Versatile and easy to prepare, scrambled eggs are best paired with smoked salmon, crispy bacon, or even a load of fresh truffles.

A perfectly cooked steak is a work of art, made even better with Sauce Robert—a classic French brown mustard sauce. Its bold, tangy flavour perfectly complements the steak’s rich tenderness, tying everything together in the most satisfying way.

Stop buying your chicken portioned & packeted. Buy your chicken whole instead & portion it yourself: it's way cheaper, better quality + you get free bits to make your own healthier chicken stock.

The perfect poached egg, every time. You can prep them in advance & use them for your Egg Benedict, or to top off your salads.

The true test of skill for any cook - eggs gently cooked, folded and served. And heres how to do it right, every time.

My favourite chocolate bar growing up as a kid was a crunchie, this is an adult version with dark chocolate and really easy to make.

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 giant choux bun filled with a whipped Chantilly cream and covered in a dark, rich, chocolate sauce. What’s not to like.

Puff pastry encases a savoury filling of ham and melted cheese. This French classic is perfect for a light lunch or an elegant appetizer, offering a crispy, flaky exterior with a rich, creamy interior.

A short masterclass on how to nail a sourdough flatbread. Yeast option is available too!

This is my perfect, zingy, mustard vinaigrette and perfect green salad. I always have a jar in my fridge!

Delicate choux pastry buns filled with creamy vanilla chantilly, covered with decadent 70% chocolate sauce.

This my step by step guide to the perfect 4/6/8/10 minute boiled egg.

A knife skill I learned back in college is the julienne cut. Sure, you could grate your celeriac for remoulade, but this will give you a much nicer finish.

A favourite fridge filler, a garlicky mayonnaise from Provence, perfect for dipping vegetables, seafood, or spreading on a crusty baguette.

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

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

The true test for any cook - eggs gently cooked, folded and served. Chopped herbs are a must have skill in your arsenal.

An old-school vegetable preparation, turned vegetables evoke memories of college days. Slow-cooked lamb pieces with vegetables in a rich meat jus.

Once you know how, this becomes an easy task. Master the perfect poached egg technique with these simple steps.