in short
Hello, this is a report of my quest to tackle the Big Fat Duck Cookbook by Heston Blumenthal. The horror!!!top 5
1. Crab Biscuit
2. Red Cabbage Gazpacho
3. Pot-Roast Loin of Pork
4. Vegetarian Pot au Feu
5. Gold, Frankincense and Myrrh / Sole Veronique-
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The Big Fat Undertaking 
Keep up the good work , and keep up the site too.I found it really useful when i was making the veronique dish yesterday.Ill probably have a go at the rhubarb galette or the cauliflower one next .I found your advice really helpful on drying the rhubarb.
I actually had a bit of bother trying to get my parsley emulsion to hold, it just kept collapsing.Probably due to the lecithin granules.I bought a new tub and they were very moist and sticky (are they meant to be like that ) and also did i have to warm the emulsion or froth it right from the fridge ?
Anyways ….thats history , ill send you the photo soon.
So now….on to the next dish.
cheers
Alan
Lecthin is a bit moist and sticky and has the tendency to clump up.
I don’t remember off the top of my head if you had to heat it, but do know lecithin works best if you heat it to about 60°C.
Another source of lecithin is in gel-capsules found in health (read rip-off) stores. Cut open the capsule and squeeze out a dose of liquid lecithin. Being liquid helps a lot in dissolving it without clumps.