Loukoumades is a popular sweet Greek dessert, the best way I can describe it is like a cross between a doughnut and a profiterole, without the eggs. On researching this dish I found in Ancient Greek literature, they were known as ‘honey tokens’ and were awarded as...
Paul James
BRAISED LAMB KLEFTIKO WITH LEMON AND GARLIC POTATOES.
INGREDIENTS 2 lamb shanks1 bulb garlic (2 cloves thinly sliced )2 lemons (halved) retain some zest.1 tbs dried oregano8 new potatoes4 bay leaves200ml white wineGreek sea Salt flakesBlack pepper1 red onion cut into chunks.Olive oilA couple of sprigs of...
Key Roles & Affiliations
• Retired Professional Chef
• Published Author
• Food and Travel Writer & Columnist
• Radio Presenter | Podcaster | Journalist
• Promoter of Hospitality and Tourism Businesses Worldwide
• Executive Member, World Association of Master chefs
• Mentor and Founder, Hepatic Encephalopathy Awareness & Support Group
• Founder, British Liver Trust’s First HE Support Group
• Mental Health Foundation Member
• Ambassador, Burnt Chef Project
• Contributor, Food Cycle Birmingham
• Community Champion, Alcohol Change UK
Published Cookbooks
• Paul James’s Corfu Odyssey
• New York, New York – A Father and Son’s Trip to New York
• Recipes from My Kitchen
• Great Britain and Cornwall (Edition One)
• The Grandfather – My Grandad is the Best Chef in the World
• Food for Thought (Proceeds to British Liver Trust)
• A Gift for Christmas (Proceeds to Teenage Cancer Trust)
• Recipes from My Travels – Spain
• Recipes from My Travels – USA
• Recipes from My Travels – Greece
• Foreword & Consultant on Dirty Dishes
• Foreword & Consultant on Tales from the Cemetery
Cookbooks in Development
• From Port to Plate: Special collectors edition
• From Port to Plate : Corfu & Paxos
• From Port to Plate : Kefalonia, Meganisi & Ithaca
• From Port to Plate : The Cyclades islands including Paros, Mykonos, Syros, Kythnos, Milos and Santorini.
• From Port to Plate : The Saronic Gulf Islands including Aegina, Hydra, Spetses, Poros, Salamina, Agistri
• From Cornwall to Corfu
• Greek Culinary Diaspora
• My Story Hepatic Encephalopathy
• Sometimes you just have to Dance with the Devil
Paul James
Loukoumades
Loukoumades is a popular sweet Greek dessert, the best way I can describe it is like a cross between a doughnut and a profiterole, without the eggs. On researching this dish I found in Ancient Greek literature, they were known as ‘honey tokens’ and were awarded as...
BRAISED LAMB KLEFTIKO WITH LEMON AND GARLIC POTATOES.
INGREDIENTS 2 lamb shanks1 bulb garlic (2 cloves thinly sliced )2 lemons (halved) retain some zest.1 tbs dried oregano8 new potatoes4 bay leaves200ml white wineGreek sea Salt flakesBlack pepper1 red onion cut into chunks.Olive oilA couple of sprigs of...



