While shooting some desserts in the studio recently, these gorgeous plums were pulled out the oven and looked too good to ignore. This often happens when there is an opportunity of shooting a lovely shot  but it was never planned. It could just be when the food stylist is unpacking her food props for the food photography session and there are some beautiful beetroots or radishes, fresh from the market, lovingly tied with a little string and the opportuinity to photograph them is just too good to ignore.

So as the plum season has just started, these roasted plums were being part baked for a crumble, see below.

If you're a plum fan, get out there and enjoy. Simply cut the plums in half and roast in a medium hot oven for about 20 minutes, with a light sprinkling of muscovado or demerara sugar. They are then ready for dropping into something else, in this case, a delicious crumble, or cook for a little longer and enjoy with a spoon of cream, creme fraiche or in our case, good old fashioned custard, a good quality home made one of course.

If you're looking to make your crumble a little more interesting, try mixing a nut muesli into the mix, for extra crunch and nutty flavour.

The best desserts are always the comfort, and in my case, take me back to the days of proper school dinners, when schools had dinner ladies trained to cook and make real food.

So out of the blue I receive an email from a Swiss Chef and food stylist, Thiery Fuchs, who was in the UK and wondering if I would like to do a test shoot with him.

Why not, I thought; nothing ventured, nothing gained. We booked a day in, had a couple of conversations to discuss some ideas and that was pretty much it. Nothing like a last minute inpromptu food photography shoot to push out the creativity boat.

Not only was it a great days shoot but it was also fascinating to hear about the food photography business in Switzerland.

We shot mostly on a fishy theme with some beef and a pizza thrown in for good measure.

As a London food photographer, it's always good to work with a variety of food stylists to broaden ones experience and this made a great change for me as the images had a lovely moody editorial feel, rather than clean commerical.

With only minutes to spare, we managed to squeeze in a quick pizza...

Which was good as you can't hang around shooting pizzas anyway

Many thanks for Thiery of Fuchs and Corrà for all his hard work and getting in touch with me in the first place. I thoroughly enjoyed the shoot and look forward to the next one.

Fancy a quick tasty and nutritious recipe, then these sweet potato wedges from a recent shoot, are just the thing for you and are also very quick and easy to make.

Rich in vitamin A, C, B1, B2 and B6 as well as full of fibre and minerals, they are not only easy to make but great for you too.

To make:

1. Wash potatoes and cut into wedges
2. Dry them with a paper or tea towel
3. Sprinkle generously with Cajun spice mix, plus a few sprigs of thyme then drizzle with oil.
4. With your hands, rub all the ingredients onto the wedges and place on an oven tray.
5. Bake for approximately 40 mins, until browned on the outside at about 170°C fan, turning ocasionally.
   Serve and enjoy