Vietnamese-style Chicken salad by Paul Bough

Ingredients 2 x chicken breasts, sliced 2 red chillies, finely chopped 4 cloves garlic, crushed 100ml oyster sauce 3 limes, juice of 2 1 cut into wedges 300g cooked rice noodles 300g beansprouts 3 carrots, cut into julienne 1 red pepper, cut into julienne...

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Vanilla panna cotta by Paul Bough

Ingredients For the panna cotta 3 gelatine leaves 250ml/9fl oz milk 250ml/9fl oz double cream 1 vanilla pod, split lengthways, seeds scraped out 25g/1oz sugar For the sauce 175g/6oz sugar 175ml/6fl oz water splash cherry liqueur 350g/12oz raspberries To serve 4 sprigs...

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Rosemary and sea salt focaccia By Paul Bough

Ingredients 500g/1lb 2oz strong white bread flour, plus extra for dusting 2 tsp salt 1 x 7g/1⁄8oz sachet fast-action dried yeast 80ml/3fl oz olive oil, plus extra for drizzling 150-250ml/5-9fl oz warm water vegetable oil or oil spray, for oiling 1 bunch fresh rosemary...

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Hot & sour fish soup by Paul Bough

Ingredients 1 tsp coriander seeds Small piece of Ginger 850ml chicken stock 175g noodles 2 tbsp soy sauce 2 red chillies, finely chopped 3 cloves garlic, finely chopped 300g tiger prawns 200g salmon 4 spring onions, finely sliced Handful mint and coriander Juice of 2...

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Fresh Tomato Salsa Bruschetta By Paul Bough

Ingredients 500g/1lb2oz ripe, full-flavored tomatoes (such as Sungold or Gardener's Delight) 2 tbsp extra virgin olive oil 1 medium shallot or small red onion, finely chopped a squeeze of lemon or 1 tbsp white wine vinegar salt and fresh ground black pepper For the...

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Deep-fried risotto balls By Paul Bough

Ingredients 175g/61⁄4oz mushroom risotto, cooked 50g/13⁄4oz Manchego cheese, grated 100g/31⁄2oz breadcrumbs 600ml/211⁄4fl oz oil, for frying lemon wedges, to garnish Preparation method To make the risotto balls, roll the cooked risotto into balls and put some of the...

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Chocolate profiteroles By Paul Bough

Ingredients For the choux pastry 50g/13⁄4oz unsalted butter 60g/2oz plain flour, sifted  2 large free-range eggs, at room temperature, beaten 2 tsp caster sugar For the filling 350ml/12fl oz double cream 1 tbsp icing sugar 1 tsp vanilla extract For the topping...

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