From whole fish to ballotine with Peter Doyle In the last episode of our four-part canapé series with Peter Doyle, the chef shows us how to break down a whole ocean trout before…
How to make a classic French canapé Chef Peter Doyle talks us through the process of making a classic French canapé that's still popular today — crepinettes.
Choux pastry with Peter Doyle Merivale Apprenticeship School leader Peter Doyle talks tips for getting your apprentices up to scratch when it comes to this…