An uncooked eggPhotograph: Jill MeadWhisking the eggPhotograph: Jill MeadKneading the scone pastryPhotograph: Jill Mead
Focusing on the flourPhotograph: Jill MeadChopping the scones into neat squaresPhotograph: Jill MeadScones straight out of the ovenPhotograph: Jill MeadFreshly baked sconesPhotograph: Jill MeadA scone with fresh creamPhotograph: Jill MeadThe risotto thickensPhotograph: Jill MeadAsparagus for the risottoPhotograph: Jill MeadRisottoPhotograph: Jill MeadThe finished risotto, ready to servePhotograph: Jill MeadThe risottoPhotograph: Jill MeadPreparing the broadbeans for the risottoPhotograph: Jill Mead
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