Clark - The Cookie Jar

Cooking and baking is what I do. Its all I know. It runs my life, providing work, comfort and nourishment to the ones I love. And, because Im a food stylist, it literally brings home the bacon.

My earliest cooking memories are of my mother boiling huge stockpots of jam in her kitchen. With four little girls to look after, the pots would inevitably bubble over, spilling boiling-hot fruity syrup onto the stovetop and then the floor. Being the eldest I would shout, Mom! The pots are boiling over, the pots are boiling over! Its a good memory and one I think of often when Im on set or at home and look down into a bubbling pot.

Without all the photographers, clients, creatives and assistants with whom I have had the honour of working and from whom I have learnt so much, none of this would have been possible I thank each and every one of you.

And to my wonderful family and little girls Aerin and Maia thank you for providing me with the sense of urgency that it takes to flourish in the sometimes tough life of a freelancer. Love you guys.

But the biggest thanks goes to my dad, a.k.a. the best cook in the world. He has indulged my cooking from the age of ten, and although he is not too sure what a food stylist does, he is 100 per cent sure that I chose the right career. Thanks Dad.

LISA CLARK

For a welcome twist, flavour the sugar in these puff-pastry biscuits with your favourite warm, wintery spice.

Yield: 16 Preparation time: 15 minutes, plus 1 hour chilling time Baking time: 15 minutes

• 250 g sheet all-butter puff pastry, chilled
• 125 ml castor sugar, plus a little extra
• 1 egg

1. On a lightly floured board, evenly roll out the puff pastry to a 20 40 cm rectangular strip, 3 mm thick. Brush the surface with water and sprinkle liberally with the castor sugar.
2. Starting on one long side, tightly roll the pastry towards the centre three times. Repeat on the other side and then slightly flatten the centre line with a rolling pin.
3. Make an egg wash by lightly whisking the egg with 10 ml water and 2.5 ml extra castor sugar. Lightly brush the centre line of the pastry with the egg wash before folding the two sides inwards and pressing them together.
4. Wrap the log tightly in cling film and chill for 30 minutes in the fridge, until firm.
5. Line two baking trays with baking paper.
6. Use a sharp knife to trim off the ends of the log, then cut the log into 12-mm-thick slices and place them, face up, on the baking trays. Sprinkle the tops with more castor sugar and then refrigerate them, covered with cling film, for at least 30 minutes.
7. Preheat the oven to 220 C and bake the palmiers for 1012 minutes until barely golden. Carefully flip them over with a spatula and continue baking for another 34 minutes until golden, crisp and lightly caramelised. Transfer to a wire rack to cool completely.