The overlooked and ever present pandemic: violence against women

Being a woman is exhausting. From catcalling, to groping and spiking, every woman has a story. We go our entire lives being told what not to wear, not to go home alone, not to leave our drinks unattended, and essentially get comfortable being constantly aware of our vulnerability. Women are taught to fear men, but what has become increasingly apparent is that these ‘men’ aren’t just recluses and overtly creepy individuals hiding in alleyways, they’re also people well integrated and respected in our communities.

The year has just begun, and already we’ve seen: David Carrick’s heinous crimes come to light, Nicola Bulley found dead, the familicide of Emma Pattison and her daughter, and the murder of Brianna Ghey. It’s impossible to avoid what seems to be an omnipresent morbid reminder that you are never safe as a woman.

Seeing the news about David Carrick left me with a mountainous pit in my stomach. As women who do we trust? Where do we feel safe? The indisputable fact is, David Carrick is not an anomaly, there are over a thousand complaints against members of the Met Police force surrounding sexual assault and domestic violence at present. To say that Carrick’s case is ‘unbelievable’ is disappointing and a point blank lie. Sarah Everard’s name is still fresh in our minds, her horrific murder at the hands of Wayne Couzens was only in 2021. So quite frankly, it’s very believable and fair to assume there are more than just a handful of bad apples. Nicknames like ‘the rapist’ and ‘the bastard’ show that the temperaments of these men are not only known, but encouraged. Dangerous men are being protected, and women are dying as a result.

1 in 4 women have been raped or sexually assaulted as an adult

rape crisis England and Wales

Violence against women doesn’t start with rape, murder or physical assault. It starts with degradation, dehumanisation, and entitlement. So ‘locker room banter’ isn’t just banter, misongynistic jokes carry substantial weight, they propagate the notion that women are objects, and are less deserving of respect. The lack of accountability is quite frankly astonishing. Men refusing to acknowledge the insidious nature of their words highlights a myopic view of the issue. What people fail to see is the snowball effect that can ensue as a result, words can quickly become ideologies, which in turn can lead to verbal, then physical violence. The objectification of women is further hyperbolised by the media, where many boys and men can readily consume polarising content on a daily basis. The rise of ‘incel’ culture has created safe space for deviant men to spew vile and abasing vitriol toward women, radicalising impressionable individuals into upholding the same sentiments. Men like Andrew Tate are revered and given platforms to speak freely, and with content available on all forms of social media, you don’t even have to look hard to find yourself in a cesspit of misogyny.

Amidst the pandemic, a shocking statistic was unearthed. Domestic violence was on the rise. With stringent regulations restricting movement, many women were forced to be stuck with their abusers 24/7. A survey by Women’s Aid revealed that out of 31 women, 61.3% had experienced their abuse becoming worse. With no where to turn and no means to escape, constant gaslighting, emotional and physical abuse with no promise of respite for months, it’s unfathomable to think about how trapped so many people felt.

…when he had been abusive noone would come and help due to the Covid-19. Even when the police said it’s ok for someone to come to sit with me no-one would come.

women’s aid

All of this is without even discussing the harmful effects of pornography. Unrealistic standards surrounding sex further dehumanise women, allowing us to be viewed solely as tools for sexual gratification. Having infinite access to women through a screen without the need for consent can only distort real life expectations, which risks individuals developing various paraphilias. It’s impossible to deny how toxic and dangerous pornography is when categories surrounding rape are incredibly common. What’s even more repugnant is that many of these videos aren’t fictionally created in a studio. Women and children are being trafficked and raped in front of a camera, immortalising their trauma for anyone to see. The website Traffickinghub.com, founded in 2020, gives an insight into how prevalent this is on Pornhub, with a multitude of these cases involving minors. Just imagine how many are still flying under the radar. It seems there is no way to regulate the content being uploaded, and Pornhub are refusing to take action and safeguard victims, for what I can only assume is for monetary reasons. How disturbing to think the brutalisation of women and children is being profited from?

‘Pornhub features women being brutally abused – we have to shut it down’

metro

I don’t know anyone who doesn’t have a story, whether it be about themselves or someone they know, tales of abuse and harassment are far too common. This transcends all races, sexualities, and religious beliefs. Only one common denominator is required: be a woman. Brianna Ghey reminds us that trans women’s experiences also align with our own. It’s important to acknowledge the intersectionality surrounding her murder, as well as dealing with transphobia, the fear of being a woman also rings true for many trans women.

