Classical French cheese omelet

Ingredients:

· 1 portion

· Egg 3 pieces

· Milk 1 teaspoon

· Cheese of 50 g

· Butter 1 tablespoon

· Ground black pepper to taste

· Salt to taste

Directions:

1. To carefully beat eggs with milk — better an ordinary fork.

2. Kindle butter on a frying pan. The frying pan has to be rather warmed, otherwise the omelet won't turn out air.

3. As soon as oil ceases to foam, add some egg with milk, having covered all bottom. It is necessary to lift immediately that part of an omelet which was taken that egg mix under it became numb. Repeat so several times, slightly shaking a frying pan that the omelet was quicker taken from all directions.

4. One minute prior to full readiness to distribute grated cheese on one half of an omelet and to cook 20 more seconds.

5. By means of a paddle to wrap an omelet, having covered a cheese half another. Switch off fire and leave to prepare for about 30 seconds.

Classical mushroom julienne

Ingredients:

· Mushrooms 100g

· Onions 2 heads

· Wheat flour 1 teaspoon

· Butter 2 tablespoons

· Cream 50 ml

· Cheese 50g

· Salt to taste

· Ground black pepper to taste

Directions:

Grind the onion.Grind mushrooms, fried with salt and pepper in butter. Add the flour and stir.

Arrange the mushroom mixture on the molds, pour the cream, sprinkle with grated cheese and bake in the oven at 180 degrees for 20-25 minutes.

Classic Potato Gratin

Ingredients:

· 2 lb. Yukon Gold or russet potatoes, peeled

· 3 cups whipping or heavy cream

· 1 tsp. kosher salt

· 1/8 tsp. freshly ground blackpepper

· Generous pinch of freshly grated nutmeg

· 2 cloves garlic, peeled and smashed

· 3/4 cup finely shredded Gruyère, Emmental, or Comté

Directions:

1. Heat the oven to 400°F. Using a very sharp knife or a mandoline, carefully cut the potatoes into 1/8-inch slices (no thicker).

2. Put the potatoes in a large heavy-based saucepan and add the cream, salt, pepper, nutmeg, and garlic. Cook the mixture over medium-high heat until the cream is boiling, stirring occasionally (very gently with a rubber spatula so you don't break up the slices).

3. When the cream boils, pour the mixture into a 2-1/2- or 3-qt. baking dish. If you don't want a tender but garlicky surprise mouthful, remove and discard the garlic cloves. Shake the dish a bit to let the slices settle and then sprinkle the surface with the cheese.

4. Bake in the hot oven until the top is deep golden brown, the cream has thickened, and the potatoes are extremely tender when pierced with a knife, about 40 minutes. Don't worry if the dish looks too liquidy at this point; it will set up as it cools a bit. Before serving, let the potatoes cool until they're very warm but not hot (at least 15 minutes) or serve them at room temperature.

Onions soup

Ingredients:

· 2 oz. (1/4 cup) unsalted butter, more for the baking sheet

· 4 medium-large yellow onions (about 2 lb.), thinly sliced (8 cups)

· Kosher salt and freshly ground black pepper

· 1 tsp. Granulated sugar

· 1 small baguette (1/2 lb.), cut into 1/2-inch slices

· 2 quarts Roasted Beef Broth or lower-salt canned beef or chicken broth

· 1 bay leaf

· 2 cups grated Gruyère

Directions:

1. Melt the butter in a 4-quart pot over medium heat. Stir in the onions and season with 1 tsp. salt and a few grinds of pepper. Reduce the heat to low. Press a piece of foil onto the onions to cover them completely, cover the pot with a lid, and cook, stirring occasionally (you will have to lift the foil), until the onions are very soft but not falling apart, 40 to 50 minutes. Remove the lid and foil, raise the heat to medium high, and stir in the sugar. Cook, stirring often, until very deeply browned, 10 to 15 minutes.

2. Meanwhile, to make the croûtes (baguette toasts), position a rack in the center of the oven and heat the oven to 350°F. Butter a rimmed baking sheet and arrange the baguette slices on the sheet in a single layer. Bake until the bread is crisp and lightly browned, turning once, 15 to 20 minutes. Set aside.

3. Add the broth and bay leaf to the caramelized onions and bring the soup to a boil over medium-high heat. Reduce the heat to medium low and simmer for 10 minutes to blend the flavors. Discard the bay leaf and season to taste with salt and pepper.

4. To serve, position a rack 6 inches from the broiler and heat the broiler to high. Put 6 to 8 broiler proof soup bowls or crocks on a baking sheet. Put 2 or 3 croûtes in each bowl and ladle the hot soup on top. Sprinkle with the cheese and broil until the top is browned and bubbly, 2 to 5 minutes. Serve immediately.

