Shepherd’s pie is a real winter warmer; this version is a little more special than the one made with minced lamb that I am used to. Prep can happen the day before so spread the extra stages over a few days!

Close to a dauphinoise, with the addition of cheese, squash and sage. The combination is so warming and perfect for this time of year. A great side to get ready ahead of time, great with any meat or fish or as a meal in its own right with a green salad.

On a cold Sunday, my go-to for a nourishing, heartwarming meal is lamb navarin. This classic dish becomes more special when made with lamb shanks. Paired with buttery mashed potatoes, it’s a comforting combination that's hard to beat.

This could be the best dessert in the whole of France. Apple tarte tatin is famous worldwide for good reason. Caramelised apples with a crisp puff pastry base, cooked upside down in the oven and flipped once cooked.

My go to dessert – it’s so quick and easy to put together. In a matter of minutes you can have your batter and add any seasonal fruit you want. Cherries, berries or soaked prunes all work amazingly well.

Not everyone has the luxury of hours and hours to pull together a traditional cassoulet. This is a bit of a cheat’s cassoulet but makes for a more achievable meal which is completely delicious too.

This French potato dish consists of thinly sliced potatoes layered with caramelised onions, herbs, and stock. This is a complete meal, baked with a whole lamb shoulder on top.

A little more interesting than the classic Lyonnaise salad which is just frisée lettuce, bacon and a poached egg. My salad was made from a Sunday morning farmers market haul. Autumnal goods roasted and dressed with a bacon fat vinaigrette.

The king of all omelettes. One of the first things I learnt to make as a chef and my all time favourite breakfast. A decadent omelette with smoked poached haddock.

If you want to give this recipe a go it works perfectly with chicken wings too. Try get hold of some frog’s legs online, it’s a good way to give them a go for the first time.

Mixed fish is baked in a creamy béchamel sauce with fennel, leek, peas, and dill, topped with buttery mashed potatoes.

Combine the greatest dish in France and a burger. It makes for something pretty special. I will most definitely be making this again!

How to cook a steak and make a pan sauce is a skill all cooks should master. This version with sauce Diane is my favourite.

Figs are in season! And there’s no better way to cook them than gently roasted with port. Beautifully light chocolate mousse is the perfect accompaniment. Give this simple dessert a go!

Cooking anything en papillote is a great way to cook, especially fish on the bone. This monkfish is served with a roasted tomato sauce.

A compound butter which is perfect with meat, fish or veg. This is the ultimate surf and turf! Ribeye and lobster together is already a good start. Cover them in this butter and its even better.

A classic! heres how to prep a seabass and finish with a classic sauce meunière.

Happy enough to call this a nicoise salad? There’s tuna, egg, all the vegetable elements so why not… The only difference is the dressing, its somewhere between a tonato sauce or Caesar salad dressing. It works perfectly for this salad.

Every Sunday this is how i roast my chicken and make chicken sauce from scratch.

Combine the greatest sandwich in France and a pizza. It makes for something pretty special. I will most definitely be making this again!