Tender beef fillet is wrapped with mushroom duxelles, crepes, ham and puff pastry, then baked until golden brown.

When it’s the time of year for mushrooms, this sauce is always on the go in my house. I love it with a pan fried chicken breast and of course some mash, it’s a great, simple recipe that is quick to whip up.

It wouldn’t be Christmas without a glazed gammon, would it? And there is no need to complicate things. No intricate scoring needed, no need to place an individual clove in each square before roasting. Who started this clove thing? It’s a bit like when you’re eating a nice curry and you crunch through a whole cardamon seed, definitely not enjoyable. Who wants the cloves? Just give me thick slices of sweet, smoky, salty ham. Mustard is a must, sweetness is needed, marmalade is the go-to in my house, and lots of black pepper to finish things off. Go big on your ham, its great cold on Boxing day, or with a fried egg and some chips, in a left-over turkey pie, in a baguette with lots of butter and some cornichon, I can go on…

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!

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.

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.

If you want to give this recipe a go it works perfectly with chicken wings too. Try get hold of some frog’s legs online, it’s a good way to give them a go for the first time.

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.

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.

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!

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.

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.

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.

One of the simplest, yet most famous dishes across France. Found in every brasserie, steak, peppercorn sauce and a pile of fries. Tough to beat!

Poulet Basquaise is a traditional Basque dish featuring chicken with peppers, tomatoes, and Piment d'Espelètte, finished with some white wine and picked basil.