Discover Stillwater announces annual photo contest

They say a picture is worth a thousand words. In Stillwater, a photo could be worth $300 – or a prize package worth more than $1,300.

Discover Stillwater is holding its annual photo contest in which the grand prize is a getaway package that includes an overnight stay at a hotel and gift certificates to Just for Me Spa, The Lumberjack, Lift Bridge Brewing and other Stillwater businesses.

The contest runs through Oct. 20.

Photos must have been taken in Stillwater, and contest organizers said they hope to receive entries from all four seasons. Photographers are encouraged to “show off the beauty and fun they discovered on their trip to one of the most picturesque towns in America,” organizers say. Each photographer may enter up to five images.

First- through third-place winners receive cash prizes ranging from $100 to $300. The popular vote winner, which will be determined by an online voting tool in October, will receive the Stillwater getaway package, which is worth more than $1,300.

Official contest rules and entry page link is available at

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Winners announced in hotly-contested Wicklow nature photography contest

Mark Caffrey’s’ winning entry in Blessington Tourist Office’s ‘Wicklow Wildlife and Nature’ photography competition.

David Halpin pictured with winner of the ‘Wicklow Wildlife and Nature’ photography competition, Mark Caffrey, and Blessington Tourist Office Manager, Martin Cahill.

Stephen Lyons’ second place entry in Blessington Tourist Office’s ‘Wicklow Wildlife and Nature’ photography competition.

Chris Howe’s third place entry in Blessington Tourist Office’s ‘Wicklow Wildlife and Nature’ photography competition.

The Blessington Tourist Office in west Wicklow has announced the winners in the final of their ‘Wicklow Wildlife and Nature’ photography competition.

In a very tightly fought race, Mark Caffrey came in first place with his stunning photo of a Barn Owl in flight, while second place went to Stephen Lyons and his Blessington sunset image, and Chris Howes finished third with his snap of two birds.

“The standard of image this year was incredible, and we would like to thank every single person who entered, as well as those who took the time to vote,” a Blessington Tourist Office spokesperson said.

“A special thanks to Charles Camping and Blessington Lakes Golf Club who very kindly provided our first and second prizes.

“All 12 round qualifiers will now appear in our 2024 calendar, which will be on sale here in the office in November.”

Winners of Friends of Old Woman Creek photo contest announced

Winners of the Friends of Old Woman Creek 2023 photo contest will be on display beginning Sept. 18 at the visitor center at Old Woman Creek State Nature Preserve and National Estuarine Research Reserve, 2514 Cleveland Road East in Huron, the start of National Estuaries Week, according to a news release.

Emily Green of Sandusky won first-place in the adult category with her photo of a chipmunk in a shaft of light, according to the release.

James Daneker, of Milan, won first place in the teen category. (Submitted)

James Daneker of Milan won first place in teen category with a photo of a monarch butterfly on a flower, the release said.

Green and Daneker will receive $30 each, according to the release.

Retired Plain Dealer photographer Lynn Ischay judged the entries.

“Green’s photo was technically beautiful, in challenging light and the photographer had to be silent and invisible to catch that moment,” Ischay said in the release.

Rob Meyer, of Milan, won second place. (Submitted)

Second place and $20 went to Robert Meyer of Milan according to the release.

“Seeing a third bald eagle landing to join the other adult and juvenile is a stunning opportunity,” Ischay said.

Jennifer Yingling of Sandusky won third place. (Submitted)

The shot of a great blue heron among the lotus by Jennifer Yingling of Sandusky won third place and $10.

All winners receive a year’s membership in the Friends of Old Woman Creek, according to the release.

The winning photos will be on display beginning Oct. 5 at the Huron Public Library, 333 Williams St. in Huron, the release said.

Honorable mentions winners were Katie Myer of Sandusky, Robert Myer of Sandusky, Loretta Majoy of Huron and Angela Schindler of Vermilion.

Pelicans On The Sand: Photo Of The Day

CORONADO, CA — Coronado resident and Patch reader Kim Johnson captured this photo while walking along Imperial Beach.

“I got this photograph of the TJ Bull Ring and the Mexican Border Wall,” she said. “It provided an interesting backdrop to the flock of pelicans, along the Tijuana Slough outlet.”

Thanks for sharing!

