Beef Bourguignon method

1. Toss the beef with the flour, salt and black pepper.
2. Heat a large sauté pan until hot, add half the olive oil and the pancetta and fry for 1-2 minutes until golden brown.
3. Add the beef and fry until browned on each side.
4. Add the shallot, onions and garlic pancetta  and fry until just softened.
5. Add the brandy and flame to burn off the alcohol.
6. Add the red wine and beef stock and bring to a simmer.
7. Add the herbs then cover and cook on a low heat for 2 hours until tender and just thickened.
8. Check the seasoning before serving and sprinkle over the parsley.

Chicken with Reisling method

1. Soak the portioned chicken in wine overnight in fridge.
2. In a large pan, fry the pancetta lardons until crispy, then brown the chicken in until golden brown. Season, pop into an oven proof dish.
3. In the same pan add the onions, garlic, mushrooms, wine and chicken stock. Bring to the boil, pour over the chicken, sprinkle over tarragon and cook in the oven with a lid off for an hour.
4. Take the chicken out of the casserole dish and place onto a warm plate, bring the sauce to the boil, whisk the egg yolks and cream together, take the pan off the heat and whisk in the egg mix. Pop the chicken back in, check the seasoning and serve.

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