My favourite chocolate bar growing up as a kid was a crunchie, this is an adult version with dark chocolate and really easy to make.

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 giant choux bun filled with a whipped Chantilly cream and covered in a dark, rich, chocolate sauce. What’s not to like.

Puff pastry encases a savoury filling of ham and melted cheese. This French classic is perfect for a light lunch or an elegant appetizer, offering a crispy, flaky exterior with a rich, creamy interior.

A short masterclass on how to nail a sourdough flatbread. Yeast option is available too!

This is my perfect, zingy, mustard vinaigrette and perfect green salad. I always have a jar in my fridge!

Delicate choux pastry buns filled with creamy vanilla chantilly, covered with decadent 70% chocolate sauce.

This my step by step guide to the perfect 4/6/8/10 minute boiled egg.

A knife skill I learned back in college is the julienne cut. Sure, you could grate your celeriac for remoulade, but this will give you a much nicer finish.

A favourite fridge filler, a garlicky mayonnaise from Provence, perfect for dipping vegetables, seafood, or spreading on a crusty baguette.

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

Blood orange is added to hollandaise sauce to make maltaise sauce, typically served with fish or vegetables.

The true test for any cook - eggs gently cooked, folded and served. Chopped herbs are a must have skill in your arsenal.

An old-school vegetable preparation, turned vegetables evoke memories of college days. Slow-cooked lamb pieces with vegetables in a rich meat jus.

Once you know how, this becomes an easy task. Master the perfect poached egg technique with these simple steps.

Sundays never tasted so good with this proper joint of roast beef, served alongside a glossy red wine jus.

This is how to prepare a whole flat fish. My favorite method is breading and deep-frying, served with homemade tartare sauce for a delicious meal.

A simple chicken stock is a staple in my fridge, ensuring perfect rice every time. This foolproof method guarantees deliciously fluffy rice.

Learn the art of properly prepping a chicken and crafting a flavorful fricassee. This creamy chicken stew features a velvety white sauce infused with mushrooms and fragrant herbs.

Bechamel, a fundamental mother sauce, is elevated to Mornay with the addition of Gruyere cheese. This rich sauce is ideal for enhancing the flavor of a perfect pastry puff.