THE BOLLO HOUSE, CHISWICK

I have been meaning to write a post about my taste card, but normally get so carried away with eating when I go out with my card that I totally forget to take any photos/try to remember detail! But I recently discovered our local gastro pub was on the 50% off food taste card list, and today went for lunch with a girlfriend there. It was great, and I'll definitely be going back soon.

The Bollo is found on Bollo Lane, close to Chiswick Park tube station. It is a typical converted gastro pub with solid wood interiors and it's fair share of young families (most notable was a table of 5 adults with 5 children under the age of 1). However, thanks to the good manners of all such young children, we didn't feel like we'd gatecrashed a creche!

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BUTCHERY COURSE AT THE GINGER PIG

For my birthday this year, amongst other very lovely presents, I was spoilt with a magimix from my parents (how I've longed for one!) and from my very generous brother and his girlfriend, a voucher for a beef butchery course at The Ginger Pig.

So last night, apron in tow, I headed to The Ginger Pig on Moxton Street for a night of beef!

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EGGS, EGGS, EGGS

A year ago I didn't eat eggs. I hadn't eaten eggs for years, apart from the time I had rather stupidly decided to try a duck egg which was far too rich and didn't go down well at all! But now, I eat eggs at least once a day. I always eat free range eggs, and love to pick them up from farm shops if I get out of London for the weekend. And the combination of smoked fish, eggs and creme fraiche is just irresistible.

Here are two recipes I love - they are both great as a luxurious breakfast at the weekend, or, with the addition of potatoes in the second recipe, a quick evening supper.

SMOKED SALMON and SCRAMBLED EGGS

Prepare all your ingredients - slice your bagel in half, get the smoked salmon out of the packet, and whisk 2 eggs per person with a large dash of milk, ground pepper and a thinly sliced spring onion.

Put the bagel in the toaster.

Add a large knob of butter to a medium hot pan. When melted, add the egg mix and leave for half a minute. Take a wooden spoon and mix up the eggs, continuing to do this until the egg is scrambled, but still wet. Remove from the heat.

Butter the toasted bagel and top with a dollop of creme fraiche. Serve the scrambled eggs on top of the creme fraiche with slithers of smoked salmon on the side. Add pepper and half a lemon.

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