Brilliant Egg Bake (a.k.a Feedback Bake)

We love a bit of feedback here at Pause // Play // Escapes HQ.

Why? It makes us improve things. It helps us stop doing things that don't work awesomely and start doing things that do.


This egg bake recipe is a direct result of the following feedback:


Q: What did you think of the food and drink on Pause // Play // Escapes?
— Cat and Lisa's Feedback Form
A: Would have loved some eggs for breakfast one day...
— Pause // Play // Escapee - May 16

Perfect brunch recipe coming right up...


  • 1 x sweet potato
  • 1 x zucchini
  • 1/2 x red pepper
  • Handful of baby spinach
  • Chopped parsley
  • Salt and Pepper
  • 8 x organic, free range eggs from happy happy chickens please.
  • Some oil (we used olive)


Get yourself a large oven dish/roasting tin, any shape.
Preheat oven to Gas Mark 4 or 5

Peel n chop the sweet potato into 1 inch cubes and toss in oil and salt and pepper.

Put in the oven dish/roasting tin and pop in the oven for 15 minutes.

Meantime, chop the zucchini and red pepper into chunky chunks.

After the sweet potato has been in for 15 minutes, open the oven and throw in the red pepper and zucchini. Toss it all around and pop it back in the oven for a further 15 minutes.

Meantime, whisk up the 8 eggs with the chopped parsley and once the second 15 minutes is up, pour the eggs and parsley over the roasted veggies. And mix in the spinach leaves.

Pop all of that lot back in the oven for 15 minutes or until the egg is cooked (whichever happens first)

Once the egg is cooked, remove from the oven and eat hot or cold.

Serves 6 - 8 happy yogis

PS - you can totally switch up the veggies for mushrooms, tomatoes, leeks, red onions, beets and so on...

Watch this space for more things inspired by feedback :)







Dress to Impress

“Loved the Brunch on the first day, Perfect!”
— Pause // Play // Escapee... October 2016

One of our favourite bits of preparing for Pause// Play // Escapes is menu planning. We look at what's in season, we share what we have made our own friends n family and we think back on previous escapes to come up with a unique menu for each Escape...

There's always plentiful salads for the welcome meal (crunchy, seasonal and healthy) but no salad is complete without it's dressing and we think we triumphed on the last escape, mustering up four unique dressings.  It was pretty hard to choose, but here was our favourite...

Tahini Bikini* Dressing

Get yourself a clean jar big enough for the serving you want to make... Scoop in the following:

  • Grated ginger - 1 teaspoon of fresh grated ginger.
  • Lime (or lemon) - juice of one (or half if you are using lemon).
  • Tamari (you can use soy sauce but tamari has no gluten so we prefer it) - sploshy sploshy! i.e. there is no exact measure for this, just add to taste (if you like super salty add more).
  • Tahini - 2.5 tablespoons (we used dark but you can use light instead if you prefer).
  • Water - again sploshy sploshy! Add the water at the end once the taste is good for you as the water is mostly to get the right texture.

Shake it shake it shake (lid on obvs) with all your might.

Pour atop salad of choice.

We used this one for a coriander, pumpkin seed, quinoa salad but it would work for anything with asian flavours or over some hearty falafel. 


*We know it's got nothing to do with bikinis but it rhymed!

...all our juicy dressings lined up in a row, lemons, limes, spices, herbs, salt, pepper, tahini, tamari and loooovvvveeee x






Pause // Play // Spring Energy Bullets

So we like to surprise our Pause // Play // Escapees with a little surprise treat or two during their stay. In the escape we ran at the end of April 2016 we thought a little post prandial boost might be welcome so we packed our escapees off for their afternoon adventures with these glorious energy packed 'bullets'.  An honorary mention goes to secret team member Maddy (Lisa's mum) for whipping up this batch for us and to Nourish Everyday for the original recipe which we tinkered with a tiny bit.

Spring Energy Bullets

Makes about 30 bullets


180gms soft dates (medjool are the business but other soft dates are fine to use too, if they feel a little hard, soak them in clean water for 30 minutes then dry on kitchen paper)

1 1/4 cups raw nuts (we used cashews as they go nice and creamy but a mix of other nuts would work, almonds, brazil, hazelnuts, go wild)

1/2 cup desiccated coconut (our current favourite ingredient (and extra for rolling your bullets in)

1/2 cup Maca Powder (or you could use other protein powders such as hemp protein powder, whey protein etc)

2 tbsp chia seeds 

1 organic lemon (ours came from a lovely farmer so it tasted extra nice) - zest and juice

2 tsp good vanilla extract

1/2 tsp good salt


Stick the dates, nuts and coconut into a magimix/food processor. Whizz in short bursts until it all becomes mashed together in a sticky but not totally smooth mix.

NB - Weak food processors wont cope too well with nuts and dates so make sure its a strong one, otherwise chop chop chop and mash with your hands.

Then add in all other ingredients and mix together.

Roll between your hands until little bullets are formed. Then roll those in your extra coconut et voila. 

Put in fridge to keep them fresh and then share with your friends, family and loved ones. Take them to work and share with your colleagues. Use them as peace offerings for your enemies. Avoid eating them late at night unless you are planning a late night date with a dancefloor :)