Paul Watters

I grew up in Belfast and have spent 30 years working within the hospitality industry. I have been incredibly fortunate to have worked in many upscale kitchens including the Savoy in London and Sydney Opera House in Australia. Over the years it has been a pleasure to have had the opportunity to gain irreplaceable knowledge and precious experience whilst travelling the world, discovering different cultures and meeting some colourful culinary characters along the way. I hope you enjoy my recipes.

PLATING UP: Seafood chowder is the perfect meal for a wet autumn night

We hope you enjoy our new column with chef Paul Watters who each week will take the fear out of cooking with his easy to follow recipes... 1 tbsp vegetable oil1 tsp butter4 potatoes(peeled and diced into chunks) 2 carrots(peeled and diced into chunks) 1 onion (peeled and chopped fine) 500mls (chicken stock) fish and chicken work excellent together 2 tbsp dried dill200g seafood mix2 salmon fillets (cut into chunks) 2 smoked haddock fillets (cut into chunks) 250mls cream100ml milk4 tbsp flat leaf parsley coarsely chopped Let's get cooking everyone Heat up the oil and butter in a saucepan. Pop in the onion, carrot, potato and dill. Stir continuously for about 5 minutes.Pour over the stock, bring to a simmer, pop on the lid and cook for 15 minutes.Remove the lid, add in the fish, cream and milk. Allow to simmer (NOT BOIL) SIMMER for 5/8 mins until the fish is cooked.Add in the chopped parsley .