Laura Calder takes time to savour the little things in life and in the kitchen, creating a whole tray of small pleasures: perfect Petit Fours; dreamy Powder Puffs; chewy Canneles; and warming Lait de Poule.

Exploring her exotic side, Laura Calder puts a twist on some basic ingredients creating Brown Butter Fish; Roasted Cumin Carrots and Chickpeas with Olives; Coconut Lime Flan; and Ivan’s Asian-inspired Oysters.

Laura Calder presents a budget-conscious menu of Buckwheat Crêpes with a Savoury Tomato Topping; a light and airy Souffléd Spinach Omelette; earthy Cream of Lentil Soup with Sausage Croûtes; and a simple Red Cabbage Salad.

Re-visiting a few favourite recipes from her Grandmother, Laura makes a Savoury Swiss Chard Tart; an Old-Fashioned Blanquette de Veau with Vichy Carrots; and mellow Slow-Baked Honey Wine Pears.

Life shouldn’t be casual all the time. Showing how easy it is to dress up a menu Laura Calder makes succulent Mushroom Quails; soft Savoy Cabbage; sweet Fig and Chèvre Tartlets; and a creamy Pumpkin Mousse.

Laura Calder creates a menu of comfort food - hearty Pork Belly & Lentils; peppery Gingered Watercress; soft Baked Apples; and, for a snack, Savoury French Toast.

Laura Calder makes a menu worth slowing down for - Brandade cakes with Confit of Peppers; succulent Slow Lamb with Baked Tomatoes; filling Boulangère Potatoes; and refreshing Rhubarb Water.

Laura Calder gets creative in the kitchen making divine Moelleux au Chocolat with Caramel Sauce; tasty Blue Beef and Endives with Oranges; easy Nutty Pasta; and colourful Vegetable Chips.

Paying attention to all the fine details, Laura Calder makes a birthday lunch for a friend. On the menu, bright Summer Tomato Soup; an elegant Stuffed Guinea Hen served on a Watercress Salad with Grapes and Almonds; and, for dessert, a creamy Gâteau Succès with Peaches.

Laura Calder creates an effortless yet delicious menu for those days when you need a little break - shredded Basil Beef and warm Baby Potatoes in Olive Oil with Fleur de Sel; classic Ratatouille; grilled Aioli Artichokes; and a cool drink of Better than Citron Pressé.

Laura Calder gets together with friends to share a classic Sunday lunch. Starting with an elegant Consommé; rustic Boeuf en Croûte with Green Beans, Hazelnuts and Crème Fraîche on the side; and, for dessert, Bombe Glacée, a very 19th century showy moulded ice dessert.

For a perfect buffet style summer meal Laura Calder prepares delicious Hot Pernod Mussels; a magnificent Poached Trout with Mascarpone Lemon Cream; a healthy Pea, Fava, and Asparagus Tumble; and a spongy Angel Cake topped with Fresh Berries.

Laura Calder prepares an easy, ego-boosting menu of French classics like earthy Boeuf Bourguignon; simple Boiled Parsley Potatoes; a shaved Fennel and Mushroom Salad; and a sensational Apple and Almond Cream Tart.

With a menu inspired by the forest, Laura Calder makes a light Fiddlehead Soup; juicy Juniper Beer Bird with a creamy Celeriac Purée; soft Stuffed Mushroom Caps with Goat Cheese; and Millefeuilles stuffed with whipped cream and blackberries.

Laura Calder cooks for a chef friend and presents an unpretentious menu of cumin-scented Aubergine Charlottes with a fresh Tomato and Coriander salad; Grilled Sea Bass with a Roasted Red Pepper Sauce on smooth Broccoli Purée; and the best Chocolate Cake ever.

Flavours from the Mediterranean shine the way as Laura Calder makes an olive studded Fougasse; a roasted Fennel Salad with Orange, Olives and Red Onion; Pork Chops with MORE Olives; and Citron Confit with a branch of heirloom tomatoes on the side; and Apricot Salad with Pistachios with the faintest hint of Flower Water.

Laura Calder makes a full meal that’s so simple to transport - bright Carrot and Orange Juice Soup; juicy Rolled Pork Florentine; tangy Celeriac Remoulade; sweet Honey Fleur de Lys; and Spiced Nuts with Rosemary.

Requiring no fuss or help from kitchen gadgets Laura Calder prepares an effortless menu of buttery Roast Chicken with a tumble of crisp-edged Roasted Vegetables; easy Mixed Greens with Walnut Vinaigrette; a light and airy Cheese and Herb Soufflé; and to finish, an extraordinarily simple Applesauce Apple Tart.

Laura Calder takes a break from rule-ridden recipes and turns a bunch of casual dishes into a perfect meal with fiery Paprika Chicken; a beautiful salad of Shaved Vegetables; savoury Rice Pilaf; and a sweet Hazelnut Roll filled with whip cream.

Laura Calder prepares a French style BBQ with all her favourites - wobbly Wine Jelly with Grapes; tangy Potato Salad; a refined Salade Greque; and of course skewers - Fish and Seafood Brochettes: Pink Shrimps with Zucchini ribboned around them; Monkfish and Lemon Skewers in herbes de provence marinade; and Marinated Chicken and Fig Brochettes.

Laura Calder travels back in time creating retro dishes like creamy Coquilles Saint-Jacques; striking Oeufs en Gêlée; funny looking, but fabulous; Tacky Canapés; and a fluffy Rhubarb Parfait.

In a stunning menu that’s more than just beautiful, Laura Calder makes delicate Fish Wrapped in Lettuce served with Dill Cream Sauce; beautiful Radishes and Peas; colourful Asparagus with Orange Sauce decorated with shavings of Parmesan; and a very pretty Raspberry Tart.

Laura Calder creates a special menu using luxurious ingredients - light Lobster Stew with Spring Vegetables; dainty Cucumber Rolls topped with Roe; sophisticated Foie Gras Tartines; and real Strawberry Ice Cream, with crispy Orange Almond Tuiles.

Laura Calder throws a cocktail party for friends and presents the perfect bite sized menu - a crispy Pissaladière; tasty Sausage and Apple Skewers; chic Shrimp in Mustard Mayonnaise; for dipping fresh vegetables, a rich Rosemary Chevre Sauce; and, for something exotic, Quails Eggs in Zaatar.

With preserved foods making such a comeback Laura Calder makes a few of her very own bistro favourites - Duck Confit; a ruby Red Currant Jelly; the always useful Canned Tomatoes; and Canned Peaches for a taste of summertime in the dead of winter.

Laura Calder takes timeless dishes and adds French touches to each. Creating Turkey Paupillettes with Chestnuts and Brussels Sprouts – a holiday dinner in one pan; puréed French Mashed Potatoes; an exquisite Sardine Platter; and a fresh Blueberry Tart.