A traditional French pastry, typically made with flaky puff pastry and filled with almond cream, enjoyed during the Epiphany season.

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

A decadent Swiss cheese dish, baked until gooey and served with dippers - baguette, pigs in blankets and pickles!

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

A traditional French Christmas dessert, a Yule log. Made of a rolled chocolate sponge, filled, and coated in chocolate ganache to resemble a log.

Roasted Brussel sprouts, covered with a savoury anchovy dressing, crisp pancetta and chestnuts. The ultimate winter side dish.

Shredded confit duck leg and caramelised onions. Topped with mashed potato and baked in the oven. Like a duck cottage pie.

Hard-boiled eggs filled with a spiced mixture of cooked egg yolks, mayonnaise, and cayenne, topped with chopped chives.

A savoury choux pastry bun made with Comté cheese, baked, and filled with a rich and creamy cheese filling.

A mixture of flaked and smoked salmon, mixed with creme fraiche, mayonnaise, herbs and lemon. The perfect starter or canapé.

Floating islands of poached meringue in a vanilla creme anglaise topped with a crunchy caramel.

Brioche soaked in a rich vanilla custard, sprinkled with brown sugar and caramelised to perfection.

A renowned specialty Lorraine, boasting a buttery pastry filled with creamy custard, savoury bacon, and cheese, baked until golden.

This recipe is yet to fail me, a light and airy soufflé bursting with cheesy flavour. My go to weekend lunch.

Creamy scrambled eggs, cooked with generous amounts of butter and creme fraiche until just set.

The true test of skill for any cook - eggs gently cooked, folded and served.

Decadent sandwich filled with salty ham, melting cheese, covered with cheese sauce and crowned with a perfectly fried egg.

A classic dish featuring poached eggs atop toasted English muffins and cooked ham, covered with a buttery hollandaise sauce.

Baked eggs delicately cooked in a ramekin with cream, soft cheese, and caramelised white-wine onions.

A Basque dish of eggs baked in a lightly spiced sauce of tomatoes, peppers, and onions.