Cut the chayote into 5-6 pieces; marinate with walnut oil and fry on the monolith plate until golden brown. Add a little salt.

Soak the lentils for 3 hours. Then drain off the water. Put rapeseed oil in a pot, heat slightly and add the whole remaining spices and roast for 3 minutes. Add the lentils and stir in the coconut milk, vegetable stock and a pinch of salt and simmer until the lentils are soft. Then blend finely until a creamy consistency is achieved.

Wash and de-stem the grapes, put the grapes into the jar. Heat the water and the other ingredients gently at 70°C for 3 minutes.

Then pour the liquid onto the grapes, cover with baking paper and seal the jar. Leave at room temperature 20°C for 1 ½ – 2 weeks. Longer shelf life is possible (6 months shelf life) if stored at 10°C – 15°C.

Put the cottage cheese in a sieve and rinse, drain and put in a bowl.
Add lime zest, olive oil, some lime juice, a little salt as needed. Mix everything together.

Plate and garnish with edible flowers and celery ash (celery ash recipe in the book Ash Embers and Fire, page 130).