BonVivant

Haddock balls

Pureed steamed squash with eggs, finished in the oven. In the background is grated black radish (plus other things not pictured) Boiled eggs mashed with some quark.

Korean sweet potato noodles with various vegs Soya sauce braised cuttlefish. Some annatto iwas added to the braising liquids.

North Sea shrimps and 3 different types of rye bread Red Kuri pureed together with some doenjang. The natto is also for smearing on bread.

Braised beef shins in Vietnamese-style "bo kho". I used red kuri squash in place of carrots. Another type of squash (don't know the exact name) with kale and mushrooms in cream Colourful lentils Got 2 "bouquets" of kale from the farmer

Hake from the fishmonger No particular theme. Cured salmon belly and other odds and ends to be used up.

It's officially autumn... ... when I make this meal. Kale with smoked sausage and Speck (a type of cured, smoked pork belly). Kale comes from this farm not far from my house (15km, biking in the countryside and through the woods, one way).

Still warm, full fat, raw buffalo's milk ricotta. Leftover SV duck breast Vietnamese-style eggs with very ripe tomatoes (seasoned with fish sauce)

Sepia/cuttlefish Was never into the "goth" thing as a teenager but I enjoyed being a one for a little while today. Bucatini with sepia ink Sepia, kale, tomatoes etc. From Sicily

Potted North Sea shrimps Took 2 hours to peel a whole kilo

Ready to be steamed, separately. One of my favourite flatfish, now costs twice as much as turbot. Used to be the other way around. Most turbot are farmed and available year round, whereas brill are (still) wild-caught. Muscat squash 2 ways. This one is eaten with bread. Wheat and muscat squash puree cooked risotto style. The Gorgonzola melts and flavours the "risotto". Not much is needed to put together a satisfying meal.

Fig season is ending, the kakis are arriving. Pig's liver and mushrooms in cream. Paprika-garlic butter sauce. Thanks. I copied Turkish-style manti (which is not completely closed at the tip and is filled with lamb mince). You'll get a hang of it after about 5. Bring opposite corners together, press and seal. (Wet wrappers with water first.)

One of the best tasting cuts of meat but looks the worst. There are purple carrots in the braising liquid. Crispy fried cubes of squash with freekeh and sliced savoy cabbage. @Franci, re roe. Have you tried steaming? I have posted a bunch of photos of ways I eat roe. Best part of the fish. In fact, keep the fish and let me have the roe!

Done folding and sealing. Cooked gyoza-style Simply steamed The filling is the squash is the big one in bottom photo and on back seat of the bike, pink salmon colour . Deep orange flesh, and sweet. On my 5th tray of Bursa black figs Warm soft tofu with ginger-honey syrup

Sherry marinated cherries made in the summer. SV lamb's liver SV duck leg

Shrimps in set butter Dumplings filled with squash Turkish-style: yogurt, paprika butter, sumac, and tea. One is Muscat. Don't remember name of the other one.

Steamed eggs and kelp Some doenjang on the side in case I needed more. It's also in the soup. Where my kale and squashes come from: 45mins biking, farms in the countryside next to the woods where I go for walks every week.

No cook lunch Smoked sprats Cross out "cheer" and "song". I'm not a social animal. Almost no-cook lunch, only had to melt the moz. Caprese rolls On my 4th tray of Turkish black figs

Ginger-garlic poached chicken Lentils and soya beans Scrambled eggs & chanterelles

Squash on the Weber. Was cooked in the oven first then grilled. Lamb leg meat Same sauce, but mine is hand-chopped and with the addition of scotch bonnet peppers in my own sambal ulek. I used pre-packaged kebab spice mix Finally a perfect day to have a BBQ. Same squash in top left corner before I cooked it:

Lunches this week: Schmalz, oysters and bread. Filling is squash puree and Texel sheep's cheese. Green squash on far right is in the filling: Just to drink. I pureed the figs with another fruit that is high in water, or you can just add some water to the blender.

Fresh figs again Pureed fig drinks in the background Whilst listening to the radio...

Duck legs In Malaysia this is called "Kiam chye ark". Duck soup with sour plums and pickled mustard greens.

Happy days are here again. Turkish figs! And other things to eat with the figs Camembert wants to run away Dipped in Lindt 99% - - - Mung bean noodles with (store-bought) deep-fried shallots and chilli oil DIY soup. North Sea shrimp shell broth with jarred tom yum paste.

Looks like meat SV-seared pig's liver. If I want to do something properly I have to do it myself... medium rare, like steaks. (Though I prefer my steaks between med rare and rare.) Seared Turkish figs. Sauce has balsamico, tamari, a bit of honey and chipotle.