Inspired by the flavors of Nice, this ravioli channels the olive oil, herbs, and sun-soaked produce of the French Riviera.

A classic comfort pairing, creamed spinach topped with an egg reflects simple bistro-style cooking built on dairy and greens.

This cheeky creation mashes a French mountain classic with a Spanish staple, guaranteed to raise eyebrows on both sides of the border.

This airy dessert began when French cooks poached meringue and set it on custard.

These crisp, airy fritters originated in Lyon, where cooks made them for festive pre-Lenten celebrations.

This sweet treat grew from classic choux pastry traditions, gaining its chocolate filling as bakers experimented with more indulgent variations.

Kind of Basque cheesecake.

How to improve the best sandwich in the world, with No.1 ingredients

Taken right from the potato section of my new book, French Classics!

No... this is not a pizza.

This dish is the perfect lazy Sunday brunch!

What better way to christen this Gozney than with one of Matty Matheson's recipes.

What better way to start your day than with this sausage, egg, bacon and béarnaise breakfast muffin!

Silky chocolate. Bold whiskey. A salty-sweet scandal in every spoon.

No better way to have your freshly caught fish than with some South of France flavours!

You can't beat a freshly baked plate of madeleines... cook them as you want them!

This is my foolproof method for making crème brûlée... from the April 2025 edition of the Waitrose Food Magazine!

Scrambled eggs are never to be rushed. This is the only way to eat them!

Perfect for a Sunday brunch, this lamb shakshuka along with some homemade pitta breads will get everyone digging in!