Is this the perfect dish? At Noma, chef Rene Redzepi has diners cook their own egg with hay oil, served with spinach leaves and wild plants growing in the local forest.

A hot plate at 280F (138C) appears on slightly wet hay, and guests are instructed to cook the egg. "You would be surprised at the number of people who have never cracked an egg before," he says. The dish creates dialogue and interaction, and shows people how easy food can be. Guests add thyme butter to the pan, cook the spinach leaves and wild ramp leaves, and it's topped with a pretty potato chip. All the small wild plants are sprinkled over.

I'm going to recreate this at home. Such a gorgeous idea to serve guests as a summer lunch.