Ohn Mar WinHertfordshire, GB
UK based illustrator who adores food in most shapes and forms.
Originally from Burma, Ohn Mar's earliest memory is actually the smell of jasmine flowers, toasted spices, and freshly cooked rice. She has been illustrating for 20 years, within editorial (magazines and books) greetings cards and web design. Ohn Mar has most recently been illustrating food packaging for small and well known brands. She is very proud this year TDAC published a book of 30 illustrated recipes that appeared on their site, and can now be bought on Amazon.
Ohn Mar takes part in a sketch a day challenge which she posts on Instagram, She likes to have fun with her illustrations, often combining line art with hand lettering and texture.
Recipes By Ohn Mar Win
This delicious salad could not be any simpler, it really does only take 10 minutes to make. Throw some trimmed asparagus in a pot of boiling water, cook for 3 minutes, drain and throw in the other ingredients. This colourful dish is so healthy and packed with zesty flavour.
Borscht is a simple is a Ukrainian/Russian beet soup typically made with beef broth. Although this is a vegetarian version with the beans as an excellent source of protein. This is definitely a traditional hearty yet vibrant soup and worth trying out when the weather turns cooler
This is a fail safe if un-authentic version of a tomato and vegetable based sauce I use for pasta. It came about when I had two tiny children to feed and not enough time. I figured as long as there were the vegetables blended in to the tomatoes they wouldn't even know. Just now my now 8 year old said 'Mummy I never guessed there were courgettes in there' It's pretty watery at first but it reduces down to a thick rich sauce over the three hours.
Autumn is a bumper time for foraging in woods and hedgerows. Foraging is the act of gathering wild food for free. Although it's gained far greater popularity in recent years, for our distant ancestors foraging would simply have been a way of life.
NOTE : Positive identification is the most important part of becoming a safe hunter-gatherer. If you are not 100% certain you have identified it correctly, under no circumstances eat any wild fruit, raw or cooked.
This is a collaboration with the Rangoon Sisters who host a series of pop up restaurants serving delicious Burmese food. Mohinga is the national dish of Burma, a fish broth served with rice noodles and an assortment of garnishes. Although it is usually made with catfish, pilchards or mackerel can be used as alternative. It's traditionally eaten at breakfast but available throughout the day in Myanmar as a delicious, comforting snack!
Given a chance I would eat it everyday as I never tire of the flavours.I wanted to make the setting typical of a Burmese tea house, with its low tables and stools.
For more information about the Rangoon Sisters please visit
I came up with this recipe with my kids as we don't have a juicer. But we do have a liquidiser and this seemed like a great alternative. It's wonderfully easy and the results are always super. My kids love this ( and its still a good source of dietary fibre)
Absolutely delicious and hearty soup thats super easy. The kids enjoy it after a long ramble in the woods. You could also try swapping half of the pumpkin for carrots or sweet potato. For an extra kick try adding adding half a teaspoon or chili powder or perhaps some cumin powder to really bring out the warmth.
Fresh herbs will take the dish to the next level, livening it up with a hit of freshness before serving, or adding a delicious depth of flavour throughout cooking. And they're easy to grow whether you live in the country or city or only have a windowsill.
Again this was inspired by my recent holiday in Greece were many houses had gardens bursting with freshly grown fruit and vegetables. This classic combination of baked eggplant, tomatoes, peppers and herbs would make a great side dish or meatless main dish. Courgette could also be added for extra flavour, or any other combination of herbs.
I've just spent a week in Greece and was inspired to illustrate this. I love experimenting with different ingredients that can be added to give different layers of flavour. Try orange zest, chilli flakes, fresh chopped mint or coriander leaf, fennel or cumin seeds. And you could try adding cubes of feta too. The longer it's marinated the more flavoursome it will be.
A selection of cocktails inspired by Hawaii. Ever since Harry Yee created the “Blue Hawaii” nearly 45 years ago, tropical cocktails have been part of the Hawaiian experience as white sand beaches and waterfalls. Imagine sipping some of these cocktails admiring some of the tropical views at sunset. Almost all are served with decorative wedge of pineapple, a fresh orchid, or a small paper umbrella.
What started as a sketch a day watercolour project has been turned into this! I loved exploring all the different coloured items and I was able to tick off a wish list of weird and wonderful fruit and veg I've always wanted to paint.
No British Christmas is complete without a Christmas Pudding. Early Christmas puddings contained meat, as well as onions, wine, spices and dried fruit. The tradition of Christmas pudding did not appear in England until introduced to the Victorians by Prince Albert, husband of Queen Victoria. By this time the pudding looked and tasted much as it does today. Although some feel it has fallen in favour, it has an iconic role in vintage Christmas themes.
Hot chocolate and candy canes are classic winter treats, and in this recipe you can combine them to get something even better! I wanted to create a cosy atmosphere where folks may have had winter trek and they're now just chillaxing with a delicious winter warmer.
This is a collaboration with myself and food stylist, chef and author Nicole Herft. She says 'Chinese food is my all time favourite - I totally love this dish too! It's so yummy and can literally be cooked in 5 minutes if everything is already sliced.' Its's also a really healthy and low carb recipe too!
Two weeks in the South of France was not good for my waistline this summer. We ate baguettes everyday as part of picnics on nature trails or trips to the beach. They were always partnered with lovely fresh produce, delicious cheeses, and fragrant fruit. I felt it was worth while finding a easy recipe to relive those summer memories
There's a chain of sweet (candy) shops selling old school treats - and one has just opened up in my home town.
This is a super easy and fail safe cream and meringue delicousness adored by kids and adults alike. The kids love to arrange the fruit on top in their own unique way. The pulp of two passion fruit can be added for a extra flavour.
This is such an simple recipe to make, but the results are wonderful. The kids love helping with this, from digging the carrots up to blending this lovely coloured soup. Its very satisfying and perfect for the colder months.
I spent several months travelling round S. India and just loved this flavour combination. Cochin is full of spice warehouses and the smell is delightful. Do try to source fresh curry leaves as it makes such a difference. The curry sauce could also be used with thinly sliced chicken breast.
A collaboration with MiMi Aye - a fellow Burmese, food blogger & author. This maybe the best known Burmese dish, a little like laksa but more subtle and lightly curried. The focus is on texture as much as flavour
This is a colourful and warming dish of fragrant rice with lightly spiced vegetables. You can use most vegetables - try broccoli, cauliflower, carrots or green beans, whatever is in season. It all creates a beautiful blend of flavours.
Fresh line caught mackerel in the summer is a joy. They are so distinctive with iridescent skin & silver streaks. Mackerel are great for grilling or BBQ as it holds well & can handle the robust flavours of chilli & garlic.