Supper. I scooped a few Scottish langoustines from a pal this morning so I’ve cooked them in butter with chillies and some wild seaweed and Cornish sea salt.

For extra smiles, I whisked up a little aioli with Clarence Court eggs.

This week’s Friday Feast cracks off with Turkish Eggs. It’s a silky, seductive recipe from Nigella’s most recent book, At My Table.

I’ve had a post-it note stuck to the page since the book was released - it feels like a Summer dish, so tonight is its debut

Fingers and a spoon, naturally. Inspired by a lunch I had at Hawksmoor in Edinburgh, I asked Smiddy Butchery to carve out a few lamb tomahawks.

I’ve done little to them other than brush them with some local honey, panch phoran and oil. Lamb, rosemary parmentier potatoes, broccoli and gravy