Review: Boneyard, Shoreditch, East London

I've mentioned the street food market Pump before and now i'm writing about another tasty venue inside. Let me introduce you to Boneyard, a US-style meat joint with a relaxed vibe. Boneyard is actually a wooden restaurant inside so you don't have to brave the cold. Rows of communal wooden tables line the eatery and you wander up to the till to place your order.

As always I arrived hungry and zoomed in on the bone marrow burger on the menu. Intrigued, I added this to my order. A double patty is loaded with heaps of strong cheese and fresh salad. The meat is rich and juicy inside a toasted brioche bun. The bun soaks up the juices and manages to stay in one piece. It's certainly not the best burger in town but it still got my nod of approval.

Sadly the Tator Tots were sold out, so for a side I opted for the salted crinkle crisps smothered in spicy chilli, grated cheddar cheese and a heap of sour cream. Perfection! I'd have preferred for the cheese to be slightly melted but the chilli had just the right amount of kick.

Overall Boneyard was a good shout. I'm not sure I'd go out of my way to visit again but if I'm in the area it's definitely one I'll pop in to.

Read more

5 of the best snacks to eat mid-morning

The period between breakfast and lunch is a killer so here are some snack suggestions you can keep on your desk for when hunger strikes. And save you from raiding the chocolate in the vending machine.

1. Perkier bars*
These new 100% plant based quinoa and sprouted grain oat bars are packed with goodness and perfect to help keep your energy levels up mid-morning. They're also free from wheat, gluten and dairy. Thanks to the quinoa, the bars really fill you up. The slow burning energy keeps you feeling satisfied before you can tuck into lunch. And keeps you away from the dreaded biscuit drawer! My personal favourite is the fruity goji and cranberry flavour. Who needs a chocolate bar? #getyourperkyon!

2. Yogurt drops
I got this idea from Sarah a while ago and it's genius! Simply pick your favourite fat free Greek yogurt and using a teaspoon, drop into a baking tray. Pop in the freezer over night before taking to work the next day. It's a great way to keep your sweet tooth at bay but without the guilt.

3. Fresh fruit salad
Is it me or does fruit taste so much nicer when it's cut up in a bowl? All the peeling is too much of a faff when you're in your flow. Make up a fruit salad the night before. Try something a little out of the ordinary and choose fruit that's in season. Clementines, apples, pommegrantes and cranberries are all in abundance in December.

4. Hummus and vegetables
Hummus comes in all different forms now at the supermarket but if you're feeling adventurous, whiz up your own batch at the weekend for the working week. I'm loving red pepper hummus at the money with carrot batons and sticks of cucumber

5. Popcorn
Popcorn is great because you can satisfy your sweet or savoury tooth. There's more varieties on the market than ever. Plenty of brands offer healthier versions too. It's better for you than a bag of crisps but you still feel like you're treating yourself. Win win situation!

What are your favourite snacks?

Read more

Recipe: Christmas sticky toffee pudding

A few weeks ago Whitworths invited me along to a baking master class hosting by the first GBBO winner Ed Kimber. We were given a the chance to make his alternative Christmas pudding - a rich sticky toffee pudding. I'm not a fan of traditional Christmas pudding so this is perfect. It's really quick and simple to make - you can even make it the day before!

Ingredients:
225g Whitworths dates
100ml rum
200ml water
175g light brown sugar
3 tbsp of honey
200g self raising flour
1 tsp of mixed spice
75g unsalted butter
2 large eggs
1/2 tsp of vanilla extract
1 1/2 tsp of baking powder
1/4 tsp of freshly grated nutmeg
50g Whitworths apricots, roughly chopped
50g Whitworths sultanas
50g of Whitworths crystallised ginger, roughly chopped

For the sauce:
50g unsalted butter
A pinch of sea salt
100g dark brown sugar
A splash of rum
100ml double cream

Method:

1. Preheat the oven to 180 degrees (160 degrees if fan) and lightly grease ten dariole moulds.

2. For the butterscotch sauce, place the butter, sugar and salt into a medium saucepan and cook over a medium heat until melted and smooth.

3. Allow to bubble away for few minutes before adding the cream, stirring to make a smooth sauce. Set aside whilst you make the puddings.

4.  To make the puddings, place the dates, water and rum in a medium saucepan and bring to a simmer and cook until a thick date paste has formed. Scrap the paste into a bowl and set aside for a moment.

5. Place the butter, sugar, vanilla and honey into a large bowl and use an electric mixer to beat until smooth and creamy.

6. Add the eggs one at a time beating until combined before adding the next one.

7. In another bowl, mix together the flour, spice and baking powder.

8. Add the dry ingredients to the butter mixture and beat on a slow speed until they just combine.

9. Add the date puree and the dried fruit and mix until smooth and combined.

10. Divide the batter evenly between the prepared moulds and place onto a parchment lined baking tray. Bake in a preheated oven for around 20 minutes or until the pudding springs back to touch. Remove from the oven and turn onto plates immediately.

11. Serve the pudding whilst hot with lashings of caramel sauce.

Tweet me if you decide to make them - I fully recommend it!

Read more