Anna Burges-Lumsden

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Anna Burges-Lumsden Anna Burges-Lumsden, Food Styling and Recipe Writing & Development And she is just as familiar with working in print.

Anna has worked behind the scenes on TV programmes such as Great British Menu, MasterChef, Ready Steady Cook and the F Word, alongside chefs like Gordon Ramsay, Nigella Lawson, Nigel Slater and Gary Rhodes. Anna was Deputy Food Editor on delicious magazine in 2009/10 and she has written and developed recipes for many magazines and books including Tesco, Sainsbury’s, Little Ones, delicious, Olive, Essentials and Woman and Home.

Our lovely mum died last Saturday very suddenly and unexpectedly. She had so many fun plans. Words cannot describe how m...
03/03/2024

Our lovely mum died last Saturday very suddenly and unexpectedly. She had so many fun plans. Words cannot describe how much we loved her and how much she will be missed. She was the most wonderful mum to Marina, Jamie and I and devoted wife to Dad and incredible Marmor to our children. You couldn’t ask for a better Granny - devoted to the core.

Her funeral will be on the 15th March at 1130 at Bennachie Parish Church at Chapel of Garioch. All welcome.

Hello - just to let you know I’m starting up my adult cooking classes again that I did during lockdown. The first one is...
16/05/2023

Hello - just to let you know I’m starting up my adult cooking classes again that I did during lockdown. The first one is tomorrow on zoom from 7-8pm. I’ll be making an easy midweek vegetarian feast - Tomato and spinach paneer curry, crispy cumin roasted cauliflower and fragrant rice. Let me know if you fancy joining the class or if you would like to know about future ones and I will send you all the info. I’m doing another one on the 8th June 7pm - 8pm on zoom - Chicken shawarma skewers, roasted aubergine with spiced yoghurt dressing and pomegranate and sesame cucumber salad. I will be doing live classes soon too. Let me know if you would like any more info.

A few lovely, sunny shots from a shoot I did for  last week. Lots of delicious, healthy recipes to celebrate the beginni...
02/04/2022

A few lovely, sunny shots from a shoot I did for last week. Lots of delicious, healthy recipes to celebrate the beginning of Spring. Recipes, food styling and photography by me.

A few fun recipes I have written, styled and shot for  this week - Christmas spiced poached pears with caramelised almon...
11/12/2021

A few fun recipes I have written, styled and shot for this week - Christmas spiced poached pears with caramelised almonds - a lighter but equally delicious pudding to enjoy over the festive season and cucumber cup canapés with smoked trout, horseradish and dill mousse. I will be making them all again this Tuesday 14th December at 6.30pm in a free live cookalong. If you fancy getting a little bit of healthy Christmas recipe inspiration please join me. For the recipes and to sign up to join the event please see the link in my bio. Hope to see you there.

What a treat to be given such beautiful beetroot from my friend’s garden for my recipe writing today. I wish I was green...
15/09/2021

What a treat to be given such beautiful beetroot from my friend’s garden for my recipe writing today. I wish I was green fingered too!

Recipe testing for my next live cook-along tomorrow night from 6-7pm. We are making Spanish baked cod with chorizo and c...
14/05/2021

Recipe testing for my next live cook-along tomorrow night from 6-7pm. We are making Spanish baked cod with chorizo and chick pea stew. We are also making homemade lemon ice cream and ginger shortbread. If you fancy joining the class it will be from 6-7pm on Saturday 15th May and is £10/class. Please dm me for more info.

