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from Great British Chefs

Caesar salad croquettes

Chef Paul Welburn gives the classic Caesar salad a twist by turning it into a delicious golden croquettes recipe.

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from Great British Chefs

Sea bass with seaweed dumplings, clementine and lemon foam

This stunning winter sea bass recipe from Paul Welburn uses seasonal chestnuts and clementines for added freshness and texture, along with a twist on a classic gnocchi recipe.

The Leconfield's Paul Welburn created this incredible Pork Cheek, Asparagus & @Tenderstem Puree dish in our Development Kitchen, visit our website to find the recipe

from Great British Chefs

Roast duck breast and crispy leg croquettes with cherries and almonds

Roast duck breast and crispy leg croquettes with cherries and almonds by Paul Welburn

The Leconfield's talented Head Chef Paul Welburn visited our Development Kitchen recently and created this mouth watering braised pork cheek dish, served with raw and grilled asparagus and @tenderstem ​puree. It tasted incredible! Visit our website to find the full recipe.

from Great British Chefs

Roast duck breast and crispy leg croquettes with cherries and almonds

Roast duck breast and crispy leg croquettes with cherries and almonds by Paul Welburn

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