Steps

1. Cut the beef into small strips (about 1.5 cm thick), then salt and pepper generously. Put some vegetable oil in a large pan on high heat, and as soon as it starts to shimmer thrown in the meat. Keep on high until the water comes out, it dries and the meat browns in its own juices. Take out the meat and set aside
2. Turn down the heat to medium, throw in a chuck of butter. Toss in the thickly sliced mushrooms, the roughly sliced half onion, a big pinch of salt. Saute that on medium heat until nicely browned. Once that's all nicely browned, add a couple of cloves of crushed garlic and stir for 30 seconds. Add a tbsp of flour, stir that it and cook for a minute or tow. 
3. Add the white wine, the beef stock and let it come up to a simmer (meanwhile scrape the bottom).
4. Add the beef back in, add a little more beef stock. Make sure it's all mixed nice and evenly and bring it up to a simmer. Reduce to low heat, cover and let it braise for about an hour (give it a stir every 20 min or so). Depending on the cut of beef you're using this might take a little more or little less time (play it by ear). If aftyer an hour the meat is not tender enough, add a splash of stock and let simmer a little longer.
5. Once the meat is ready and cooked to your liking, stir in the creme fraiche. Once that is mixed in, stir in some freshly chopped chives, taste for salt and pepper and we're done.

Steps

preheat the oven to 180°C.
quarter the new potatoes, skin still on, and add to a frying pan to sauté for 10 minutes until golden and partially cooked through.
peel and slice the onions, then fry in another pan with the oil for a few minutes.
take the leaves off the thyme and chop, adding to the cooking onions.
cut the bacon into strips and tip into the pan as well for a minute or two.
peel the outer leaves off of the brussel sprouts and wash well.
grate the brussels using a food processor or slice thinly by hand.
hack the chestnut up into pieces.
scatter all the prepared ingredients and crumbled blue cheese into a large roasting dish.
splash in a little water then pour over the cream to almost cover the potatoes.
sprinkle with the breadcrumbs and grated cheese and put into the oven for 20-25 minutes until it is golden on top and the potatoes are cooked, then sprinkle with parsley and serve with some simple steaming peas

Steps

1. In a hot sauté pan add butter flavored oil, mushrooms, chicken, basil, caramelized onions, salt and pepper and sauté for approximately 60 to 90 seconds.
2. Add the wine and sauté for 60 seconds. Add the heavy cream and bring to a boil over high heat. Dip pre-cooked pasta in boiling water for 10 seconds, drain thoroughly.
3. Put pasta in sauté pan and sauté until well incorporated. Toss briefly over fire, add parmesan cheese and continue to toss until cheese is completely incorporated.
4. Transfer to plate, garnish with parsley.

Steps

1. Cut the chicken breasts in half lengthwise so that you have eight smaller, thinner chicken cutlets. Salt and pepper both sides.
2. Heat oil and butter in a large skillet over medium-high heat. Cook cutlets on both sides until nice and golden brown and cooked through. Remove chicken from the skillet and keep on a plate.
3. Reduce the heat to medium. Add the garlic to the pan and saute it for a minute, stirring to make sure it won't burn. Next pour in the brandy (or wine if using) being careful if cooking over an open flame. Then just let the booze bubble up and cook until it's reduced by half.
4. Throw in the mustards and stir to combine, then pour in the cream. Stir in chicken broth, adding more if the sauce seems too thick. Taste sauce and adjust whatever you think it needs. Add chicken breasts back to the pan, nestling them into the sauce. Allow sauce to cook for another few minutes, shaking the pan if needed to move things around.
5. Serve chicken with a green salad, spooning the sauce over the top.

Steps

1. Soak the dried morels for the sauce in hot water for 20 minutes.
2. Preheat the oven to 180°C/gas 4. Infuse the oil with the garlic in an ovenproof pan over moderate heat for 2 minutes. Pat the chicken breasts dry with kitchen paper then season with sea salt and black pepper. Fry the chicken, skin-side down, in the oil with the thyme, for 5 minutes or until the skin is golden and crisp.
3. Turn the chicken over, add the butter to the pan, and sear the other side while spooning the melted butter and oil over for 1-2 minutes. Turn the chicken once again, so that the skin is facing upwards, then roast for 15-20 minutes or until cooked through.

