Feast Norfolk Magazine
Join Chef Phillippo as he shows us how to make these deliciously decadent chocolate éclairs filled with creamy vanilla custard
Read More »Chef Phillippo: Chocolate Éclairs
Chef Phillippo: Paris Brest
Today Chef Phillippo shows us how to make Paris Brest - a delicious French dessert, made of choux pastry and a praline flavoured cream
Read More »Chef Phillippo: Choux Pastry
Today James Phillippo, the head chef at Debut restaurant at City College, Norwich shows us how to make Choux pastry
Read More »Chef Phillippo: Crème anglaise
Today James Phillippo, the head chef at Debut restaurant at City College, Norwich shows us how to make Crème anglaise
Read More »Chef Phillippo: Chocolate steamed sponge pudding
Today James Phillippo, the head chef at Debut restaurant at City College, Norwich shows us how to make chocolate steamed sponge pudding
Read More »Chef Phillippo: Steamed sponge pudding
Today James Phillippo, the head chef at Debut restaurant at City College, Norwich shows us how to make steamed sponge pudding
Read More »Chef Phillippo: Filleting lemon sole
Today, the cookery tutorial from James Phillippo shows us how to fillet lemon sole
Read More »Chef Phillippo: Filleting plaice
Today Chef Phillippo, the head chef at Debut restaurant at City College, Norwich, shows us how to fillet plaice
Read More »Chef Phillippo: Pan frying fish
Chef Phillippo shows us how to pan fry fish
Read More »Chef Phillippo: Steaming gilt head bream
Preparing and steaming whole gilt head bream
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