Search results: Foodsafety

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British Lion poached egg dish with a pea fricassee, finished with hollandaise sauce

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Custard tart with blood orange and gingerbread ice cream recipe with Junior Sous Chef...

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Executive Chef Ruth Hansom creates a slow cooked hens egg with potato foam and wild...

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Chef Owner Tom Heywood creates an egg dopiaza recipe

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Chris Alexander from Restaurant Associates

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Celebrating 25 years of eggs you can trust with British Lion Eggs!

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