Staff Canteen: Tom Heywood at Pignut Similar videos 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 salmon and broccoli stuffed pepper 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. Hayden Groves makes a classic mayonnaise Hayden Groves creates a classic mayonnaise using British Lion eggs. The recipe can be adapted and is a base for many other sauces including aioli and tartare sauce.
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.
Hayden Groves makes a classic mayonnaise Hayden Groves creates a classic mayonnaise using British Lion eggs. The recipe can be adapted and is a base for many other sauces including aioli and tartare sauce.
