Finding a good spot for date night can be a challenge. Either the place is so busy it’s too loud to talk or it has no atmosphere at all. Harrild & Sons, on the site of a former printing press manufacturer, offers bags of atmosphere, a wide range of craft beers and surprisingly good food.
A full English breakfast is nice, but sometimes you just don’t have the time. You need something you can grab and eat on the go. These savoury muffins are not your average muffin.
A bit of spice, crunchy crust and soft centre — these deliver flavour in a small package.
Delicious straight out of the oven, but you can also freeze them and reheat in the microwave for a quick, but surprisingly filling breakfast at any time.
Even better with a bit of chipotle ketchup for dipping.
Will this Saturday morning breakfast cure a hangover? Probably not, (ok, definitely not) but together with a bloody mary or ‘hair of the dog’ it might just start you down the path!
Start with half a bagel. Add bacon, a layer of avocado, some chopped tomato with red onion (not too much) and a generous squeeze of lime juice. Perch two poached eggs on top and season with cracked black pepper and celery salt.
Serve with some skillet potatoes and a couple of mango slices.
Yum. Had two happy girls this morning when I served this up.
Mark Twain famously said, “Perhaps no bread in the world is quite as good as Southern corn bread.” That might be a bit of a stretch, but this versatile bread certainly has a following. There are even annual competitions and national festivals for this simple bread. There are lots of recipes but if you’re after proper Southern-style cornbread, it has to include coarse ground cornmeal and buttermilk.
This recipe is one of the easiest and comes from Quaker Oats (one the larger cornmeal producers in the USA). It uses a mix of cornmeal and flour so purists will argue this isn’t a proper Southern recipe, but it’s what I grew up with and I still love it.
If you haven’t had Biscuits & Gravy then you have missed out on one of the best breakfast dishes the ol’ south has to offer! This is gravy like you’ve never had it before. The first time I mention this to someone they look at me like I’m crazy. But after they try it they want nothing else for breakfast (and sometimes lunch)!
Biscuits are a staple of Southern cooking in America. Definitely not a British biscuit, these are a kind of bread that’s similar to a scone but softer and lighter. The southern biscuit is most often seen at the breakfast table, but may appear with any meal–they are particularly good served with fried chicken.
143 Tooting High Street, London SW17 0SY
Near Tooting Broadway Station
Dining is certainly turning around in Tooting. It’s no longer just curry joints and ‘The Little Taperia‘ is good example of the fine eats now to be found there.
It’s an intimate restaurant–small but inviting. They offer both table and bar seating in two sections. The front has a bar with high chairs and a few table while the back looks directly onto the open kitchen. In fact, you might say you are in the kitchen! Some of the best seats are at the back bar where you can see all the cooking.