Hash Brown

Peel and grate the potatoes. Put them in a tea towel and squeeze most of the moisture out. Mince the onion, add to the potato and season with salt. In a heavy based frying pan over medium heat, add the oil (don’t let it smoke). Add 2 heaped tablespoon of the mixture and flatten it into a round. You can make as many as you can fit into the pan. When they get golden and crispy on one side, flip them over until the other side is also done. You can also make one big hash brown and cut it into portions.

Bangers and Mash

Quarter the potatoes and boil them in salted water until soft. Slowly fry the sausages, in a heavy based frying pan over a medium heat, turning them from time to time until firm and cooked (20min). If you want to speed up the process, you can cover the pan for a few minutes. Set aside and keep warm. For the gravy, slice the onions thinly and stir fry them in the sausage pan with butter until softened and golden. Stir in the sugar and flour. Once incorporated, add the vinegar and wine and boil to release the alcohol. Pour the stock/water and let the gravy cook uncovered until reduced and slightly thickened. Adjust the seasoning to taste with salt and pepper. Finish the mash: drain the hot potatoes and mash them in the pan. Add the milk over a medium heat. Turn the heat off and stir in the butter, seasoning with salt and pepper. Serve the bangers on the mash and dress them with the gravy.

Cottage Pie

Dice the onion, carrot and celery. In a heavy based frying pan over high heat, stir-fry them until soft (about 4min). Add the meat and garlic, stir for a further 4min until brown. Pour in the wine and let it reduce almost completely. Add the Worcestershire sauce, tomato puree, the herbs tied with a string (bouquet garni), the stock and bring it to a boil. Reduce the heat and simmer until the thickened. Season well with salt and pepper.

Boil the potatoes, skin on, until you can easily stick a knife through them. Strain, peel and mash with butter. Stir in the egg yolks and season with salt and pepper.

Pull out the tied herbs and spoon the meat into the bottom of an ovenproof dish. Layer the mash all over it and form peaks with a fork. Sprinkle it with the parmesan cheese and bake in a 180C/350F oven for about 20min, until golden.

Liver, Bacon and Onions

Cut the liver into 3/4in-2cm thick strips. Soak it in the milk or wine for as long as possible (from 30min to 1 night) in the fridge. In a heavy based frying pan over medium heat, drizzle a little olive oil and fry the bacon until crispy. Set it aside. Slice the onions and add to the same pan, with the bacon fat. Stir fry for about 10min, until softened and golden. Transfer the onions to a serving platter and keep warm. Drain the liver and pat it dry with paper towels. Season the flour with salt and pepper, and use to coat the liver strips. In the same very hot frying pan, melt the butter and fry the liver strips for about 2 min, until golden brown, but still pink in the middle. Serve them over the onions and break the bacon pieces over it.

Bombay Curry

Cut the meat into cubes. Chop the onions and cook them in a saucepan with the oil or ghee, until softened. Add the garlic, chilli, ginger, turmeric, cumin, coriander and chilli powder, and stir for 1 min. Add the meat, coat it with the mixture and add the tomato, along with the salt. Simmer for 1h30 until the beef is tender. To finish, add the coconut milk and cook for a couple more minutes. Serve with steamed basmati rice or couscous.

Chicken Tikka

Chop the onion, crush the garlic and cut the chicken meat into cubes. Soak the skewers in water for 30min. In a food processor, mix the onion, garlic, ginger, lemon juice and zest, coriander, turmeric, cumin and garam masala. Add the yoghurt and salt. Marinate the chicken cubes in this mixture overnight, covered in the refrigerator. Thread 4-5 chicken cubes onto each skewer and cook them on a barbecue or chargrill pan until golden brown.

Dry Potato and Pea Curry

Peel and chop the potatoes into cubes. Roast the mustard seeds in a hot dry pan until they start to pop. Add the oil, chopped onions, garlic, chilli, ginger, turmeric, cumin, coriander, garam masala and chilli powder, stirring for 1 min. Season with salt and pepper. Stir in the potatoes, add the water, cover and simmer for 15min. Add the peas and simmer for a further 5min. Buy this time, the liquid should have been absorbed. Stir in the mint and adjust the seasoning.

Escalivada (Charred Vegetables Salad)

Originally, theses vegetables would have been charred over hot coals. To make in the oven, preheat it to 250C/450F. Slice the tomatoes and courgette in 4, lengthwise, the onions into chunks, halve, seed and cut the peppers in thick slices. Cut the squash into thick chunks, cross cut the fennel in 4. Smash the garlic cloves with skin on. Put all the vegetables, except the tomatoes, in a pan in one layer. Mix the lemon juice with the olive oil and pour over the vegetables, seasoning with salt and pepper. Toss well. Sprinkle with thyme sprigs and roast for 20min. Toss in the tomatoes and cook for a further 15min, until slightly charred around the edges.

Fennel Gazpacho with Salted Fish Roe

Bring water to boil in a large pan. Peel and halve the garlic, taking off its stem. Cut of the fennel stalks (you can leave a bit of the thick dark green part) and base. Cut it in half and rinse under water. Cut into chunks and blanch in the boiling water for 10 seconds, then drain and plunge in iced water to stop them cooking. In a blender, throw in the fennel pieces with the garlic clove and add just enough water to blend to a smooth soup. Pass the mixture through a sieve and return to the blender. Beat in the bread, vinegar and gradually add the olive oil. If it is too thick, you can add a bit more water. Season with salt and pepper and serve with the quartered tomatoes, croutons and a teaspoon of salted fish roes.

French Onion Soup

In a large saucepan over high heat, melt the butter and add the finely sliced onions. Turn them from time to time until the edges of the onions have darkened. Reduce the heat and leave the onions cooking slowly, stirring occasionally, until dark brown and caramelised. Stir in the flour, cook for a further 2 minutes and pour in the white wine. Scrape the base of the pan, to deglaze the rich nutty brown film that has formed. Add the stock, bring to the boil, reduce the heat and simmer gently for 30min-1h. Meanwhile, in a frying pan, fry the bread slices in olive oil and drain them on kitchen paper. Rub them with the garlic clove. When the soup is done, season with salt and pepper. Ladle it into 4 ovenproof bowls, top with the garlic bread and sprinkle with the grated Gruyère. Put the bowls on a baking tray and place them under a preheated grill, until the cheese is golden brown. Serve immediately.