If you have an awesome picture of nature, breathtaking scenery, kids caught being kids, a pet doing something funny or something unusual you happen to catch with your camera, we’d love to feature it on Patch.

We’re looking for high-resolution, horizontal images that reflect the beauty that is San Diego County, and that show off your unique talents.

Send your photos to Be sure to include photo credit information, when and where the shot was taken, and any other details about what was going on.

Austin’s Premier Fine Arts Photography Studio Transforms Love & Intimacy Into Art

House of Secrets Boudoir by Tanya Eivin Photography Enhances Its Services to Include Couple Boudoir Sessions

AUSTIN, Texas, Sept. 19, 2023 /PRNewswire/ — Today, House of Secrets by Tanya Eivin Photography, Austin’s premier fine arts boudoir studio, is thrilled to offer couples the opportunity to transform their love and intimacy into art through a boudoir photography session.

Mr. and Mrs. R’s adventure.

Bolstered by a shift in body positivity and the rise in people’s desire to own their sexuality and sensuality, boudoir photography has enjoyed a surge in popularity over the last few years, but typically these sessions have been embraced predominantly by female clients. House of Secrets owner and lead photographer Tanya Metaxa wants to change that by inviting couples into the studio. The intimate nature of boudoir photography allows people to delve deeper into their most inner selves. For couples, this is a unique opportunity to experience this together while creating lasting memories and timeless heirlooms.

A boudoir photo session with your partner isn’t an ordinary photography session. It’s a chance to explore your relationship and each other––with no judgment and in a safe and welcoming space. With help and guidance from the photographer, couples are given a rare chance to capture these beautiful fleeting moments that usually only happen behind the closed door. The result: unique, rebellious images that break down the barriers to intimacy.

“Love is beautiful. Intimacy is even better,” Tanya explained. “Boudoir for couples is an incredible art form focusing on intimacy, vulnerability, and raw chemistry between partners.”

For those intimidated by a boudoir photo shoot, Metaxa says you shouldn’t be. “Every single one of us and every body is beautiful. With our relaxed and safe environment, even the shyest clients find themselves having fun from the first click of the shutter. At House of Secrets, you’ll feel sexy and confident, and our couples will discover a stronger bond.”

“Being photographed together in an intimate and judgment-free setting brings a unique edge to the session, creating unparallel, sensuous, and daring images that are sure to lead to long-lasting memories. Not only will the images last a lifetime, so will the adventurous feeling.”

Tanya divulged couple boudoir is limitless. “Whether you’ve been together for one year or twenty, any couple can benefit from a boudoir session. It’s a very special experience unlike any other.”

No two love stories are the same, and House of Secrets wants to tell those stories through fine art photography. Couples can explore their sensuality and reclaim the power that comes from embracing their unique beauty. Bedroom secrets can come to life—safely in a comfortable studio setting. Couples enjoy the freedom to be daring without consequence.

Metaxa explained why House of Secrets feels so passionately about this new service. “There’s something magical about being in love. It’s a feeling of connection, adventure, and security—all at once. That feeling can be intense, and it can also be electrifying. Our couple sessions bring their love stories to life and celebrate the beauty of relationships.”

For more information on scheduling a session, visit the House of Secrets website.

About House of Secrets by Tanya Eivin Photography

House of Secrets by Tanya Eivin Photography is a luxury boudoir photography studio located in Austin, Texas. More than a photography studio, House of Secrets is your partner in becoming someone who is at peace with their body and mind, and discovering and embracing their uniqueness where society sees flaws. House of Secrets delivers timeless photography in an inclusive, safe, welcoming, and judgment-free space for clients of all genders.

Tanya Metaxa
Phone: (512) 866-6565

A moment of revelation.


View original content to download multimedia:–intimacy-into-art-301930847.html

SOURCE Tanya Eivin Photography

Coyote Roams Poway: Photo Of The Day

POWAY, CA — Patch reader Rick Atwood captured this photo of a coyote at sunrise in the High Valley area of Poway.

Thanks for sharing!

If you have an awesome picture of nature, breathtaking scenery, kids caught being kids, a pet doing something funny or something unusual you happen to catch with your camera, we’d love to feature it on Patch.

We’re looking for high-resolution, horizontal images that reflect the beauty that is San Diego County, and that show off your unique talents.

Send your photos to Be sure to include photo credit information, when and where the shot was taken, and any other details about what was going on.

