Spill The Beans - by Andy Tibbs
A weekly blog discussing contemporary food and nutrition topics, by the Owner and Head Chef of Poco Culina, Andy Tibbs.
A weekly blog discussing contemporary food and nutrition topics, by the Owner and Head Chef of Poco Culina, Andy Tibbs.
In a week that has once again seen contaminated eggs become headline
news, it’s an opportunity for everyone to reflect on just exactly what they are
eating. Like many people, you may well be very particular about your eggs,
ensuring that you buy only free-range eggs from UK farms or even purchasing
eggs from local producers at Farmers’ Markets or Farm Shops. Also, many
supermarkets highlight the fact that they sell only fresh eggs bearing the
British Red Lion stamp of quality. Here comes the BUT though…
Supermarkets including Asda, Morrison’s, Sainsbury’s and Waitrose have been hastily removing products containing contaminated eggs from the Netherlands from their shelves. These are mostly fresh sandwiches and salads, filled with cheap, non free-range eggs mass produced outside of the UK. And let’s not get started on the sheer volume of eggs incorporated into a huge range of mass produced products on the same supermarkets’ shelves. It is simply not possible for you, the shopper, to make any value judgement on the integrity of those products. Double standards? Hypocrisy?
Well, here’s what Ian Jones, chairman of British Lion Egg Processors, said: “We believe shoppers are growing increasingly concerned about the ingredients used in manufactured food and now more than ever want and deserve transparency on food packaging. The British Egg Industry Council believes that this is a great opportunity for retailers to listen to the concerns of their customers and reassure them by specifying the use of British eggs and using the ‘Made with British Lion eggs’ logo on packs.”
My catering business, Poco Culina , is entirely plant-based. Whilst I have no intention of this blog being just a platform to advocate veganism, it is however my belief that we all need to consider more deeply what we are eating, where it comes from and how it was made. The damage being to done to health and the environment by irresponsible food producers cannot continue unabated. We all need to take far more care in what is being sold to us, irrespective of our individual dietary choices.
My approach, as a Chef, is to research ingredients and cooking techniques that use fresh, single origin ingredients cooked to traditional, mainly Eastern methods. Indian cooking is particularly exciting to me. Take fairly familiar Indian foods such as onion bhaji or vegetable pakora, they are bound together with seasoned batters made very simply with gram (chickpea) flour and water – no eggs or butter required. Similarly, dosa – Indian pancakes – are made from batters made with soaked pulses – urad dal, moong dal, chana dal, red dal and so on, all of which are split peas or varieties of lentil. The ever popular Middle Eastern falafel too is made from soaked and puréed chickpeas. Made properly, there should never be any need for eggs to bind them together. Not only are these products deeply nutritious but they taste amazing too. But then you know that, you will all no doubt have eaten and enjoyed them.
That’s all for this week, see you next time.
Watch what you eat!









