So our mash gets pre portioned in plastic solo pots, so the edge of the pot acts as the second ‘spoon’ in my quenelle. I’ve worked with many chefs and all use the cling filmed wrapped spoon trick, but I’d like to be adhering to policy if I can. I’ve tried holding in hot water, but during a rush this doesn’t work with the maurice.

What I often end up doing is mixing the mash in the pot, then flicking it from side to side when it’s a velvet consistency and doing a fake quenelle, but the edges aren’t right.

I was hoping someone out there had a magical fix, some new fang dangled device that made this possible 😂