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.
Low and slow Fjord Trout with tartare dressing, scraps, confit egg yolk and lemon
This stunning slow cooked trout recipe from Paul Welburn treats the fish to a few different cooking methods, first brining the fish, then cooking sous vide for a unique texture before finishing in a hot pan.
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.