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.

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.

Happy enough to call this a nicoise salad? There’s tuna, egg, all the vegetable elements so why not… The only difference is the dressing, its somewhere between a tonato sauce or Caesar salad dressing. It works perfectly for this salad.

Puff pastry encases a savoury filling of ham and melted cheese. This French classic is perfect for a light lunch or an elegant appetizer, offering a crispy, flaky exterior with a rich, creamy interior.

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.

The ultimate French starter, the smell of this coming out of the oven transports me straight to France. Rich caramelised onions, beef broth and molten gruyere cheese.

Leek vinaigrette is a classic French dish of tender leeks dressed in a tangy mustard vinaigrette, finished with herbs, croutons and chopped eggs, it’s an elegant starter or a great side dish.

This is my perfect, zingy, mustard vinaigrette and perfect green salad. I always have a jar in my fridge!

A knife skill I learned back in college is the julienne cut. Sure, you could grate your celeriac for remoulade, but this will give you a much nicer finish.

A hearty Provençal vegetable soup enriched with a vibrant basil pistou sauce.

A classic potato and leek soup, served chilled or warm. Garnished with croûtons, sauce verte, and chives.

A medley of shellfish, prawns, langoustines and crab, (but you pick your favourites!) coated with in a tangy cocktail sauce with avocado and lettuce.

A traditional Provençal tart topped with caramelised onions, anchovies, and niçoise olives, perfect with a glass of chilled rose.

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

A decadent Swiss cheese dish, baked until gooey and served with dippers - Roasted potatoes and crisp pancetta.

A favourite fridge filler, a garlicky mayonnaise from Provence, perfect for dipping vegetables, seafood, or spreading on a crusty baguette.

A Provencal dip made with anchovies, garlic and olive oil, ideal for spreading on bread or classically used as a dip for raw vegetables.

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

A classic French sauce made with white wine, vinegar, shallots, and butter, providing a rich and velvety accompaniment to fish or vegetable dishes.

Tapenade is made by pounding black olives, capers, garlic, anchovies, parsley and olive oil, perfect for topping some baguette or served as a dip.