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.

The true test for any cook - eggs gently cooked, folded and served. Chopped herbs are a must have skill in your arsenal.

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

Once you know how, this becomes an easy task. Master the perfect poached egg technique with these simple steps.

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

This is how to prepare a whole flat fish. My favorite method is breading and deep-frying, served with homemade tartare sauce for a delicious meal.

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.

One of the basics all cooks must conquer, dicing a shallot. Then a simple butter sauce perfect with simply cooked fish or vegetables.

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!

Scallops served in a creamy sauce with mushrooms and herbs, topped with cheese and gratinated under a hot grill.

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.

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.