New Government advice: British
Lion eggs safe for elderly people,
Elderly people, pregnant women and babies can now
enjoy dippy eggs again for the first time since the
1980s – as long as they have the British Lion mark on.
The Food Standards Agency (FSA) has changed its advice
on eggs, confirming that British Lion eggs are safe to
be eaten runny, and even raw, by vulnerable groups such
as infants, children, pregnant women and elderly people.
These groups can now enjoy the nutritional benefits of
eggs, without having to fully cook them.
The new advice follows a year-long risk assessment by
the Advisory Committee on the Microbiological Safety of
Food and is the result of extensive food safety measures
introduced within the British Lion Code of Practice
since its launch in 1998.
Andrew Joret, chairman of the British Egg Industry
Council, which runs the British Lion scheme, welcomed
the new advice: “This is a real success story for the UK
egg industry. Our producers have maintained the highest
standards for two decades to ensure the superior safety
of British Lion eggs and we are delighted that FSA has
now confirmed that these eggs are safe enough for even
vulnerable groups to eat runny or even raw.
“We know that the previous advice has deterred many
women from eating eggs when pregnant, and from giving
them to their babies, as well as denying older people
the pleasure and nutritional benefits of a ‘dippy egg’
and home-made mousses and mayonnaise. The advice is
particularly good news for these groups and will also
enable care homes to put many traditional egg dishes
back on their menus.”
Heather Hancock, Chairman of the Food Standards Agency
says, “It's good news that now even vulnerable groups
can safely eat UK eggs without needing to hard-boil
them, so long as they bear the British Lion mark. The
FSA has thoroughly reviewed the scientific evidence
about the safety of these eggs, and we're confident that
we can now change our advice to consumers.
“The major reduction in the risk of salmonella in Lion
eggs is testament to the work carried out by egg
producers. The measures they've taken, from vaccination
of hens through to improving hygiene on farms and better
transportation, have dramatically reduced salmonella
levels in UK hens.”
Dr Juliet Gray, registered nutritionist says, “The new
advice is very welcome news. Eggs are highly nutritious,
containing many key nutrients including high quality
protein, vitamin D, selenium, iodine, choline and
omega-3 fatty acids. These nutrients are particularly
important for many vulnerable groups, including pregnant
women, babies and elderly people and several of them are
not found in many other foods.”
If you would like to cook with British Lion eggs, then
try Simon Rimmer's delicious recipe for Breakfast
One-Pot The Full Scandi.
This nutritious recipe includes British Lion eggs,
smoked salmon, new potatoes, avocado, tomato and toast,
and is the perfect start to a cold Winter's morning. The
recipe serves two people and takes just five minutes to
The Full Scandi
½ red onion, diced
25g butter for frying
100g cooked new potatoes, halved
2 tbsp capers (optional)
1 vine tomato, halved
A pinch of salt and pepper to season
1 tsp olive oil
1 clove of garlic, sliced
2 large British Lion eggs
100g smoked salmon
1 small avocado, sliced
25g toasted breadcrumbs
2 tbsp dill, chopped
Sour cream, lemon and sourdough toast to serve
1. In a large frying pan fry the onion in
butter for three minutes. Add the potatoes and cook for
six minutes until they are crisp and golden. Fold in the
capers and then push the contents of the pan to one
2. Cut the tomatoes
in half, season well, brush with olive oil and then add
a few slices of garlic. Cook the tomatoes, in the same
pan, face down for six minutes and then push them to one
3. In the same pan,
fry the eggs for about four minutes until they are
cooked but the yolk is still runny, then take the pan
off of the heat.
4. Finally make two
rosettes of salmon and add them to a space in the pan
with the sliced avocado, breadcrumbs and chopped dill.
5. Serve with sour
cream, sourdough toast and a squeeze of lemon.
This recipe is ideal for cooking ahead -
most stews and casseroles benefit from a night in the
fridge as the flavours really get a chance to develop.
This hearty recipe is by Waitrose.
Extra virgin olive oil spray
800g Aberdeen Angus diced braising steak
1 large onion, roughly chopped
2 sticks celery, roughly chopped
1 large carrot, cut into cubes
1 tbsp Cooks’ Ingredients Sundried Tomato
2 cloves garlic, finely chopped
200ml red wine
1 beef stock cube
1 tsp peppercorns, lightly crushed
400g can chopped tomatoes
3 thyme sprigs
2 bay leaves
75g Waitrose LOVE Life pearl barley
2 tbsp cider vinegar
Large handful of parsley, chopped
Seasonal vegetables, such as greens or
cabbage, to serve
1. Spray a large casserole with olive oil
spray and warm over a high heat. Add the beef, in
batches, and cook until brown. Remove with a slotted
spoon and set aside.
