Cooking anything en papillote is a great way to cook, especially fish. This cod is cooked with a seasonal fricassee of peas, lettuce and dill.

Baked eggs delicately cooked in a ramekin with cream, soft cheese, and a spring fondue of vegetables including asparagus and morel mushrooms.

My ultimate breakfast but equally good at lunch or dinner. Halfway between a roast potato and a chip, pommes parmentier are delicious.

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.

The ultimate pommes frites, seasoned with rosemary salt and served with a decadent béarnaise sauce. You decide whether to put them in a bap or not!

A classic potato and leek soup, served chilled or warm. Garnished with croûtons, sauce verte, and chives.

These roast potatoes, cooked in lamb fat and paired with a herby mint sauce, are the perfect accompaniment to your Sunday roast lamb.

Thinly sliced potatoes baked with double cream, milk and salt until completely soft with a crisp golden crust. Improved with the addition of wild garlic.

A medley of shellfish, prawns, langoustines and crab, (but you pick your favourites!) coated with in a tangy cocktail sauce with avocado and lettuce.

A decadent chocolate dessert with a molten centre, perfect for indulging in rich, gooey, chocolatey goodness. Served with a dollop of creme fraiche.

An alpine speciality on a pizza! Potatoes, bacon, onions, white wine and generous amounts of Reblouchon cheese.

A traditional Provençal tart topped with caramelised onions, anchovies, and niçoise olives, perfect with a glass of chilled rose.

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

A luxurious sauce made with champagne, butter, and cream, this version offers an elegant touch to a pan fried dover sole.

A decadent Swiss cheese dish, baked until gooey and served with dippers - Roasted potatoes and crisp pancetta.

A favourite fridge filler, a garlicky mayonnaise from Provence, perfect for dipping vegetables, seafood, or spreading on a crusty baguette.

Light potato pillows, these dumplings are boiled until cooked and served with a vibrant green, herby, blue cheese sauce.

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