What was your most moving culinary experience?
It would have to be Delhi. Walking round the spice markets. The first smell was overpowering in the heat of the open human sewage and then you turn the corner and could taste the scents and smells of the most delicious spices. Perhaps it was the contrast, but the experience remains with me.

The most amusing kitchen incident you ever witnessed?
Well, it’s amusing now looking back, but at the time? In the early days of the Fat Duck I was working round the clock with very poor equipment. Anyway, one of the guys in the kitchen thought he could smell gas so I had a look in the oven. All of a sudden, I felt a bang and was sitting at the other end of the kitchen on top of the counter. The oven exploded and knocked me clear across the room burning my face and singing my eyebrows in the process. Of course, the guests were in the restaurant and there was no one else to cook so I strapped a bag of frozen peas to my head and just kept cooking.

Your best piece of advice for amateur chefs?
The best way to cook is to enjoy it so keep it simple. Relax and try and take the stress out of cooking. Plan ahead a little, organize yourself a bit in advance, and above all keep it simple. And if you have kids, make sure you involve them. It’s great fun cooking with the family. Above all: Enjoy!