Head Chef Jim Hall makes a Comté Cheese Soufflé Similar videos Paul Ainsworth creates smoked haddock quiche Lorraine Michelin star chef Paul Ainsworth creates a smoked haddock quiche Lorraine dish using British Lion eggs. Making a polonaise sauce using British Lion eggs Chef Director Chris McPhee from the General Tarleton creates cod, roscoff onions and sauce polonaise using British Lion eggs Martin McKee's bacon, egg, and potato waffles A recipe for care homes by chef Martin McKee. Staff Canteen: Ruth Hansom at Swinton Estate Ruth Hansom, at Swinton Estate, shows us how to make potato foam, slow-cooked hens eggs, some asparagus, wild garlic and toasted yeast.
Paul Ainsworth creates smoked haddock quiche Lorraine Michelin star chef Paul Ainsworth creates a smoked haddock quiche Lorraine dish using British Lion eggs.
Making a polonaise sauce using British Lion eggs Chef Director Chris McPhee from the General Tarleton creates cod, roscoff onions and sauce polonaise using British Lion eggs
Staff Canteen: Ruth Hansom at Swinton Estate Ruth Hansom, at Swinton Estate, shows us how to make potato foam, slow-cooked hens eggs, some asparagus, wild garlic and toasted yeast.
