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.

Baked eggs delicately cooked in a ramekin with cream, soft cheese, and a spring fondue of vegetables including asparagus and morel mushrooms.

Thinly sliced potatoes baked with double cream, milk and salt until completely soft with a crisp golden crust. Improved with the addition of wild garlic.

Yes, the French do pasta too! It's more simple than you'd think, give it a go!

An omelette soufflé is a light, airy omelet made by whipping egg whites to stiff peaks and folding them into yolks, creating a fluffy, cloud-like texture. Give it a go!

You're zesting your citrus all wrong! But don’t worry—here’s how chefs do it, along with a foolproof guide to perfectly segmenting your citrus.

Versatile and easy to prepare, scrambled eggs are best paired with smoked salmon, crispy bacon, or even a load of fresh truffles.

A perfectly cooked steak is a work of art, made even better with Sauce Robert—a classic French brown mustard sauce. Its bold, tangy flavour perfectly complements the steak’s rich tenderness, tying everything together in the most satisfying way.

Stop buying your chicken portioned & packeted. Buy your chicken whole instead & portion it yourself: it's way cheaper, better quality + you get free bits to make your own healthier chicken stock.