BonVivant

I did the same. As mentioned, not overcooking it is crucial. (I'm partial to partridge, however.)

Picnic in the back garden today. The fluffy buns were store bought frozen, then steamed just before everything was assembled. Green stuff in the background is pickled cabbage

It has come to this now? It's a cool concept and I like food photography but not with a phone, and not paying 100 quid per hour.

NinaG, most simple, just some lambic beer vinegar (only kind I have in the house at the moment) and a pinch of salt. I really don't want anything to overpower my precious Spargel.

Steamed half chicken (I used beer) and raw asparagus salad.

Aspargus again last night (6 days in a row eating asparagus). With cooked ham (a specific kind which goes well with asparagus, the Germans are particular about this kind of thing), and smoked raw ham. Most commonly served with hollandaise or butter, but I prefer mine plain or with drawn butter. Green stuff is fresh ramps. I ate its flowers, too.

I'm in Köln, Germany this week and have been eating asparagus every day. This was from last night: with salmon roe, smoked maatjes herring filets and smoked halibut. (Also, fresh ramps and a couple of plain boiled new potatoes)

Octopus must have struggled til its final moment? One tentacle is missing... Saucy thing is pounded turmeric and parsley in olive oil. I also brushed it all over the octopus. Asparagus comes from the farm near my house (15min cycling leisurely through a couple of villages)

Lunch yesterday.

Lamb shanks next to my garlic plants. It got darker and colder fast so I had to hurry.

Ranz, I have absolutely no fancy lighting rig. There's a standard (neutral) light which hangs above my dinner table and that's my only artificial light source. In the summer it's easier when there's longer natural light and I often eat in the back garden. Sometimes I use the corner of my table where the light is a lot less so a couple of settings on my camera also have to be changed.

Finger (sea) food: clams (Portuguese style), razors (with pounded fresh tumeric, ginger, lemon juice, fish sauce), and brill.

I had this year's first BBQ today. Meat was lamb leg (with bone). Unfortunately, the weather turns lousy again tomorrow. Such is spring. Nothing is worth more than this day. (Goethe)

Fish with lots of fresh dill and tumeric. Some bits on the fish are pounded fresh tumeric. Had this meal 10 years ago in Ha Noi, trying to recreate it at home today. There is rice noodle underneath. I used 2 different fish

Lemon sole doesn't have a lot of taste so I gave it some with chopped smoked bacon, garlic, and chives. Actually it's typical in northern German cookery to add smoked bacon to (flat) fish.

Classic potted shrimps. I left a few shrimp unpeeled, now you know what they actually look like. They are wild and abundant in the North Sea, Baltic Sea and Scandinavia. They have a unique taste due to the very high iodine content.

Ranz, many thanks! -------------------------- From yesterday: Flammkuchen, classic version with smoked bacon and onion rings. The whole 'kuchen'. Two in total.

First seared then finished in the oven, together with fennel and tomatoes. There was also boiled salsify in place of potatoes.

In Portugal and Spain I have only eaten them as a snack/tapas/cold 'first course'. In Portugal you pay by weight and they bring it to the table straight away. You snack on them with vinho verde whilst your meal is being prepared. Cooking it is really simple. Boil it briefly and nothing more. You would probably enjoy it in a pasta dish (after boiling and extracting the flesh). Probably my most favourite thing to eat in the entire world!

Whilst a storm was raging outside. And just for fun...

Was going to make something Portuguese called Arroz de Tamboril but decided to make it a bit Spanish instead. An easy meal on this miserable and wet day.

Speaking of beaver... I drank this beer. Had minke whale (bbq'ed, smoked and steak versions) and seal. Seal was much nicer. Frozen arctic minke whale steaks

Can't believe I ate pyura chlensis in southern Chile. There it's known as piure. The closest thing to drawing blood from a stone! (some pics found on the web)

Guinea fowl in Riesling (and cream). Wine was Sancerre.

Grilled avocado with eggs and smoked bacon. This shot has the bread that was in the oven together with the avocados. I put them in shortly before the bread was done. Regrettably, I was preoccupied with something else for a moment too long and the eggs were not as soft as I would have liked. A reminder for next time.