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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.

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

Kirra Jamison works on paintings for her upcoming show – photographs by Paul Barbera (see the full studio visit here!)

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https://flic.kr/s/aHskCGE4FF | Bankswood 2016 Day 2 | Photos from day 2 of the Bankswood Festival which featured performances from The New Seegers, Tara Pendergast, Glass Cabins, Ólta (Paul Higham / India Shan Merrett) , Rime Suspex, Claire Northey Music, Kevin Critchley and Apollo Dawn

Paul Merrett's sweet potato, mushroom and feta tortilla

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Best Creme Brulee - Tried & tested! Paul Merrett teaching you how to make creme brulee.

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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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