Pommes boulangère is a dish so special that it deserves a spot on your Christmas table. This recipe comes from the classic but is closer to a hybrid between a cottage pie and boulangère. This dish is most commonly served with lamb, but Christmas is no time for lamb! I love a roast rib of beef at Christmas – years of dry, almost crumbling turkey breast have scarred me. My first job in London we roasted 3 whole ribs of beef a day, we were taught to remove the rib caps before roasting, and so, of course this is my preferred technique. The cap is a delicious cut, in this recipe it’s marinated in red wine and slowly cooked like you would for a bourguignonne, the braised beef paired up with slowly caramelised onions and sliced potatoes is a version I think is more delicious than the original! That being said, if you aren’t having beef and want to give this a go, drop the rib cap and follow the recipe for a more classic version. There are a few things to get ready but again this can be completely finished the day before and just warmed up on Christmas day.

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.

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 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.

Mixed fish is baked in a creamy béchamel sauce with fennel, leek, peas, and dill, topped with buttery mashed potatoes.

Death row meal: few things in life are better than perfectly roasted chicken, homemade chips, and a fresh green salad.

Breaded chicken breast stuffed with melting wild garlic butter, with buttery mashed potatoes and chicken sauce.

My ultimate breakfast but equally good at lunch or dinner. Halfway between a roast potato and a chip, pommes parmentier are delicious.

Cottage pie is a dish that everyone knows and loves. This French version elevates the dish by braising beef in red wine before making your ragu.

These potatoes are cooked under a crispy pork belly, absorbing all its rich flavour as they cook slowly in butter and stock until wonderfully tender.

Steak and chips is a dish everyone loves, these potatoes are the way to level things up! 12 hours setting time is the only slight setback.

The ultimate pommes frites, seasoned with rosemary salt and served with a decadent béarnaise sauce. You decide whether to put them in a bap or not!

A classic potato and leek soup, served chilled or warm. Garnished with croûtons, sauce verte, and chives.

These roast potatoes, cooked in lamb fat and paired with a herby mint sauce, are the perfect accompaniment to your Sunday roast lamb.

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.

An alpine speciality on a pizza! Potatoes, bacon, onions, white wine and generous amounts of Reblouchon cheese.

Light potato pillows, these dumplings are boiled until cooked and served with a vibrant green, herby, blue cheese sauce.

Sliced potatoes sautéed with garlic, parsley, and duck fat, resulting in irresistibly crispy and delicious potatoes which are so simple to whip up.