So much needs to change. There’s a rife culture of victim blaming, which suggests that women deserve what happens to them. Questions such as ‘what was she wearing?’ are all too familiar, emphasising how the actions of men are consistently looked over, and women are seen to always have a hand in their downfall. As Nicola Bulley’s disappearance went on, the press took a distasteful turn. Her alleged drinking problem and menopause made headlines, creating a shameful narrative that somehow these were valid reasons to write her off as unstable rather than continuing to regard her as a missing person. Emma Pattison was no different, her established career as a headteacher in an affluent Independent school was apparently good enough reason for her murder, because God forbid a woman is more successful than her husband, right? Women are not to blame, instead we need to look into the deeper, systemic issues that are causing these tragedies to become commonplace.

This is a pandemic, and unlike Covid-19, we can’t accept it as a ‘new normal’. Until society stops excusing non-violent actions as ‘boys will be boys’, preventing the escalation into physical violence will continue to be difficult, and more women will suffer at the hands of these men.

Earl grey and blueberry cake

Back again with my earl grey cake obsession, and I am not sorry about it. Last year I followed a recipe from Buzzfeed’s Tasty website, and although I loved the flavours, for some reason the texture didn’t quite work out. This time I used a variation of the weighing method; where you weigh your eggs in shell and use the same weight of all your other ingredients (butter, sugar, flour). I knew I had to make adjustments for the tea I wanted to add, so I used a little extra flour. I also don’t like my cakes too sweet when I’m icing them so I always cut the sugar down (I know, I’ve called it the weighing method and made all these changes to the concept, I’m sorry). I decided to make my own blueberry jam to go in the middle, and it was the perfect thing to cut through the sweet buttercream. I had enough jam left over so I ended up saving it and putting it on toast which was delicious! A break down of the recipe for the cake and the buttercream can be found below, enjoy!

Earl grey and blueberry cake

  • Servings: 10
  • Difficulty: easy
  • Rating: ★★★★★
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Ingredients

    For the cake
  • eggs
  • butter/margerine
  • caster sugar (if you want your cake to be a little less sweet then reduce by 50-100g depending on how big your cake is)
  • plain flour (+100g to compensate for the earl grey tea)
  • 1tsp baking powder for every 250g of flour
  • 2tbsp dry earl grey tea leaves, blended so it’s not too gritty (I just used the contents of earl grey tea bags)
  • 100ml of strongly brewed earl grey, you’ll need about 5 tea bags (in milk of choice)
  • For the blueberry jam

  • 200g of blueberries
  • 100g caster sugar
  • lemon juice to taste
  • 1 to 2 tsp of cornstarch to thicken
  • For the buttercream

  • 250g unsalted butter, room temp
  • 550g icing sugar
  • 1tsp vanilla extract
  • 50ml strongly brewed earl grey tea

Directions

    *preheat your oven to 160°C*
  1. Weigh your eggs in shell. For reference I used 5. Whatever the weight of the eggs, use the same measurements for your butter, flour, and sugar (use the adjustments in the ingredients section for this cake!)
  2. Cream together your butter and sugar until light and fluffy, and then add your vanilla extract. Add in your eggs one at a time, followed by the blended earl grey.
  3. Add in your flour in small increments, leaving out the extra 50-100g.
  4. Add in the brewed earl grey, then finish with the rest of the flour. the mixture should be relatively thick but still a little runny.
  5. Line your baking tray with greaseproof paper (or butter the tin and dust with flour). Pour your batter in to the tin and bake for around 40 mins or until a knife comes out clean in the middle. Leave to cool.
  6. To make the blueberry jam, add your berries, sugar and lemon juice into a small saucepan. Simmer over a low heat until the sugar is dissolved and the blueberries are soft. mix your cornstarch with 1tsp of water and and add to your saucepan. Stir until well incorporated and the mixture thickens slightly. If still too runny then add a little bit more cornstarch (the jam should still be a little runny, it’ll thicken up a bit as it cools). Blend until smooth then leave in the fridge to cool.
  7. For the buttercream, whisk your butter until pale and fluffy, slowly add in your icing sugar and your brewed tea, alternating between the two. Whisk until well incorporated. If the consistency doesn’t seem right, add more icing sugar until it does. Put in the fridge until 10 mins before icing.
  8. Once the cake has cooled, cut in half and add a thin layer of butter cream, and adda slight thicker border around the perimeter of the cake to stop the jam from seeping out. Add the jam in the middle and then stack the second layer of the cake on top. Ice the whole cake and add any decorations you like. Let chill in the fridge for around 30 mins then serve and enjoy!

