Paul Bloxham

Chef and restaurateur Paul Bloxham has become a familiar TV face in recent years.

Paul trained in the kitchens of London's Dorchester hotel before becoming Head Chef at the Waterloo Fire Station Restaurant. In 2002 he moved to The Cabinet at Reed in Hertfordshire. His latest venture is Junction Eight, a catering company serving at large events and festivals.

Paul Bloxham

Paul Bloxham's Recipes



 
Zabaglione with marzipan cannelloni
Zabaglione with marzipan cannelloni on Market Kitchen

Paul Bloxham cooks the most traditional of Italian desserts with a tropical flavour twist

Avg user rating: 3 out of 5 stars



easy

Total time
30 min

Griddled bacon ribeye with cheese and onion polenta
Griddled bacon ribeye with cheese and onion polenta on Market Kitchen

Paul Bloxham cooks a striking gastropub-inspired main course with roast baby beetroot accompaniment

Avg user rating: 3 out of 5 stars



intermediate

Total time
1 hr 20 min

Smoky aubergine crostini
Smoky aubergine crostini on Market Kitchen

Paul Bloxham tops garlic-rubbed toasts with a herby aubergine salsa to make these tempting canapés

Avg user rating: 3 out of 5 stars



easy

Total time
25 min

Easter jelly and ice cream
Easter jelly and ice cream on Market Kitchen

No ordinary jelly and ice cream, Paul Bloxham’s elegant dessert is a feast of flavours and textures

Avg user rating: 2 out of 5 stars



intermediate

Total time
1 hr 10 min

Zesty fruit torte with lemon sherbet
Zesty fruit torte with lemon sherbet

Round off your meal in delectable style with Paul Bloxham's recipe for a citrus-flavoured cake, served with yoghurt ice cream

Avg user rating: 4 out of 5 stars



intermediate

Total time
1 hr 15 min

Carrot and seville orange cake
Carrot and seville orange cake on Market Kitchen

Paul Bloxham’s smothers carrot cake’s classic cream cheese frosting with ginger butterscotch sauce

Avg user rating: 4 out of 5 stars



easy

Total time
1 hr 20 min

Jerusalem artichoke, scallop and chorizo bruschetta
Jerusalem artichoke, scallop and chorizo bruschetta on Market Kitchen

Paul Bloxham’s stunning combination of January's best produce makes an impressive dinner party starter


easy

Total time
2 hrs 10 min

Shepherd’s pie and baked beans
Shepherd’s pie and baked beans on Market Kitchen

This is the perfect recipe for using up leftover lamb, and Paul Bloxham’s homemade baked beans are the ideal accompaniment

Avg user rating: 3 out of 5 stars



intermediate

Total time
2 hrs

Spring mushroom, spinach and squash crepini
Spring mushroom, spinach and squash crepini on Market Kitchen

Please vegetarian guests with Paul Bloxham’s prepare-ahead meat-free alternative to an Easter Sunday roast

Avg user rating: 3 out of 5 stars



easy

Total time
50 min

Apple, Cider and Cheddar Tart
Apple, Cider and Cheddar Tart on Market Kitchen

Cheese and apples work well together in Paul Bloxham's delectable flan, studded with sultanas and topped with a crunchy oat crumble

Avg user rating: 3 out of 5 stars



intermediate

Total time
1 hr 40 min