Food and Drink

Sixtyplusurfers Interview

Adam Reid

By Jenny Itzcovitz

Adam Reid is Chef Patron of Adam Reid at The French at the Midland Hotel in Manchester. He is also an ambassador for Alaska Seafood. He tells us about his early days as a chef, his recent travels to Alaska, and shares a delicious recipe for Pan Fried Salmon with Elderflower Hollandaise and Watercress.

Can you tell us a bit about yourself and where you are from?

“I come from Manchester but spent a long time moving around to learn my trade. I’ve always wanted to be a chef and after a lot of hard work I’ve ironically found myself back in Manchester with an eponymous restaurant. My food style is modern British and I work with set menus.”

When did you first start cooking and what inspired you to become a chef?

“I always say I wanted to be a chef from at least the age of 7. Eating my mum’s great home cooking and the explosion of cooking shows on TV drove me forward.

How did you train and develop your cookery skills?

“I had a job in a donut and coffee outlet in my local town centre at 13 but really I started two weeks after leaving school when I began my modern apprenticeship at Paul Heathcote’s School of Excellence and worked at the Bridgewater Hall in Manchester.

“I worked for a chef called Robert Kisby and learnt all the fundamentals.

You are currently working as Chef Patron of Adam Reid at The French at the Midland Hotel in Manchester. Can you tell us more about this and what you enjoy most about your work?

“Being a chef patron is a lot different than is to be expected. You basically run round as if you own the place and are responsible for its complete operation and success.

“From the kitchen and food to the front of house and service, it’s all your responsibility, along with the financials and having to actually make the business work. Although I do still get to do some cooking, which is great!

You are also an ambassador for Alaska Seafood. Can you tell us about this and why you took the role?

“I was approached to attend an awareness trip to Alaska last year to highlight the sustainable approach they have to the fishing industry and to showcase the fabulous produce. I was so impressed I was happy to work as their UK ambassador for the following year.

“I think sustainability is a massive factor in how we should approach sourcing ingredients and I enjoy raising the awareness around it.

As ambassador for Alaska Seafood you recently travelled to Alaska to an international culinary retreat. What was the experience like and how did you travel there and spend your time?

“It was a great experience. Alaska is wonderful with breathtaking scenery. I spent the week with a group of international chefs and the ASMI team learning how they maintain the sustainable approach to their industry, catching the wonderful fish such as halibut at 80 feet deep in a stunning fjord and then cooking up our catch in their kitchens.

A key priority for Alaska Seafood is sustainable fishing with a ‘Salmon Counting Station’ to monitor the fish. Can you tell us more about this and how it benefits the environment and the quality of fish they offer?

“It was a crazy experience to turn-up to a natural stream with all these thousands of salmon swimming up it, but then to see how volunteers lift up a cage that every salmon must swim through and literally count them by eye!!

“It shows true dedication and commitment to the sustainable approach.

What were the highlights of your trip? It must have been an incredible experience for you?

“Fishing for halibut was a real highlight, but to be honest the whole experience was fantastic…I would even recommend it as a good holiday.

What is your favourite fish? And how do you like to prepare it?

“I love all fish but the halibut is great and really easy to prepare and cook. It’s such a meaty fish and it goes well with lots of bold flavours.

“I usually bake it coated in a beef and onion flavoured butter and serve with cavolo nero cabbage cooked in garlic.”

Besides fish, what other food do you enjoy preparing at the Midland Hotel? Do you have any specialities that your guests particularly ask for?

“We have a few dishes on the menu which are based on simple Northern English dishes which we put a twist on, such as ‘Tater ash’ which we serve as a raw loin of beef mixed with confit root vegetables in mushroom catsup (a spiced mushroom condiment).

“We are also well known for our desserts which are blown out of sugar such as the ‘easy peeler’ which is a little sugar satsuma filled which white chocolate and orange sorbet.”

I understand you appeared on The Great British Menu in 2016 on BBC2, what did you enjoy most about this? And do you have any highlights or memories you can share?

“The whole experience of Great British Menu was fantastic, although it was very intense and took a lot of effort. I met some fantastic chefs who are now good friends.

“Obviously the main highlight was getting my dessert on the banquet as one of the show winners.

You also won a coveted place at a banquet at Westminster Palace to celebrate Great Britons of HM The Queen’s Reign with your dessert – The Golden Empire. Can you tell us about this and what it involved?