Shakshuka pizzas

Shakshuka/shakshouka is arguably the best brunch meal. Richly spiced tomatoes, beautifully poached eggs and a hefty amount of carbs on the side? What is there to hate?

I decided to branch out from shakshuka traditional sense by making a pizza version. It made complete sense in my head to marry the two, so why not try? I was not disappointed, in fact, I think this has made it into my top 10 recipes.. Honestly it was delicious, I proofed my pizza dough in the fridge for about 36 hours (you don’t have to do this but I was busy over the weekend so I prepped ahead of time!) and it gave my dough such a lovely flavour and texture. Everything else took no more than 20mins to prep, and bake time was ~15 mins. So what I’m trying to say here is, this recipe is easy and undoubtedly delectable. I used this trusty pizza dough recipe, I’ve used it multiple times and it is fool-proof!

If you don’t try anything else on my blog, please try this, I promise you won’t regret it!

Shakshuka pizzas

  • Servings: 6 pizzas
  • Difficulty: easy
  • Rating: ★★★★★
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Ingredients

  • pizza dough (store bought is fine or you can follow the recipe above)
  • 2 cartons of tomato passata, I used plain but any kind will probably do.
  • 1 tube tomato paste
  • handful of basil, chopped
  • salt and pepper to taste
  • 1 tsp sugar
  • 4 garlic cloves, minced
  • 2tsp dried mixed herbs
  • one onion
  • fresh mozzarella (1/2 a ball per pizza)
  • coriander (optional)
  • eggs, one per pizza
  • semolina to dust your baking tray

Directions

  1. Make your pizza dough, and leave to proof in a warm place to double in size if you’re using it on the same day or in the fridge if you plan to use it in a day or two. (If you do refrigerate your dough, make sure to take it out of the fridge 2 hours before you intend to use. Also use a HUGE container because the dough grows a LOT).
  2. For the sauce, dice your onion and sautee on medium heat. Once they soften and start to brown a little, add your tomato paste and dried herbs. Once incorporated, add your passata.
  3. Add your salt, pepper, garlic and sugar, and once you’re happy with the flavour, let simmer until it reduces and be comes thicker. Add your basil and let cool.
  4. Pre-heat your oven at fan 200°C. Split your dough into 6-8 portions and roll out until it’s at your desired thickness. Spread semolina on a baking tray and place your dough.
  5. Add your pizza sauce to the dough, then make a well in the middle to add your egg. Top with your mozzarella, sprinkle with some salt, and add basil/coriander to garnish.
  6. Bake until the pizza crust is golden brown and the egg is cooked to your liking! I found it best to add a baking tin on a shelf underneath the pizzas and add a little bit of water to create steam and cook the egg in time with the dough!
  7. You can brush some garlic butter on the crust for some extra flavour, then enjoy!

Chinese-style tofu

Tofu, a plant-based blank canvas, and an incredible meat substitute. We are now halfway through veganuary, and to be honest I hadn’t really intended to participate. A fair portion of my meals are easily vegan, so it’s not that I find it difficult to swap out animal produce, veganuary just hadn’t been on the agenda. However, I did have tofu on my mind, so what better time than now to experiment with a new recipe!?

I marinated my tofu for 24 hours, and this enhanced the flavour tenfold. In the past I’ve done a quick hour or so marination and I felt like I hadn’t quite got the flavour to soak in as much as I wanted. Don’t be shy to submerge your tofu block in a liquid marinade, just be sure to give it a good press afterward so it has more of a meaty texture when cooked.

You can use this tofu in so many meals, I decided to have mine in lettuce wraps for a light lunch, but they’d be delicious with some rice or in a stir fry!

