Pasta with hazelnut and orange pesto and chargrilled asparagus. Pasta with ricotta cream and red onions of Tropea. Pasta with sardines, almonds, olives and blood orange. Linguine with kale, lemon, ricotta and fennel seeds. Farro risotto with mushrooms and blueberries. Risotto with buttersquash, lime and pistachios.

Thoughts on food, plants and life in general. Mackerel pate with a kick. Pan cooked rhubarb and angelica with vanilla cream. Summer vegetables with tapenade and chicken. Clarity of light and the beauty of winter colours. M to have spent a morning enjoying the beauty of nature and to spend the afternoon working with the freshly cut willow.

My winter garden, became a spring garden before I knew it. In the raised beds the fennel plants began to boult because of the warm weather in April and May. I have attended a few workshops and gone to a few seed libraries in Silicon Valley.

They say we eat with our eyes and this colourful side fish is as delicious as it looks. The vegetable medley also serves as a great foundation for a vegetarian risotto, pizza topping or mixed leave salad.