smooth! Spoon the base mixture into a pre-lined springform loose base 9cm cake tin. Press the mix down with the back of a spoon until it’s evenly distributed and all areas are covered, then leave to chill in the fridge while you make the filling. Place all of the ingredients for the filling into the food processor and blend until the mixture is completely smooth. Check the taste and add more honey and lime accordingly. Tip the avocado mix into the cake tin and spread out evenly with a small palate knife until smooth. Return to the fridge and chill until set. To serve run a small knife around the edge of the cake and tin and push the base up from the bottom. Finish with a sprinkle of some freshly toasted coconut if you wish. Enjoy!

[bigskystudios]

Golden Wake Me Up Latte

We’ve taken our ginger shots to the next level with this delicious caffeine-free and vegan drink that's been saving us throughout the cold January. 250ml Coconut milk  25ml Ginger juice 1/2 tsp of ground turmeric A generous dollop of honey 
If you don’t have a juicer, mince up a good chunk of ginger in a food processor and strain until you have around 25ml of liquid.

 Warm up the coconut milk in a pan and add the ginger juice, honey and turmeric (be careful with the turmeric - if you put too much you’ll have a curry drink). Whisk until smooth, and once it’s reached your desired temperature, pour into a heat-proof glass, and top with a little honey and a sprinkle of turmeric.