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Paul Welburn Recipes

from Great British Chefs

Dill and vodka cured Fjord Trout with Bloody Mary sorbet and avocado

This stunning dill-cured trout recipe from Paul Welburn is laced with a cheeky shot of vodka for a super-refreshing finish.

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from Great British Chefs

Roast duck breast and crispy leg croquettes with cherries and almonds

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from Great British Chefs

Blackened sirloin steak with salted caramel onions and parsley salad

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.

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from Great British Chefs

Hay smoked roe deer with red fruits, vegetables and leaves

Paul Welburn's stunning smoked roe deer recipe is the ideal way to usher in autumn, with a medley of venison, blackberry and beetroot showing off the intense colours and rich flavours of the season.

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from Great British Chefs

Chestnut and turkey Scotch egg with spiced plum ketchup

This turkey Scotch egg recipe by Paul Welburn pairs chestnuts and turkey with a heady spiced plum ketchup, making an ideal Christmas party snack.

from Great British Chefs

Roast duck breast and crispy leg croquettes with cherries and almonds

Crispy Duck Breast and Leg with Cherries Recipe - Great British Chefs

from Great British Chefs

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.