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RECIPES
FRENCH CLASSICS - THE DEBUT COOKBOOK
– AVAILABLE TO PRE ORDER
FRENCH CLASSICS - THE DEBUT COOKBOOK – AVAILABLE TO PRE ORDER
French Classics: Easy and Elevated Dishes to Cook at Home
I’ve written a cookbook. My first one. French Classics. And it’s now available to pre order.
The book is out 28 August 2025 in the UK, and 21 October 2025 in the US.
You can pre order it now, from all major book retailers.
SEARCH FOR YOUR FAVOURITE RECIPE
Galette des Rois
A traditional French pastry, typically made with flaky puff pastry and filled with almond cream, enjoyed during the Epiphany season.
Country terrine
A rustic French country terrine made with minced pork, pistachios, and spices, cooked gently in a bain marie. Served with crusty bread.
Baked vacherin
A decadent Swiss cheese dish, baked until gooey and served with dippers - baguette, pigs in blankets and pickles!
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.
Bûche de Noël
A traditional French Christmas dessert, a Yule log. Made of a rolled chocolate sponge, filled, and coated in chocolate ganache to resemble a log.
Brussel sprouts
Roasted Brussel sprouts, covered with a savoury anchovy dressing, crisp pancetta and chestnuts. The ultimate winter side dish.
Duck parmentier
Shredded confit duck leg and caramelised onions. Topped with mashed potato and baked in the oven. Like a duck cottage pie.
Oeuf mimosa
Hard-boiled eggs filled with a spiced mixture of cooked egg yolks, mayonnaise, and cayenne, topped with chopped chives.
Comte gougère
A savoury choux pastry bun made with Comté cheese, baked, and filled with a rich and creamy cheese filling.
Salmon rillettes
A mixture of flaked and smoked salmon, mixed with creme fraiche, mayonnaise, herbs and lemon. The perfect starter or canapé.
Oeufs à la neige
Floating islands of poached meringue in a vanilla creme anglaise topped with a crunchy caramel.
Pain perdu
Brioche soaked in a rich vanilla custard, sprinkled with brown sugar and caramelised to perfection.
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.
Oeuf bénédicte
A classic dish featuring poached eggs atop toasted English muffins and cooked ham, covered with a buttery hollandaise sauce.
Oeufs piperade
A Basque dish of eggs baked in a lightly spiced sauce of tomatoes, peppers, and onions.
Pommes sarladaises
Sliced potatoes sautéed with garlic, parsley, and duck fat, resulting in irresistibly crispy and delicious potatoes which are so simple to whip up.
Les Tourtons du Champsaur
Savoury French pastries, similar to a deep fried ravioli. Filled with a delicious blend of potatoes, cheese, and leeks, fried until crisp and golden.
Pommes soufflées
An elegant French potato dish featuring thinly sliced potatoes which are fried twice to create puffed, crispy pillows of potato.