RECIPES

FRENCH CLASSICS - THE DEBUT COOKBOOK

I’ve written a cookbook. My first one. French Classics. And it’s now available to pre order.

The book is out 28 August 2025 in the UK, and 21 October 2025 in the US.

You can pre order it now, from all major book retailers.

A luxurious sauce made with champagne, butter, and cream, this version offers an elegant touch to a pan fried dover sole.

Bradley Hambridge 08/02/2024 Bradley Hambridge 08/02/2024

Blood orange is added to hollandaise sauce to make maltaise sauce, typically served with fish or vegetables.

Bradley Hambridge 10/01/2024 Bradley Hambridge 10/01/2024

This is how to prepare a whole flat fish. My favorite method is breading and deep-frying, served with homemade tartare sauce for a delicious meal.

Bradley Hambridge 03/01/2024 Bradley Hambridge 03/01/2024

One of the basics all cooks must conquer, dicing a shallot. Then a simple butter sauce perfect with simply cooked fish or vegetables.

Bradley Hambridge 04/12/2023 Bradley Hambridge 04/12/2023

A mixture of flaked and smoked salmon, mixed with creme fraiche, mayonnaise, herbs and lemon. The perfect starter or canapé.

Bradley Hambridge 28/09/2023 Bradley Hambridge 28/09/2023

Bouillabaisse is a sumptuous French seafood stew simmered a saffron flavored broth brimming with an assortment of fresh fish and shellfish.

Bradley Hambridge 22/09/2023 Bradley Hambridge 22/09/2023

Tender lobster meat in a creamy, white wine infused fish veloute, gratinated with a golden gruyere topping.

Bradley Hambridge 20/09/2023 Bradley Hambridge 20/09/2023

Delicate dover sole pan-fried whole, served with a brown butter sauce finished with lemon and parsley.