2. Add the onion,
celery, carrot and a splash of water to the casserole
and fry for 3-4 minutes until softened. Add the sundried
tomato paste and garlic and fry for a further minute.
3. Return the beef
to the casserole, pour in the wine, then add the stock
cube, peppercorns, 500ml boiling water, the chopped
tomatoes, thyme and bay leaves. Bring to the boil, cover
and simmer over a low heat for 1 ½ hours.
4. Add the pearl
barley and simmer for a further 30 minutes until the
beef and barley are very tender. Stir in the vinegar and
parsley. Great served with buttered greens or cabbage.
This month, we have a healthy
chicken and puff pastry recipe
from Silvana Franco, food
ambassador for Waitrose.
Silvana shows us how to make
LOVE Life Chicken and
Leek Patchwork Pie,
a delicious, comforting treat for all the
family, but without the extra
calories that you might expect
"A home cooked chicken pie
is classic comfort food at this
time of year, but they can be
high in calories" says Silvana Franco.
"This LOVE Life recipe is not
only tasty and filling, but it's
low on fat too."
You can make this delicious pie
for your family and friends with
puff pastry, nutritious chicken
and healthy vegetables. Perfect
for a Winter warmer on a cold
Try this mouthwatering recipe
with Silvana's easy to follow
step-by-step instructions below,
and watch the video so that you
can make this tasty recipe at
home and impress all your family.
Chicken and Leek
Olive oil spray
Waitrose leeks, sliced
Waitrose British chicken breast
Ingredients chicken stock
milk, plus extra for brushing
2 tbsp Waitrose
easy thickening sauce
300g frozen peas
Waitrose frozen broccoli
defrosted slightly and cut into
Waitrose reduced fat soft cheese
with garlic & herbs
½ x 320g pack
Jus-Rol light puff pastry sheet
Preheat the oven to 200°C, gas
mark 6. Spray a large saucepan
with oil and cook the leeks and
chicken for 5 minutes until the
leeks are softened and the
Add the stock and milk, bring to
a simmer and cook for 10 minutes
until the chicken is cooked
through with no pink meat. Add
the sauce flour to the pan,
bring to the boil and cook for
1-2 minutes, stirring until
smooth and thickened.
Stir in the peas, broccoli and
soft cheese, then tip into an
ovenproof pie dish. Sit the dish
on a baking sheet.
Cut the pastry into
12 squares and arrange on top of
the filling – the pastry should
overlap a little in places but
not cover the filling
Brush the pastry
squares with milk and bake for
25-30 minutes until the pastry
is golden and the filling is
Griddled Chicken Thigh
with Cannellini Beans, Savoy
Cabbage & Pancetta
This delicious dish is a lovely
Winter warmer for the colder
weather and includes chicken,
healthy savoy cabbage and
Perfect for all the family. This
eye catching recipe has been
created by Canned Food UK.
2 - 4 chicken thighs with the
75g pancetta or smoked streaky
150ml chicken stock, or water
½ small savoy cabbage, shredded
400g can of cannellini beans,
rinsed and drained
Preheat oven to fan 180°C,
conventional 200°C, gas 6.
Heat a griddle pan or frying pan
until hot and then place chicken
thighs fat side down and allow
to cook for 3-4 minutes until
the skin is crisp and golden.
Turn chicken thighs over and
cook for a further 3-4 minutes
on the underside.
Place the chicken thighs in an
ovenproof dish and then put them
them in the oven to continue
cooking for 10 - 15 minutes.
Meanwhile, heat a large frying
pan until hot and then sauté the
pancetta for 2-3 minutes until
crispy. Remove from pan with a
slotted spoon and set aside.
Drain off any excess oil from
Add stock to the pan, bring to
the boil and then plunge
shredded cabbage into the pan.
Stir-fry for 3-4 minutes until
tender and the stock has
Add cannellini beans to the pan
and cooked pancetta.
Allow ingredients to warm
through together stirring
continuously for 2-3 minutes and
then serve with the chicken.
Preparation Time: 10 minutes
This stunning Bread & Butter
Pudding is a great way to warm
up your guests and makes a
delicious dessert for all the
comforting recipe has been created
4 Cooks’ Ingredients Organic Bay
400ml Duchy Originals From
Waitrose Organic Whole Milk
500g British plums (about 6
4 slices of Duchy Originals From
Waitrose Organic Wholemeal
Seeded Bloomer, or organic white
50g Yeo Valley Organic Unsalted
2 - 3 tbsp Duchy Originals From
Waitrose Organic Damson Preserve
3 large Duchy Originals From
Waitrose Organic British Free
1 tbsp caster sugar
1 tbsp demerara sugar to finish
In a pan, break the bay leaves
into the milk and heat until
almost boiling. Cover and leave
to infuse until required. Halve
the plums and remove the stones,
then roughly slice half of the
Butter a 1.5-litre baking dish
and preheat the oven to 180°C,
gas mark 4.
