29 Nov
0
7117
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..
22 Nov
0
6937
Time for some Monday inspiration! Our chefs created this plant-based & gluten-free chocolate tart made with Oat Milk Chocolate (MSK-8138). The filling couldn’t be easier to make, just blend 800g plant..
21 Nov
0
2540
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 ..
14 Nov
0
7277
Today’s dish is an orange and chocolate tart with orange ice cream. All of this dish is plant-based and gluten-free.The tart is made using our new Luker Oat Milk Chocolate and the ice cream is made us..
07 Nov
0
5711
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
2588
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
4185
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..
18 Oct
1
6485
Vicky made this stunning vegan-friendly Sour Cherry and Chocolate Mousse using a range of MSK products.It was dipped in UltraGel 2 Jelly (MSK-2492) and made in the Cherry Pavoflex mould (MSK-8080). We..
17 Oct
0
3572
It’s Sunday evening and we’ve got these roast chicken jus cups for you. They are filled with potato puree, lemon jelly, capers, shallots and parsley.
The jelly cups are made using Gellan Gum Type F (..
15 Oct
0
13491
Using this tuile mix in one of the silicone tuile moulds you can easily make crisp tuiles that have great colour and are full of flavour. The Ultralin works as a sugar substitute, allowing for a savo..
11 Oct
0
4587
We’ve gone for something sweet to start our week off. This is our coffee, chocolate and hazelnut chocolate mousse set in the Zen Pebble mould (MSK-8101) and glazed with an UltraGel 2 (MSK-2492) coffee..
03 Oct
0
5157
Today’s inspiration comes in the form of this stunning cupcake. We have used aerated white chocolate flavoured with Matcha green tea powder. It has been made in an edible Obulato cupcake case and top..
27 Sep
0
3507
We’ve got another autumnal dish to share with you today. This is a chocolate delice which has been made in the Pavoni Polly mould (MSK-8076) and then sprayed with yellow velvet effect cocoa butter (MS..
25 Sep
0
9399
Can you believe it’s only three months until Christmas? We know chefs are already planning for the festive season and so we’ll be sharing lots of ideas and inspiration over the coming weeks.
First up..
05 Sep
0
2995
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 ..