Paul Gayler

Paul Gayler is one of the finest of the new generation of British chefs and is known for is 'Eurasian' cuisine...

As Executive Chef at London's prestigious Lanesborough Hotel on Hyde Park, Paul leads a brigade of thirty-five chefs. He calls his style 'Eurasian', combining European techniques with flavours of the Orient. He is well known as one of the first chefs in London to create specifically catered dishes for vegetarians. He's had his own TV series and contributed to many others.

Books
Burgers, Jacqui Small LLP, 2005
Hot, Hot, Hot: Cooking with Fire and Spice, Kyle Cathie, 2005
Flavours: Magical Flavours and Tastes to Transform Your Cooking, Kyle Cathie, 2005
Pure Vegetarian, Kyle Cathie, 2006

Paul Gayler

Paul Gayler's Recipes



 
Cinnamon Porridge Crème Brûlée
Cinnamon Porridge Crème Brûlée

For a delicious dessert try Paul Gaylor's recipe, a creative combination of flavours and textures

Avg user rating: 5 out of 5 stars



intermediate

Total time
40 min

Monkfish and Scallop Spiedinis with Almond-Mint Salsa and an Aubergine and Butternut Squash Salad
Monkfish and Scallop Spiedinis with Almond-Mint Salsa and an Aubergine and Butternut Squash Salad

Serve up a sophisticated meal with Paul Gaylor's seafood kebab recipe, a delicious combination of flavours and textures

Avg user rating: 2 out of 5 stars



intermediate

Total time
50 min

Rhubarb and White Chocolate Fool with Summer Berries
Rhubarb and White Chocolate Fool with Summer Berries

For a simple yet exquisite dessert try Paul Gaylor's recipe for a pretty summer fruit and white chocolate fool

Avg user rating: 3 out of 5 stars



easy

Total time
35 min

Roasted halibut with lemon, olive and capers
Roasted halibut with lemon, olive and capers

Moist, flaky fish and a mouth-watering lemon and caper sauce make a dynamite duo in this fabulous dish from Paul Gaylor

Avg user rating: 2 out of 5 stars



intermediate

Total time
35 min

Salt cured duck with honey apple jus
Salt cured duck with honey apple jus

Tender toothsome duck and a delightful fruity jus make perfect partners in this special dinner party dish from Paul Gayler

Avg user rating: 3 out of 5 stars



intermediate

Total time
55 min

Stuffed Quails with Apricot Stilton and Raisin Sauce
Stuffed Quails with Apricot Stilton and Raisin Sauce on Market Kitchen

Paul Gaylor shows us that small birds can mean big flavour in this recipe for cheese-stuffed quails with raisin sauce

Avg user rating: 3 out of 5 stars



easy
Sweet Potato and Cheese Fritters
Sweet Potato and Cheese Fritters on Market Kitchen

Sweet roasted tomatoes add a splash of colour to Paul Gaylor's fritters in this lightly spiced fusion of flavours

Avg user rating: 4 out of 5 stars



intermediate

Total time
1 hr 10 min

Potato Cubes with Crispy Bacon and Herb Gremolata
Potato Cubes with Crispy Bacon and Herb Gremolata on Market Kitchen

Paul Gayler's fabulously tasty potato chunks in a crisp herb and lemon coating are perfect to serve with any meal

Avg user rating: 5 out of 5 stars



easy

Total time
35 min

Baked potato and goats cheese soufflé
Baked potato and goats cheese soufflé on Market Kitchen

Mashed potatoes mixed with goats' cheese, cream and eggs are baked in their shells until light and puffy in this delicious dish from Paul Gayler

Avg user rating: 5 out of 5 stars



easy

Total time
1 hr 40 min

Le Vrai Dauphinois
Le Vrai Dauphinois on Market Kitchen

Paul Gayler's thinly sliced potatoes cooked in a rich savoury cream sauce make a perfect accompaniment to roast meat and poultry

Avg user rating: 5 out of 5 stars



easy

Total time
1 hr 35 min