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from Great British Chefs

Roast duck breast and crispy leg croquettes with cherries and almonds

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from Great British Chefs

Dill and vodka cured Fjord Trout with Bloody Mary sorbet and avocado

This stunning dill-cured trout recipe from Paul Welburn is laced with a cheeky shot of vodka for a super-refreshing finish.

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from Great British Chefs

Roast duck breast and crispy leg croquettes with cherries and almonds

A recipe for crispy duck breasts, confit duck leg croquettes, cherries and almonds from chef Paul Welburn.

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from Great British Chefs

Spring tomato gazpacho

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.

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from Great British Chefs

Salad of beef tartare, slow-cooked ox tongue and smoked mayonnaise

Paul Welburn's beef tartare recipe is paired with slow-cooked, sous vide ox tongue – a fantastic yet often overlooked cut. The ox tongue and smoked onion oil for the mayonnaise take a while to prepare but the results are well worth it.

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from Great British Chefs

Hay smoked roe deer with red fruits, vegetables and leaves

Paul Welburn's stunning smoked roe deer recipe is the ideal way to usher in autumn, with a medley of venison, blackberry and beetroot showing off the intense colours and rich flavours of the season.

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