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Dr Glycol’s Chemical Cooking. Boneless Lamb Leg Joint

I learn from Dr Glycol about his latest chemical cooking experiment.
‘I’ve been cornered’ he said, ‘I agreed to try out an upmarket product. Marks and Spencer actually’.
It seemed our mutual friend Cordon Bleu Judy had decided Glycol would change his ways, if only he would try food cooked with what he called unnecessary ingredients, and what  the rest of the world consider to be flavourings and cooking enhancers.
‘What happened?’ I asked him.
‘I first established essential absences in the product. I am particularly averse to garlic, onions, and most sauces. At least Judy knows  that. The product was acceptable in that respect. Of course, there were additional chemicals you always find in processed food'.
He opened his iPad to show me the notes of what he called his experiment. He kindly supplied me the page from his cookbook-cum-laboratory-notebook ...

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