In the first installment of our new series, Tales from the Pantry, we take an intimate look inside chef Tom Harris’ east London home kitchen, and through his cupboards. Acclaimed for his delicate assemblages of seasonal British produce, combined in the most interesting and innovative ways, Harris formerly headed up the kitchen at Fergus Henderson’s St. John Chinatown, where he won the London restaurant a Michelin Star. He currently leads the same kitchen––albeit under a new name, One Leicester Street––producing such signature dishes as deviled mussels, sea purslane and saffron, or ox heart, pickled walnut and dandelion.