“This is where the sugar blowing came from. The brief of the show was to create a menu with dishes to celebrate the Queens 90th birthday and her ‘Great Britons’.

“The dessert was a golden sugar apple encasing a baked apple crumble and meadowsweet custard. Crumble being a dish that all Britons will relate to and the apple variety I used was called empire. The ‘Golden Empire’ related to the role the Queen has played in the transformation from the British Empire to the Commonwealth.

What other projects are you working on at the moment? Will you be embarking on any tours, workshops or do you have any cookery books or a website our readers can look out for?

“At the moment my focus is my restaurant ‘Adam Reid at The French’. We are a year in now and are really finding our feet. As always, I’m looking to find new produce and opportunities to enhance my food and offering, so won’t be ruling out any research trips – I think the book will have to wait a while though!”

Do you have a summery and easy to make fish recipe you can share with our readers to make at home?

Wild Alaska black cod, confit egg yolk, pickled mushrooms, salt baked swede, beef and onion broth

Ingredients for the Fish

  • Black Cod

Ingredients for the Pickled Mushrooms

  • 300g Vinegar
  • 200g Water         
  • 100g Sugar                    
  • 50g Salt

Ingredients for Confit Egg Yolk

  • 1 Egg

Ingredients for Salt Baked Suede

  • 1200g Flour
  • 300g Fine Salt   
  • 300g Coarse Salt           
  • 650g Water

Beef Broth

  • 2k Onions
  • 1k Beef Shin Meat
  • 2k Basic Beef Stock
  • Tapioca Flour
  • Smoked Salt
  • Mustard Cress    

Method                          

1. Fillet and pin the bone of the black cod.

2. In a barbecue oven, heat some charcoal. Add a generous amount of soaked wood chippings and allow to smoke heavily.

3. Place the fillets on a trivette over the smoke and close the lid.

4. Allow to hot smoke until the flesh is golden yellow and flakes easily at the touch.

5. For the pickled mushrooms, heat the water, vinegar and sugar to a boil. Then pour over the trimmed mushrooms, cover, then allow to cool.

6. For the comfit egg yolk, smoke the oil for 40 minutes, in the same way as for the fish. Take two thirds of the oil and heat to 70˚C. Put back with the other third and cling film. Then cook it in a bain marie at 65˚C for 2 and a half hours.

7. For the beef broth, half the onions to leave top and bottom, spread on roasting trays cut side down spaced uniformly and not piled. Roast at 180˚C for approx 90 minutes until onions cooked and faces are black and caramelised.

8. Next, cut the beef into thin tranches, colour on a barbecue until well charred and use the smoking chips generously. When finished dice into 1” pieces.

9. Remove skin from the onion flesh and save a few petals for garnish. Then discard the onion skin and deglaze the trays with some of the stock. Bag up as 1k onion,1k beef, 2k stock. Cook at 75˚C for 12 hours, then pass through a fine sieve. Thicken with tapioca flour and season.

10. To finish, place the warm egg yolk in the centre of the plate. Flake the black cod and arrange it around yolk. Add the mushrooms. Tear the onion petals and arrange them on the plate. Pour over broth and garnish with the mustard cress.

Do you have a special message for readers of Sixtyplusurfers?

“Buy Alaska! And remember it’s wild, so when you cook it, be gentle.”

For more information about Alaska Seafood click on www.alaskaforeverwild.com

Rosemary Shrager Recipe

Spiced Lamb, California Prunes & Tomato Kebabs

This month we have a delicious lamb recipe from Rosemary Shrager, brand ambassador for California prunes, for her scrumptious Spiced Lamb, California Prunes & Tomato Kebabs.

Rosemary explains why this recipe is so special, “This is a quick and easy summer dish. Great for barbecues however, if the weather doesn’t deliver these delicious sizzling kebabs can always be grilled in the oven.

“The recipe uses California prunes, a store cupboard staple of mine and great for getting extra fibre into your diet.”

Try this fabulous recipe with easy to follow step-by-step instructions below and watch the video so you can cook along with Rosemary and make a delicious meal that your family and friends will enjoy.

