For 22 years Paul was executive chef at the amazing Lanesborough Hotel at Hyde Park Corner in London. While he was there he developed what he christened vegetarian 'haute cuisine' – imaginative, light, delicious and exciting vegetarian dishes – a million miles away from the solid lentil burgers and nut cutlets of 1980s vegetarian food.
And now he has turned his attention to freefrom. For Riso Gallo, a sponsor of the Freefrom Eating Out Awards, he has developed these two delicious rice-based freefrom dishes. Watch him demonstrate both – and then try them for yourselves!
For all of the winners of the FreeFrom Eating Out Awards, see here. To come over the next few weeks, recipes from Pathfinder Award winner, Chef Dominic Teague of Indigo at One Aldwych and chef Mark Kennett of Oscar and Bentley's, last year's awards winners.
Pan Roasted Halibut with squid risotto, avocado, seaweed vierge
Gluten-free, Dairy-free, Egg-free, Soya-free, Nut-free
For the risotto:
For the vierge sauce:
For the avocado puree:
Cumin roasted winter root salad, date, pomegranate, black rice and carrot hummus
Gluten-free, Dairy-free, Egg-free, Soya-free
For the dressing:
For the carrot hummus: