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!

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!

Light, fluffy, creamy and savoury, this puffed up beauty makes for a perfect appetiser or main course.

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

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!

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

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.

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

For me, there are only 2 options for starter on Christmas day - prawn cocktail or some smoked salmon. Oeuf mayonnaise, once on the brink of extinction is now enjoying a well-deserved comeback. This is a classic French dish featuring hard-boiled eggs draped in mayonnaise, it’s one of those unexpected culinary pleasures. It’s particularly delicious when paired up with some salty smoked fish, as its Christmas of course smoked salmon is getting involved. Served with some fresh peppery watercress it’s a great, light, festive starter to kick off proceedings, some crusty bread in the middle of the table wouldn’t go a miss with this dish too.

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!

Brioche soaked in a rich vanilla custard, sprinkled with brown sugar and caramelised to perfection. Topped with a vanilla cream and hazelnut praline makes for the perfect brunch treat!

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.