Staff Canteen: The Star Inn at Harome Similar videos Martin McKee's chocolate fondant with ice cream A recipe for care homes by chef Martin McKee. Staff Canteen: Chef Russell Brown from Creative About Cuisine's Mushroom Arancini Chef Russell Brown from Creative About Cuisine creates Mushroom Arancini dish using British Lion egg liquid whole egg and yolk. Cooking with British Lion egg products: Boiled egg edition Using egg products saves time, and helps with quality and consistency. There’s a wide variety of egg products available that meet British Lion standards, including pre-made boiled eggs, which some chefs may be unaware of. Here’s an example of how they can be used to create a delicious salad, topped with sliced boiled eggs. Martin McKee's white chocolate and coconut mouse with mango gel A care home recipe by Martin McKee.
Staff Canteen: Chef Russell Brown from Creative About Cuisine's Mushroom Arancini Chef Russell Brown from Creative About Cuisine creates Mushroom Arancini dish using British Lion egg liquid whole egg and yolk.
Cooking with British Lion egg products: Boiled egg edition Using egg products saves time, and helps with quality and consistency. There’s a wide variety of egg products available that meet British Lion standards, including pre-made boiled eggs, which some chefs may be unaware of. Here’s an example of how they can be used to create a delicious salad, topped with sliced boiled eggs.
