Combine the greatest dish in France and a burger. It makes for something pretty special. I will most definitely be making this again!

How to cook a steak and make a pan sauce is a skill all cooks should master. This version with sauce Diane is my favourite.

Figs are in season! And there’s no better way to cook them than gently roasted with port. Beautifully light chocolate mousse is the perfect accompaniment. Give this simple dessert a go!

Cooking anything en papillote is a great way to cook, especially fish on the bone. This monkfish is served with a roasted tomato sauce.

A compound butter which is perfect with meat, fish or veg. This is the ultimate surf and turf! Ribeye and lobster together is already a good start. Cover them in this butter and its even better.

A classic! heres how to prep a seabass and finish with a classic sauce meunière.

Happy enough to call this a nicoise salad? There’s tuna, egg, all the vegetable elements so why not… The only difference is the dressing, its somewhere between a tonato sauce or Caesar salad dressing. It works perfectly for this salad.

Every Sunday this is how i roast my chicken and make chicken sauce from scratch.

Combine the greatest sandwich in France and a pizza. It makes for something pretty special. I will most definitely be making this again!

My favourite chocolate bar growing up as a kid was a crunchie, this is an adult version with dark chocolate and really easy to make.

Combining one of Frances greatest potato dishes with the burger. Someone had to do it! No need to serve chips with this one, its everything you need in one bun.

Brioche soaked in a rich vanilla custard, sprinkled with brown sugar and caramelised to perfection. Topped with a vanilla cream and hazelnut praline makes for the perfect brunch treat!

Merguez is a hot, spiced lamb sausage which makes for the perfect meatball, when paired up with some piperade sauce and pesto it makes the ultimate sandwich!

This dish combines two of my favourite things, pasta and Morteau sausage. Morteau sausage is a French delicacy, for this recipe I’ve turned this gently smoked sausage into a lovely ragu, spiced with fennel and black peppercorns.

A giant choux bun filled with a whipped Chantilly cream and covered in a dark, rich, chocolate sauce. What’s not to like.

Puff pastry encases a savoury filling of ham and melted cheese. This French classic is perfect for a light lunch or an elegant appetizer, offering a crispy, flaky exterior with a rich, creamy interior.

Often finished tableside for the theatrical flair of flambeed alcohol, thin crepes are finished in a boozy citrus sauce, making this the best way to enjoy a pancake.

This pate en croute was inspired by my lunch at La coupole. A classic pork and duck filling, baked in a hot water crust pastry, filled with a meat jelly and enjoyed with Dijon and cornichon.

The dessert that needs no introduction – silky smooth, set vanilla custard with a crunchy bitter caramel top. 3 ingredients and so simple to whip up.

The ultimate French starter, the smell of this coming out of the oven transports me straight to France. Rich caramelised onions, beef broth and molten gruyere cheese.