2. Blanch the parsley in boiling salted water and refresh in iced water when soft.

3. Slice the onion and cook in the butter until softened. Add the potato and parsley stalks. Cook until soft, add the chicken stock and bring to the boil. Infuse for 10 minutes.

4. Remove the parsley stalks. Put the parsley in a blender, add the stock and blend till smooth and green. Season and pour over frozen freezer blocks to cool down straight away.

5. Cut the skin and pith off the orange and cut into small dices. Blanch in water until soft and leave to cool in olive oil.

6. Fry the cubes of bacon until crisp, drain on kitchen paper and set aside.

7. Put the white wine vinegar and sugar in a pan, dissolve the sugar, and then bring to the boil.

8. Blanch the garlic cloves in boiling water until soft. Put them in the vinegar and sugar for at least 2 hours. Slice some garlic and add some orange to the bottom of a soup bowl.

9. Bring the soup to the boil, pour into the bowl and add the bacon.

2. Salt the bread and put it in the pan with the duck fat. Fry on both sides until golden, and keep warm.

3. Fry the mushrooms in a little goose fat for a couple of mins until they start to colour, then add some salt, shallots and garlic.

4. Continue to cook on a high heat until they are soft and sweet, season to taste and add the cider vinegar. Add some chopped chervil and divide them equally on the toast.

5. Fry the duck eggs in some more goose fat, season with salt and pepper and put on top of the toast and mushrooms.

2. Take the pan off the heat and leave the roux to cool slightly. Bring the milk to the boil, then pour it slowly over the cooled roux, whisking all the time. Set the pan over high heat and, stirring continuously, bring the mixture to the boil and cook for 3 minutes.

3. Take the pan off the heat and stir in the egg yolks. Season to taste with salt and freshly ground white pepper. Pour the soufflé mixture into a wide-mouthed bowl and dot the surface with 1 tbsp of the butter, cut into small pieces, to prevent a skin from forming. Set aside to cool to room temperature.

4. Meanwhile, chill 8 round 8cm tartlet tins in the refrigerator or freezer for a few minutes. Remove and immediately grease them generously with softened butter and arrange on a baking sheet.

5. To assemble: Beat the egg whites with a pinch of salt until they form stiff peaks. Using a whisk, quickly beat one-third of the egg whites into cooled soufflé mix, then, using a spatula, carefully fold in the remainder to completely blend them. Using a tablespoon, heap the mixture into the tartlet tins on the baking tray.

6. Pour the cream into a saucepan. Lightly salt the cream then warm gently on the hob, over a low heat without letting it boil. Pour the cream into a warmed gratin dish that is big enough to hold all 8 tartlet tins.

7. To cook: Bake the tray of soufflés in the preheated oven for 3 minutes, until the tops begin to turn golden. Remove from the oven and protecting your hands with a cloth, turn out each soufflé into the gratin dish of warm cream. Sprinkle over the Gruyere or Emmental and return to the oven for 5 minutes. The soufflés must be taken immediately to the table; serve them with a spoon and fork, taking care not to crush them.

2. For the salmon tartar: place the salmon in a bowl and season with lemon juice, salt and grated horseradish to taste. Fold in the spring onions and crème fraîche – use just enough of the latter to bind the mixture together.

3. Press salmon tartar into a ring on each serving plate and top each salmon serving with a teaspoon of caviar. Remove poached eggs one at a time from cool water using a slotted spoon, shake gently to remove excess water, and place on top of the caviar with a little cracked pepper. Serve with warm brioche toast.

2. Turn down the temperature and cook over a low heat for about 40 minutes or until the rice is really soft and the mixture is thickened and gooey.

3. Add the sugar into the mixture for the last 10 minutes of cooking. It will be quite sweet but don’t worry, as the addition of egg whites will dilute that. Leave to cool completely.

4. For the soufflé: pre-heat the oven to 190C/170C fan/gas 5. Grease six ramekins twice with butter then dust with a mixture of icing sugar and rice flour. Then dust with freshly grated nutmeg.

5. In a separate bowl whisk the egg whites to medium peaks. Using a large metal spoon, fold one-third of the whisked egg whites into the rice pudding to lighten it, then gently fold in the remaining egg whites.

6. Spoon the soufflé mixture up to top of your prepared ramekins and bake for 12 mins for larger restaurant sized ones, or until risen and golden brown on top.

7. For the sauce: put the berries and sugar in a blender and blitz till smooth, then sieve until completely smooth. Set aside until use.

8. Serve the pudding with the raspberry sauce and the cream in separate jugs

2. When the cubes of butter have become small pieces and the dough is grainy, gradually add the iced water and mix until incorporated, being careful not to overwork the dough. Roll it into a ball, wrap in cling film and refrigerate for 10 minutes.

3. Lightly flour the work surface and roll out the pastry to a 40 x 20cm rectangle. Fold it into three and give it a quarter-turn. Roll the block of pastry into a 40 x 20cm rectangle as before, and fold it into three again. These are the first two turns. Wrap the block in cling film and refrigerate for 10 minutes.

4. Give the chilled pastry another two turns, rolling and folding as before. This makes a total of four turns, and the pastry is now ready. Wrap it in cling film and refrigerate for another 10 minutes before using.

5. For the crêpes: put the flour in a bowl and make a well in the centre. Add one-third of the milk, the eggs, a pinch of salt and a twist of pepper. Whisk lightly to make a smooth batter, then pour in the rest of the milk and mix thoroughly. Pass the batter through a chinois or fine sieve. Cover with cling film and leave to rest for at least 30 minutes.

