Kay Plunkett-Hogge, author of Baan, a culinary love letter to Thailand, cooks dishes for The Wine Show and as a prelude to up-and-coming restaurant Chalawan. They include a magical ancient recipe of fresh watermelon and dried fish.
Nourishing three-cheese and hazelnut soufflé with creamy courgettes and mint at Anchor & Hope before A Very Expensive Poison at The Old Vic.
Jerk quail then roast beef at a surprise birthday party for my son Ben at Islington’s Draper’s Arms, which he and Nick Gibson started a decade ago and which Nick still runs so brilliantly.
At The Wolseley, an exceptionally dry Martini followed by lobster, chips and mayo with a delicious friend.
Pillowy blinis that I make to serve with smoked salmon, shellfish and caviar (of sorts) at Emma Heath’s birthday gathering.
