Caesar salad croquettes by Paul Welburn
Roast duck breast and crispy leg croquettes with cherries and almonds by Paul Welburn
Gin and tonic cured salmon by Paul Welburn
This stunning dill-cured trout recipe from Paul Welburn is laced with a cheeky shot of vodka for a super-refreshing finish.
A recipe for crispy duck breasts, confit duck leg croquettes, cherries and almonds from chef Paul Welburn.
A delicious seafood starter recipe showcasing the very best of British produce from chef Paul Welburn, using fresh langoustines and fennel.
A recipe for crisp pork croquettes from chef Paul Welburn, made with pig's head and ham hock and served with refreshing apple.
Paul Welburn's fresh vibrant salmon recipe is complemented by the unusual addition of the flavours of gin and tonic.
In this gazpacho recipe, Paul Welburn adds depth of flavour by infusing the soup with cucumber, red pepper and basil before blending. A fantastic tomato soup recipe for spring and summer, working perfectly as a healthy starter for dinner parties.
Blackened sous vide sirloin steak recipe from Paul Welburn.