It's been a very hot day today. I was sweltering in a jacket on a school run. Our run is literally a sprint, as I grab Eddie by hand and we hurry home in time for Sash to arrive on a school bus.
Saturday, on the other hand, was completely miserable, cold-ish and rainy. As we were walking into town to do some grocery shopping, we met a friend who asked us if we were heading to a food festival. Drat and double drat, I have totally forgotten about it, and didn't have my camera with me. My iphone is of a geriatric generation, with a very basic camera, so I didn't bother to take many pictures with it. We did go to the festival which was held in and around St Mary's Church, under a persistent rain.
The crowds seemed not that bothered by the rain, and there were long queues for any freebies, especially at the gin stall. That's called devotion - to queue in the rain to get a shot of free gin.
Eddie and I ran into the church, trying to escape the rain.
There was an impressive array of foods and drinks, especially the preserves and flavoured oils.
I didn't buy much, just a jar of local honey and strawberry jam - both from Holmes Made, a tin of Ariana natural spice blend from GoSpice, a small bottle of redcurrant syrup (non-alcoholic) and a chunk of pancetta from The Cotswold Curer.
I would have liked to spend more time, looking at the foods, but Eddie was quite bored and kept asking when we were going home.
The most magnificent displays of cakes were created by Aston Pottery. Alas, they didn't sell the cakes, only shared the printed leaflets about themselves. I wonder what they did with all those glorious goodies after the festival ended.
When it's a hot day, I prefer to have simple salad dinners. Tuna is a versatile ingredient for many kinds of salads.
To make a very simple grilled tuna and courgette salad you will need:
2 Tuna steaks
2tbsp mirin rice wine
2tbsp dark soy sauce
juice of 1/2 lime
2tbsp olive oil
a good drizzle of chilli-flavoured oil
mixed salad with pea shoots, a handful
1tbsp runny honey
juice of 1/2 lime
2tbsp toasted sunflower seeds
Slice each steak into four strips and marinade in a deep bowl in a mix of mirin, dark soy sauce, lime juice and sea salt for about an hour.
Drizzle the olive oil over the grill pan and heat it up. Cut the courgette into 3 pieces, then slice each one into "chips". Drizzle the courgette with a chilli-flavoured olive oil, and cook on grill for about 5 minutes, turning over once or twice.
Cook the tuna on grill for about 5 minutes, turning over.
Assemble the salad by layering the salad leaves, then courgette and tuna. Scatter the olives and sunflower seeds and drizzle a simple dressing of lime juice and honey.
Since I used a bit of chilli-flavoured olive oil (from a Filippo Berio olive oil hamper that I won before Christmas) and the remains of a bag of sunflower seeds, I'm adding this recipe to #KitchenClearout linky hosted by Cheryl from Madhouse Family Reviews.