We have no set rules on presentation in our kitchen – you can be served the same dish 2 nights running, and it will look different. If people want to copy the presentation of the dishes from the images throughout this book, well, that’s fine, of course. But if you get the ingredients right and the recipes right, you surely should have your own creative interpretation of how the dish should look. I love that creative freedom. Every ingredient is different, so why should you always put it into some kind of box and say: “it has to look like that. It has to be uniform”? no, it doesn’t. Every aubergine you use will be different in a very minor way. We dress dishes very quickly the kitchen, because I want the dish to go out with some life left in it. I don’t want to stand back and go: that looks nice. I want it to be almost finished as it’s going to the table, because I don’t want it to peak until the customers have it.