Close to a dauphinoise, with the addition of cheese, squash and sage. The combination is so warming and perfect for this time of year. A great side to get ready ahead of time, great with any meat or fish or as a meal in its own right with a green salad.

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.

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.

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.

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.

Death row meal: few things in life are better than perfectly roasted chicken, homemade chips, and a fresh green salad.

Chicken breasts are pounded thin, layered with ham and Swiss cheese, then coated in breadcrumbs and fried until crispy.

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

A classic stew of seasonal vegetables cooked in a rich pepper and tomato sauce spiked with sherry vinegar and fresh basil.

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

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.

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

Theres only one thing that tops a whole baked camembert, and its this deep fried version. Served with roasted pumpkin and green sauce.

A zingy herb sauce made with vinegar, mustard, capers, herbs, and shallots, perfect for dressing salads or accompanying grilled meats, fish or vegetables.

Roasted Brussel sprouts, covered with a savoury anchovy dressing, crisp pancetta and chestnuts. The ultimate winter side dish.

A vibrant simple salad of fresh ingredients including tuna, boiled eggs, tomatoes, olives, and anchovies, dressed with a peppery olive oil.