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.

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

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

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!

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.

Hollandaise is one of the 5 mother sauces. Here's how to perfect it, & how to use it as a base for 5 variations.

The perfect poached egg, every time. You can prep them in advance & use them for your Egg Benedict, or to top off your salads.

Stop buying your English Muffins, here’s a quick & easy way to make them instead! Crafted from simple ingredients, they’re fresh & soft with a crisp exterior and airy interior, perfect for Eggs Benedict or Breakfast Muffins.

Tarte tatin isn’t just for desserts, it’s a great savoury dish when using seasonal roasting vegetables. This is a convenient version which uses pre-prepared vegetables, just make the caramel, top with pastry and bake!

The true test of skill for any cook - eggs gently cooked, folded and served. And heres how to do it right, every time.

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.