Review: Foxlow, Clerkenwell, London

Before our day of exploring South London we needed to have a suitably filling brunch to warm us up for the day. Enter Foxlow. This modern European restaurant is owned by the same guys as Hawksmoor. Billed as a casual neighbourhood restaurant, it has a cracking cocktail list and prides itself on good quality produce. After sampling the brunch menu, I cannot wait to try their Sunday lunch. It looks absolutely divine on their Instagram!

After much deliberation I opted for the avocado and feta on sourdough toast topped with two poached eggs. And because this seemed way too healthy for a Saturday morning I ordered a side of bacon. Bacon makes everything better. The salty chunks of feta were the ideal partner to the creamy avocado. The perfectly poached eggs had a brilliantly orange runny yolk - something so simple yet so hard to achieve. I had seriously food envy when Lily's Moroccan eggs appeared - definitely the first thing I'm ordering next time I pop in! Hannah's mac and cheese was also a winner. The crispy breadcrumb layer added a satisfying crunch to the gooey cheesy pasta. I may have helped myself to a fair few forkfuls.

All in all Foxlow is a great option for brunch in the city. Prices are reasonable, the food is prompt and delicious and the waiting staff are attentive. It's not mega cheap but prices won't make your eyes water either. I loved the laid back vibe and the fact that we could take our time - we had a lot of catching up to do! I'll definitely be back soon to sample those Moroccan eggs...

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Exploring Europe: Day two in Cologne, Germany

Day two saw us up bright and early with lots of fit in. After stuffing ourselves silly with a heavy breakfast of cheese, ham and bread at Hotel Lyskirchen, we set off for a day of culture. The first stop was the sports museum before heading over to former Gestapo prison. The insight into the minds of the nazi secret police was truly a harrowing experience.

I'm planning to do a more thorough recap of the best places to visit in Cologne so keep a look out!

After leaving the former prison we decided to take a stroll over the famous love lock bridge to help clear our heads and ponder on what we had witnessed. The main aim was to cross the other side to get the lift up to the top of the Cologne Triangle for what was promised to offer a superb view of the city. It certainly didn't disappoint and was overmuch worth the few euros it cost. In fact I'd recommend it over the view from the cathedral if you haven't got time to do both.

After a long day of walking we decided to opt for a nap - something that is always essential on a city break - and a dinner close by. After a little research of the best pork knuckles in town, we settled upon the Brauhaus Sunner to sample the German delicacy. It was a very good shout. The beer hall made me feel like I was in Game of Thrones - I was expected Tyrion to appear at any moment. The atmosphere was buzzing and the portions were massive. We left with full bellies and ready for day three after lusting over the cathedral showing off in the dark.

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Recipe: Prawn pad thai

Borderfields got in touch and asked me to put together a recipe using one of their oils. I racked my brains and decided to make something from one of my favourite cuisines. The garlic infused oil was the perfect accompaniment to use in a pad Thai. The flavour really came out in the vegetables and added a tasty spice to the dish. It would be great to add a subtle twang to a curry too.

This recipe was adapted from Fay Makes It Easy. Such a good book and all the recipes are so simple!

Serves 2

Ingredients:
2 tbsp of Borderfields garlic infused oil*
1/2 pack of flat pad thai noodles
1/2 bag of beansprouts
1 pack of tenderstem broccoli
2 mini pak choi
Half a pack of spring onions
1 pack of king prawns
1 tbsp of soy sauce
1 tbsp fish sauce
A handful of coriander
A sprinkling of chopped salted peanuts (optional)

Method:
1. Chop the spring onions and broccoli into bite-sized pieces. Shred the park choi.

2. Heat up the garlic oil in a wok and then add all the vegetables including the bean sprouts too. Cook for around 2-3 minutes.

3. Add the prawns and cook through.

4. Cook the noodles according to the packet instruction.

5. Add the soy sauce and fish oil to the dish. Give it a good stir.

6. Once the noodles are cooked, drain them in cold water and then add to the wok. Mix everything together.

7. Divide between two bowls. Sprinkle on the chopped coriander and some chopped peanuts if you wish - then tuck in!

As always I'd love to know if you made this, please do tweet me!

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