My regular Sunday stroll took me to Fulham and the Wheatsheaf pub. There’s a bi-monthly community market there called “Local Treasures“, which displays local talents and creative traders. It also serves a decent brunch. I was curious to see what it was about and I had also heard that there were cinnamon buns lurking around…
I’ve been talking a lot about bread recently, but since I started working with Jane of Virtuous Bread, bread has sort of snuck into my diet again. It’s just too good to avoid. Rye bread certainly ain’t gonna kill you.
After a long night (and morning) at The Box, I quickly devoured 2 slices of toasted fruit loaf, one cinnamon bun and a bowl of yoghurt. The yoghurt with banana and honey is only £2, which is a bargain. Go to Vingt-Quatre down the road from me and you pay a fiver.
The pub has a really relaxed atmosphere and a DJ is playing lazy Sunday music. The Sunday papers are out and people come and go. It has a nice community feel to it and I bet that’s exactly what Lance, the enthusiastic owner of the Wheatsheaf, is after. It certainly doesn’t feel like a grubby pub, and no sticky alcopop smell linger.
Although I won’t be coming down every time, it’s nice to know there’s a cosy place where I can get a decent breakfast and a good ol’ cinnamon bun. The Local Treasures market runs every second and last Sunday from 9am-1am.
Here’s Jane’s recipe for banana jam. Best served on whole wheat toast of course.
1 kg bananas
500 g cooking apples (when peeled and cored)
75 ml water
Juice and grated rind of 1 lemon
1.5 kg sugar
– Rough chop the peeled and cored apples, put in pan with water and grated lemon rind. Simmer until tender.
– Add lemon juice and mashed bananas and cook for 5 mins on low heat.
– Add sugar and stir until it has dissolved on low heat.
– Boil rapidly until set.