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.

Finely chopped raw beef, with capers, shallots, gherkins, and a spiced beef tartare sauce. Served with a roasted bone marrow.

A hearty French stew of marinated chicken, braised in red wine with mushrooms, onions, and bacon.

Pommes boulangère is a dish so special that it deserves a spot on your Christmas table. This recipe comes from the classic but is closer to a hybrid between a cottage pie and boulangère. This dish is most commonly served with lamb, but Christmas is no time for lamb! I love a roast rib of beef at Christmas – years of dry, almost crumbling turkey breast have scarred me. My first job in London we roasted 3 whole ribs of beef a day, we were taught to remove the rib caps before roasting, and so, of course this is my preferred technique. The cap is a delicious cut, in this recipe it’s marinated in red wine and slowly cooked like you would for a bourguignonne, the braised beef paired up with slowly caramelised onions and sliced potatoes is a version I think is more delicious than the original! That being said, if you aren’t having beef and want to give this a go, drop the rib cap and follow the recipe for a more classic version. There are a few things to get ready but again this can be completely finished the day before and just warmed up on Christmas day.