Still don't quite get the plagiarism thing: When people talk about this they seem to imply someone is copying either an ingredient combination, a technique or both. Two words. Pigs Trotters. Two more. Duck confit. A few more. Any kind of seafood and a vanilla sauce. And more: beurre blance 70's revival and derivatives thereof. If Heston Blumenthal is a plagiarist then so is Marco, Nico, Gordon, Alain, Joel, Paul B and, in fact, anyone who has ever adapted a method/flavour combination ever used before (so that would be the entire academie culinarie de france then. <grin>). So you can't really have a go at someone for taking inspiration from what everyone else does. Can you have a go at someone for taking inspiration for others and claim its was all their own idea? Well yes in theory but I think Heston has provided pretty definitive evidence that he /does/ think for himself. Two words: Lime/potato. Two more: Caviar/chocolate. two more: spoon-feeding (and we're not talking ADNY here...) Having eaten chez Heston a couple of times and talked to the guy I would say he is more original than 99.99% of the chefs you are likely to see; which is good enuff for me. J PS viz cuttlefish ravioli, couldn't you argue adria was plagiarising carpaccio for freezing his beef before slicing it thin (technique), or that recipe in charlie trotters book where he makes 'ravioli' with thinly sliced turnip (ie idea of making ravioli with thinly slices of something-that-isn't-pasta). Seems arguments around is it plagiariam/taking inspiration miss the point that no man is an island. Heck, is an arugment I see over there, or just another mobius strip? ;-)