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Renowned care home chef launches a series of cracking Lion egg dishes
NACC Care Chef of the Year, Martin McKee, has created a series of new videos showing how Lion eggs can bring inspiration to care home menus across the country. The recipes have been developed to reflect the growing trend for menu simplification that has been seen as a result of the COVID-19 pandemic.
The five easy-to-make recipes have been tailored to meet various nutritional requirements of residents, ranging from undernourishment, to dementia, or dysphagia. The dishes, designed to serve 10 or more people, include: an egg and bacon breakfast muffin; salmon and broccoli stuffed pepper with baked egg; smoked bacon, scrambled egg and potato waffles; spinach, ricotta and cherry tomato frittata; chocolate fondant with vanilla bean ice cream; and Mediterranean vegetable scotch eggs.
The latest Food Standards Agency advice means that vulnerable groups, including care home residents, can eat runny, or even raw, eggs, as long as they are produced to British Lion standards. Eggs meeting the Lion standard will carry a red Lion and best before date on every egg. Previously, care homes had to restrict the way they served eggs, but they can now make the most of this nutritious, versatile, and cost-effective food.
Martin said: ‘’Eggs are an essential ingredient in every kitchen, and it is brilliant that we can now serve them runny as long as they meet Lion standards. The recipes I’ve created are easy to replicate and have been designed to make the most of the nutritional benefits of eggs, including key vitamins and minerals, as well as providing an abundance of protein which is vital for care home residents’ diets.
‘’I always use British Lion eggs and I would strongly urge any other care home chef to follow suit when sourcing and cooking with eggs, to guarantee high-quality, safe dishes.’’