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Journey behind the scenes of Thatchers' TV ad

Thatchers Cider has released a behind-the-scenes look at the making of its new TV ad, Pint-Sized Perfection. The short film takes an exclusive look into Aardman's Bristol studios where the new stopmotion Thatchers advert was created. Find out why hundreds of tiny apples needed to be made, how animators used the puppets to create a sense of organic chaos, and how the director forged a career in animation.

From Magalleria: curated by Daniel McCabe is a bi-annual Anglo-Spanish magazine that initially focused on the plant and gardening interests of unlikely celebrities, but has developed and broadened from a horticultural base into a sprawling blend of photography, art, fashion, food, and ecology to the extent that it's only hanging on to its place in our gardening section by its (green) fingertips. In this 19th issue, Peter Jordanov and Virginie Benarroch celebrate the beauty of the rain, Brigitte Lacombe and Matthew McLean follow Precious Okoyomon on a walk through Brooklyn's Prospect Park, Maureen Paley shares her love for the moon, Tom Johnson travels to Patagonia to visit the Chubut Valley, and Drew Vickers photographs blooms at their boldest and most vibrant; £19

Ingredients (serves 4 as a starter; 8 as part of a tapas feast):

1kg very ripe tomatoes, diced

1 ripe red pepper, deseeded and diced

1 green pepper, deseeded and diced

1 medium cucumber, peeled and diced

2 spring onions, peeled and chopped

2 cloves of garlic, peeled and crushed 50g blanched almonds

2 tbsp sherry vinegar

2 tbsp dry sherry

50g slightly stale, crusty white bread, soaked in cold water for 20 mins

4 tbsp extra virgin olive oil

To serve/garnish: see note above.

1. Tip the tomatoes, peppers, cucumber, spring onions, garlic, blanched almonds and sherry vinegar into the bowl of a food processor or a large blender along with 50ml cold water. Drain the bread, squeeze out as much liquid as possible (clean hands are the best utensils here) and add that to the mixture too.

2. Process or blend until smooth, season to taste and allow to stand at room temperature for 15 minutes before adding the extra-virgin olive oil and blending again. Pass the mixture through a fine sieve, then cover and refrigerate until fully chilled before serving in small bowls as a starter or in shot glasses as part of a tapas feast. Gazpacho can be stored in a sealed container in the fridge for 3-4 days.

BEAUTY

A delicate presence, an intensely feminine and enveloping trail. A composition with radiant heart intensified by jasmine absolute and rose essence. A dazzling floral-fruity fragrance, a full and tender interpretation with heightened femininity; £136.

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