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!

Leek vinaigrette is a classic French dish of tender leeks dressed in a tangy mustard vinaigrette, finished with herbs, croutons and chopped eggs, it’s an elegant starter or a great side dish.

One of my favourite dishes served across France. Fresh mussels cooked in a creamy white wine sauce with onion, garlic, and herbs. Perfect with a crusty loaf and glass of chilled wine.

Yes, the French do pasta too! This must-try ravioli is simple and quick to whip up at home, served with a decadent cheese and black pepper sauce.

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.

A short masterclass on how to nail a sourdough flatbread. Yeast option is available too!

This is my perfect, zingy, mustard vinaigrette and perfect green salad. I always have a jar in my fridge!

Delicate choux pastry buns filled with creamy vanilla chantilly, covered with decadent 70% chocolate sauce.

This my step by step guide to the perfect 4/6/8/10 minute boiled egg.

A classic stew of seasonal vegetables cooked in a rich pepper and tomato sauce spiked with sherry vinegar and fresh basil.

A knife skill I learned back in college is the julienne cut. Sure, you could grate your celeriac for remoulade, but this will give you a much nicer finish.

A hearty Provençal vegetable soup enriched with a vibrant basil pistou sauce.