Mac ‘n’ Cheese & Cauliflower Cheese

1. Preheat the oven to 200C.
2. Warm the milk and then stud the onion with the bay leaf and clove. Then, add to the milk to infuse.
3. To make the sauce, melt the butter in a pan, whisk in the flour and then add the milk gradually whilst removing the onion.
4. Add half of the cheese to the sauce, and then take off from the heat and add the cream. Season.
5. Pop the cauliflower in an ovenproof dish, then pour the sauce over and top it with the rest of the cheese. Pop under the grill for 2 minutes.

Roasted crown chicken and velouté sauce

1. Preheat the oven to 200c.
2. Remove the legs from the chicken, place the crown onto a hot pan with the oil and butter season and fry until golden. Then, pop in the oven and roast for 45 minutes. Rest.
3. To make the sauce, add the wines to the boil, and then the cream. Reduce by half, then add the cream and butter. Season and then spoon over the chicken.

Sirloin steak with Diane sauce

1. Heat a non-stick fry pan to hot, and season the steaks. When the pan is hot, drizzle in oil and add the steaks. Cook for 3 minutes, then flip over and cook for a further 3 minutes.
2. Rest the steaks on a warm plate.
3. Add the shallots and garlic to the steak pan and cook for 1 minute, add the mushrooms, and cook for a further minute. Add the brandy and then flame with a match. Add the stock and bring it all to the boil. Then, add the mustard, herbs and the double cream. Simmer gently and season. Finish with butter.
4. Add the juices from the rested steak to the sauce.
5. Serve the steaks with watercress on the side, spoon over sauce garnish with watercress.