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884 Items
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Variety of pulses including beans (flageolet, fava, red kidney bean, boston bean, black bean, cannellino, borlotto)Variety of pulses including beans (flageolet, fava, red kidney bean, boston bean, black bean, cannellino, borlotto, lima bean, mung bean), lentils, peas
Hand picking ripe blackberry, close-up
Selection of fresh and dried foods used in Mediterranean cuisine
Baked wholemeal walnut bread on baking tray, close-up
Three bread rolls
Carrot juice and toasted rye bread with herbed scrambled egg, on a plate with a clock face on it
Whole and sliced American red Legend tomato
Roasted duck served with chopped and roasted vegetables on white plate with knife and fork
Animal-shaped chicken with breadcrumbs, vegetables on plate, biscuits, and drink
Bowl of clear soup with prawns, spinach and carrot slices, served on a bamboo tray with a set of chopsticks, view from above
Lamb Tikka Masala presented on warm nannan bread
Grilled prawns (Gambas a la plancha), view from above
Chunks of beef and cherry tomato kebabs grilling on skewers above burning embers of camp fire
Olive oil being poured from bottle over cooked spaghetti in white bowl
Apples in a wicker basket
Spinach-filled raviolli square lifted on a fork, close up
Three dried oyster mushrooms
Curry leaves, mustard seeds and cinnamon stick with oil, frying in wok
Smoked salmon with salad garnish and wedges of lemon, on a plate
Stacked pitta breads
Spinach and peppered pear salad with parmesan crisps served in four yellow bowls
Orange, lemon and young coconut jelly (Woon ma praw orn), served in glasses, decorated with jasmine flowers
Fresh fruit salad and cream in glass dessert bowl
Chevre tiede, grilled goats cheese served on bed of mixed leaf and cherry tomato salad, a typical dish from Southwest France, view from above
Sardine with green chilli sambal (Sambal lado mudo), on wax paper, served on wooden plate with lime and glass of water
Four Conference pears, close-up
French Pea Soup served in white bowl, garnished with fresh mint
Seed and dried fruit bars, close-up
Asparagus officinales, green Asparagus, cut into pieces
Chef using spatula to sir garlic, ginger, spring onion, and pork slices in wok
Spinach and potato gnocchi in cheese and butter sauce served in dish
Seafood paella served in metal serving bowl on folded napkin
Slices of pear and mango with raspberry fruit dip
Grilled monkfish with spicy vinaigrette, on white plate
Chicken and watercress sandwich quarters in blue bowl with sliced tomato and lettuce
Meat loaf on a platter half of it sliced
Tomato and horseradish ketchup served in a cup with small spoon, close up
Orange cut into quarters
Lepidium sativum, Garden Cress stalks in glass saucer, close up
Four Plums Victoria
Close-up of pile of fresh red cherries with stalks on
Two tomatoes Shirley, close-up
Selection of citrus fruits, including Lemon, Green lime, Yellow lime, Ruby grapefruit, Kumquat, Clementine, Grapefruit, Pink grapefruit, Seville orange, Navelina, Pink pomelo, Sweetie fruit
Malus, green Apples spilling out of brown paper bag, view from above
Fresh red, green, and yellow organic tomatoes
Fish cakes served with salad leaves, herb sauce and sliced lemon and blueberry tart with fresh cream dessert
Roasted cherry tomaoes and garlic cloves, close up
Slices of multigrain in basket with napkin and butter in dish
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