Renowned Irish chef Paul Flynn, owner of the celebrated Tannery Restaurant and Cookery School in Dungarvan, Co. Waterford, has created four exclusive seasonal recipes for Knorr Professional.

Drawing on his passion for honest, ingredient-led cooking and the very best of Irish produce, Paul's dishes range from a sun-drenched summer roast chicken to an elegant spring seatrout, a hearty autumn gnocchi and a rich winter pork belly — each one a masterclass in accessible, flavour-forward cooking for professional kitchens.

Throughout, Paul turns to Knorr Professional's range of bouillon products to enrich his sauces, stocks and braises, using their depth and versatility to amplify authentic flavours and bring every dish to life.