 Hi, I'm Mico and I'm the head chef here at 3F Bio. Welcome to the development kitchen here at The Farmer. Today I'll be cooking with microprotein, a complete protein made out of fungi. Producing vast quantities of healthy and sustainable protein is one of the most urgent global priorities today. By the year 2050 world population is estimated to increase to around 10 billion people. To be able to sustainably feed the earth's growing population we need to diversify our protein production. We can help meet this need by growing microprotein, a sustainable source of protein that uses less resources than traditional protein choices. Enough is a food ingredient company born out of 3F Bio, a biotech company based in Scotland. It produces microprotein by feeding fungi with sugars from sustainably sourced grain. The fungi converts the sugar to protein incredibly efficiently through the natural process of fermentation. Similar to the production of beer or wine, that creates a whole biomass that chefs and food manufacturers can use to substitute traditional sources of protein in a range of delicious foods. What's unique about microprotein is their water recycling and zero waste process that results in a low carbon footprint and a low environmental impact. The end result is a whole food that is both high in protein and fiber. It has a neutral flavor and a meat-like texture while also being a complete protein source containing all nine essential amino acids. Now that you've seen how our microprotein is produced and understand a bit more about how natural and sustainable it is, it's time to look to whether food magic really begins. The magic is what you can do with microprotein in the kitchen and how easy it is to use. Michael has already made loads of different foods, all vegetarian or vegan. Today I'm going to prepare for you some Thai-spiced, crab-less crab cakes. We call them no crab cakes. Cooking with it doesn't need to be a science experiment and you don't need a degree in molecular gastronomy to understand it. The key thing with microprotein is the fibrous texture that makes it really easy to recreate other protein textures. You can simply throw it into a bowl and with little more than a handful of other ingredients, some chopping, some mixing and some seasoning, you can produce exciting, super-tasty dishes fit for any occasion. Today I'll show you just how quick, easy and tasty it can be with these no crab cakes. You'll love them. Cue my recipe board. The spring onion, ginger, chilli, garlic, lemongrass, coriander and lime in there and after that all you need to add is some seasoning and panko breadcrumbs to bind it. Shape them into patties, dust with a little flour then pan fry in some oil for a few minutes on either side before serving with some salad and a nice dipping sauce. And there you have it, super-tasty, Thai-inspired no crab cakes. Add a garnish and drizzle with a little homemade glaze to make the perfect dish.