Spiced Lamb, California Prunes & Tomato Kebabs

Ingredients for the Kebabs

  • 200g Leg of lamb (skin & fat removed)
  • 6 baby tomatoes
  • 4 small shallots
  • 2 California Prunes, halved
  • 6 fresh bay leaves

Ingredients for the Marinade

  • 100ml plain low fat yoghurt
  • 2 cloves of garlic
  • 2 tsp (or to taste) garam masala
  • 2 tsp olive oil
  • ½ lemon freshly juiced to taste
  • Salt & black pepper

Ingredients for the Relish

  • 2 red onions, finely chopped
  • 1 tbsp olive oil
  • 5 California Prunes, quartered
  • 2 fresh plums, finely chopped
  • 4 garlic cloves, finely chopped

Method for the Relish

1. Add the oil to a non-stick pan, bring to a medium heat and cook the onion, garlic and prunes until soft but not browned.

2. Add the balsamic vinegar, California Prune Juice and lemon juice, cook until the liquid starts to thicken slightly.

3. Add the chopped plums and cook for a further few minutes until it starts to further thicken.

Method for the Kebabs

1. Peel the shallots (retain the root so that the shallots don’t fall apart) and cook in simmering water for 5-8 minutes, or until soft.

2. Cut the lamb into 6 pieces.

3. Put all the marinade ingredients into a bowl, mix well and carefully fold in the lamb, tomato, bay leaves, cooked shallots and prunes.

4. Take a kebab stick. Thread on a bay leaf, followed by a prune halve, then a tomato and a shallot. Repeat twice more.

5. Season the kebabs, put under the grill or on the barbecue.

6. Grill on all sides and serve with the relish and a fresh green salad.

Serves: 2

Preparation time: 30 minutes 

Now watch the video

Click on arrow to watch

For more delicious Rosemary Shrager recipes visit the California prunes website at www.californiaprunes.co.uk

Summer Baking

French Crêpes

These mouthwatering crêpes are the perfect dessert for your garden party or Summer dining.

This recipe has been created by Bonne Maman.

Ingredients

  • 125g plain flour
  • Pinch of salt
  • 1 tbsp caster sugar (omit for savoury crepes)
  • 2 free-range eggs beaten
  • 25g melted butter, plus extra for cooking
  • 250ml semi-skimmed milk
  • 3 tbsp cold water

Method

1. Put the plain flour, salt and sugar in a large mixing bowl, make a well in the centre and add the eggs. Start stirring with a balloon whisk, then slowly whisk in the melted butter, milk and water. Increase your whisking speed until you have a thin batter about the consistency of single cream.

2. Next, heat a frying pan (preferably non-stick) over a medium heat, drizzle in a teaspoon of melted butter and wipe it over the base with kitchen paper.

3. Drop a small ladleful of pancake batter into the pan, swirling so it coats the base evenly in a thin layer. Cook for 2 minutes or until the underside is golden, then flip and cook on the other side for a minute or so. Remove to a warm plate and repeat.

4. Stack the crêpes between layers of baking parchment as you go, keeping them warm in a low oven.

5. Serve warm with generous spoonfuls of compote, conserve or caramel. We recommend the delicious cherry compote shown in our picture above 

Cook’s Tips

1. How do you make crêpes to rival those of any French fair or market? The answer is a strong frying pan and perfect batter. As with most traditional recipes, it varies from region to region. Plain flour is the most common but buckwheat flour is often used in Brittany.

2. A little alcohol can sometimes find its way into the batter – rum is used in some regions, armagnac or cognac in others.

For more information about Bonne Maman visit www.bonnemaman.co.uk

Chinese Recipe

Smokin’ Lotus Chinese Style Lamb Skewers 

“I love the mix of Chinese sauces and Middle Eastern spices that is common in the North West of China where the East meets the West.

These skewers are salty, spicy and oh so moreish!,” says Rosie Chik of Smokin’ Lotus.

Ingredients

  • 850g shoulder or neck of lamb

Marinade

  • 2 tbsp Lee Kum Kee Premium Light Soy Sauce
  • 4 tbsp Lee Kum Kee Premium Oyster Sauce
  • 30g freshly grated ginger
  • 2 tbsp Shaohsing rice wine

Spiced salt

  • 2 tsp cumin seeds
  • ½ tsp dried chilli flakes
  • 1 tsp sea salt

Method

1. Cut the lamb into 3cm cubes. Mix the marinade ingredients in a glass bowl, add the lamb and turn until well coated. Cover and leave to marinate for at least 2 hours and up to 24 hours.

