Some new arrivals in the @blanchandshock kitchen for our dinner tonight w @astellitano 

About to dehydrate the skin that formed on top of chicken/hay/sourdough crust stock - a technique I was shown at Noma in January

Pork stock. Roasted pork ribs and belly and burnt shallot. Cooked in a low oven for 27 hours @theenduranceldn 

Firing pork belly @TheEnduranceLDN

Hay flamed mackerel @theenduranceldn

Salt pickling unripe elderberries from my garden, for a pigeon course on the North menu at The Endurance

Dehydrated redcurrants - which ended up being an uncanny substitute for sumac, and which were served as a powder dusted over crispy chicken skins

Tamworth pork skin, cut thin, before being minced to make puffed pork skin, similar to Rice Krispies in size and crunchiness..

Roasted chicken thigh/crispy skin and hay stock, pre- ice clarification @theenduranceldn 

Knife heaven at the Japanese Knife Company in SoHo (Taken with Instagram)

The makings of hay dough, in which potatoes will be baked (Taken with Instagram)

Cream/creme fraiche mixture after about 8 hours, setting up nicely @edoergosum (Taken with Instagram)

The dude at Brambletye Farm in Sussex grew these whopping great oyster mushrooms which sadly got mites. (Taken with Instagram)

Sea lettuce (Taken with Instagram)

Doughnut sauce - red gooseberries, honey, angostura bitters, basil mint. Plus delivery system (Taken with Instagram)

Sea lettuce, not even 24 hrs out of water, from Ian @justseaweed (Taken with Instagram)

Fried microwave sponge (Taken with Instagram)

Doughnut filled with red gooseberry and ‘Basil’ Mint sauce (Taken with Instagram)

Deep fried microwave sponges, made with cultured butter (Taken with Instagram)

Twice proved doughnut (Taken with Instagram)