?Meat Fruit (c.1430)? is a signature dish of chicken-liver parfait set in mandarin gel, by Heston Blumenthal. Photo by John Scott Blackwell
As one of the world?s most recognised chefs, it?s easy to forget that Heston Blumenthal is the proprietor of two three-Michelin-star restaurants. He is a leader in resurrecting historic culinary dishes, and his equally famous approach to scientific cooking has led him to become an Honorary Fellow of the Royal Society of Chemistry
LUX: How did you become interested in historic cuisine"

Heston Blumenthal: I went to Books for Cooks, the cookbook shop in Portobello in west London, to look at kids books, when I noticed a yellow paperback called The Vivendier. It was by Taillevent, who was the chef to the Palais-Royal in Paris in the 14th century; I only picked it off the shelf because Taillevent was the name of a three Michelin-star restaurant in Paris. The book fell open to a recipe on how to roast a chicken and bring it back to life. Follow LUX on Instagram: luxthemagazine
You take the chicken, you pluck it while it?s alive, then you pack it with wheat, German saffron and dripping, and apparently it makes it look like it?s cooked. You then put his head under its belly and rock it to sleep. Then you put it on a roasting platter with two roasted chickens and bring it into the great hall of your master ? maybe a court jester?s jumping around ? and you start carving the roasted chicken. Then you kill this poor thing and before you roast...