2. Mix all the spiced salt ingredients together.

3. Thread the lamb cubes onto skewers (if using wooden skewers, soak in water 30 minutes and protect the ends with foil when assembled).

4. To cook, light your BBQ. If you are using charcoal make sure the coals are fully lit and all the flames have died down. Place the lamb skewers on top of direct heat and sprinkle liberally with the spiced salt. Grill for 3-4 minutes each side, sprinkling with spiced salt every time. Cook to your liking.

5. If you prefer to cook indoors, heat your grill to high and repeat the process described in step 4.

6. Serve with warmed flat-breads. Garnish with micro herbs or other salad leaves.

For more information about Lee Kum Kee visit www.uk.lkk.com

Dinner Party Recipe

Apricot Meringue Roulade

This stylish roulade is perfect for a dinner party dessert and is sure to get you compliments.

This recipe has been created by Bonne Maman.

Ingredients for the cake

  • 5 large free-range egg whites
  • 275 g (10 oz) caster sugar, plus extra for rolling
  • 50 g (2 oz) flaked almonds
  • Icing sugar, to dust

Ingredients for the filling

  • 1 x 300 ml carton double cream
  • 4-5 tbsp Bonne Maman Apricot Compote

Method

1. Preheat the oven to 220°C (fan oven 200°C), gas mark 7. Line a large baking sheet with non-stick baking parchment.

2. Place the egg whites in a grease-free, clean bowl and using a hand-held electric whisk, beat to stiff peaks.

3. Add the sugar very slowly with the electric whisk running at full speed until the meringue is stiff and shiny. This will take a good 5 minutes. Spread the meringue mixture onto the prepared baking sheet and level out. Sprinkle with flaked almonds.

4. Bake in the centre of the preheated oven for 10 minutes. Reduce the temperature to 170°C (fan oven 150°C) gas mark 3 for about 15 minutes until firm on top but still soft and mallow beneath.

5. Remove the meringue from the sheet and allow to cool. Turn out onto a clean sugared tea towel and remove parchment paper.

6. To make the filling, whip the cream to soft peaks and spread onto the meringue. Lightly spread over the compote and roll up along the longest edge using the tea towel to form a roulade. Chill, then serve dusted with icing sugar.

For more information about Bonne Maman visit www.bonnemaman.co.uk

Vegetarian Recipe

Smokin’ Lotus Barbecued Spicy
& Garlic Tofu

“I personally love spicy food, especially with tofu!.” says Rosie Chik of Smokin’ Lotus. “This spicy, smoky tofu is a great alternative to meat for any BBQ”

Ingredients

• 2 packs extra firm tofu approx. 396g each
• Oil eg veg, sunflower, rapeseed

Marinade

• 2 tbsp Lee Kum Kee Sweet Soy Sauce
• 2 tbsp Lee Kum Kee Pure Sesame Oil
• 2 medium cloves garlic, grated or crushed
• 2 tbsp grated fresh ginger

Glaze

• 2 tsp Lee Kum Kee Sweet Soy Sauce
• 2 tbsp Lee Kum Kee Chilli Garlic Sauce

To serve

• Cucumber, mint, soft buns & salad leaves

Method

1. Cut the tofu into 1cm slices. Lay a clean tea towel on a board, place the tofu on top then cover with another clean tea towel. Place a second board on top with a weight e.g. cans, and leave for 1 hour. Alternatively use 3-4 pieces of paper towel.

2. In a shallow dish mix all the marinade ingredients together, add the tofu, turn to coat both sides then allow to marinate for 30 minutes or overnight if preferred.

3. To cook, light your BBQ. If you are using charcoal make sure they are fully lit and all the flames have died down. Take the tofu out of the marinade and brush each side with a little oil. Place the tofu on the hottest part of the grill and cook for 2 minutes before turning. Cook on the other side for 2 minutes or until slightly charred.

4. Mix the glaze then brush onto the BBQ tofu slices before serving. Arrange cucumber and mint leaves on the soft buns, adding the bbq tofu and topping with salad leaves.

For more information about Lee Kum Kee visit www.uk.lkk.com

Sixtyplusurfers Competition

Win a Bellfield Beer Summer Goody Bag

Sixtyplusurfers has teamed up with Bellfield Brewery to offer one lucky reader the chance to win a Bumper Summer Goody Bag including a mixed case of Bellfield Beer, some tasty gluten-free Nairns snacks, a stunning beach bag and a matching beach towel from The Stripes Company.

