101.   Spoon the slump into serving bowls, and top with heavy cream or ice cream.

102.   Spoon into a serving bowl, and season with salt and pepper.

103.   Spoon into a serving bowl.

104.   Spoon the grapes into individual serving bowls.

105.   Stir in the hazelnut mixture and lemon juice, cook until heated through and transfer to a serving bowl.

106.   Strain through a fine-mesh sieve into a serving bowl.

107.   Spoon into small serving bowl.

108.   Tear the lettuce into bite-size pieces and place in a large serving bowl.

109.   The creamy texture and warmth of the serving bowl when you held it in your hand was unforgettable on a night that teased of spring.

110.   To serve, ladle the porridge into serving bowls and top each with chopped scallions, a hard-cooked egg half and a big squeeze of lemon juice.