Danielle Fisher, Devonshire Arms Hotel Similar videos Martin McKee's honey mustard roast salmon, pea and brie quiche A recipe for care homes by chef Martin McKee. How to make poached eggs with a pea fricassee and hollandaise sauc Noah Clay, chef de partie at Upstairs Restaurant by Tom Shepherd, shows us how to make poached eggs with a pea fricassee and hollandaise sauce. Noah highlights the importance of using British Lion eggs, as they are safe to use in every dish, for every guest. The British Lion eggs journey: Farms Food safety expert Dr Lisa Ackerley interviews technical manager Charlotte Fursdon about the role of farms for the Lion supply chain series. Cooking with British Lion egg products: Poached egg edition Poached eggs are a menu favourite, but delivering consistent results during busy service can be challenging. That’s where British Lion egg products come in. They’re a great way to save time and deliver results – like this smashed avocado on toast, topped with chilli flakes.
Martin McKee's honey mustard roast salmon, pea and brie quiche A recipe for care homes by chef Martin McKee.
How to make poached eggs with a pea fricassee and hollandaise sauc Noah Clay, chef de partie at Upstairs Restaurant by Tom Shepherd, shows us how to make poached eggs with a pea fricassee and hollandaise sauce. Noah highlights the importance of using British Lion eggs, as they are safe to use in every dish, for every guest.
The British Lion eggs journey: Farms Food safety expert Dr Lisa Ackerley interviews technical manager Charlotte Fursdon about the role of farms for the Lion supply chain series.
Cooking with British Lion egg products: Poached egg edition Poached eggs are a menu favourite, but delivering consistent results during busy service can be challenging. That’s where British Lion egg products come in. They’re a great way to save time and deliver results – like this smashed avocado on toast, topped with chilli flakes.