We’ve all been there. Organised a BBQ or party and then the texts and emails start. “I’m coeliac, so I will bring my own burger buns and beer.”…. “I don’t want to be awkward, but I’ve become a vegan so I’m happy to bring my own veggies and drink…”.

It’s increasingly complicated catering for people’s dietary requirements and these days that means also considering whether the drinks you plan to serve are safe for everyone too.

A Scottish microbrewery has the answer. Bellfield’s two award-winning beers are certified with the ‘crossed grain’ symbol by Coeliac UK and registered vegan also.

The beers are light, easy drinking and complement food well. The pilsner goes especially well with BBQ food, chicken, fish and veggie dishes, while the IPA goes especially well with Mexican food and spicy dishes, like curries.

Speaking about the beers, Head of Brewing and Business Development, Kieran Middleton explains, “We set out to create exceptional beers that everyone can enjoy. They’re made in small batches, using traditional methods and natural ingredients.

Set up less than two years ago, Bellfield has already won several major awards for its range of modern gluten-free beers including two country awards in the World Beer Awards. Bellfield’s Lawless IPA has been ranked as among the top ten IPAs in the UK.

Tasting notes

Bohemian Pilsner (4.5% ABV) is a classic Czech pilsner style, featuring Saaz, a noble hop, pale with a light body, background bitterness and gentle floral tones leading to a soft finish. UK Silver Winner, Speciality Beer – World Beer Awards; Gold winner at the Free From Awards 2017.  9.57g of carbohydrates per bottle, of which 0.66g is sugars.

Lawless Village IPA – Lawless Village IPA (4.5% ABV): Named after our neighbourhood of Portobello. A copper coloured, aromatic beer brewed as a traditional American IPA made with pale and crystal malts and Cascade and Centennial American hops for a modern, citrusy finish. UK Winner, Speciality Beer – World Beer Awards; Bronze winner at the Free From Awards 2017.9.9g of carbohydrates per bottle of which 1.32g is sugars.

Promising  ‘taste without the bloat’, the two beers – a refreshing, classic Pilsner and a copper coloured, aromatic IPA, are now available in larger branches of Morrisons, UK wide, on the ‘free from’ shelves, bars, restaurants and bottle shops across the UK.  See our Stockist List 

Bellfield beers are available online, from Amazon or direct from Bellfield themselves from www.bellfieldbrewery.com

You can also find out your nearest stockist by asking Amazon’s voice activated digital assistant, Alexa. “Alexa, where can I buy Bellfield Beer”? will elicit information on local stockists throughout the UK.

Our fabulous prize will give you a chance to try Bellfield Beer yourself.

Follow Bellfield Brewery at 

Twitter @TheBellfield

Facebook @BellfieldBrewery

Instagram @BellfieldBrewery

For Your Chance to Win

 Tell us which special symbol on Bellfield Beer shows that it is certified
as safe to drink by
Coeliac UK?

       a) Woven flax
       b) Plaited corn
       c) Crossed grain
       d) Fluted marigold

To Enter the Competition

Tell us which special symbol on Bellfield Beer shows that it is certified as safe to drink by Coeliac UK? Then send in your answer, together with your full name, postal address and telephone number by clicking on the Sixtyplusurfers link as shown below:

sixtypluscomp@hotmail.co.uk

* Please label your entry
Bellfield Goody Bag
Competition

  * This competition is open to
   our UK readers only and entrants must be aged 18 or over

* Entries will not be shared with any third parties and deleted once the prize has been dispatched

Healthy Egg Recipes

Max Whitlock’s Winning Egg Recipes

Double Olympic gold-medal winning gymnast Max Whitlock has created a collection of delicious recipes, featuring his favourite ingredient – eggs – to help you to get in winning form this Summer.

Eggs are a natural ingredient, packed full of nutrients. As well as containing high quality protein they are also rich in vitamin B2 (riboflavin), vitamin B12, vitamin D, selenium and iodine.

Research also suggests that high quality protein foods feed muscle growth and promote fat burning. The high protein content of eggs also keeps the hunger pangs at bay, helping you stay feeling fuller for longer.

