Pasta. A dish I normally avoid when eating out. Not because the options don’t look tasty, but solely because I think I could probably make that dish, or something similar, at home. I know what you’re thinking, look at that cooking ego, but I know I’m not the only one who thinks this way. Pasta from a street food stand/van, is usually bottom of my list too – unless it’s quirky and new (i.e. stirred inside a huge cheese). Ok and Mac’n’cheese I count separately as you can’t really compare that to other pasta dishes, it’s my ultimate weakness. I always think that pasta from somewhere like a street food stand would be made in bigger batches, have been cooking for God knows how long,…

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The queues for this Parisian creperie stand say it all. Located on Hampstead High Street, alongside the King William IV pub, La Creperie de Hampstead has been a permanent fixture since 1980, and is always fashioning a queue. For over 30 years, La Creperie de Hampstead has been serving up traditional Parisian crepes, with all manner of sweet and savoury fillings from asparagus and cheese to jam, or chocolate, hazelnut and cream. With over 25 different flavour combinations on the menu, the choices are almost overwhelming. Although the queues can get pretty long on sunny days, it’s definitely worth the wait. Heading up to Hampstead on an overcast day, with the odd patchy drizzly shower, the queue time was only about 15 minutes! Definitely a winning situation. …

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I’m going to say it. Balls are often best. Ok, now let’s not confused, I mean food served as balls. Falafel, tender rich meat balls, peaches, popcorn chicken, digestive nibbles, cod crochettes, Maltesers and Forrero Rocher (bet you thought I’d forget that one). They’ve become so popular that there’s even a new restaurant in Soho just serving spherical food! I know, it’s on my list. Well, there’s one street food trader already thoroughly rocking the ball scene – Arancini Bros. Arancini Bros is well known on the London and street food scene for its Arancini, or to the rest of us, handmade risotto balls. Lightly coated, these little balls of cheesy, creamy risotto, are fried until crisp and golden. Kim and I decided to venture…

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When is there EVER not a queue at Bao? Ok, so for all you guys not Bao educated, Bao is an extremely popular little Tawianese restaurant specialising in Bao – Taiwanese milk steamed buns – and other inventive Taiwanese Eats. It made this year’s list of Time Out’s best restaurants, the ones everyone has to visit when in London, and it’s easy to see why. I was out for a day of photo shoots with a friend when we wandered past Bao just after lunchtime. It was about 2pm, and the minute we realised that there was absolutely no queue (ok we probably waited like 2 minutes for the table to be cleared), we just had to go in. I’d been wanting to go to Bao for…

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After a few Christmas cocktails with Kim, in the week before one of the best weekends of the year, we decided we needed pie. Both being from the midlands, we can appreciate how good a simple pie and mash can really be. Warming, comforting and really filling, it’d be perfect to end the night. So off we toddled to find Mother Mash. Mother Mash is a restaurant specialising in exactly what you would think it does from its name, MASH – one of my favourite carbs. To accompany the mash, as you obviously can’t eat it on its own (Yes, I have done this before, just with gravy after a night out – it used to be my go to drunk food, but that’s another…

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