Make a cranberry fluid gel with Special Ingredients Ultratex to garnish and finish dishes.

An orange, balsamic vinegar and basil marmalade created by chef Vince Kelly, made with Special Ingredients pectin.

Make delicate chocolate shells with Crackle Crystals, to serve on their own or alongside other desserts.

Make a vegan Bakewell tartlet with Special Ingredients Ultratex, Easy Binder and almond flavouring.

Make ginger sorbet with Special Ingredients Silk Gel, served with an aromatic citrus infusion.

Make a carrot and cardamom wafer with Special Ingredients Ultratex.

Make chocolate and mint pearls using spherification and Special Ingredients products.

Make chocolate soil with Zorbit, Special Ingredients tapioca maltodextrin.

Make a dashi mushroom terrine with Special Ingredients Vegi Gel.

Turn truffle oil into a light powder with Special Ingredients Zorbit.

A champagne cocktail with a light raspberry and rose foam, finished with Crackle Crystals for a popping effect.

Make a fizzy chamomile foam with rosehip and violet meringue, using Special Ingredients Easy Whip and citric acid. Finish the presentation with raspberry and mint.