I have spent my Sunday morning painting apples and as a result came up with this new print!
Sunday, 9 March 2014
Friday, 7 March 2014
Just wanted to say hello! It's been a little quiet over here recently for good reasons - I've been super busy working on new projects & packing up orders for lots of new stockists. Updates coming soon........in the meantime you can see what I'm up to on Facebook & Twitter
Wednesday, 5 February 2014
I can't believe February has come around so quickly and there is less than two weeks until Valentines Day! If you haven't seen already on my Facebook page, I have a couple of new cards in my shop, perfect to give to your Valentine ♡
Sunday, 19 January 2014
Sorry it's been a bit quiet over here for a while! I have been super busy getting lots of new stock together for my shop. There are quite a few new greetings cards and more coming soon, so keep your eyes peeled!
If you haven't seen the updates already on my Facebook page, here are a few of the new items below. These ones are perfect to give to someone who has a sweet tooth
Tuesday, 31 December 2013
Sunday, 22 December 2013
This crumbly, fruity mince pie recipe is a Christmas classic. Serve warm with lashings of brandy butter.
1 large jar mincemeat (about 600g)
2 satsumas, segmented
1 apple, finely chopped
zest 1 lemon
little icing sugar, for dusting
For the pastry
375g plain flour
260g unsalted butter, softened
125g caster sugar, plus extra for sprinkling
1 large egg, plus 1 beaten egg for glazing
1.Place the flour and butter in a bowl and rub together to a crumb consistency. Add the sugar and the egg, and mix together. Tip out onto a lightly floured surface and fold until the pastry comes together, be careful not to over mix. Wrap the pastry in cling film and chill for 10 mins.
2.Scoop the mincemeat into a bowl and add the satsumas, apple and zest.
3.Heat oven to 220C/200C fan/gas 7. Roll out the pastry to 3mm thick. Using a round cutter (about 10cm), cut out 16 bases and place them into muffin trays. Put 11⁄2 tbsp mincemeat mixture into each. Brush the edge of each pie with a little beaten egg. Re-roll out the pastry to cut 7cm lids and press them on top to seal. Glaze with the rest of the egg, sprinkle with caster sugar, then make a small cut in the tops.
4.Bake mince pies for 15-20 mins until golden brown. Leave to cool before releasing them from the muffin trays and dusting with icing sugar. Serve.
Recipe from Good Food magazine, December 2011
Tuesday, 17 December 2013
image above from Pinterest
Friday, 13 December 2013
I have a NEW stockist! Lik + Neon is a vibrant, independent shop set just off Brick Lane, in the heart of London's East End. They present the freshest selection of independent design from emerging and established Illustrators, printmakers and designers. Many of the artist-made products stocked are exclusive to the store, and come from a diverse mix of London based and world-wide creative talent. Lik + Neon’s unique product range includes T-shirts, limited edition prints and artist-made products, greetings cards, jewellery, CD's and vinyl from independent music labels, small-press publications, things for everyday living, and specially commissioned work.
If you would like to stock some of my work in the new year, please get in touch with me via Facebook, Twitter or email email@example.com
Tuesday, 10 December 2013
Nearly all of my Christmas cards have sold out now, so I will be closing my shop this Sunday 15th December & will re-open in the new year. If you have your eye on something, order quick while my stocks last!
* * * Seasons Greetings & Happy Holidays* * *
Sunday, 8 December 2013
My illustration work is in both the Scottish & Northwest editions of The Skinny this month! You can get your own copy for free in 1100+ hand picked venues across Edinburgh, Glasgow and Dundee, Manchester and Liverpool. From music shops and independent cafes to art galleries, retailers, theatres and universities.
One of my Christmas cards were featured in the Scottish issue.
For the Northwest edition, I created an illustration to accompany an Alternative gift guide for foodies.