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

A classic stew of seasonal vegetables cooked in a rich pepper and tomato sauce spiked with sherry vinegar and fresh basil.

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 hearty Provençal vegetable soup enriched with a vibrant basil pistou sauce.

Cooking anything en papillote is a great way to cook, especially fish. This cod is cooked with a seasonal fricassee of peas, lettuce and dill.

Baked eggs delicately cooked in a ramekin with cream, soft cheese, and a spring fondue of vegetables including asparagus and morel mushrooms.

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

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.

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.

A medley of shellfish, prawns, langoustines and crab, (but you pick your favourites!) coated with in a tangy cocktail sauce with avocado and lettuce.

A decadent chocolate dessert with a molten centre, perfect for indulging in rich, gooey, chocolatey goodness. Served with a dollop of creme fraiche.

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

A traditional Provençal tart topped with caramelised onions, anchovies, and niçoise olives, perfect with a glass of chilled rose.

A savoury buckwheat crepe filled with ham and cheese, topped with a fried egg. Perfect for a satisfying and comforting lunch.

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

A decadent Swiss cheese dish, baked until gooey and served with dippers - Roasted potatoes and crisp pancetta.

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

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