Sally Abe creates venison tartare 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. Not all egg products are the same Food safety expert Dr. Lisa Ackerley explains why. 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. Edwina Currie talks to The Grocer about the Salmonella crisis The then junior health minister warned the British public about Salmonella.
Paul Ainsworth creates smoked haddock quiche Lorraine Michelin star chef Paul Ainsworth creates a smoked haddock quiche Lorraine dish using British Lion eggs.
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.
Edwina Currie talks to The Grocer about the Salmonella crisis The then junior health minister warned the British public about Salmonella.
