Scallops served in a creamy sauce with mushrooms and herbs, topped with cheese and gratinated under a hot grill.

A delicious meat pie encased in pastry and baked. Filled with a meat jelly and served room temperature with a pile of cornichons.

Truffle stuffed chicken, cooked whole inside of an inflated pigs bladder. Served with a rich Madeira and truffle sauce.

Tender beef fillet is wrapped with mushroom duxelles, crepes, ham and puff pastry, then baked until golden brown.

I’m not sure I’ve ever met anyone who genuinely loves Christmas pudding. Growing up, it always felt more like a ritual than a treat. In my house, my grandad made it entertaining, his one festive responsibility was hiding coins in the pudding, ranging from 2p to £2. Every bite was a gamble, as you’d crunch down on a coin when you least expected it. A memorable tradition, but the pudding itself? Perhaps not worth the six-week wait it takes to prepare. The croquembouche however, a showstopping French dessert traditionally served at weddings, featuring delicate choux buns filled with silky vanilla cream. Its towering, tree-like shape makes it the perfect festive centrepiece. It still has the nostalgic crunch of my families Christmas pudding, but I’d take the crunch of caramel over a coin any day. Yes, it takes some time and effort, but trust me, it’s much quicker than six weeks, and is a truly memorable dessert.

If you want to give this recipe a go it works perfectly with chicken wings too. Try get hold of some frog’s legs online, it’s a good way to give them a go for the first time.

This pate en croute was inspired by my lunch at La coupole. A classic pork and duck filling, baked in a hot water crust pastry, filled with a meat jelly and enjoyed with Dijon and cornichon.

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.

Vadouvan is a French spin on Indian curry powder and one of the must-haves in my kitchen. This is a delicious chicken curry using the delicate spice.

Tender chicken, bacon, mushrooms, and leeks baked in a flaky pie crust, served with creamy mashed potatoes.

Breaded chicken breast stuffed with melting wild garlic butter, with buttery mashed potatoes and chicken sauce.

A short masterclass on how to nail a sourdough flatbread. Yeast option is available too!

Cooking anything en papillote is a great way to cook, especially fish. This cod is cooked with a seasonal fricassee of peas, lettuce and dill.

Cottage pie is a dish that everyone knows and loves. This French version elevates the dish by braising beef in red wine before making your ragu.

Steak and chips is a dish everyone loves, these potatoes are the way to level things up! 12 hours setting time is the only slight setback.

An alpine speciality on a pizza! Potatoes, bacon, onions, white wine and generous amounts of Reblouchon cheese.

A luxurious sauce made with champagne, butter, and cream, this version offers an elegant touch to a pan fried dover sole.

Light potato pillows, these dumplings are boiled until cooked and served with a vibrant green, herby, blue cheese sauce.

An old-school vegetable preparation, turned vegetables evoke memories of college days. Slow-cooked lamb pieces with vegetables in a rich meat jus.

Sundays never tasted so good with this proper joint of roast beef, served alongside a glossy red wine jus.