Chinese-style tofu

  • Servings: 4
  • Difficulty: easy
  • Rating: ★★★★★
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Ingredients

  • 1 block of firm tofu
  • Soy sauce, enough to cover your tofu block
  • 2tbsp agave nectar/honey
  • 2tbsp sesame oil
  • 1tsp of chinese 5 spice
  • 2tbsp rice wine vinegar
  • 3 garlic cloves, minced
  • 1/2 cup cornstarch

Directions

  1. Open your tofu and drain the liquid. Either use the container it came in or something very similar in size, and place the block back in.
  2. Slice the tofu into equal cubes whilst in the container.
  3. Mix all of the ingredients mentioned above and pour over the tofu, making sure it is well submerged. Cover and let sit in the fridge for around 24 hours (~2 should be alright but the longer the better! Don’t exceed 48 though).
  4. Once thoroughly marinated, take the tofu out and place it between two kitchen towels. Press under something heavy for 20 mins to an hour. Save the marinade for the glaze!
  5. Once dry, toss in cornstarch and either bake, fry or airfry until golden brown and crispy on the outside. Set aside
  6. In a wok, add your left over marinade and simmer until it starts to thicken, add your tofu and toss until fully coated.
  7. Top with sesame seeds and spring onions and serve as you like!

Pear and rosemary cake

If you’ve been here long enough to remember the earl grey and blackberry cake, you’re a gem. Clearly I have a thing for peculiar cake flavours because I’m back again with another recipe, this time it’s pear and rosemary. This is admittedly more of an autumnal flavoured cake but who cares, it tasted amazing so I’m happy to share the recipe in July. If it bothers you that much you can bookmark it and try it in October, w(ill)on’t judge you.

This cake has the perfect light and airy crumb texture, it’s so moist and far from cloying. The mellow rosemary balances the sweetness out perfectly, you could easily eat the whole cake without feeling ill (I didn’t do this but would recommend). I decided to make my own glaze so that I could choose to add more acidity with lemon juice, and this paired with the both the pears and rosemary was delicious!

You can find the recipe below, and I’ve also linked my tiktok so you can see me bake step-by-step!

Pear and rosemary cake

  • Servings: 8
  • Difficulty: easy
  • Rating: ★★★★★
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Ingredients

  • 3 medium eggs
  • 125g golden granulated sugar (normal granulated/caster will work too!) + an extra 50g for the glaze
  • 230g self-raising flour
  • 125g plain yoghurt
  • 120ml olive oil
  • 1tbsp grated lemon zest
  • 1sp vanilla extract
  • 1tbsp finely chopped rosemary + an extra sprig for the glaze
  • 2 pears, peeled and sliced into segments
  • 50ml lemon juice for the glaze

Directions

  1. Preheat your oven at 180ºC
  2. In a medium sized bowl, combine your eggs and sugar. Whisk until pale in colour.
  3. Add your yoghurt and oil and vanilla extract, whisk until combined and then stir in your lemon zest and rosemary.
  4. Add your sifted flour in two parts, making sure to whisk until combined. Make sure not to over mix!
  5. Grease a baking tin with butter and add parchment to the bottom, pour in your batter and then top with your sliced pears, you shouldn’t need to use all the slices! Place into the oven and bake for 30-35mins.
  6. 6.While your cake bakes, chop up your left over pear slices into small chunks, add to a small pan with your rosemary, equal parts water, lemon juice and your remaining sugar. Simmer over a medium flame until the pears are soft, remove the rosemary and blend until smooth. Set aside.
  7. Once your cake is done, (should be golden brown and a skewer should come out clean) immediately brush with your glaze. Let set for a few minutes and you can dust with icing sugar if you like!

@n.eona

Rosemary and pear cake 😍 the recipe for this is on my blog now! 🍰🌿 #fyp #foodtiktok #cake #recipe #foryou #foryoupage #foodie

♬ Lo-fi hip hop – NAO-K

3 ingredient flatbread

I often find I crave meals when I’m conveniently lacking significant components of the recipe. Rather than waiting for the next available opportunity to go shopping, I try to recreate things with the ingredients I have at home, sometimes it works, sometimes it doesn’t, but I keep doing it nonetheless. When it does work though? phenomenal. So welcome cheat’s flatbread, aka cheat’s naan, aka cheat’s cinnamon roll dough (I’m not kidding, you can use this recipe for all three and I promise it works). Arguably a bit sacrilege, this recipe is incredibly versatile, and tastes particularly delicious slathered in a garlic butter alongside a curry. I say recipe, but all you need to do is add your ingredients and keep adjusting until you get a dough size that looks substantial enough for how many servings you need, it’s really that easy! No elongated proofing times, no intense kneading, it’s as no-fuss as you can get.

