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Cooking Dover sole a la Meuniere with Boundary's head chef Peter Weeden
Boundary London's head chef Peter Weeden demonstrates how to make Dover sole a la Meuniere.
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Cooking grouse with Boundary's head chef Peter WeedenCooking grouse with Boundary's head chef Peter Weeden
Cooking grouse with Boundary's head chef Peter Weeden
มุมมอง 15K13 ปีที่แล้ว
Boundary head chef Peter Weeden demonstrates how to cook the perfect grouse - complete with liver toast, bread sauce and crisps. www.theboundary.co.uk