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 More
Paul Welburn recipes
A recipe for crispy duck breasts, confit duck leg croquettes, cherries and almonds from chef Paul Welburn.
This stunning blackened sirloin steak recipe from Paul Welburn sees beautiful beef sirloin brined and cooked sous vide before finishing in a pan for that wonderful charred finish.
Paul Welburn's fresh vibrant salmon starter is complemented by the unusual addition of the flavours of gin and tonic.
A recipe for crisp pork croquettes from chef Paul Welburn, made with pig's head and ham hock and served with refreshing apple.
This autumnal twist on a gin and tonic from Paul Welburn combines flavoursome Comice pears and fragrant lemon thyme. The gin will work wonderfully in cocktails too.