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

Tender chicken, bacon, mushrooms, and leeks baked in a flaky pie crust, served with creamy mashed potatoes.

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

Breaded chicken breast stuffed with melting wild garlic butter, with buttery mashed potatoes and chicken sauce.

Cottage pie is a dish that everyone knows and loves. This French version elevates the dish by braising beef in red wine before making your ragu.

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.

Steak and chips is a dish everyone loves, these potatoes are the way to level things up! 12 hours setting time is the only slight setback.

A savoury buckwheat crepe filled with ham and cheese, topped with a fried egg. Perfect for a satisfying and comforting lunch.

A rich sauce made with red wine, bone marrow, shallots, and demi-glace, served with a grilled steak.

A vibrant and fresh sauce made with chopped tomatoes, herbs, lemon juice, and olive oil, perfect for accompanying grilled fish or meat.

A classic French sandwich featuring cooked ham and cheese, panfried in butter and topped with a creamy béchamel sauce.

This classic pan sauce is one of the most famous. Piquant green peppercorns in a rich creamy meat jus.

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

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

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.

A rustic French country terrine made with minced pork, pistachios, and spices, cooked gently in a bain marie. Served with crusty bread.

Slow-cooked beef stew in red wine with mushrooms, onions, and bacon, a comforting French classic. My version uses ox cheeks for added luxury.

Tender beef fillet is wrapped with mushroom duxelles, crepes, ham and puff pastry, then baked until golden brown.