1. Serve the food on plain plates

White plates work well with most foods, but not all, so consider the colour of the food and also the type of dish that you are serving. A prawn-filled tortilla would look much more at home and delicious on a rustic terracotta plate, whereas a slice of dark chocolate torte would go perfectly on white.

2. Size of plate

Think about the size of the portion that you are going to serve, it doesn’t always have to relate to what you’d actually eat! An over generous wedge of gooey cake looks much more appealing than a calorie conscious slice! The general rule of thumb is to use a smaller plate, where the food fills it, so that the food is the main hero of the photo and not your best china.

3. Plate presentation

Make sure that the plate you are using is scrupulously clean. Rinse it under hot water and dry it with a clean tea towel, then put in position without leaving any fingerprints on the edges, as these or any grease marks will show up on your photo. If you move the food around the plate when serving and leave marks these can easily be removed with kitchen towel or a damp cotton bud – the invaluable tools of a food stylist!

4. Star of the show

Make sure that the main part of your dish is at the front of the plate. Place any accompaniments or garnishes to the side or back so don’t steal the show. When placing the food on the plates, get the star into place first and then add the rest afterwards. Leave off any items that don't add anything to the overall look of the main feature.

5. Garnishes

Keep garnishes nice and simple and make sure that they relate to the food and that the colours compliment it. A sprig of fresh coriander can really bring a creamy chicken curry to life. If using salad leaves pick out the best ones beforehand and leave in a bowl of cold water in the fridge, then gently shake them dry in some kitchen towel and arrange on the plate just before serving, and the general rule with salad leaves is that less is more!

6. Dishing up

Some dishes look great as a portion on a plate, whereas others work so much better served whole in the dish they were cooked in. A great example of this is lasagne – all golden and bubbling straight out of the oven, but a bit of a mess as a portion. So before you dig in take a picture of the whole dish, and then take out a spoonful and see what you think – a picture with a scoop out is often the best, as you see the golden top, but also the creamy white sauce oozing into the meat and tomato layers beneath.

7. Sauces

Get all your food into position, including garnishes but before you pour the sauce think about where you want it to go on the food and also where it will fall on the plate. Add a little at a time, as you can easily add more (but it’s very hard to take away!) You don’t always have to add the sauce to the food, if you have a perfectly griddled salmon fillet with a creamy sauce consider putting the sauce in small bowl on the plate with a herb garnish to make the best of both.

8. Tricks of the trade

Mix a little olive oil with warm water and lightly brush any food that has been sitting for a while and lost it’s shine. A soft paintbrush is ideal for this. You only need a light brushing, too much and it’ll looked varnished, but a slight hint and you’ll restore the food to it’s just-cooked glory.

9. Spritz away

Lightly spritz vegetables and salad leaves with water to ensure they look freshly cooked or picked. A small perfume atomiser is great for this. If using green vegetables, undercook them slightly to ensure they keep their colour and plunge into cold water after cooking to help them stay that way.

10. Props

A plate on its own can sometimes look a little bare, and the addition of a few props can make all the difference. It could be a folded napkin tucked under the plate, a fork laid casually next to the slice of cake or a glass of wine in the background. Whatever you use, make sure it looks natural and goes with the food you are serving - a red and cream tea towel wrapped around that dish of lasagne would be perfect.

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