Steam bottomless brunch

Steam took over Roo Bar a good year or so ago and has turned it from a dingy student hangout with a heavy love of sports to…well honestly I don’t really understand the decor at all, it’s steam punk meets haunted mansion with some damn fine decking out the front.

Aesthetics aside they have been teaming up with Beats and provide a unique space in Clifton where there is plenty of outdoor seating and room to move around and great public transport links. So far so good.


Admittedly I am one of those people with a “crap sense of humour” who don’t find their Mother in Law burger amusing and it has put me off going there. Luckily i’m also someone who enjoys getting a bit pissed in the afternoon and has tried most of the other bottomless prosecco brunches in Bristol I swallowed my pride and told some friends to book and come get merry with me.

We nabbed one of their outside benches under a lovely new awning and was presented with a bottle of prosecco, a cool bucket and a really lovely waitress (please give this woman a raise, she’s amazing). The menu choices were good, lots of variants on stuff on bread or stuff on pancakes, good filling stuff. Most of the table went for the “Big Sur”, a take on the Full English, one for fried chicken on pancakes and one for courgette bread with egg and avocado.



Courgette toast


We had warm pastries served first, blackberry, pecan and custard danishes that had been warmed. Not homemade as far as I could tell but I really wasn’t expecting them to be. They were devoured quickly by the group and all agreed it was a nice start, with leftovers kept for breakfast pudding.

The Big Sur was indeed big, a thick slice of toast with a bubble and squeak patty, sausage patty, bacon, poached eggs, fried potatoes and sides of salsa verde and refried beans. The good – the sausage patty was full of flavour, the toast was buttered generously, bacon crispy and salsa verde/refried beans were a welcome change to the usual beans on a fry up.

The niggles were the poached eggs, which were a touch on the underdone side, but most of the time I will eat the yolk and leave the whites anyway. The bubble and squeak wasn’t fried at all and under seasoned. It would have been great to have h a that fried, thick, brown crust I associate with Sunday evening leftover suppers.


The prosecco kept coming and that was a major plus as well as the service being fantastic and the brunch being very enjoyable I will go back again. ¬£26.50 was very reasonable for the amount we drank and the quality of the food offered. The place was criminally quiet for a somewhere offering a pleasant outdoor boozy breakfast to be enjoyed with friends and we were encouraged to have another bottle 10mins before our service ended to “enjoy for as long as you like”. I think I rolled in about 3pm…

Get your tickets from Steam via Wriggle for Saturday and Sundays, 11am – 1pm sitting or 1:30pm to 3:30pm sitting.


How to improve your fried eggs

Hands up who LOATHES egg snot.

For those who don’t know what I am talking about, egg snot is that uncooked egg white often not seen until the last-minute hiding on top of your fried eggs. Often seen sliming provocatively off your fork as your lift it to your mouth, egg snot makes me feel things. Bad, gross things.

In my efforts to eliminate said snot i have taken to overcooking my fried eggs, getting frustrated and being left unable to enjoy the simple pleasure of eggs on toast.

In the spirit of name dropping celeb chefs i never paid much mind to, I saw Jamie Oliver use “one simple trick” to cook his eggs using no fat in the pan whatsoever. Once i got over the shock that Jamie hadn’t confit his egg in 3 pints of olive oil i realised this technique might be the answer to my prayers. I, however, use a bit of fat with my cooking technique because it tastes nice.

Put simply, you “froach your egg”


Take one hot pan, a splash of oil, one tablespoon of water, one egg and one heat-proof lid of some description.

Heat your oil in your pan, a medium heat is best and crack in your egg. Add one tablespoon of water to the pan and quickly cover your egg with the lid. I use a small saucepan lid, its clear so I can see what’s going on. As you are trapping steam the egg cooks much more quickly, usually it only needs a minute or so before it’s done. The yolk will go a little white, that’s ok.

The end result lacks in crispy bits but i am happy to forgo crisp if it means no gloop either, the only runny bit should be your yolk.

I made a video (i am sorry for the state of the sink!)



Oven baked pancake, more space for more toppings!

Its not often I thank Martha Stewart for much, anything she does with Snoop Dogg (Snoop Lion? Did he change back? I refuse to keep up) makes me cackle and she does a blinding One Pot Pasta but other than that, she isn’t someone on my radar.



However, as a fan of those video recipe sites on Facebook (think Tasty by Buzzfeed) I realised they had totally ripped off a recipe from Martha herself, the oven baked pancake.

Now hands up who loves pancakes but hates making them, flipping them, putting them in the warm oven to stay warm but they end up a bit sad…? I do. Why should i stand at a stove on a weekend morning putting all this effort into what is really a fried cake acting a a vessel for bacon and syrup?


Cut out the faff, grab the skillet and follow my recipe for one big, oven baked pancake that comes with a gorgeous crust and far more surface area for toppings.

Feeds one person

For the batter:

  • 65g Plain Flour
  • 1.5 tsp Baking Powder
  • .5 tsp Salt
  • 1 tbsp sugar
  • 1 egg
  • 90ml milk


Pop the oven on to about 180c and put the skillet in to warm.

Mix your dry ingredients first, then add the wet and whisk until the lumps are all gone

Put your mix to one side, retrieve the skillet (GLOVES ON) and add a tablespoon of butter to melt. Spread around and then carefully pour in your mixture.

At this point you can add chocolate chips or fruit if you like, Martha likes blueberries and shes’s the USA’s Delia Smith so she might be on to something.

Pop the skillet back in the oven and cook for about 10minutes. Keep an eye on it and don’t be afraid to take the skillet out to check, i popped a knife in mine after about 7/8mins to check it was good.

Once cooked you can either transfer the pancake or eat right out of the pan.

My fave topping is crispy chopped bacon, banana and maple syrup but the world is your oyster!



Breakfast of champions, quesadilla

This house seems to have an irritatingly constant supply of forgotten, stale tortillas. I buy them, use two then the rest sit there slowly going from soft vessels for dips and chilli to brittle table mats then they are thrown away.


Lucky for these forgotten flat breads someone ate the last of the white sliced and I fancied bacon and eggs. Hence the breakfast quesadilla was born.


You can put literally whatever you like in here but and i opted for the classic. Plus it was an excuse to slather on the exquisite chipotle ketchup by Ginger beard made with beer from Moor Beer creating a very Bristol breakfast. The sauce and his other fab products can be found in local shops, check his website or Twitter for new things.


It’s important to do your prep first, chop everything and keep an eye when you’re cooking the tortillas, mine caught a little whilst I was having an argument on Twitter.


You will need
Two tortillas
One medium potato chopped into small cubes
Half an onion chopped into small cubes
Two rashers of smoked bacon, chopped into small cubes
30g finely grated mature cheddar
2 tblsp tomato sauce or chipotle ketchup
1 egg fried or scrambled
Tabasco to taste
Seasoning and oil for frying


Oven on 200c

Parboil your potato cubes for 15 mins and drain, leave to dry

Start to fry your bacon, you want it really crispy, add your onions and potatoes until soft and crispy. Put to one side

Fry or scramble your egg and put to one side

Spread you sauce onto the tortillas and put into a frying pan on a low heat add you bacon and potato, then the egg and finally the cheese. Cook for a few minutes, place the second tortilla on top and flip everything over.

Brown the other side and carefully move the quesadilla into the oven.

Cook for around 10 mins but keep an eye on it.

Remove, slice into four and consume in front of Saturday Kitchen with coffee served in your Lumpy Space Princess mug.