Poulet Basquaise is a traditional Basque dish featuring chicken with peppers, tomatoes, and Piment d'Espelètte, finished with some white wine and picked basil.

A simple French recipe of roasted chicken in a creamy garlic sauce, where the garlic is cooked in its skin to mellow and provide a rich, buttery flavour.

Whole chicken cooked in a rich tomato, mushroom, and white wine sauce, infused with fresh tarragon.

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.

A hearty French stew of marinated chicken, braised in red wine with mushrooms, onions, and bacon.

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

Delicate choux pastry buns filled with creamy vanilla chantilly, covered with decadent 70% chocolate sauce.

This my step by step guide to the perfect 4/6/8/10 minute boiled egg.

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.

Baked eggs delicately cooked in a ramekin with cream, soft cheese, and a spring fondue of vegetables including asparagus and morel mushrooms.

My ultimate breakfast but equally good at lunch or dinner. Halfway between a roast potato and a chip, pommes parmentier are delicious.

These potatoes are cooked under a crispy pork belly, absorbing all its rich flavour as they cook slowly in butter and stock until wonderfully tender.

The ultimate pommes frites, seasoned with rosemary salt and served with a decadent béarnaise sauce. You decide whether to put them in a bap or not!

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

These roast potatoes, cooked in lamb fat and paired with a herby mint sauce, are the perfect accompaniment to your Sunday roast lamb.

Thinly sliced potatoes baked with double cream, milk and salt until completely soft with a crisp golden crust. Improved with the addition of wild garlic.

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