3 ingredient flatbread

  • Servings: about 10
  • Difficulty: easy
  • Rating: ★★★★★
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Ingredients

  • Self raising flour
  • 500ml of plain yoghurt
  • 1/2tsp baking powder
  • Pinch of salt (optional)

Directions

  1. In a medium bowl add your yoghurt and baking powder and salt
  2. Add enough flour to make a dough that is not too sticky to hold
  3. Split into equal portions and roll until about 1/2cm thick
  4. Add oil to a pan, and lightly fry both sides of your flatbread dough until golden brown
  5. Optionally, whilst still hot, brush with garlic butter.

side note: if you want to use this recipe for a quick cinnamon roll dough, follow steps 1 and 2. Split into equal portions but instead roll your dough into a large rectangle and spread with approx 1/4 cup butter, 3tsp cinnamon and 1/4 cup sugar mix. Roll into a log, and cut into 8. Bake in the oven until a deep golden brown.

Simple soup

An incredibly simple dish that never fails to satisfy, tomato soup is such a staple. Recently I’ve found myself gravitating towards this recipe whenever I can’t think of what to eat and just want a hearty meal. Truly versatile, this recipe can be manipulated heavily, it just depends on what you have lying around at home. One thing is non negotiable though, you must have your soup with an abundance of bread. Quite frankly, you’re doing it wrong if your ratio of bread to soup isn’t at least 60:40.

I posted a quick video on my tiktok but I thought it would be useful to provide some precise measurements as well. I’ll be honest, I eyeball this recipe every single time I make it, so feel free to make any tweaks you deem necessary!

Both my tiktok and recipe can be found below, enjoy!

Easy tomato soup

  • Servings: 2-ish
  • Difficulty: easy
  • Rating: ★★★★★
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Ingredients

  • 4 large tomatoes/punnet of cherry/plum tomatoes
  • 1 bulb of garlic
  • a handful of fresh basil or a tsp of dried
  • a few sprigs of rosemary (optional)
  • One onion (I prefer to use red)
  • a generous amount of salt and pepper
  • one red or orange bell pepper
  • a good glug of olive oil
  • stock of choice

Directions

  1. Chop up all your veggies and place on a baking tray, add your rosemary and dried basil (if using fresh basil don’t add yet!) dowse in olive oil and sprinkle with salt and pepper. Bake in the oven at 160º until nicely roasted
  2. Once roasted, add everything to a blender with your basil and some stock (you can also do part stock part cream!). Blend until it’s at your desired consistency.
  3. Plate and garnish with some cream, pepper and herbs, serve with lots of bread!

Gochujang 2 ways

East Asian cuisine is probably my favourite, like, all of it. I still have a whole lot to try, but everything I’ve sampled so far has been nothing short of delicious. 99% of the time if you ask me what I’m craving it’s some form of an East Asian dish, I never get tired of the beautifully balanced flavours, marrying sweet and savoury together so well to create truly moreish meals that pack a punch. I usually adapt some recipes if a few of the ingredients are tough to attain which has been the case throughout lockdown as we rarely got to big supermarkets anymore (big Sainsbury’s, Asda and Tesco, I miss you). Over the years I’ve seen countless recipes featuring the Korean chilli paste ‘gochujang’ and I just knew this was something I a) needed to try and b) probably couldn’t substitute effectively. Luckily the small Sainsbury’s near me has a pretty good mini Asian section, and had some in stock!

I had two recipes in mind, and I was absolutely going to execute them both in one weekend because life is too short and we’re in lockdown, so what else should I be expected to do? Exhibit restraint and patience? No thank you.

First on my list was some bao, stuffed with honey gochujang glazed pork belly. Second was a Korean fried chicken burger. Both used the exact same sauce, but each dish utilised it differently, giving the illusion of variance, whilst simultaneously delivering umpteen amounts of flavour. A solid 10/10 from me. This sauce is so easy to make, you can add it to any kind of protein (I hear it’s amazing with tofu so that’s on my list) to make a wonderfully flavourful dish. Scroll down for the recipe!

