Easy traditional aromatic dish to have at dinner

Quick and easy Northern Indian style tomato chutney

Two main ingredients—eggs and crème fraîche—are all you need for this super-simple yet very tasty dish. You can glam it up with a drizzle of truffle oil at the end if you like, or with a few thin shavings of real truffle. I usually take a look in my fridge and throw in whatever I find suitable (which is almost anything savory). Serve with plenty of crusty bread or, for a gluten-free alternative, try steamed asparagus, raw carrot, bell pepper, or cucumber sticks. Traditionally ramekins are used for baking oeufs en cocotte, but I make mine in teacups to add a little British touch to this classic French dish

Traditionally, piperade is made with eggs that are simply scrambled into the dish, but I like to go the extra mile and serve it as a fluffy soufflé omelette

Soup is not just for cold winter nights, it’s great for hot summer days, too. Soupe au pistou, from Provence, is jam-packed with summer vegetables and is served with a sauce—the pistou part

I like my gratin to be dense with crunchy, crisp edges, but you could always conduct some potato experiments of your own. All for research purposes, of course, not the fact that it’s so delicious