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For a mouth-watering change from everyday poached eggs, try Mike Robinson's variation on this French classic

Michel Lemoine makes a luscious, light dessert of billowy milk-poached meringues in a rich vanilla custard with caramel sauce

Flavored with robust herbs, this simple variation on a timeless French classic provides a hearty, comforting meal.

Melting port butter makes an unctuous sauce for Matt Tebbutt’s tender steak supper

Nigel Slater makes a large, thin onion tart - perfect for entertaining lots of people

Sweet, caramelised onions make a tasteful filling in this pastry tart by Ed Baines

Add a touch of glamour to a bowl of salad leaves with Robert White’s simple citrus dressing

Sophie Grigson's elegant orange biscuits are perfect with coffee

For a sensational dessert try Alex Mackay's stylish orange tartlets, complete with lashings of marmalade-flavoured cream

Tender chicken, chervil flavoured vegetables and a wonderful winey sauce make a terrific trio in this moreish recipe from Michel Lemoine