Its asparagus season in France and there is no better way to enjoy this wonderful vegetable than dipped into a soft-centred egg. Just add a little freshly grated parmesan cheese and the combination is perfect.

Chicken breasts can be much more interesting if stuffed and rolled, especially as the cooking method I use helps them to stay moist and succulent. There are various options for the stuffing, but my favourite is goats’ cheese with Serrano ham and a few basil leaves.