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How to chop herbs + Make an omelette
The true test for any cook - eggs gently cooked, folded and served. Chopped herbs are a must have skill in your arsenal.
Monkfish en papillote
Cooking anything en papillote is a great way to cook, especially fish on the bone. This monkfish is served with a roasted tomato sauce.
Cook a steak + Sauce Diane
How to cook a steak and make a pan sauce is a skill all cooks should master. This version with sauce Diane is my favourite.
Poach fish + Omelette Arnold Bennett
One of the first things I learnt to make as a chef and my all time favourite breakfast. A decadent omelette with smoked poached haddock.
Roast + carve a chicken and Chicken sauce
Roast and carve chicken like a pro and pair it with a glossy chicken sauce for something truly special.
Poached egg masterclass
Once you know how, this becomes an easy task. Master the perfect poached egg technique with these simple steps.
Fillet a flat fish and mayonnaise
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.
Chicken stock and perfect pilaf rice
A simple chicken stock is a staple in my fridge, ensuring perfect rice every time. This foolproof method guarantees deliciously fluffy rice.
Prep a chicken and make chicken fricassée
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.
Béchamel sauce and Mornay sauce
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.
Dicing a shallot and butter sauce
One of the basics all cooks must conquer, dicing a shallot. Then a simple butter sauce perfect with simply cooked fish or vegetables.
Baked vacherin
A decadent Swiss cheese dish, baked until gooey and served with dippers - baguette, pigs in blankets and pickles!
Boeuf bourguignon
Slow-cooked beef stew in red wine with mushrooms, onions, and bacon, a comforting French classic. My version uses ox cheeks for added luxury.
Brussel sprouts
Roasted Brussel sprouts, covered with a savoury anchovy dressing, crisp pancetta and chestnuts. The ultimate winter side dish.
Duck parmentier
Shredded confit duck leg and caramelised onions. Topped with mashed potato and baked in the oven. Like a duck cottage pie.
Oeuf mimosa
Hard-boiled eggs filled with a spiced mixture of cooked egg yolks, mayonnaise, and cayenne, topped with chopped chives.
Comte gougère
A savoury choux pastry bun made with Comté cheese, baked, and filled with a rich and creamy cheese filling.
Beef tartare, bone marrow
Finely chopped raw beef, with capers, shallots, gherkins, and a spiced beef tartare sauce. Served with a roasted bone marrow.
Coq au vin
A hearty French stew of marinated chicken, braised in red wine with mushrooms, onions, and bacon.
Oeufs à la neige
Floating islands of poached meringue in a vanilla creme anglaise topped with a crunchy caramel.