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, have created this delicious winter vegetable pie in the MSK kitchen. It uses the unique properties of MSK Strukture to bind vegetables together to make unique dishes like this. In this case we added strukture to a celeriac puree. The root vegetables combined with samphire and roasted Piedmont hazelnuts makes this a stunning and interesting dish for vegetarians.

Give us a ring if you want to know more about MSK Strukture and how we use it to get better results with vegetable burgers, sausages