The story behind the photo: ‘Nectar of Life’ by Dan Jones


September 19, 2023

This forms part of a series of Q&As with winning photographers from this year’s Australian Geographic Nature Photographer of the Year awards.

Dan Jones was crowned the winner of the Macro category in the 2023 Australian Geographic Nature Photographer of the Year (AGNPOTY) competition.

His winning image, titled ‘Nectar of Life’, is of a Dawson’s burrowing bee (Amegilla dawsoni) sipping nectar from the flower of a native bluebell against the backdrop of WA’s Kennedy Range.

Can you tell us the back story of this photo? 

I first became aware of these bees from a 2009 David Attenborough series. I was floored by both the beauty of the scenery and the unusual behavior of the bees. It was also exciting to see Attenborough cover parts of my own backyard. As my interest and skills in macrophotography grew, so did my idea to make a dedicated trip to capture a set of shots I had been thinking about.

What is your connection to the subject matter? 

Macrophotography is one of my great passions, and native bees are among my favorite subjects. They boast beautiful colors and details, exhibit interesting behaviours, and contribute tremendously to the ecosystem – if only they didn’t fly away 90% of the time when I approach with a camera.

Where is it taken, and what led you to this site? 

The photo was taken at the Kennedy Range, WA. It began as an online wild goose chase. I wanted to photograph these bees at the same location as the documentary, so I could include parts of the range in the background. By cross-referencing images from the documentary with images I found online from various places within the bee’s range, I eventually turned up a result I could confirm with a satellite image.

Were you unexpectedly there or had you planned to cover this moment? 

I had specifically planned a 5-day camping trip to observe and photograph these bees.

Photographer Dan Jones. Image credit: supplied by Dan Jones

What are the technical challenges of photographing this kind of scene?

My goal was to capture a feeding/pollinating shot with the ranges in the background. This introduced a couple of challenges. I had to search many of the bee’s forage plants to find a flower that ticked several boxes. It needed to be at the right height and angle to the ranges, offer an unobstructed view, and be in good condition.

Unfortunately, upon arrival, the country was exceedingly dry, and most of the flowers were looking past their prime. While some fresh flowers were present, they were often not in ideal positions.

I eventually settled on a particular flower and spent multiple 15-minute sessions over the course of a couple of days waiting and shooting. I had originally tried a monopod to make it easy on my arms but it was too clumsy. The issue was that some bees would sip nectar while flying, while others would land on the flower with their full weight, causing a wide degree of vertical movement that made consistently framing shots with the monopod challenging. I then ended up shooting handheld for many sessions, although most shots were disappointing due to the difficulty of landing a well-framed and well-timed photograph with such a shallow depth of field.

Fortunately, one shot emerged successfully, and it was a shock to review it in the viewfinder and see the bee’s tongue fully extended, in-focus, and perfectly timed.

How did you prepare to take this image? 

I have spent a lot of time photographing bees in the past, so felt somewhat prepared going into this trip. The first day was just spent observing the bees and their behaviour, which led to some insights I couldn’t find anywhere else.

Did you have special equipment? 

No, I used a fairly standard macro setup. The only notable piece of equipment was a diffuser that a good friend had made for me. It does an excellent job of blending artificial light with natural light.

Have you covered this topic/subject before?

No, this was my first time photographing these remarkable bees.

Why is this form of photography important to you?

Macrophotography is incredible; it allows you to capture people’s imagination with details that are normally unseen. Through this, you’re able to connect closer to both nature and the people around you.

Any additional thoughts?

These bees are among the largest in Australia and arguably some of the most fascinating as well. They can form large nesting aggregations, creating thousands of burrows in the clay pans of the Gascoyne region of WA. Unfortunately, this behavior leads them to mistake dirt roads for prime nesting grounds, putting both the bees and their larvae at risk. I hope that with greater awareness and strategies, we can ensure a bright future for this iconic outback species.

Related: Winners: 2023 Australian Geographic Nature Photographer of the Year

Beautiful View At The Beach: Photo Of The Day

ENCINITAS, CA — Patch reader Esther Baas captured this photo on the beach in Encinitas.

Thanks for sharing!

If you have an awesome picture of nature, breathtaking scenery, kids caught being kids, a pet doing something funny or something unusual you happen to catch with your camera, we’d love to feature it on Patch.