For the morel sauce:

1. Make the sauce in the meantime. Drain and cool the morels, reserving the liquid. Heat a little olive oil in a pan and sauté the shallots, thyme and garlic for 5-6 minutes until golden. Add the morels, a little more oil and seasoning. Cook for 5-6 minutes, then carefully pour in most of the morel soaking liquid (leaving the sediment behind).
2. Add the wine and bubble until most almost totally reduced. Add the chicken stock and boil for 8-10 minutes until reduced by half. Add the cream and simmer until thickened to the consistency of single cream. Pass through a sieve, pressing the mushrooms and shallots to extract as much flavour as possible. Season and return the sauce to the pan.
3. Sauté the fresh morels in butter with some seasoning. Finish with a squeeze of lemon juice and keep warm.
4. Rest the chicken while you reheat the sauce. Slice each chicken breast in two horizontally and season each half. Arrange on warm plates, pour the sauce around and scatter with the cooked fresh morels. Serve with the asparagus and sautéed potatoes.

Grilled asparagus:

1. For the asparagus break off the tough and woody stems at the base of the spears. Heat a griddle pan until almost smoking. Brush the asparagus with olive oil and season with salt and pepper. Transfer the asparagus to the griddle pan with a pair of tongs and griddle until tender, turning them now and again to cook evenly.

Charlotte potatoes with garlic, pancetta and thyme:

1. Peel the potatoes and cut into even 1cm cubes. Parboil in salted water for 3-4 minutes. Drain well and pat dry with kitchen paper. Heat a little oil in a frying pan. Sauté the potatoes with the garlic and thyme until the potatoes are almost cooked. Add the pancetta and continue to cook, until the pancetta is golden brown and crisp on the edges. Remove the thyme and garlic and check for seasoning.

Steps

1. Parboil the potatoes in boiling salted water for 8-10 minutes or until just tender. Drain the potatoes and set aside.
2. Using a rolling pin, roll out the steaks to flatten and cut off the rind of fat. Season the steaks on both sides with salt and pepper (watch the step-by-step video from Gordon on how to prepare the steak).
3. Heat a little olive oil in a heavy based pan large enough to accommodate the 4 steaks in one layer. Quickly sauté the steaks on both sides for approx 1 minute to colour, then remove from the pan and set aside to rest. Drain the excess oil from the pan.
4. For the potatoes, take a clean pan and heat with olive oil. Place the potatoes in cut-side down and season with salt and pepper. Leaving their skins on, lightly crush the garlic cloves and add with the sprigs of rosemary. Once the potatoes have begun to colour toss through 30g of the butter and cook for a further 1 -2 minutes (watch the step-by-step video from Gordon on how to make sautéed potatoes).
5. To make the sauce for the steaks, heat some olive oil in the same pan used for the steaks. Slice the shallots and add to the pan, allow to soften briefly before slicing and adding the mushrooms with a little butter. Crush in the garlic and stir through. Add the Worcestershire sauce, then the mustard and heat through for a minute. Turn up the heat and tilt the pan away from you. Pour the brandy into the far end and allow it to ignite - be careful that the flame that flares up doesn't singe your eyebrows! Once the alcohol has burnt off, swirl the juices around the pan. Add the cream and allow the sauce to thicken before turning down the heat (watch the step-by-step video from Gordon on how to make the sauce for steak Diane).
6. Put the steaks back into the pan and cook a little further depending on how well done you would like them. Add half the parsley to the pan.
7. Cook the peas in a small pot with the remaining 10g butter for approximately 1 -2 minutes until tender. Season to taste with salt and pepper.
8. To serve, transfer the steaks to serving plates and spoon the sauce on top. Arrange the sautéed potatoes and peas alongside and garnish the steaks with the remaining parsley.