CremeBrulee

Ingredients:

· 500ml (18fl oz) double cream

· 1 vanilla pod

· 100g (4oz) caster sugar (plus extra for the topping)

· 3 egg yolks

· 2 whole eggs

Directions:

1. Preheat oven to 300 degrees F (150 degrees C).

2. Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.

3. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.

4. Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.

5. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.

6. Preheat the oven to broil.

7. In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.

8. Remove from heat and allow to cool. Refrigerate until custard is set again.

Stuffed French toast

Ingredients:

· 3 bananas , peeled and thinly sliced

· 2 tablespoons runny honey

· 100 g pecan nuts , roughly chopped

· 4 slices good-quality sliced white bread

· 4 free-range eggs

· 1 teacup milk

· 1 knob butter

· 1 sprinkle icing sugar

· 1 small tub Greek-style natural yoghurt

Directions:

1. Mix the bananas together with the honey and the pecan nuts. Divide the mixture equally between 2 slices of the bread, leaving a slight space along the edges of the bread. Top with the other 2 slices to make 2 sandwiches.

2. Heat a frying pan over a moderate heat. Crack the eggs into a bowl and beat in the milk. Dip both sides of the banana sandwiches in the egg mixture.

3. Melt the butter in the frying pan. Fry each sandwich gently for 3 to 4 minutes, turning halfway through cooking, until nicely coloured and warmed through.

4. Dust with the icing sugar, cut in half and serve with the Greek-style natural yoghurt.

French-style chicken

Ingredients:

· 1,8 kg higher-welfare chicken

· For the marinade

· 1 onion , finely chopped

· ½ bulb of garlic , smashed

· 1 small bunch of fresh rosemary , leaves picked and finely chopped

· 4 fresh bay leaves

· 4 tbsp white wine vinegar

For the Florentine potatoes:

· 1,2 kg red-skinned potatoes

· 6 tbsp olive oil

· 4 cloves of garlic , skin on, smashed

· a few sprigs of oregano

For the French dressing

· ½ tsp Dijon mustard

· 6 tbsp extra virgin olive oil

· 2 tbsp white wine vinegar

For the salad

· 4 large handfuls of lamb's lettuce

· 2 frisée , inner white leaves picked and green leaves discarded

· ½ bunch of chives

Directions:

1. For me, the best way to cook a whole chicken on the barbecue is to be safe and cook it blonde in the oven first – then finish it on the barbecue to get that crispy, golden skin and let that smoky flavour penetrate right through.

2. Mix all the marinade ingredients together in a large bowl and set aside. Slash the chicken across each leg about 3 or 4 times – this will allow the heat to penetrate directly into the meat and help it cook faster. Place the chicken in the marinade, rubbing the flavour all over.

3. Cover and leave in the fridge for at least 12 hours.Preheat the oven to 190°C/gas 5. Remove the chicken from the brine and pat it dry with kitchen towel, then place in a roasting tray.

4. Cut a lemon in half and pop it inside the chicken’s cavity with the bay leaves from the brine. Cover with a double sheet of tin foil and roast in the oven for 1 hour, until cooked through.

5. Meanwhile, cut the potatoes into rough 2cm cubes and toss in a large roasting tray with a good splash of olive oil, the smashed garlic and the picked oregano. Season with sea salt and black pepper and roast alongside the chicken for about 40 minutes, or until lovely and crispy and golden.

6. After an hour, remove the chicken from the oven and finish on the barbecue, turning occasionally until beautifully golden and crisp all over. Make the French dressing by shaking up the mustard, extra virgin olive oil, vinegar, plus a pinch of sea salt and black pepper, in a jam jar.

7. Add the salad greens to a serving bowl, drizzle over the dressing and toss to coat. Serve the chicken with the crispy potatoes and the salad.

Good old French bean salad

Ingredients:

· 4 handfuls French beans , stalk ends removed

· 2-3 heaped teaspoons French mustard , to taste

· 2 tablespoons good-quality white wine vinegar

· 4 tablespoons extra virgin olive oil

· sea salt

· freshly ground black pepper

· 1 medium shallot , peeled and finely chopped

· 1 tablespoon capers , optional

· ½ clove garlic , finely grated

· 1 small handful fresh chervil , optional

Directions:

1. Bring a pan of water to a fast boil, add your beans, put a lid on the pan, and cook for at least 4 to 5 minutes. Boiling the beans fast like this helps them to retain all their nutrients.

2. Meanwhile, put the mustard and vinegar into a jam jar or bowl and, while stirring, add the olive oil to make a good hot French dressing. Season carefully with sea salt and freshly ground black pepper, then add the finely chopped shallot, the capers if you're using them and the garlic.

