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.

A traditional French pastry, typically made with flaky puff pastry and filled with almond cream, enjoyed during the Epiphany season.

A rustic French country terrine made with minced pork, pistachios, and spices, cooked gently in a bain marie. Served with crusty bread.

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

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

A traditional French Christmas dessert, a Yule log. Made of a rolled chocolate sponge, filled, and coated in chocolate ganache to resemble a log.