We’re looking for high-resolution, horizontal images that reflect the beauty that is San Diego County, and that show off your unique talents.

Send your photos to Be sure to include photo credit information, when and where the shot was taken, and any other details about what was going on.

“Cone of Uncertainty” keeps photographers jumping

When the cone of uncertainty meets the circle of confusion, anything is possible. So perhaps turning to Jimmy Buffett for advice is the way to go. His lyrics are a guide, “These changes in latitude, changes in attitude, nothing remains quite the same, through all of the islands and all of the highlands if we couldn’t laugh we would all go insane.”

Yes, it is September, hurricane high season. Photographing heavy weather is indeed a challenge, outlasting salt spray, wind-driven rain and storm surges can quickly swamp even the sturdiest of rain gear. But long before the cone of uncertainty reaches our shores, or hopefully way offshore, there is much work ahead. That is the circle of confusion.

A heavy cloud bank opens up for a brief look at the sun at the end of the day over Barnstable Harbor.

A highly technical photo term for basically what is in or out of focus with any given lens attached to a camera. Thankfully the days when photographers draped a dark cloth over their heads to stare at an upside down image on a big view camera are gone, although this ancient art is still worshipped by some practitioners.

So waiting out the days of Hurricane Lee’s “uncertainty” are anything but the calm before the storm. There are many photographs to be made. Boaters hauling out, beach managers gathering up the lifeguard stands, battening down the bathhouses are usually the first wave. A major storm requires stocking up on food, gasoline and batteries to ride out several days off the grid. Now it is time for the “confusion” as boots-on-the-ground photojournalists work to game the storm.

When will it hit, is the tide high or low, what direction will the wind be coming from and where to go, north side, south side, Outer Cape, Lower Cape, Mid-Cape. If that wasn’t enough decision making, there are technical issues, when is deadline, usually earlier than normal on storm days, will the cell service be working and can a location safely be accessed? Great photos that can’t be sent out by deadline simply don’t make the paper or online if they can’t be sent.

So between “uncertainty” and “confusion,” trying to figure out what Mother Nature will bring and how the latest photo technology will perform in storm-force winds can quickly bring on decision fatigue. But as the late singer says, “If we couldn’t laugh we would all go insane” are words to live by.  There will always be another brewing storm somewhere out there in the Atlantic, but after the uncertainty and confusion, there is always that break in the clouds as a storm passes and the sun returns to our shores.

Thanks to our subscribers, who help make this coverage possible. If you are not a subscriber, please consider supporting quality local journalism with a Cape Cod Times subscription. Here are our subscription plans.

This article originally appeared on Cape Cod Times: Photo Shoot: “Cone of Uncertainty” keeps hurricane photographers busy

‘This is when nature gives us the best it has’: Georgina Hayden’s autumn recipes | Autumn food and drink

For years, September’s arrival equalled a feeling of “back to school dread”. No more bank holidays and long summer evenings, sitting outside and lazily drinking rosé. I mournfully focused on the shortening days and reluctant need for a coat, clinging on to wearing cardigans for as long as possible in protest. But there is, of course, beauty in the change in season. And I have learned to celebrate my favourite thing this time of year has to offer, and that is its produce. To soften the blow, nature gives us the best it has. Sure, we have to temporarily say goodbye to mounds of strawberries, jersey royals and peas, but instead here come cascading beans, golden corn and stone fruits. Yes, we might need to actually start wearing closed-toe shoes again, but it’s OK, because with that comes cosier indoor dining and a bounty of leafy greens, darkening plump berries and sculptural, curvaceous squashes.

And this is what excites me after a summer of being sociable and eating out. I actually want to host again. To take advantage of what is abundant and to get back in the kitchen, because if it could speak, I’m sure my kitchen would tell me it has felt a little neglected over the last few months.

There is genuinely no better time to fall back in love with cooking, and these recipes are just a few of the ways that I will be welcoming the inevitable change in rhythm and energy that September brings.

Leek and kimchi soup with blue cheese croutons

Leek and kimchi soup with blue cheese croutons. Photography and prop styling: Kate Whitaker; food styling: Bianca Nice Photograph: Kate Whitaker/The Observer

The inspiration for this comforting recipe came from my favourite toasted sandwich (three cheese and kimchi) and a love for a crouton-topped soup. If you are imagining an inspired French onion soup, you are on the right track.

