BonVivant

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.

Steamed soft tofu Soft tofu in doenjang broth

I have been eating dumplings. A lot of dumplings. Russian-style (with fried onions and cream on the side) The filling Flatfish roe from the fishmonger Sambal ulek for everything

Garlicky pâté North Sea shrimp and SV yolks

Galician-style octopus tentacles. Wine-producing competence. With boiled potatoes, paprika and good olive oil. Galicians keep it simple.

Leftover dinner now soupy mung bean noodles. Slow-cooked tomatoes

Braised tofu and meatballs with tomatoes. The nice colours are lost to the heat Smoked fish are indispensable for prolonged hot days.

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