Priceless list here.

Seems cruel. We just got off year long waitlist for a reservation at Noma with one hour notice. Unfortunately, I can’t make it to Denmark that quickly :) but if any two people in Copenhagen would like to go for it, it’s all yours.

We've got a whole new supperclub we've been working on the past few months and it's finally ready.... Indian Summers... a nostalgic look at our favourite memories of summers growing up in India. Only a handful of dates - June 10, 23. July 7, 21. thathungrychef.com/bookings

I use an excellent Pakistani cook in London to stock up on pullao, shami kebabs,chapli kebabs, old school chicken shashlik, baingan ka bharta, qeema etc. He charges by the hour, is incredibly reasonable & v v good. He could do with more work, please beep me if it interests you.

Our new supperclub, Indian Summers is a nostalgic look at some of both our favourite memories of summers growing up. Celebrating mango season is an Alfonso & kesar mango, cardamom & yoghurt cheesecake, pistachio, pink pepper, lime & salt... thathungrychef.com/bookings

Ugh. Did the most amazing shortrib - smoked for 8 hours and had as tacos but couldn't taste a thing as bloody hayfever (pollenocalypse) took a hold just at the end of the cook & before eating 😢 😢 humbug.

Starfish... Well, almost... Whipped cod roe, Bombay duck (not a duck, but fish), Goan Caldinho spices, crispy onion, seasoned with seaweed shoyu & plantain miso... Part of the "Let's go to Goa" course on our Indian Summers menu...

Cracked open a bottle of elderflower & apple that was made last year after getting Christopher & Kirsten Shockey book on cider. Really bloody happy with how it came out. Could be a little drier, but nonetheless, nicely carbonated and very delicious...

34c today... Most chefs will be working on kitchens where the temperature will cross 50c...stay hydrated and take breaks if you can. It's really not fun slowly cooking yourself whilst cooking.

Damn.. Even though these are all poison to me, they look so good and make me wish I wasn't allergic.

And a big shout out to Pratap Chahal who rustled up a brilliant menu of plant-based fermented goodness which was totally bloody delicious. I must get to one of your supper clubs Pratap!

DHOKLA: traditionally a steamed gram flour cake with mint chutney from the state of Gujarat in North India. For this version I added some of pao yu liu incredible vegan kimchi for a little extra oomph and topped with Speck green sauce mixed with a mint & Coriander chutney.

Kashmiri-spiced mushroom, spinach & lacto-fermented wild garlic wellington with gooseberry & mustard chutney. Seasoned with hemp and cep misos, shiitake garum and a dash of pomegranate molasses. Served on MIKE artichoke platter.

One of the best live performances I've ever been to.. The Stones were on fire and didn't let go even for a second. Phenomenal energy, rocking like they're 28 and not 78!

Cucumbers slathered in a sauce made from peanut butter miso, carrot & ginger vinegar, White Mausu black bean sauce + peanut rayu. Bit of blowtorch action for some charred vibes 😁 Inspired by the incredible cucumber satay I had @ Double Standard Dumplings a couple of weeks ago

FFS. Most kitchens will be in excess of 60c today - really hope no chef gets ill working because they have to.

Inspiration for a hot and sunny Saturday - My listings of the best pop-ups now open in London londonpopups.com/2022/07/pop-up… inc a pizza party tonight at Pretty Decent Beer Co in E7 - A birthday party for one of their best beers (& why not?)

Dahi Vada. A typical Indian street food & chaat classic - fermented lentil fritter soaked in spiced yoghurt with mint, coriander & tamarind chutney. A few tweaks on the original & with the addition of crispy shallots & a dash of plantain miso in the yoghurt & lots of tamarind.