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Lightly grease the griddle and spoon about one-half cup of batter onto the griddle, spreading it into a 4-inch round.
5. Spoon about 1/2 teaspoon sauce on each oyster.
4. Spoon about 3 tablespoons batter into each muffin cup.
Spoon about 2 teaspoons of filling onto the upper half of each wrapper.
Spoon about a tablespoon of the crème fraîche mixture on each.
Spoon about two-thirds of the creme mousseline into the piping bag.
Spoon about 60g granola on each portion, followed by some of the fruit and the juices.
Spoon about half of the meat mixture into the pie cases, dividing it evenly.
Spoon about 2 tablespoons filling on top and fold husk over from the sides.
When crisp and golden, spoon about 50g of the filling into the centre of the pancake and fold it over.
Spoon about 2 tablespoons of the cooled cabbage-onion filling onto the center of each 4-inch round of dough.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com