Sarah, Lauren and I have writing and shooting a fortnightly column for The Guardian. It’s called Season’s Eats and each fortnight we focus on a seasonal ingredient. I have been so loving thinking specifically, drawing a recipe from the ingredient up. And it has been fun, working so closely with the shifts in available varieties, chatting to produce market store holders about when certain ingredients will become available. It’s lovely going to the market on the day of a shoot, with just a dim idea of what we want to cook, and finding what looks good. We’ve been shooting fruit, vegetables, and even nuts at the height of their season, when they taste amazing.
Our last column for them was prickly pear sorbet, and we love the shots and the recipe. It’s incredible making something delicious from an ingredient that’s spiky and difficult to handle. I’d been reading a book by Lois Ellen Frank, Foods of the Southwest Indian Nations, and getting excited about using prickly pears. I had noticed them ripening; their beautiful, ruby red fruits stud the tall cactus that are common in our neighbourhood.
I love this moody shot of the prickly pear, so autumnal, yet the sorbet tastes bright and summery. The prickly pears in this shot are ready for scrubbing, a process of removing the prickles, which is easier than it sounds. We explain it all here, as well as give you the recipe for the sorbet.