We’ve Got A New Website!

Photography: Stephanie RushtonStyling: Nathan KleinLingerie: Fifi Chachnil

Photography: Stephanie Rushton
Styling: Nathan Klein
Lingerie: Fifi Chachnil

Here at The WombRoom HQ things have been very quiet for a while but we haven’t forgotten about you. We’ve been busy working away at our new website, with a lot of help and many pots of tea later we think it’s safe for you too take a look.

 

So why not start by having a peek at our photoshoot!

http://wombroom.co.uk/photoshoot/

 

and the wonderful ladies who feature in our 2013 calendar…which by the way makes a perfect gifts for Christmas and New Year! because we all need to know when national chocolate week is right?

 

 

 

 

Recipe Of The Week!

Chinese steamed bass with cabbage<br />

Chinese steamed bass with cabbage

Full of flavour and void of guilt, this low-fat fish dish is full of omega 3 and counts as 1 of your 5-a-day. A perfect mid week meal

  1. Sprinkle the fish with the chilli, ginger and a little salt. Steam the cabbage for 5 mins. Lay fish on top of the cabbage and steam for a further 5 mins until cooked through.
  2. Meanwhile, heat the oils in a small pan, add the garlic and quickly cook, stirring until lightly browned. Transfer the cabbage and fish to serving plates, sprinkle each with 1 tsp of soy sauce, then pour over the garlicky oil.

Per serving

188 kcalories, protein 23g, carbohydrate 8g, fat 8 g, saturated fat 1g, fibre 4g, sugar 7g, salt 0.74 g

SOURCE: Recipe from Good Food magazine, March 2008.

http://www.bbcgoodfood.com/recipes/5589/chinese-steamed-bass-with-cabbage

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