The true test for any cook - eggs gently cooked, folded and served. Chopped herbs are a must have skill in your arsenal.

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

Once you know how, this becomes an easy task. Master the perfect poached egg technique with these simple steps.

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

This is how to prepare a whole flat fish. My favorite method is breading and deep-frying, served with homemade tartare sauce for a delicious meal.

A simple chicken stock is a staple in my fridge, ensuring perfect rice every time. This foolproof method guarantees deliciously fluffy rice.

Learn the art of properly prepping a chicken and crafting a flavorful fricassee. This creamy chicken stew features a velvety white sauce infused with mushrooms and fragrant herbs.

Bechamel, a fundamental mother sauce, is elevated to Mornay with the addition of Gruyere cheese. This rich sauce is ideal for enhancing the flavor of a perfect pastry puff.

One of the basics all cooks must conquer, dicing a shallot. Then a simple butter sauce perfect with simply cooked fish or vegetables.

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.