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Starters
Vegetables & Salad
Eggs
Potatoes
Fish & Shellfish
Sweets
Meat & Poultry
Basics
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RECIPES
SEARCH FOR YOUR FAVOURITE RECIPE
Bordelaise sauce
A rich sauce made with red wine, bone marrow, shallots, and demi-glace, served with a grilled steak.
Cheese beignet
Deliciously light and fluffy fritters filled with gooey melted cheese, perfect for a snack to kick off any meal.
Beurre blanc
A classic French sauce made with white wine, vinegar, shallots, and butter, providing a rich and velvety accompaniment to fish or vegetable dishes.
Black olive tapenade
Tapenade is made by pounding black olives, capers, garlic, anchovies, parsley and olive oil, perfect for topping some baguette or served as a dip.
Deep-fried Camembert
Theres only one thing that tops a whole baked camembert, and its this deep fried version. Served with roasted pumpkin and green sauce.
Sauce vierge
A vibrant and fresh sauce made with chopped tomatoes, herbs, lemon juice, and olive oil, perfect for accompanying grilled fish or meat.
Hollandaise sauce + Maltaise sauce
Blood orange is added to hollandaise sauce to make maltaise sauce, typically served with fish or vegetables.
Cheese fondue
A delightfully decadent dish of melted cheese, served in a sharing pot over a low flame, accompanied by stale bread and other dipping items.
Ravigote sauce
A zingy herb sauce made with vinegar, mustard, capers, herbs, and shallots, perfect for dressing salads or accompanying grilled meats, fish or vegetables.
Croque monsieur
A classic French sandwich featuring cooked ham and cheese, panfried in butter and topped with a creamy béchamel sauce.
Peppercorn sauce
This classic pan sauce is one of the most famous. Piquant green peppercorns in a rich creamy meat jus.
How to chop herbs + Make an omelette
The true test for any cook - eggs gently cooked, folded and served. Chopped herbs are a must have skill in your arsenal.
Turned vegetables + Lamb navarin
An old-school vegetable preparation, turned vegetables evoke memories of college days. Slow-cooked lamb pieces with vegetables in a rich meat jus.
Monkfish en papillote
Cooking anything en papillote is a great way to cook, especially fish on the bone. This monkfish is served with a roasted tomato sauce.
Prep a round fish + Sauce meunière
This is how to prepare a whole fish - a delicious way to cook it, simply pan-fried and finished with brown butter, lemon, parsley, and capers.
Cook a steak + Sauce Diane
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.
Poach fish + Omelette Arnold Bennett
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.
Roast + carve a chicken and Chicken sauce
Roast and carve chicken like a pro and pair it with a glossy chicken sauce for something truly special.
Poached egg masterclass
Once you know how, this becomes an easy task. Master the perfect poached egg technique with these simple steps.