A foodie festival, the truth about oysters and a miso cod dinner

The bank holiday started quite cold but sunshine was promised and yesterday morning was glorious! I have been to the Hampton Court Foodie festival a few years in a row now and it is always good. Last year was less charming as it was very rainy and cold, I remember my pimms seemed to last forever as the rain kept filling my cup up faster than I drank it! This year was different, it was perhaps the best day of the year, the sky was clear blue and it was so warm! This year my pimms seemed to evaporate!

The festival was full!


There were lots of stalls with all kinds of foods and my first stop was the pimms stand!


Crunchy candy, you know that deep fried mars bar, here it got company!


No English food festival is complete without the hog roast.


There were plenty of options for vegetarians.


The classic sausage on a barbecue was very tempting


There were some fantastic cakes


We stopped at the chefs tent and saw Ben Tish from the Saltyard demo empenadas.


We discovered the truth about oysters, lazy but tasty!


of course we had to sample some! Delicious.


I was delighted to sample a Gin I had not tried before, Pinkster! I will buy some of that.


After spending a whole afternoon at the foodie festival, sampling the food and buying some delicious foods and perhaps enjoying a drink too many we headed home for some chill out time and dinner! I had pre planned dinner as I didn’t think we would be in to anything too complicated and I was right.

Miso tofu & cod, serves 4, oven at 180C

  • 750 gr cod fillet
  • 1 pack of firm tofu
  • 1 pack white miso paste
  • 2 tsp sugar
  • 1 tsp mirin

The day before I heated the miso with the sugar and mirin, it just needs to be warm enough to dissolve the sugar. Then marinate the fish and the tofu in the miso over night.

I placed the cod and the tofu, with all the marinade in an oven proof dish and baked it for 20 minutes.

Whilst that was baking I made a salad, we were not too hungry so I didn’t want a heavy meal. I made a salad of sweetcorn and mango with a sour lemon based dressing to go with it and it was a great meal.


The cod


The tofu


We ate it with samphire and there was nothing left and it might be my new favorite way of cooking and eating cod!

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