My carrot dangling from a stick is food.

Nothing is more exquisite than the ache for a particular flavour and then having it finally - peanut butter with mascarpone (not really sweet, a hint of salt), bagoong with pork fat, sweet garlic and spicy tomatoes (all bound with caramelisation from a teaspoon of brown sugar), beef with butter and soy (don’t you love salpicao?), shrimp doused in olive oil and Old Bay seasoning.

• The cheesecake is a peanut butter one (used Skippys) and is part cream-cheese, part mascarpone with a Biscoff base.

• Best frozen shrimp is from Australia; meaty and firm.

• I had to choose between (another) pair of pants or a whole beef eye-fillet- beef wins! Portioned it at roughly 200 + grams per meal.