Watch Paul Ainsworth cook two dishes from the menu at Paul Ainsworth at Number 6, Padstow; pressed pig head fritter, onion, cox's orange pippin & smoked eel recipe is served with a Matelote sauce and aged soy glazed duck, clear peking tea with ‘pyo’ salad.

The dish was created as part of The Staff Canteen Live 2018 at Hotelympia at the Excel. Both of Paul’s recipes are here: https://www.thestaffcanteen.com/users/wall/4532/Paul-Ainsworth

More duck recipes: https://www.thestaffcanteen.com/Duck-recipes

The Staff Canteen Live 2018 was held in conjunction with speciality produce supplier, Westlands and Paul was sponsored by Churchill china.

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