Heston: "A great technique for thickening sauces and pie fillings is to use a tablespoon of agar agar flakes instead of starch. Agar agar is a setting agent derived from seaweed and it ensures a really smooth finish without masking flavour as starch does. Agar agar is also a good vegetarian replacement for gelatine and it is a lot more heat resistant."
Heston: "A great technique for thickening sauces and pie fillings is to use a tablespoon of agar agar flakes instead of starch. Agar agar is a setting agent derived from seaweed and it ensures a really smooth finish without masking flavour as starch does. Agar agar is also a good vegetarian replacement for gelatine and it is a lot more heat resistant."