Wishing everyone a Happy Eid! Here is a Lemon-Rose Eid cake I made for the lovely Taste of Eid cookbook last year  Food ...
13/05/2021

Wishing everyone a Happy Eid! Here is a Lemon-Rose Eid cake I made for the lovely Taste of Eid cookbook last year

Food styling: me
Photography:
Art Direction:
Food Editor: Emma Marsden
Prop Styling:

Just finished the live cook-along and here’s what we made. Casserole des Canalettes - rabbit, apple and cider casserole ...
19/04/2021

Just finished the live cook-along and here’s what we made. Casserole des Canalettes - rabbit, apple and cider casserole with roasted heritage carrots, honey baked pears with blackberries, toasted oats and hazelnuts and a few cocktails using foraged ingredients - Denisova highball: gin, homemade rhubarb cordial, rhubarb tonic and rosemary; Rosamund’s martini: rose hip syrup, rose petal infused gin, lemon and rose petals; lynford gimlet: homemade nettle cordial and scrubs sloe gin topped up soda water and lemon. And finally some delicious wild boar salami, air dried venison, rosemary infused Lardo and smoked duck from . All the lovely rabbit, pigs trotters and bone marrow came from my favourite butcher . Thank you for a really fun event.

Homemade rhubarb cordial in the making for our Neanderthal inspired cook-along tonight with  archaeologist,  author and ...
19/04/2021

Homemade rhubarb cordial in the making for our Neanderthal inspired cook-along tonight with archaeologist, author and Honorary Fellow at the University of Liverpool and Rob Dunn author of Delicious: The Evolution of flavour and how it made us human. The rhubarb cordial will be added to a Denisova Highball with gin, rosemary and rhubarb tonic and there will be other cocktails involving nettles and rosehips. I’m going to be making all sorts of other exciting things involving pigs trotters, rabbit and bone marrow. Come and join us at 5.30pm tonight on YouTube. See link below.

So much fun doing my kids Easter baking class this morning. My Easter bunnies seem to have ended up more like cats but m...
03/04/2021

So much fun doing my kids Easter baking class this morning. My Easter bunnies seem to have ended up more like cats but maybe Easter cats is the next new thing! I’m doing another kids baking class making Jaffa cakes on Tuesday 6th April at 4pm. Please DM me if you fancy joining the class.

Here is what we made in my cook-along class last night - Spinach, feta and courgette filo pie (my take on a Greek spanak...
28/03/2021

Here is what we made in my cook-along class last night - Spinach, feta and courgette filo pie (my take on a Greek spanakopita) with a tomato, olive and pesto salad. Thank you so much everyone who joined me - Lots of fun as always.

In my cook-along class last night we made griddled tuna with lentil pepperonata and salsa verde. For pud we made a rhuba...
21/03/2021

In my cook-along class last night we made griddled tuna with lentil pepperonata and salsa verde. For pud we made a rhubarb and ginger fool. The lovely tuna steaks came from and the unbelievably delicious red wine vinegar for the salsa verde and the beautiful rhubarb came from Such a treat as always going there. I just want to buy the whole shop! Thank you so much everyone for joining my class.

After a bit of a fridge forage, to use up ingredients from recipe testing and my cookery classes, I stumbled across this...
18/03/2021

After a bit of a fridge forage, to use up ingredients from recipe testing and my cookery classes, I stumbled across this deliciousness for lunch. A tortilla wrap spread with Belazu rose harissa (my absolute favourite harissa) and creme fraiche, topped with pan-fried halloumi (probably more than is strictly necessary in a wrap but I love it so shhh), chopped avocado, sliced roasted peppers and the crowning glory some oak smoked tomatoes that I have recently discovered and can’t get enough of! Yum!

Excited to do a couple of fun cook-a-long classes with  .welton this week. In the first class we made harissa butter chi...
07/03/2021

Excited to do a couple of fun cook-a-long classes with .welton this week. In the first class we made harissa butter chicken with feta, pomegranate and lemon bulgar wheat salad & spiced yoghurt. In the second class we made lemon, parmesan and tomato baked cod with sautéed potatoes and tartare sauce. We also made a vegetarian version of the cod with baked aubergine, pesto and melted mozzarella. I’ll be making the harissa chicken again next Saturday 5-6pm so please DM me if you fancy joining the class.

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