Gochujang sauce

  • Servings: enough sauce to make dinner for 5!
  • Difficulty: easy
  • Rating: ★★★★★
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Ingredients

  • 1/2 cup gochujang
  • 3 cloves garlic
  • 2 tbsp honey
  • 1 tbsp brown sugar (soft works best
  • 1/4 cup soy sauce
  • 1 small onion (only add if using for cooking rather than glazing a burger!)
  • 1 tsp chinese five spice
  • 1 tbsp sesame oil

Directions

  1. Add the ingredients to a blender and blend until smooth. Pour into a small saucepan.
  2. Mix on a low heat until simmering and it reaches a sauce like consistency.
  3. Add to your protein after you’ve browned it! If you’re making a fried chicken burger, fry your chicken first and toss it in the glaze right before serving to ensure it’s crispy!

Easy pretzels

I’m almost glad I’ve only just learnt how simple pretzels are to make because I’d have made an extortionate amount of them by now, which is probably not the best idea considering my current attempts at being healthy. However, after a great exam result last week I thought I deserved a treat. It’s been a while since I’ve dabbled in bread so I decided I couldn’t resist any longer. The choice was between bagels and pretzels and I didn’t have any cream cheese to build the ultimate bagel so pretzels it was! The bagels will likely come soon so keep an eye out!

What I love about this recipe is the very reduced waiting time. Most recipes for types of bread require a hefty amount of proofing, and if you’re particularly unlucky, double proofing may even be required. This recipe calls for just 30 minutes of waiting altogether, which is perfect time to clean up your station or grab a quick mid-bake snack. Efficiency is obviously key here.

I split my dough in half to make two types of pretzels: cinnamon sugar, and garlic and herb butter. Both equally delicious! Find the recipe for both below. Enjoy!

Pretzels

  • Servings: 10
  • Difficulty: easy
  • Rating: ★★★★★
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Ingredients

  • 3.5 cups flour
  • 325ml warm water
  • 1 sachet yeast (7g)
  • 450g flour
  • 4tbsp soft brown sugar
  • 1tbsp butter
  • 50g baking soda (for the water bath)
  • For the garlic butter

  • 3 tbsp butter
  • 1tsp salt (I used chilli garlic salt
  • 1 grated garlic clove
  • 1 tsp parsley
  • 1 tsp basil
  • For the cinnamon sugar

  • 1/2 cup sugar
  • 1tbsp cinnamon
  • 2 tbsp butter

Directions

  1. Preheat your oven at 200ºC. In a jug, combine the yeast and water. Set aside for 5 mins.
  2. Mix your dry ingredients together, and then add your yeast mixture. Mix until just combined and a shaggy dough has formed.
  3. Turn your dough out onto a clean surface, add your melted butter and knead until the dough is smooth to the touch. Place into a bowl and cover. Let rise in a warm environment for 25 minutes. About 20 minutes in, start boiling a big pot of water with your baking soda
  4. Once risen, split into 10, roll into long rolls and twist into a pretzel shape. Place onto a baking sheet and cover for 5 mins.
  5. Put your pretzels one at a time into your boiling water, cooking them for 30s each side.
  6. Place onto a baking sheet and bake for 10-12 minutes or until a deep golden brown.
  7. Brush your pretzels in their respective butters, then toss your cinnamon sugar pretzels in the sugar mixture.
  8. Plate and serve!

My favourite brunch spots- bookmark this for after lockdown

So, BoJo has finally done what we’ve all been oh-so-desperate for him to do. I can’t believe I’m typing this, but we are soon to be free from the shackles of lockdown(!!!). As early as April 12th dining and socialising will be a reality again, albeit outdoors, and I am alight with joy. I don’t know about you, but I intend to be ready. Like, outfit prepared, reservation made, ready. I thought I’d curate a list of my favourite brunch spots for you guys to check out, so hopefully you’ll be just as ready as I am when the time comes!

Gail’s Bakery

Gail’s bakery is one of my favourite brunch spots. They pulled me in a few years ago with their blueberry buttermilk pancakes (heartbreakingly these are no longer on the menu- however they may come back after all of this Covid palava) and chai lattes, but the menu covers so much more than that. Although a chain brand, Gail’s has an authentically independent feel to it, that makes you feel like you’d nestled into a cafe in a quaint little village. This is somewhere I’m happy to frequent, again and again, always an option for me!

