Ham ‘Lentils’


  • 200g pork stock
  • 4.5g kappa Carrageenan

Heat the pork stock and kappa Carrageenan to just below boiling point and using a warmed syringe or bottle dropper squeeze out small lentil sized blobs of the liquid onto a non-stick mat. Leave to set and then gather up using the side of a knife or dough scraper. They can be served warm (no hotter than 70°C) or cold.

find ingredients

Kalys – Kappa Carrageenan 100g

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Cuisine Innovation – Carrageenana 100g

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Kappa Carrageenan Sachets

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