Max’s egg recipes include:

1. Green frittata – healthy baked frittata containing all the greens – including broccoli, peas and watercress which provide essential iron, with some creamy feta cheese for flavour.

2. Cloud eggs – light and airy eggs with shavings of ham, Chives and Parmesan. This heavenly dish will have you on cloud nine!

3. Chicken and asparagus fluffy omelette – Max’s go-to lunch of fluffy omelette with shredded chicken, asparagus tips and Parmesan cheese.

Max says, “For me, eggs are the ultimate superfood. Whether I’m training, travelling or enjoying some downtime, they are a key part of my diet.

“I’ve got a pretty hectic schedule so it’s important that I have access to protein-packed meals and snacks that are quick and easy to prepare, and taste good. Eggs fit the bill, and because they’re so versatile I never get bored.”

Max Whitlock’s Green Frittata

Ingredients

  • 1 tbsp. olive oil
  • 350g broccoli florets, roughly chopped
  • 200g fresh or frozen peas
  • 50g watercress, half roughly chopped, other half left whole
  • 8 British Lion eggs
  • 75g soft goat’s chees

Method

1. Preheat the grill to high. Heat the olive oil in a frying pan (around 22cm in diameter) over a medium-high heat and fry the broccoli for 5-7 minutes, until starting to soften, then add the peas and fry for a further 2 minutes. Add the chopped watercress.

2. In a large jug, whisk together the eggs and season with salt and pepper. Pour the mixture into the pan and stir everything together, until well combined.

3. Reduce the heat to medium and cook, undisturbed for 5 minutes, until the frittata is starting to brown on the bottom. Dot over the goats cheese.

4. Pop under the grill and cook for a further 3-5 minutes, or until the top is golden and the frittata is cooked through.

5. To serve, slice the frittata into wedges. Enjoy warm or cold.

Serves: 4

Prep time: 5 minutes

Cook time: 20 minutes

Max Whitlock’s Cloud Eggs

Ingredients

  • 4 British Lion Eggs, separated
  • 25g parmesan, finely grated, plus extra for garnish
  • 100g wafer thin ham, finely shredded
  • 1 tbsp. chives, plus extra to garnish
  • 1 tbsp. olive oil
  • 100g baby spinach, slightly wilted

Method

1. Preheat the oven to 220C/200Fan/Gas Mark 7. Line a large baking tray with baking parchment.

2. Whisk the egg whites with an electric hand whisk in a large, clean bowl with some seasoning until stiff.

3. Using a large metal spoon fold in the parmesan, ham and chives. Place four mounds of egg whites onto the prepared baking sheet. Using the back of a spoon create a slight dip in the middle of each.

4. Bake for 3-4 minutes, then slide the egg yolk on top and bake for a further 3-4 minutes, until the egg whites are golden.

5. While the eggs bake heat the olive oil in a medium frying pan over medium-high heat and add the baby spinach with a pinch of salt and pepper. Cook until just starting to wilt.

6. Serve the cloud eggs, scattered with extra chives and parmesan cheese, with the wilted spinach.

Serves: 4

Prep time: 5 minutes

Cooking time: 10 minutes

Max Whitlock’s Fluffy Omelette with Chicken, Asparagus & Parmesan

Ingredients

  • 75g asparagus tips
  • 1 tbsp. olive oil
  • 3 British Lion Eggs
  • 75g cooked chicken breast fillet, torn
  • 15g Parmesan, finely grated

Method

1. Steam the asparagus for 7 minutes, until tender. Cut into 2cm lengths.

2. Heat the olive oil in a medium, non-stick frying pan over medium heat.

3. Beat the eggs along with some seasoning using an electric hand whisk until pale, fluffy and doubled in volume, around 1-2 minutes.

4. Add the eggs to the pan, and cook for 2 minutes, then cover the pan and cook for a further 3 minutes. The bottom should be brown and crisp; the top should still be bubbly and fluffy.

5. Add the steamed asparagus, chicken breast and Parmesan to the omelette and fold over. Carefully remove the omelette from the pan and enjoy immediately.

Serves: 1

Prep time: 5 minutes

Cook time: 10 minutes

Find Max Whitlocks’s recipes on www.eggrecipes.co.uk

Watch out for Max Whitlock’s videos on @egg_recipes Instagram and Egg Recipes YouTube channel.

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