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, Collins, 2008
The Best (Bbc2 Cookery), BBC Books, 2002

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Paul Merrett

Paul Merrett's Recipes



 
Chocolate brownies with ice cream and white chocolate sauce
Chocolate brownies with ice cream and white chocolate sauce on Market Kitchen

Paul Merrett combines the best of both worlds with both dark and white chocolate in this luxurious dessert

Avg user rating: 3 out of 5 stars

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easy

Total time
1 hr 20 min

Warm tomato tart with rocket salad
Warm tomato tart with rocket salad on Market Kitchen

Paul Merrett takes his inspiration from his allotment - anything from beefsteak to gardeners’ delight tomatoes would work in this simple tart

Avg user rating: 3 out of 5 stars



easy

Total time
40 min

Eggy brioche with autumn berries and crème fraîche
Eggy brioche with autumn berries and crème fraîche on Market Kitchen

Paul Merrett creates the perfect autumn brunch that’s full of Australian sunshine

Avg user rating: 4 out of 5 stars



easy

Total time
25 min

Gammon, egg and pineapple with thrice-cooked chips
Gammon, egg and pineapple with thrice-cooked chips on Market Kitchen

Cook a classic pub meal at home with one of Paul Merrett’s favourite recipes

Avg user rating: 3 out of 5 stars



easy

Total time
50 min

Beef, mushroom and onion pie
Beef, mushroom and onion pie on Market Kitchen

A super satisfying pie with two types of pastry and a slow cooked beef and stout filling from Paul Merrett

Avg user rating: 4 out of 5 stars



easy

Total time
2 hrs 30 min

Chicken Aku Paku
Chicken Aku Paku on Market Kitchen

From Zanzibar, Paul Merrett's piquant chicken dish sings with coconut, cardamom and chilli

Avg user rating: 3 out of 5 stars



easy

Total time
1 hr 40 min

Chocolate dacquoise
Chocolate dacquoise on Market Kitchen

Paul Merrett layers hazelnut meringue and chocolate cream in this impressive looking and even more impressive tasting dessert

Avg user rating: 3 out of 5 stars



easy

Total time
2 hrs 35 min

Coconut broth with noodles and chargrilled chicken
Coconut broth with noodles and chargrilled chicken on Market Kitchen

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: 3 out of 5 stars



easy

Total time
50 min

Fillet of halibut with soft crab and dill crust
Fillet of halibut with soft crab and dill crust on Market Kitchen

Increase the quantities of Paul Merrett’s recipe for an easy main course to impress your dinner guests

Avg user rating: 3 out of 5 stars



easy

Total time
2 hrs 20 min

Fish Pie with cheesy mash
Fish Pie with cheesy mash

A splash of Riesling in the white sauce makes Paul Merrett's rich fish pie even more luxurious

Avg user rating: 3 out of 5 stars



easy

Total time
50 min