PROS:
  • affordable (£-££)
  • large portions
  • veggie and vegan friendly
  • outdoor seating (very limited)
CONS:
  • none that I can think of!

The Pudding Stop

This is not quite brunch. It’s a naughty brunch, if you will, as all they serve is pudding. If you’re happy to have dessert at 12pm then this is the place for you! Accompany your dish with a beverage and then no one can tell you it’s not a substantial brunch meal, to be honest even if you don’t, just do what you want. I love this spot, it’s right in the middle of the traditional St Alban’s city centre, a tiny little bakery with very limited space (be ready to wait to be seated***) this shop is the epitome of cosy. Perfect for a midday pitstop.

PROS:
  • affordable (£)
  • DELICIOUS
  • unique
CONS:
  • limited seating
  • not quite a ‘brunch’, but great nonetheless
Credit: the pudding stop

The WatchHouse

‘Six Houses, none the same’ says the Watch House website. This cafe is everything you want from a Saturday morning. Perfect for instagram flatlays, this brunch is satisfying for so many reasons. I’ve been to the Tower Bridge branch, tucked away in the backstreets of central London. It’s a beautiful location, however particularly small, so wait times may be quite long at peak times. Still, it’s worth it as the food is delicious!

PROS:
  • good price for the location (££)
  • tucked away in central London, super cosy!
  • great portion sizes
CONS:
  • limited seating

Dirty Martini

Two words. Boozy. Brunch. Since Covid has resulted in clubs being shut for almost a year now, a lot of us are looking for other ways to get dressed up, have a drink, and socialise with our friends. Pubs are great, but are often too casual. Bars allow you to adequately dress up however three drinks in and you’ve already spent more than you would on a standard uni night out. Cue bottomless brunch… You can easily find multiple venues that’ll charge between £30 and £40 for a full meal, and on average 1.5 hours of free flowing booze. Now I’m not telling you to drink fast, but the faster you drink, the cheaper each glass becomes, and the more you get for your money. Okay, ramble over, Dirty Martini’s bottomless brunch is amazing, you’re served birdcages with a copious amount of food (I couldn’t finish mine, of course) and 1.5 hours of prosecco, G+Ts, and martinis. This ticks every box!

PROS:
  • affordable for what you’re getting (££)
  • delicious food
  • great portion sizes
  • very speedy drink service
  • outdoor seating
CONS:
  • none!
Credit: dirty martini

The Canvas cafe

Settled in the vibrant East End, The Canvas cafe embodies everything Spitalfields is about: creativity, artistic flare and trendy ambiance. This cafe is 100% vegan, and it aims to uphold a sustainable and clean ethos which I love. I especially commend them for their option to ‘pay it forward’ where you can buy an extra item on the menu for someone who is in need of a hot meal of drink. The food is simple and the menu isn’t too extensive but it’s definitely a quality>>>quantity here. The meals are fresh and have that real homemade feel, a brunch that doesn’t make you feel guilty after!

PROS:
  • affordable (£)
  • amazing opportunities to help the community!
  • great portion sizes
CONS:
  • limited menu
Credit: the canvas cafe

Urban Meadow cafe

If you’re looking for boujie vibes on a budget this is the place for you. Now I’ve checked their website recently, and they don’t seem to be offering brunch at the moment, but it may return post Covid! The light and airy atmosphere of Urban Meadow is so enticing, I honestly don’t think I’ve ever felt so relaxed in a restaurant before. They have a set menu, however you can pick up unlimited starters at the buffet (again Covid may affect this). This brunch wasn’t bottomless, but their offer included a bottle of prosecco between two people which was more than enough for the occasion. This was the perfect place for a classy birthday celebration or any celebration for that matter. Urban Meadow collates a classic brunch with beautifully bright decor for a lovely afternoon out.

PROS:
  • affordable for what you’re getting (£)
  • great food
  • outdoor seating
CONS:
  • the set menu was a little limited
Credit: urban meadow cafe

Hopefully this post will be useful for some of you looking for somewhere to eat once lockdown measures are eased!