Paul Merrett
Market Kitchen regular Paul Merrett has trained under Gary Rhodes at The Greenhouse and chef Peter Kromberg at Le Soufflé.
After this he moved to the Meridien Hotel, in Piccadilly Circus, where he cemented his reputation for creating British cuisine with an Asian twist.
Whilst he worked at Interlude in London, it was awarded a Michelin star. Paul then returned to The Greenhouse and as head chef, where it was awarded a Michelin star also.
Books
Using the Plot: Tales of an Allotment Chef
The Best (Bbc2 Cookery)
Paul Merrett's Recipes
Paul Merrett combines the best of both worlds with both dark and white chocolate in this luxurious dessert
Avg user rating:
Total time
1 hr 20 min
Paul Merrett creates the perfect autumn brunch that’s full of Australian sunshine
Avg user rating:
Total time
25 min
Paul Merrett takes his inspiration from his allotment - anything from beefsteak to gardeners’ delight tomatoes would work in this simple tart
Avg user rating:
Total time
40 min
Cook a classic pub meal at home with one of Paul Merrett’s favourite recipes
Avg user rating:
Total time
50 min
A super satisfying pie with two types of pastry and a slow cooked beef and stout filling from Paul Merrett
Avg user rating:
Total time
2 hrs 30 min
From Zanzibar, Paul Merrett's piquant chicken dish sings with coconut, cardamom and chilli
Avg user rating:
Total time
1 hr 40 min
Paul Merrett layers hazelnut meringue and chocolate cream in this impressive looking and even more impressive tasting dessert
Avg user rating:
Total time
2 hrs 35 min
Paul Merrett adds seasonal vegetables to his Asian broth – this recipe is full of springtime produce, but substitute others during the rest of the year
Avg user rating:
Total time
50 min
Increase the quantities of Paul Merrett’s recipe for an easy main course to impress your dinner guests
Avg user rating:
Total time
2 hrs 20 min
A splash of Riesling in the white sauce makes Paul Merrett's rich fish pie even more luxurious
Avg user rating:
Total time
50 min
