10th May 2023 - 11:53
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Abstract
Public Sector Catering asked a professional chef with long experience in foodservice to put some of the latest plant-based products to the test.
Like the lasagne the Bourguignon recipe was easy to follow. The jackfruit once again did not break down and held very well. The texture of the finished dish was good, maybe the only negative comment is that it looked stringy.
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