For me, there are only 2 options for starter on Christmas day - prawn cocktail or some smoked salmon. Oeuf mayonnaise, once on the brink of extinction is now enjoying a well-deserved comeback. This is a classic French dish featuring hard-boiled eggs draped in mayonnaise, it’s one of those unexpected culinary pleasures. It’s particularly delicious when paired up with some salty smoked fish, as its Christmas of course smoked salmon is getting involved. Served with some fresh peppery watercress it’s a great, light, festive starter to kick off proceedings, some crusty bread in the middle of the table wouldn’t go a miss with this dish too.

I’ve done my research on potatoes this year, and there was a clear winner. Glass thin, crispy exterior with a soft buttery textured centre – The red rooster, blew the Maris pipers, King Edwards and fancy restaurant spuds out of the water. These are my ultimate Christmas roasties, cook them in water the day before and leave in the fridge overnight to dry and help with stove space on Christmas day. A jar of duck fat for roasties always signified Christmas in my house, but feel free to substitute it for any fat or oil you prefer, the variety of potato is the real key to success, don’t worry the fats will just change the flavour.

Not quite the original but just as delicious, I love this version with spicy braised greens inside, it’s something different and feels almost healthy…

Takes the edge of the days getting shorter when you can start to cook dishes like this. Hands down the most famous stew in French cookery, if you can’t get hold of short rib, 1kg of beef chuck will do the trick too.

Shepherd’s pie is a real winter warmer; this version is a little more special than the one made with minced lamb that I am used to. Prep can happen the day before so spread the extra stages over a few days!

Close to a dauphinoise, with the addition of cheese, squash and sage. The combination is so warming and perfect for this time of year. A great side to get ready ahead of time, great with any meat or fish or as a meal in its own right with a green salad.

On a cold Sunday, my go-to for a nourishing, heartwarming meal is lamb navarin. This classic dish becomes more special when made with lamb shanks. Paired with buttery mashed potatoes, it’s a comforting combination that's hard to beat.

This could be the best dessert in the whole of France. Apple tarte tatin is famous worldwide for good reason. Caramelised apples with a crisp puff pastry base, cooked upside down in the oven and flipped once cooked.

My go to dessert – it’s so quick and easy to put together. In a matter of minutes you can have your batter and add any seasonal fruit you want. Cherries, berries or soaked prunes all work amazingly well.

Not everyone has the luxury of hours and hours to pull together a traditional cassoulet. This is a bit of a cheat’s cassoulet but makes for a more achievable meal which is completely delicious too.

This French potato dish consists of thinly sliced potatoes layered with caramelised onions, herbs, and stock. This is a complete meal, baked with a whole lamb shoulder on top.

A little more interesting than the classic Lyonnaise salad which is just frisée lettuce, bacon and a poached egg. My salad was made from a Sunday morning farmers market haul. Autumnal goods roasted and dressed with a bacon fat vinaigrette.

The king of all omelettes. One of the first things I learnt to make as a chef and my all time favourite breakfast. A decadent omelette with smoked poached haddock.

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.