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

These tomatoes are beautifully in season, lift them with this classic vierge dressing!

No... this is not a pizza.

This dish is the perfect lazy Sunday brunch!

No better way to accompany a whole roasted turbot than with a beautiful sauce vierge!

Elevate your chickpea & flour chips with some olive tapenade!

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.

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

This burger is fit for a king or queen. Juicy. Cheesy. Legendary.

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!

Barbecue season is right around the corner, so here is how to make my favourite sellfish butter.

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

I had to cook this tart for my final exam at cooking school, here's how I made this French Classic!

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

A classic French sauce made with white wine, vinegar, shallots, and butter, providing a rich and velvety accompaniment to fish or vegetable dishes.

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

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.