Serves 4
leeks 4
onions 3
garlic 3 cloves
olive oil 2 tbsp
unsalted butter 60g
sea salt and freshly ground black pepper
kimchi 200g
bay leaf 1
vegetable stock 1 litre
baguette 8 slices
gorgonzola 120g
mature cheddar 120g

Trim and slice the leeks, giving them a good wash in a colander to get rid of any grit. Peel and finely slice the onions and garlic. Place a large saucepan or casserole on a medium-low heat and add the olive oil and half of the butter, and all the sliced vegetables. Season with sea salt and ½ teaspoon of freshly ground black pepper. Sauté for 30 minutes, stirring occasionally, until everything has cooked down and is sticky and golden in colour. If your kimchi is made using quite large pieces, run your knife through it to shred it, then stir through with the bay leaf and vegetable stock. Bring to the boil, cover with a lid and reduce to a simmer for 15 more minutes.

When the soup is ready, preheat your grill to high. Butter the baguette. Coarsely grate the cheddar and slice the gorgonzola the best you can. Decant the soup between 4 bowls and top each bowl with 2 slices of buttered baguette, and then top with the cheeses evenly divided between the bowls. Pop the bowls under the grill for a few minutes, until the cheese is molten, bubbling and oozy.

Serve, carefully, straight away.

Roast chicken legs, plums and marsala

Roast chicken legs, plums and marsala. Photograph: Kate Whitaker/The Observer

This is one of those gloriously straightforward dinners that is weeknight worthy but also elegant enough to serve to friends. Serve with crushed potatoes, or crusty fresh bread to mop up the sticky, gently spiced marsala baked plums. A bitter leaf salad would be welcome, too.

Serves 4
banana shallots 6
plums 350g
rosemary 4 sprigs
garlic 4 cloves
chicken legs 4
sea salt and freshly ground black pepper
unsalted butter 25g
marsala 175ml
star anise 1
cinnamon 1 stick

Preheat your oven to 180C fan/gas mark 6. Peel and halve the shallots. Halve the plums and remove their stones. Pick the rosemary leaves, and roughly chop. Crush the garlic cloves, still in their skins. Generously season the chicken legs. Place a large, ovenproof frying pan or wide, shallow saucepan over a medium heat and add the butter. Fry the chicken legs, skin side down, for around 6-8 minutes, until they are deeply golden. Remove the chicken legs and place on a plate. Add the shallots, chopped rosemary, halved plums and crushed garlic. Pour in the marsala, add the star anise and stick of cinnamon and season well. Bring to the boil, then nestle in the chicken legs, skin side up. Place the pan in the oven and roast for 45-50 minutes, basting once or twice, until the chicken skin is crispy and the base is rich and reduced.

Runner beans, preserved lemon and feta

Runner beans, preserved lemon and feta. Photograph: Kate Whitaker/The Observer

This recipe works beautifully with any beans you can get your hands on, but I have a particular soft spot for runner beans. Make it ahead of serving, even the day before if possible, and it’ll reward you for the resting time. Serve on a paper tablecloth, with a generous dressing of peppery extra virgin olive oil and pretend you are on a Greek island.

Serves 4
runner beans 600g
coriander ½ bunch
garlic 2 cloves
red onion 1
pitted green olives 125g
ripe vine tomatoes 500g
preserved lemon 1
extra virgin olive oil 5 tbsp
tomato puree 1 heaped tbsp
sea salt and freshly ground black pepper
feta 1 x 200g block

Trim the runner beans, remove the strings and cut on the diagonal into 3-4cm lengths. Finely slice the coriander stalks, and roughly chop the coriander leaves.

Peel and finely chop the garlic and red onion. Roughly chop the olives. Finely chop the tomatoes. Halve the preserved lemon, remove and discard the middle, and finely chop the skin.

Place a wide saucepan or large frying pan over a medium-low heat and pour in 3 tablespoons of the olive oil. Fry the chopped garlic and onion for 10 minutes, until starting to soften, then add the chopped coriander stalks, chopped olives, preserved lemon and tomato puree. Fry for a minute, then add the chopped tomatoes and runner beans. Season generously with sea salt and freshly ground black pepper, and top with around 300ml of water, so that the beans are just covered. Bring to the boil, then cover and simmer over a low heat for around 40 minutes, until the beans are tender. Remove the lid, turn up the heat and cook for a further 5-10 minutes, so that any residual water cooks away.

