This week Great British Chefs provide a full three course meal for you to try this weekend.

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Each week we will be showcasing new favourite recipes from one of the Great British Chefs. This week the recipes are from culinary youngster Paul Ainsworth, and are mussel broth, BBQ mackerel and chocolate peanut popcorn, with coconut custard.

Paul started had his professional culinary break with Gary Rhodes, and moved on to Gordon Ramsey’s flagship Royal Hospital Road restaurant before working with Marcus Wareing at Petrus.

In 2006, Paul seized the opportunity to open a restaurant with his friends, which resulted in him moving to the West Country. After three years of emulating his mentors, Ainsworth changed the name from Number 6 to Paul Ainsworth at Number 6 and re-thought his approach. Paul focused on more affordable, simpler food, which would appeal to both tourists and local customers alike, which in turn was rewarded with two AA rosettes.

Click on the links at the top right of the page to view each recipe.

Check back every Friday to see what culinary delights the Great British Chefs suggest next.

Are you going to attempt any of the recipes from today? We would love to see your photos and videos, so please send them to us via iWitness.

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