6. For the beef: preheat the oven to 190C/170C fan/Gas 5. Trim the fillet of any membrane, then season all over with salt and pepper. Heat the clarified butter in a roasting pan over a medium-high heat and sear the beef for 3-4 minutes until golden, turning to colour evenly. Transfer to the oven and roast for 5-8 minutes, turning the meat over after 4 minutes. Lift the beef onto a wire rack and leave to cool completely. At this stage it will be very rare.

7. Just before cooking the crêpes, stir the herbs into the batter. Lightly grease a 26-30cm frying pan with a touch of clarified butter and place over a high heat. Give the batter a stir then ladle in just enough to cover the base of the pan. Cook quickly for about 1 minute, then turn over with a palette knife and cook for barely a minute more. Repeat until you have used all the batter. Stack the crêpes on a plate, layering a piece of greaseproof paper between each to prevent them sticking together.

8. For the mushroom duxelles: heat the clarified butter in a pan over a medium heat. Add the mushrooms and lemon juice and cook, stirring from time to time, until all the moisture has evaporated. Add the shallot and cook for another 2 minutes, then pour in the cream and cook, stirring, until it is all absorbed. Add the chopped parley and season to taste. Set aside to cool, then chill.

9. Blanch the spinach leaves in boiling salted water for 30 seconds, then drain and refresh in cold water. Drain well, separate the leaves and pat each one dry with kitchen paper. In a small dish, beat the egg together with a pinch of salt to make an egg wash and set aside.

10. To assemble, on a lightly floured surface roll out the pastry to a rectangle about 40 x 25cm and 3-4mm thick. Trim the sides to neaten. Place 2 crêpes along the middle of the rectangle and cover with 8 spinach leaves. Spread a 1cm-thick layer of mushroom duxelles along the middle of the spinach and crêpes. Put the cold beef fillet on top and thickly cover the meat, including the ends, with the remaining duxelles.

11. Cover the mushroom duxelles with the remaining spinach leaves and another 2 crêpes. Fold the crêpes over the beef and, if necessary, cut off any overlapping parts with scissors. Lightly brush the ends of the pastry rectangle with egg wash. Fold one side over the beef; brush it and the ends with egg wash, then fold the other side over the beef.

12. Roll the two ends of the pastry to a thickness of 4-5mm and trim to 8cm in length. Brush these with egg wash and fold them over the beef. Turn the pastry-wrapped beef over onto a baking sheet. Brush the entire surface of the pastry with egg wash and refrigerate for 10 minutes. Meanwhile heat the oven to 200C/180C fan/Gas 6.

13. Brush the entire surface of the pastry with egg wash a second time and score it with leaf patterns using the tip of a pointed knife. Cut a small hole in the middle of the pastry to allow the steam to escape during cooking and, if you have one, insert a pastry funnel. Bake for 25 minutes if you like your beef rare, or 35 minutes for medium. If the pastry becomes too brown as it cooks, cover loosely with foil and lower the oven setting to 170C/150C fan/Gas 3.

14. For the béarnaise sauce: in a small heavy saucepan, combine the vinegar, shallot, two-thirds of the tarragon and the cracked pepper. Bring to a simmer over a low heat and reduce the liquor by half. Set aside to cool completely.

15. Add the egg yolks and 3 tablespoons of cold water to the liquor. Set the pan over a very low heat (ideally use a heat diffuser) and whisk continuously for 8-10 minutes, until the sauce emulsifies and becomes rich and creamy – the temperature will increase gradually but never let it exceed 65C. Turn off the heat and whisk the clarified butter into the sauce, a little at a time. Season with salt and pepper and, just before serving, stir in the chervil and remaining tarragon.

16. Use a palette knife to transfer the cooked beef en croûte to a wire rack and leave it to rest for 5 minutes before carving and serving with a garnish of watercress and a jug of béarnaise sauce.

2. For the salmon: Half fill a pan with cold water, add bay leaves and thyme, a generous pinch of salt and the salmon pieces. Over a medium heat, bring the water to a simmer. Place salmon into water and cook for 4 minutes for pink salmon, or 6 minutes for medium salmon. Reserve away from the heat.

3. For the broccoli: Put floret tips into a sieve and plunge into a pan of boiling water for 10 seconds, then drain.

4. For the sauce: Combine the groundnut oil and vinegar in a bowl. Add a pinch of salt and 3 turns of the pepper mill. Stir with a small whisk to emulsify. Add the tomato ketchup, Worcester sauce, Tabasco, shallots and snipped herbs. Stir to combine, then taste and adjust seasoning.

6. To serve: Drain the salmon on kitchen paper and with a small knife, carefully remove the skin. Put the salmon in the middle of each plate, with the tomatoes on one side and a scattering of broccoli couscous around the fish. Spoon the Sauce Bois Boudran generously over part of the salmon and garnish with a piece of lemon.

6. For the wedges: Preheat the oven to 190C/170Cfan/gas 5 and put a baking tray in the oven to heat up.
7. Put the potato wedges into a bowl and pour over some oil, then add all the seasonings and toss together.
8. Empty the wedges onto the heated tray, spread out evenly and bake for 25mins or longer, depending on their size. Remember to turn them half way through the cooking time.
9. While the wedges are cooking, pour the vegetable oil into a deep fat fryer and heat to 170 degrees. Test the oil temperature by dropping a cube of white bread into the oil – it’s hot enough when the bread turns golden brown in 1 minute
10. Fry the chicken in batches, carefully lowering them into the oil with a slotted spoon and remove when crispy, golden and cooked right through – about 5 minutes.
11. Serve the chicken with a dollop of coleslaw and wedges.