Serve by topping with the block of feta, drizzling with the last 2 tablespoons of olive oil and sprinkle with the chopped coriander.

Roasted squash with tahini and chilli crisp

Roasted squash with tahini and chilli crisp. Photograph: Kate Whitaker/The Observer

The balance of spices and textures in this autumnal dish makes this an exciting side dish, but also bold and brave enough to be a great vegan main offering. The whipped tahini alone is an excellent dressing, and a great technique to have in your arsenal.

Serves 4
butternut squash 1 small, around 900g
olive oil 2 tbsp
coriander seeds 1 tbsp
cumin seeds 2 tsp
ground cinnamon 1 tsp
sea salt and freshly ground black pepper
tahini 125g
garlic 1 clove
lemon 1
extra virgin olive oil 2 tbsp
ice cubes 2
coriander ½ bunch
chilli crisp oil 3 tbsp

Preheat your oven to 180C fan/gas mark 6. Trim the butternut squash and cut in half. Scoop out the seeds, then cut the squash into long thin boats. You will end up with around 8 slices. Place in a large roasting tray and drizzle with the olive oil. Lightly crush the coriander and cumin seeds, and sprinkle over the squash with the ground cinnamon. Season with sea salt and freshly ground black pepper and rub all the flavours into the squash. Lay the slices of squash out in the tray, skin side down if possible, and place in the oven. Roast for around 45–50 minutes, until the squash is charred but also tender.

While the squash is cooking, make the tahini dressing. Place the tahini in a bowl or jug. Peel and finely grate in the garlic. Squeeze in the lemon juice, season generously with sea salt and freshly ground black pepper. Add the 2 ice cubes, extra virgin olive oil and 2 tablespoons of cold water and blitz with a stick blender until you have a pale, whipped tahini dressing. Taste and adjust the seasoning.

Spoon on to a serving platter. Finely chop the coriander and stir through the roasted squash, then transfer to the platter and place on top of the tahini dressing. Drizzle over the chilli crisp oil and serve straight away.

Almond and blackberry tosca cake

Almond and blackberry tosca cake. Photograph: Kate Whitaker/The Observer

This autumnal Swedish tosca cake is perfect for fika (the Swedish term for a break in the day, accompanied by coffee and cake). The caramelised florentine style topping, damp sponge and tartness from the blackberries is a dream at any time, but throw in a dollop of creme fraiche and you have a fancy finish for a dinner party.

Serves 8-10
unsalted butter 250g
plain flour 130g
ground almonds 50g
baking powder 1 tsp
fine sea salt a few pinches
eggs 2 large
caster sugar 230g
double cream 110ml
vanilla extract 2 tsp
blackberries 100g plus extra to serve
flaked almonds 130g

Preheat your oven to 160C fan/gas mark 4. Grease and line the base of an 20cm springform cake tin. Melt 130g of the butter and leave to one side. Whisk together 90g of the plain flour with the ground almonds, baking powder and a good pinch of salt. In the bowl of a freestanding mixer, or large mixing bowl, whisk together the eggs with 130g of the caster sugar until pale and light. Stir in cooled melted butter, 80ml of the double cream and the vanilla extract. Then fold in the mixed dry ingredients. Spoon into the prepared cake tin. Toss the blackberries with 10g of the plain flour, then evenly dot into the cake mixture. Place the cake in the oven and bake for 30 minutes.

When the cake is almost ready, place the last 120g of butter into a small saucepan with the remaining 100g of the caster sugar, 30g of plain flour, 30ml of double cream (equivalent to 2 tbsp) and a good pinch of the fine sea salt. Place on a medium heat until the butter has melted, and stir in the flaked almonds until you have a smooth pale caramel. Remove the cake from the oven after 30 minutes and evenly spoon over the almond caramel. Return to the oven, turn the heat up to 180C fan/gas 6, and bake for a further 25 minutes, or until the flaked almond caramel topping is a golden brown. You can check with a skewer, but the cake will be ever so slightly damp. Run your knife around the inside of the tin, leave to cool in the tin for 5 minutes, then transfer to a cooling rack.

Serve with a generous dollop of creme fraiche and more blackberries on the side.

Georgina Hayden’s latest book is Nistisima (Bloomsbury, £26)