It's not uncommon these days for chefs to dabble in the scientific arts of culinary creationism.
Following in the footsteps of Heston Blumenthal, Ferran Adria and John Campbell's inventions such as the infamous snail porridge or pimms caviar, there's very little left that hasn't already been tried.
But we hear rumours that one experimental chef has been trying out Marie Rose ice cream - yes, we kid you not, the prawn cocktail sauce transformed into a frozen scoop of gloop..
Perhaps there are some things that are best left untried.
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