3. Remove one of the beans from the pan to check if it's cooked. If it holds its shape but is also soft to the bite, it's perfect. Drain in a colander. Now, while the beans are steaming hot, this is the perfect moment to dress them – a hot bean will take on more of the wonderful dressing than a cold one.

4. It is best to serve the beans warm, not cold, and certainly not at fridge temperature because the flavours will be muted and boring.

5. Serve the beans in a bowl, sprinkled with chervil if you like – it's a delicate, crunchy herb that goes well with beans. Serve as a salad in its own right, or as an accompaniment to a main meal.

Creamy French dressing

Ingredients:

· 5 tablespoons white wine vinegar

· 4 tablespoons walnut oil

· 115 ml crème fraîche

· 1 teaspoon Dijon mustardsea salt

· freshly ground black pepper

· 1 handful parsley leaves , chopped

· 8 tablespoons best-quality extra virgin oliveoil

Directions:

Put all your ingredients into a jam jar. Shake, taste and season again if needed until your dressing is perfect. You may need to add a little more vinegar or oil to balance it.

French toastie

Ingredients:

· 2 slices white bread , around 1cm thickunsalted butter

· 15 g Comte cheese

· 15 g Westcombe or artisan Cheddar cheese

· 2 slices higher-welfare roasted ham

· ½ tablespoon white wine vinegar

· 1 tablespoon rapeseed oil

· freshly ground black pepper

· sea salt

· 1 small eating apple

· 1 handful mixed salad leaves , such as frisse,watercress, rocket

Directions:

1. Lightly butter the slices of bread, then place buttered-side down on a chopping board. Slice and lay the cheeses over one piece of bread, top with the ham then place the second piece of bread on top, buttered-side up. Place into a preheated toastie maker, clamp the lid down and toast for 4 to 5 minutes, or until golden and crispy.

2. Meanwhile, add the vinegar and oil to a clean jam jar with a little pinch of salt and pepper, pop the lid on and shake to combine. Cut the apple into matchsticks, removing the core, then toss with the salad leaves and dressing. Serve the golden toastie with the fresh salad on the side, and tuck in.

French-trimmed rack of lamb

Ingredients:

· 2 racks of lamb (each one 8-bone, roughly700g) , French-trimmed, most of the fatremoved

· olive oil

· 2 tablespoons dijon mustard

· 75 g breadcrumbs

· 1 clove of garlic

· 50 g fresh herbs , such as thyme,flat-leaf parsley, rosemary

· 1 lemon

DAUPHINOISE POTATOES

· 1 large red onion

· 2 cloves of garlica few sprigs of fresh thyme

· 150g comté cheese

· 1 knob of unsalted butter , plus extra for greasing

· 2 fresh bay leaves

· kg Maris Piper potatoes

· 200 g baby spinach

Directions:

1. Preheat the oven to 180ºC/350ºF/gas 4. Start by making the potatoes: peel and finely slice the onion and garlic, then pick the thyme. Grate the cheese.

2. Melt the butter in a medium pan over a low heat, then add the onion and thyme and cook for 15 minutes or until sweet and soft, stirring occasionally.

3. Meanwhile, in a separate pan, gently heat the milk and cream over a medium heat, seasoning with sea salt, black pepper, a good grating of nutmeg and the bay leaves.

4. Slice the potatoes by hand or on a mandolin (use the guard!) to around 3mm thick, dropping them into the milk as you go – it’s important not to soak the potatoes in water beforehand as you need the starch to thicken the cream. Cook the potatoes for 5 to 10 minutes, or until just softened, then remove and discard the bay.

5. When the onions are soft, add the garlic and cook for a few minutes, or until golden, then gently stir them into the potatoes, along with a handful of the grated cheese and the spinach.

6. Butter an ovenproof dish, then carefully tip in the potatoes, arranging the top layer neatly. Sprinkle on the remaining cheese, then bake in the oven for about 45 minutes, or until golden and crisp.

7. Once they’re done, take them out and keep warm, then turn up the oven to 220ºC/425ºF/gas 7.

8. For the lamb racks, peel and finely chop the garlic, pick and finely chop the herbs, then finely grate the lemon zest.

9. Season the lamb racks well with salt and pepper, then drizzle with oil. Heat a large frying pan on a high heat and once screaming hot, add the lamb and brown well on all sides for around 6 minutes – you may need to do one rack at a time. Transfer the lamb to a plate and set aside to cool slightly.

10. Using the back of a spoon, spread the mustard evenly over the seared fat. In a bowl, mix together the breadcrumbs, garlic, herbs and lemon zest with a little oil, then pat onto the mustard so the crumbs stick.

11. Transfer the racks to a baking tray and bake for 15 to 20 minutes for medium rare, or a little longer, if you prefer. Allow the lamb to sit for 5 to 10 minutes before carving into chops, then serve with the potatoes and seasonal greens