Treyvaud's Kitchen

Paul shows you that with simple techniques and perfect seasoning, you can create amazing recipes at home with easy-to-find ingredients. And if you can't find one type of pasta, just use another. Or if you see something you like, just add it to your favourite recipe. That's the beauty of food - there are no limits to what you can cook!

Paul cooks four delicious recipes including carpaccio of fresh Kenmare Bay scallops with bacon powder; spatchcocked sweet chilli chicken with warm wraps; pan-fried quail with chargrilled baby gem lettuce and finishes the show off with a fantastic take on an Italian classic - a white chocolate risotto.

Paul shows how easy it is to prepare and cook incredibly delicious lamb and fennel seed skewers; a classic soup with goat's cheese scones; a surprise little dish using up leftovers and the most amazing rice dish you'll ever see. All these plus loads of fun along the way in this episode of Treyvaud's Kitchen.

If you blink, you'll miss the first dish as Paul cooks the fastest and tastiest cooked salmon recipe ever! He also cooks a fantastic Portobello mushroom recipe that both vegetarians and meat-eaters will love and Bruschetta three different ways. He finishes off with a stunning Mediterranean pork dish.

Paul shows you how to cook an amazing dinner party recipe when he stuffs a whole haddock - Jamaican style. A really quick sweet chilli chicken salad and then Treyvaud's epic steak sandwich with a flambé you'll have to see to believe. And to finish off the show, a simple but incredible plum tart. It's another sensational episode of Treyvaud's Kitchen.

Paul teaches you the history and the anatomy of venison before cooking a mouth-watering salad with venison loin, pear, and blue cheese. Then a great family dinner with Paul's take on Chicken Parmesan. And after showing you just how simple it is to cook Monkfish, Paul finishes the show with his amazing take on an old Irish classic, Bread and Butter Pudding!