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Roast duck breast and crispy leg croquettes with cherries and almonds

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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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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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Chargrilled langoustines, bisque, buttermilk and pickled fennel

A delicious seafood starter recipe showcasing the very best of British produce from chef Paul Welburn, using fresh langoustines and fennel.

Crispy pig’s head, apple salad

A recipe for crisp pork croquettes from chef Paul Welburn, made with pig's head and ham hock and served with refreshing apple.

Gin and tonic cured salmon

Paul Welburn's fresh vibrant salmon recipe is complemented by the unusual addition of the flavours of gin and tonic.

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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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Blackened sirloin steak with salted caramel onions and parsley salad

Blackened sous vide sirloin steak recipe from Paul Welburn.