He really is a funny old sod. If you read his books, the technical understanding, both about human processing / psychology and getting the best out of ingredients is exceptional. But then he does have this side obsession with trying to do things for the sake of being different with a very low success rate.
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Seems a rather long winded way of saying he’s a cunt.
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This is some of the Uppest Dander I’ve witnessed in a goodly while 
And rightly so 
This thread should be a place of comfort and joy.
Instead it is an abomination-bestrewn testament to misery, outrage and suffering…
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I was reading a thread on twitter this morning asking who recalled having these as a child at Christmas.
And then someone mentioned they also had Turkish Delight, candied orange & lemon segments, figs, whole nuts complete with shells in a bowl, and it made me wonder who or what was driving many people to have that very specific selection of ‘treats’ on their christmas goodies table back in the 60’s & 70’s. We had all of those as well.
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I went to The Fat Duck about 20 years ago. Was excellent, really enjoyed it. 
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Should have stuck with being an interesting chef although I guess the smoked sugar nonsense is far more lucrative.
Yeah, I hadn’t realised that it was the thin end of the wedge and that later in life he’d be interfering with what’s right and proper with well, everything. 
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When I worked at the smokery, we smoked some cream, for Daniel Clifford, from Midsummer House.
Fucking snail porridge & bacon flavoured ice cream were pretty big clues
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I’d resisted all mince pies until Saturday nights shop.
Some comments on these:
Crust,
To say the crust is hard would be an understatement, carbon fibre would be slightly more chewy. Infact, if linn are looking for a material to make a new subplatter, then the lid on these things may fit the bill.
Filling,
Aftertaste is reminiscent of some medicine I had in 1972. Infact they could put these next to the strepsils in the pharmacy as well as the cake aisle.
If you have family coming for Xmas who have out stayed there welcome, then I’d throughly recommend these.
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I really like the Heston mince pies, although I agree they’re not really mince pies. But they’re lovely as a thing to eat, even if that thing isn’t a mince pie.
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They were good though. I was just innocent and didn’t understand the wider ramifications. 
Both of which were absolutely delicious
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Even his earliest mince pie experiments didn’t go well.
Yep, we tried both the lemony pies and the caraway/smoked sugar variety. I liked the lemony ones but the others were just weird…
Ann made a Sussex Pond Pudding a couple of months back. The recipe she followed said it should be steamed for 4 hours. Unlike the pic up the thread where the lemon was still whole, in hers the lemon had completely dissolved into the pudding - it was superbly tasty!
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A classic pud when made well
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Imagine the fun you can have if he asks you to make a traditional suit.