SousShot Register interest

AI recipe creation & food photography

From food idea to beautiful recipe.

Start with a food idea or bring your own recipe. SousShot pairs clear cooking instructions with realistic photos that follow the dish from prep to plate.

Start with an idea Use my recipe

How SousShot works

  1. Share an idea or recipe

    Describe what you’d like to cook or paste a recipe you already have.

  2. Get a recipe with photos

    See the ingredients, cooking instructions and matching images for key steps.

  3. Cook, share or publish

    Use the finished dish and step photos in a blog, newsletter or cookbook.

Sample recipe

One recipe, from prep to plate

See how the same dish changes at each stage.

Garlic butter chicken

Pan-seared chicken with a creamy garlic butter sauce and tender broccoli.

25 minutes · 2 servings

1. Prepare
2. Sear
3. Make the sauce
4. Serve

Planned photography styles Natural home cooking, editorial food photography and premium restaurant presentation.

Proposed pricing

A recipe package for the way you publish

Registering your interest is free.

Single recipe

£19 / recipe

A recipe, finished-dish photo and three matching step photos.

I’m interested

Creator plan

£29 / month

Up to 20 recipe packages per month, with a choice of photo styles.

I’m interested

Early access

What would you make with SousShot?

Leave your email if you’d like to try SousShot with a recipe you want to cook, share or publish.

We’ll use your email to follow up about SousShot early access.

25 minutes · 2 servings

Garlic butter chicken

Ingredients

2 small chicken breasts, 200 g broccoli florets, 1 tbsp olive oil, 25 g butter, 3 garlic cloves, 100 ml chicken stock, 100 ml double cream, chopped parsley, salt and pepper.

Method

  1. Pat the chicken dry and season both sides with salt and pepper.
  2. Heat the oil in a skillet and sear the chicken on both sides until golden. Transfer to a plate.
  3. Melt the butter in the skillet, stir in the minced garlic, then add the stock and cream. Return the chicken to the pan and simmer until it reaches 74°C in the thickest part.
  4. Steam the broccoli until tender. Slice the chicken and serve with the broccoli, sauce and chopped parsley.