Lightly crisp courgettes, paired with silky, herbed fromage blanc from Lyon.

Delicate Roscoff onions, slowly caramelised and wrapped in golden pastry. A timeless French classic.

Elevate your chickpea & flour chips with some olive tapenade!

Slow-cooked beef, dark stout richness, and a bone marrow centre stealing the spotlight.

What better way to start your day than with this sausage, egg, bacon and béarnaise breakfast muffin!

Silky chocolate. Bold whiskey. A salty-sweet scandal in every spoon.

No better way to have your freshly caught fish than with some South of France flavours!

You can't beat a freshly baked plate of madeleines... cook them as you want them!

This burger is fit for a king or queen. Juicy. Cheesy. Legendary.

This is my foolproof method for making crème brûlée... from the April 2025 edition of the Waitrose Food Magazine!

Scrambled eggs are never to be rushed. This is the only way to eat them!

Barbecue season is right around the corner, so here is how to make my favourite sellfish butter.

This is one of the signature dishes at the restaurant... don't worry if you don't like fish, it works perfectly with chicken too!

Perfect for a Sunday brunch, this lamb shakshuka along with some homemade pitta breads will get everyone digging in!

Encased in a beautiful golden puff pastry & cooked to perfection, this is my favourite way to cook salmon, give it a go!

I had to cook this tart for my final exam at cooking school, here's how I made this French Classic!

Cooking anything en papillote is a great way to cook, especially fish. This cod is cooked with a seasonal fricassee of peas, lettuce and dill.

Light, fluffy, creamy and savoury, this puffed up beauty makes for a perfect appetiser or main course.

A hearty Provençal vegetable soup enriched with a vibrant basil pistou sauce.

A classic French sauce made with white wine, vinegar, shallots, and butter, providing a rich and velvety accompaniment to fish or vegetable dishes.