Cut the crusts from the bread,
butter it and spread 2 slices
with the damson preserve,
placing them jam side up in the
base of the dish. Cover with the
sliced plums and then the
remaining bread, butter side up.
Arrange the plum halves, skin
side up, over the pudding.
Beat the eggs with the caster
sugar in a bowl, then strain the
warm milk, leaving out the bay
leaves, onto the eggs and whisk
again. Pour over the bread and
plums and press them down
lightly into the custard.
Bake for 35-40 minutes until
just set. Serve warm, scattered
with demerara sugar. You could
also fold a little more of the
damson preserve into whipped
cream to serve with the pudding.
with Autumn Mash
and Onion Gravy
These delicious sausages with
fabulous mashed potato and tasty gravy make this
a delicious supper for all the family.
This easy to make recipe has been created by
3 parsnips, peeled and cubed
3 carrots, peeled and diced
1 large Bramley apple, peeled and cubed
1 tbsp olive oil
1 large onion, thinly sliced
9 Duchy Originals From Waitrose Organic Free
Range British Chipolata Sausages
1 tbsp clear honey
400g Duchy Originals Organic Fresh Beef Gravy
1 tbsp Worcestershire Sauce
2 tbsp essential Waitrose British Half Fat Crème
Fraîche Steamed green vegetables, to serve
Cook the parsnips and carrots in a large pan of
boiling water for 10 minutes then add the apple
and cook for a further 5 minutes until all are
Meanwhile, heat the oil in a large frying pan
and cook the onions and sausages for 10 minutes
until golden brown and the chipolatas are cooked
through. Drizzle over the honey and cook for a
minutes then lift the sausages onto a plate and
cover with foil to keep warm.
Add the gravy and Worcestershire Sauce to the
onion pan and simmer together for 2–3 minutes.
Meanwhile, drain the vegetables and apple and
mash roughly. Beat in the crème fraîche then
divide between 4 plates. Serve with the
sausages, onion gravy and steamed greens.
Dip your spoon in boiling water before scooping
out the honey. This helps warm it up and makes
the honey easier to drizzle.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes 30 minutes
with a Crunchy
The moist Dorset apple cake,
based on a traditional recipe, has a wonderful
topping of sliced apples dredged with sugar.
Great for a teatime treat.
This tea time recipe has been created
1 large Bramley apple, about 225g
225g self raising flour
1 tsp baking powder
½ tsp mixed spice
125g cold butter, diced
125g caster sugar, plus 1 tbsp for dredging
Finely grated zest of 1 lemon
2 medium essential Waitrose Free Range Eggs,
Preheat the oven to 190°C, gas mark 5, and
lightly grease a 20cm springform cake tin. Peel
the apple, cut into quarters and remove the
core. Reserve one of the quarters and dice the
Sift the flour, baking powder and mixed spice
into a large bowl. Rub in the diced butter to
form fine breadcrumbs.
Stir in the diced apple, sugar and lemon zest,
then gradually stir in the beaten eggs to form a
stiff mixture. Spoon into the prepared tin and
level the surface with the back of a spoon.
Thinly slice the reserved apple quarter and
arrange on top of the cake.
Bake for 30-40 minutes, until springy to the
touch. Dredge with the remaining sugar, then
leave to cool in the tin for 10 minutes. Turn
out on to a wire rack to cool completely, then
slice and serve with clotted cream. Preparation
time: 15 minutes
With White Chocolate
soft and gooey biscuits are great as a teatime
treat or as a gift for someone special.
This yummy recipe has been created by Waitrose.
slightly salted butter, softened
light brown soft sugar
egg, lightly beaten
Nielsen Massey Vanilla Extract
Doves Farm Gluten Free Plain White Flour, sifted
Super Cook Gluten Free Baking Powder
Waitrose Belgian White Chocolate, chopped into
or dried cranberries
the oven to 200°C, gas mark 6. Line 2-3 baking
trays with baking parchment.
2. In a
mixing bowl, beat the butter and sugar together
with an electric hand whisk or a wooden spoon,
until pale and creamy. Add the egg and the
vanilla extract, a little at a time, and
continue beating until they are thoroughly
3. Use a
metal spoon to stir in the flour, baking powder,
chocolate and cranberries, plus 2 tablespoons of
cold water, and mix until they are thoroughly
heaped teaspoons of the mixture onto the baking
trays, leaving plenty of space between them for
the cookies to expand during cooking.
5. Bake for
15-20 minutes until golden. Remove from the oven
and leave on the baking trays for 2-3 minutes,
then place on cooling racks. When cooled, store
in an airtight container and eat within 2 days.