BonVivant

Garden "picnics" Orange tomatoes Creamy purple cauliflower And vinho verde

My snacks and also dinner

Noodles, chard and edamame. Daikon kimchi alongside Confit yolk More yolk? Yes, salt-cured A savoury porridge of hominy and beetroot puree I have actually done dumplings gyoza-style, with blueberries. Unfortunately, there was no natural light that day and this week I'm out of dumpling wrappers. Next time. I don't know the name of this variety but it's big, fat, juicy, sweet-sour kind.

Eating the colours Amaranth mixed with teetroot puree, wilted samphire and smoked herring. We have 2 mussel seasons here. First one starts in July and the other in October, I think. Brought this back from Sicily. Fish sauce/garum. A little goes a long way and not to be added to food being cooked, unlike Vietnamese and Thai fish sauce.

Cherry dumplings again. This time with a boozy cherry sauce, thickened with macadamia. Enough scotch in the cherry sauce to fail a surprise breathalyser test. Went biking the other day (74km/45mi distance covered) Cottage cheese and radish shoots Egg Cheese Where I stopped for a lunch break It's really simple. Fill dumpling wrappers with pitted cherries, seal and boil until surface. Keep it simple so that I can enjoy other components with the dumplings.

Sicilian pecorino Sicilian-style pasta The carrots stained the noodles and made them pretty. Crispy tempeh. Pictured are North Sea shrimp and Vietnamese-style fish sauce.

Still enjoying cherries. Chia seeds and Jersey milk

Meatballs Cream sauce and potatoes. Pink thing is rhubarb mush. Finely blended soft tofu and kelp, salted white shrimp left whole. Mixed well and steamed everything.

Eating with my fingers Leftover shrimp the next day Up to my ears in cherries every day

Pasta with dill. Aubergine and breadcrumbs for one, and smoked sprats for the other. \ Hard to see... shredded SV duck leg meat with shiitake.

Germany meets Vietnam. Briefly fried Vietnamese pork paste, fried potatoes in Iberico fat, soft eggs and lots of gherkins. Just like how Leberkäs is served. Korean-style noodles with vegs and kimchis Another batch of radi from the garden I'm a bread eater and am telling you with all certainty Germany is the country for us. I almost cry every time I enter a bakery in Germany. Hinkel is an example (a bakery in Düsseldorf). It's often full, and when it is you can't see the inside at all. Germany blows almost all other countries out of the water when it comes to fantastic breads. The only country I can think of which also has good breads (but they don't have the sheer varieties) is Austria.

I eat this every fortnight, with different various components each time. Chunks of fried hake (from the market fishmonger). Love pork rinds! First boiled then stir-fried together with fermented black beans and Lao Gan Ma. Sprinkled with pan dry roasted Sichuan peppercorns. Also beet greens with fresh turmeric and garlic The rest of pork rinds got turned into snacks So, restrictions have been further eased but...

Frittata with kelp. I eat so much asparagus, not sure if these were ever posted...

Rye bread Ricotta I made Smoked sprats and tomatoes. Hominy in the style of Austrian Gröstl. Rendered crispy Iberico charcuterie and more radi alongside. @Franci, ideas for your salty jamón: steamed clams in sherry (almejas con jamón). In frittata. Broad beans (habas con jamón).

Rösti and smoked mackerel Finally got a Chinese plate, then dropped it 5 minutes after leaving the shop. Well, I fixed it when I got home (photos below). Clumsy perfectionist. SV pork neck. I made a "char siew" marinade with all the typical ingredients but without hoisin. I don't like hoisin. Mine has chipotle sauce in it. With Peking duck pancakes and chicory. More char siew-chipotle sauce on the side.

With pineapple-scotch bonnet salsa Eggs cooked in cream Cured salmon and sourdough Little patas Sardines in tin, and Sicilian pecorino.

All's whale that ends whale. 2020 is an extraordinary year for everyone. It is extraordinary especially for me. Finally made my dream of seeing whales come true. And eating real Mexican tacos was really just icing on the cake. The whales have managed to reduce this ice queen to a puddle. Watch in full screen mode (click on the little "enter full screen" icon in the bottom right corner)

In the back garden. Made various potted things for a picnic in the back garden. Pâtés, North Sea shrimp, tomatoes etc. This time I rendered this Iberico fat for the potted shrimp. Minimalist Banh Mi You can make it now. Look up "Schwäbische Wurstknöpfle"

Fish without chips. The fishmonger cooked the 3 for me. Last of the Pecorino I brought back from Sicily. Another batch of radi from the garden

Swabian dumplings with Wurst (small bits inside). A Swabian home-style dish I haven't seen on restaurant menus yet. 2 more weeks and the season is over. Cooked these gyoza stle (fried in a pan then added water to steam). I used Peking duck wrappers. Filling has smoked tofu, carrots and (preserved, salted) turnip greens.

Some radi from the garden. Same radi SV duck leg Lentils and oyster mushrooms

Glorious weather on this Pentecost long weekend (in my garden). Seasonal "Strammer Max" 2 ways: From Germany to half way around the world in the Ecuadorean sierra... I used my own ricotta. In Ecuador they use queso fresco. Una mas, por favor.

Very simple and seasonal dinner. Asparagus and eggs come from the villages nearby. Potatoes and North Sea shrimp came a few hours away. The Cantillon, a sour beer, I got in Brussels years ago. Hominy and asparagus gratin The smaller bits went into the gratin.

SV confit yolks, chestnut mushrooms and home-made ricotta. Soup but not hot.

We had the first hottest day this week so something chilled. Where I am pancakes are more often dinner food rather than breakfast or lunch ("because it's a warm meal"). Also snipped chives and grated horseradish mixed with quark for the pancakes not shown.