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.

The true test of skill for any cook - eggs gently cooked, folded and served.