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RECIPES
SEARCH FOR YOUR FAVOURITE RECIPE
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.
Roast rib of beef and red wine jus
Sundays never tasted so good with this proper joint of roast beef, served alongside a glossy red wine jus.
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.
Country terrine
A rustic French country terrine made with minced pork, pistachios, and spices, cooked gently in a bain marie. Served with crusty bread.
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.
Beef wellington
Tender beef fillet is wrapped with mushroom duxelles, crepes, ham and puff pastry, then baked until golden brown.
Duck parmentier
Shredded confit duck leg and caramelised onions. Topped with mashed potato and baked in the oven. Like a duck cottage pie.
Poulet en vessie
Truffle stuffed chicken, cooked whole inside of an inflated pigs bladder. Served with a rich Madeira and truffle sauce.
Pâté en croûte
A delicious meat pie encased in pastry and baked. Filled with a meat jelly and served room temperature with a pile of cornichons.
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.
Quiche Lorraine
A renowned specialty Lorraine, boasting a buttery pastry filled with creamy custard, savoury bacon, and cheese, baked until golden.
Croque Madame
Decadent sandwich filled with salty ham, melting cheese, covered with cheese sauce and crowned with a perfectly fried egg.
Pommes boulangère
This French potato dish consists of thinly sliced potatoes layered with caramelised onions, herbs, and stock. This is a complete meal, baked with a whole lamb shoulder on top.
Tartiflette
An alpine speciality - gratined potatoes, bacon, onions, white wine with generous amounts of Reblouchon cheese. A meal in itself or the perfect sharing side.
Œuf en gelée
A classic French dish featuring a delicate poached egg encased in a savoury aspic jelly, offering a delightful combination of textures and flavours.