Encouraged by an excellent steak tartare with smoked salmon, I decided to prepare a similar dish with herrings. I found the recipe in Lidl's "fishy" cookery book. This dish is rather a little snack or starter before the main course and is extra dry despite the added honey. It is piquant, a bit sour and salty – in a word: expressive. In my opinion this dish is perfect for a party in the company of men, and it is good with heavily chilled vodka. But our ancestors already knew that the fish likes to swim, didn't they? In the original recipes steak tartare was served with thick cream. I didn't like it, but you should try it and decide for yourselves.

Ingredients (for 4 people):
500g of herring pieces
juice and lime peel
1 spring onion
3 dill pickles
1 chili pepper
1 bunch of dill
3 tablespoons of French mustard
1 tablespoon of honey
20ml of olive oil
salt and pepper
4 tablespoons of cream

When before Easter I planned what to cook, I realised that the holidays should last at least a week. I couldn't do everything and we would not be able to eat it all. I don't even like to think about wasting food. Therefore, some of my ideas would have to wait their turn.

One such idea was light lemon cookies with a hint of coconut for the spring. I found the recipe on www.candycompany.pl. The cookies are bright, crispy on top and fluffy inside. Apparently, you can store them in a hermetically sealed box, but we didn't have time to check this, because the cookies disappeared too fast.

Ingredients:
130g of flour
1 teaspoon of baking powder
90g of butter
a pinch of salt
100g of sugar
lemon peel grated from one lemon
1 egg
1 teaspoon of lemon essence
1 teaspoon of lemon juice

The asparagus season is remarkably short. You may buy the most beautiful and fresh asparagus at the turn of May and June, but the first ones have already appeared in markets towards the end of April. Asparaguses are healthy, low calorie and essentially very tasty. They are a rich source of vitamins B and K, ascorbic acid, mineral salts, iron, potassium, phosphorus, beta carotene and folic acid. They improve the concentration and memory, purify the body and have a positive effect on the liver and kidneys.

I like green asparagus best, but I know that white ones have their admirers. They are an excellent ingredient of salads and soups and you can eat young and thin asparagus raw. Today, I have a proposal for a combination of green asparagus with typically spring vegetables: cucumbers and radishes. This salad served with a light yoghurt dip could be a low-calorie supper or snack food on a summer day.

Ingredients (for two people):
2 fistfuls of lettuce
2 small cucumbers
4 radishes
10 green asparagus
3 eggs
a fistful of minced chives
1 teaspoon of sugar
1 teaspoon of salt

Everybody knows the story of a young boy called Mowgli, who was brought up in the jungle by a pack of wolves. For 50 years generations of young people have followed his adventures with bated breath, laughed at the funny Baloo the bear and looked up to the smart teacher Bagheera the panther. Even though we know that nothing wrong could happen, we feel nervous looking at Kaa's clenched snakelike twine, or the exhortations of the monkey King Louis, who at any price wants to make fire. Finally, we cross our fingers for the brave boy fighting with the evil tiger, Shere Khan.

I don't know about you, but I like this story very much. So when I heard that Disney had decided to make a new version of The Jungle Book, I was determined to watch it.

The trailers were inviting, but the movie surpassed all our expectations.

The new version of "The Jungle Book" by Jon Favreau is an exact adaptation of Rudyard Kipling's book. The cartoon from 1967 takes the liberty of leaving out certain understated, dramatic moments, and, as a tale for kids, adds funny characters and adventures. This year's movie amazes us with its realism.

Although it is still a story for children, the message is more "adult". This is not just the adventure of a rowdy boy who comes across some nice animals and some bad animals; it is the story of a child growing up, torn between the worlds of animals and people. Mowgli doesn't feel at home in either place. For the animals he is only a man cub, and he doesn't quite remember people. He learns the jungle's rules, but regardless of his best efforts, his human traits start to dominate. Courage, cleverness and a motiveless heart distinguish him from his playfellows, and the adventures show him that he is a human. Unfortunately, being a human in the jungle is not something to be proud of.

I like fish, kasha and vegetables prepared in different ways. The only meatless product which is not my cup of tea is tofu. But maybe one day an interesting dish will change my mind. I can't quite reject meat. Sometimes it "follows me around" and lures me. Today's stew with a load of vegetables captivates me with its aroma.

The recipe comes from the TV programme "Three ways to prepare Polish pork" by Karol Okrasa. In all the ingredients there is ajvar, which is a slightly seasoned vegetable paste from Serbia, made with pepper, aubergines, tomatoes, garlic, vinegar and flavouring. If you don't like it, you may add tinned tomatoes and peppers fried in butter and. It is equally tasty but slightly less peppery.

Ingredients:
600g of pork shoulder
100g of smoked bacon
red pepper
2 gherkins
1 onion
4 cloves of garlic
150g of ajvar