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How to make crème brûlée

How to make crème brûlée | Paul Merrett makes a traditional crème brûlée. Copy the picture and serve in small ramekins, or make in a large ovenproof dish.Equipment and preparation: You'll need a shallow ovenproof dish (to make one large crème brûlée) or four brûlée dishes or large ramekins (for individual brulees). You'll also need a mini-blowtorch to caramelise the top.

My favourite dish: Paul Merrett's smoked paprika chicken casserole

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Celeriac and potato dauphinoise

Created by chef Paul Merrett, this delightfully creamy celeriac and potato dauphinoise is the perfect dish to serve alongside roast beef | Tesco

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Paul Merrett's sweet potato, mushroom and feta tortilla

Coconut & lemongrass panna cotta with sweet chilli pineapple by Paul Merrett... #wealdentimesrecipes

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Paul Merrett's healthy mid week Chinese-style egg rice stir-fry

A great stir-fry recipe by top chef Paul Merrett. View our short video of Paul cooking this egg rice stir fry recipe.

Create the perfect poached egg and find out why Paul Merrett is so pleased with it! http://www.cookwithchefs.com/main/poached-egg.aspx

Super lentil and vegetable soup

Chef Paul Merrett's slow-roast beef is the perfect roast recipe to feed a crowd this Mother's Day.

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Paul Merrett's Scotch eggs

Celebrity chef Paul Merrett has developed these Scotch eggs which are perfect for summer picnics.You can also watch Paul making this recipe - check out the short video here.

Create the perfect boiled egg with Sunday Brunch's Paul Merrett! http://www.cookwithchefs.com/main/soft-boiled-egg.aspx