This dish combines two of my favourite things, pasta and Morteau sausage. Morteau sausage is a French delicacy, for this recipe I’ve turned this gently smoked sausage into a lovely ragu, spiced with fennel and black peppercorns.

This pate en croute was inspired by my lunch at La coupole. A classic pork and duck filling, baked in a hot water crust pastry, filled with a meat jelly and enjoyed with Dijon and cornichon.

One of the simplest, yet most famous dishes across France. Found in every brasserie, steak, peppercorn sauce and a pile of fries. Tough to beat!

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.

Vadouvan is a French spin on Indian curry powder and one of the must-haves in my kitchen. This is a delicious chicken curry using the delicate spice.

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.

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.