Treyvaud's Kitchen

Paul cooks Carpaccio of Kenmare Bay Scallops, Spatchcocked sweet chili Chicken with warm wraps, Pan-fried quail with chargrilled baby gem lettuce, and a White Chocolate Risotto.

With simple techniques and seasoning, you can create amazing recipes at home. That's the beauty of food – There are no limitations as to what you can cook!

Incredible Lamb and fennel seed skewers, a Classic Soup with Goats Cheese Scones, a surprise dish using leftovers, and the most amazing rice dish you'll ever see.

The fastest-cooked salmon recipe is first up. A Portabello Mushroom recipe that both vegetarians and meat eaters will enjoy. Bruschetta 3 ways and then a Mediterranean Pork dish.

Paul cooks a mouth-watering salad with venison loin, pear, and blue cheese. Then learn Paul's take on Chicken Parmesan. To finish, an Irish classic Bread and Butter Pudding.