A report by supermarket Sainsburys predicted that by 2025, vegans and vegetarians would make up a quarter of the British population, whilst flexitarians would make up just under half.
With this rising demand we are getting more and more enquiries from chefs asking for our expertise and ideas on making dishes plant-based or vegan.
We've brought together a number of our recent plant-based recipes here to help you with your fine-dining dishes. For specific recipes, please have a look in our current catalogue or give us a ring for advice.
01 Jun
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998
A rich, dairy-free almond crème fraîche with silky texture and delicate cultured tang.
Plant-Based Almond Crème Fraîche
Crème fraîche is loved for its rich texture, delicate tang, and versatility..
25 May
0
876
A silky, egg- and dairy-free lemon curd with sharp citrus flavour and luxurious smooth texture.
Classic Fruit Curds
Sharp, smooth, and packed with concentrated fruit flavour, fruit curds are one..
28 Jan
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2262
Crushed Jerusalem artichoke with Avola almond yoghurt - silky richness and marzipan flavour from Sicilian Avola
almonds, vadouvan adding gentle, sweet, onion-led warmth through the spiced..
16 Jan
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1868
This plate started as a question: Can you build the luxury of silken tofu without soy? Avola almonds are set
into a silken “tofu” to bring dairy-like luxury, delicate in texture and natur..
15 May
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18648
Rupert's made these fabulous little vegan sushi rolls, wrapped in our popular vegetable sheets and topped with some intensely-flavoured caviar pearls.
The caviar pearls are very simple to make if you ..
17 Apr
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12184
It's wild garlic season so why not pop down to the local woods for a bit of foraging? Rupert's been doing just that and he's used some to make this lovely wild garlic butter. It's fully vegan and plan..
19 Jan
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15864
We all love a sticky toffee pudding - especially at this time of the year, and especially when it's swimming in toffee caramel sauce! Here's an egg-free recipe for sticky toffee pudding which uses our..
06 Jan
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10356
This dish is based around layering different textures of vegetables between crispy fried vegetable sheets. We've used MSK Strukture with an aubergine puree to add strength to the bottom layers of the..
03 Jan
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8806
This completely plant based dish is really easy to make, full of flavour and great texture, and as a bonus it's fine to freeze. It uses our vegetable binding agent, MSK Strukture, to make sausage sli..
01 Aug
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5549
Here's a little recipe for making a delicious vegan, plant-based mix which can be shaped into balls, burgers or sausages for an ideal meat alternative.It uses our product MSK Strukture as a binding ag..
18 Jul
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19414
We love a time-saver at MSK and this technique is a cracker. It uses our Spray Dried Tomato Powder with a bit of vinegar and MSK UltraTex to make a smooth, glossy fluid gel in no time at all. What's..
13 Dec
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3689
Whilst the focus is currently on the countdown to Christmas, chefs may also be looking to add some new nutritious and comforting dishes to their January menus. Our development chefs, Vicky and Rupert,..
06 Dec
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10380
Rupert and Vicky have created this stunning cherry and oat chocolate ganache which has been made with our Pectin NH and gluten-free oat milk chocolate.By using this method you will get a unique textur..
05 Dec
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9941
Over the last few weeks we’ve been testing new recipes which use the Casa Luker Choco Oat White Chocolate 36.5% and Oat Milk Chocolate 43%. The Luker oat milk chocolate couvertures are made from a ble..
29 Nov
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8860
A report by supermarket Sainsburys predicted that by 2025, vegans and vegetarians would make up a quarter of the British population, whilst flexitarians would make up just under half. With this rising..