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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

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

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: 3 out of 5 stars



easy

Total time
25 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: 4 out of 5 stars



easy

Total time
40 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