21 Nov
0
1719
Check out these pork scratchings with sage and onion, made with our popping rind pieces (MSK-3184). If they're baked in the oven with a light tray on top they will remain flat when they pop instead ..
07 Nov
0
3903
Tonight’s dish is our winter vegetable tartlet. It has a pumpkin and truffle puree, glazed in a carrot jelly set with UltraGel 2.By freezing the puree in a half sphere and dipping in the carrot jelly ..
01 Nov
0
1820
Our chefs have made these parmesan, potato and garlic tartlets.The pastry was made using carbon black and garlic powder to give the colour and flavour. They used UltraGel 5 to make the parmesan cream ..
27 Oct
0
2893
These fantastic little canapes are completely plant-based whilst being packed full of flavour. They have a great texture as they were made using MSK Strukture which allows you to be very creative in y..
05 Sep
0
1952
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 ..
23 Aug
0
3872
Little 'Pie Tee' snack cups like these are so popular right now, but they're generally made using a standard batter with eggs. Our version uses MSK Eggless for a plant-based alternative.50g Amaranth ..
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