Not quite the original but just as delicious, I love this version with spicy braised greens inside, it’s something different and feels almost healthy…

A little more interesting than the classic Lyonnaise salad which is just frisée lettuce, bacon and a poached egg. My salad was made from a Sunday morning farmers market haul. Autumnal goods roasted and dressed with a bacon fat vinaigrette.

The king of all omelettes. One of the first things I learnt to make as a chef and my all time favourite breakfast. A decadent omelette with smoked poached haddock.

Combine the greatest sandwich in France and a pizza. It makes for something pretty special. I will most definitely be making this again!

Yes, the French do pasta too! This must-try ravioli is simple and quick to whip up at home, served with a decadent cheese and black pepper sauce.

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

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

My ultimate breakfast but equally good at lunch or dinner. Halfway between a roast potato and a chip, pommes parmentier are delicious.

The ultimate pommes frites, seasoned with rosemary salt and served with a decadent béarnaise sauce. You decide whether to put them in a bap or not!

A savoury buckwheat crepe filled with ham and cheese, topped with a fried egg. Perfect for a satisfying and comforting lunch.

Deliciously light and fluffy fritters filled with gooey melted cheese, perfect for a snack to kick off any meal.

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.

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

Hard-boiled eggs filled with a spiced mixture of cooked egg yolks, mayonnaise, and cayenne, topped with chopped chives.

Floating islands of poached meringue in a vanilla creme anglaise topped with a crunchy caramel.

Brioche soaked in a rich vanilla custard, sprinkled with brown sugar and caramelised to perfection.

A renowned specialty Lorraine, boasting a buttery pastry filled with creamy custard, savoury bacon, and cheese, baked until golden.

This recipe is yet to fail me, a light and airy soufflé bursting with cheesy flavour. My go to weekend lunch.

Creamy scrambled eggs, cooked with generous amounts of butter and creme fraiche until just set.