C Food London - A Hidden Pop-Up Gem

I thought this was worth a blog review as it was such a special evening, and the food was stunning! Having seen a few photos posted on Instagram from friends, I knew this one was a must visit. C Food is a pop-up alfresco restaurant at 29 Peckham Road and is home to oysters and other fresh seafood delights every Sunday evening, as well as some lovely young staff; until 27th September.

 The venue is stunning, everything has it's place, and if you go on the right night, you'll be treated and greeted with live music! As you step into the courtyard, your worries subside and you feel like you're in the South of France for one night only. An exotic healthy alcoholic beverage will be waiting for you at the bar, and there is also a wide selection of other thirst-quenching drinks.

The starter is a large plate of oysters, and wow are they delicious! Having thought I would only try one (as I'm not a great fan), one turned into three, and would have been more, if it hadn't been for the hungry band members who we were sharing with. 

Salt water, lemon, tabasco and Norfolk oyster = dreamy!

After much chatting and mingling, the piece de resistance arrives. You'll find your eyes bulging so wide that your vision is blurred (check photo above). Time to feast on huge prawns, dressed crab, amazing homemade fish pate, smoked salmon, mussels, radishes, new potatoes, salad, fresh bread, and delicious homemade aioli. 

You'll soon find that it has turned dark and you don't want to leave. Great atmosphere and divine food - Thank you C Food London.

@CFoodLondon

www.cfoodlondon.com

Vegan Courgette Summer Pesto

After realising I had one too many courgettes in my fridge, I decided to do some experimenting. Why wouldn't courgette taste great in pesto? This recipe is cheese free and therefore vegan, and has a moist nutty texture, even though it contains very little oil. Healthy healthy! Perfect swirled through pasta or rice, or used as a dip or spread.

Ingredients (serves 2)

- 1/2 a courgette

- 1 small clove of garlic, crushed

- fresh or frozen basil from a 31g bag, stalks removed and discarded

- 20 almonds

- 4 cherry or small fresh tomatoes

- 2 tbsp sunflower oil, or any

- salt and pepper

1. Start by turning the oven to 200°c to bake the courgette. Slice the courgette and drizzle with the sunflower oil. Season well and bake for 10-15 minutes until soft and golden. 

2. Blitz the almonds in a food processor until they resemble breadcrumbs. *Some bigger crumbs will give the sauce some texture*. 

3. Add the cooked courgette slices with their oil, crushed garlic, tomatoes, and basil to the mixer with the almonds. Mix for a few minutes until smooth. 

YUM!