Our Sunday evening culinary inspiration is coming in the shape of this wasabi cracker topped with Yakitori glazed confit duck, with wasabi powder.

The wasabi powder was made using UltraSec which will turn virtually any liquid into a free-flowing powder for garnishes, plate-dressing, and adding intense bursts of flavour to your creations.

This dish also includes a cucumber jelly made with UltraGel 2 which is a pure, vegan, seaweed-based gelling agent specifically developed for a soft, elastic texture and a smooth mouth-feel.