Paul comes to the Kidney Kitchen with 35 years’ experience of preparing and cooking good food in top UK restaurants. He was Head Chef at The Seafood Restaurant in Padstow, working with Rick Stein, and Head Chef for Nathan Outlaw. Paul also ran his own restaurant, Ripley’s, writes for food magazines and has appeared on many TV cookery programmes.

What is your favourite Kidney Kitchen recipe and why?

I have a very sweet tooth so anything to do with biscuits, cakes or desserts!

What is your go-to '10 minute meal'?

A good stir fry with fresh vegetables, noodles and spicy dressing.

What is your favourite ingredient?

I love fresh herbs. Mint and coriander are my particular favourites.

What is your favourite way to add flavour without salt?

Spices such as smoked paprika, ground cumin, coriander and turmeric.

What is your best kitchen hack?

Always put a damp cloth under your chopping board so you’re not chasing it around your kitchen worktop.

What cooking advice you would share with kidney patients?

Come out of your comfort zone and have a go at cooking something a bit different to what you would usually make.

Which would you choose if you could only have one: oven, air fryer, slow cooker or hob?

Slow cooker: I love a winter stew and dumplings!

What is your favourite 'kidney-friendly' snack?

Cornish fairings! They're a great Kidney Kitchen recipe – you can keep them in an airtight tin and they stay nice and crunchy. Did I mention I had a sweet tooth?

What is your favourite memory of cooking the Kidney Kitchen?

I love when we have guest chefs cooking in the Kitchen because I get to learn about different cultures and methods of cooking. Two particular favourites were when Lai and her dad cooked Wontons with tossed noodles, amazing! And having Charlie Frieland cook with me. He's such an enthusiastic and budding young chef.