When I cook for myself, it’s never photo worthy. I tend to cook for taste and texture rather than presentation. I like the food to taste of itself. I tell myself it’s a deconstructed omelette Arnold Bennett, but it’s really just potatoes baked in Cornish smoked salt, smoked mackerel fillets from a smokehouse in Devon, three eggs from my own chickens and finished with a chive salt I made using Maldon sea salt and chives from my garden. In my head, I’m absolutely Hannibal Lector in the HANNIBAL show, only I’m wearing a Wrangler heavy work shirt.