While we were in France recently, we had a couple of croques, both monsieur and madame, and I think I’ve come to the conclusion that there are few other things I’d rather have as a light lunch. I know you can’t really go wrong with whats essentially posh cheese on toast, but when you add an egg, something good becomes something special.

There are different shapes, sizes and methods, but the common ground is in the cheese which is usually either Emmental or Gruyère (a combination of the two might be rather good), and I prefer the sourdough bread version as opposed the the white processed one.

It’s not rocket science, but there are a couple of touches and flourishes to make your croque extra tasty, so lets crack on.

Ingredients (per serving)

1 large slice of good sourdough bread, sliced about half an inch thick

A handful of grated emmental cheese

2 slices of good quality smoked ham

Dijon mustard

1 egg

Salt & pepper to taste

Method

First of all, get your grill on so it’s nice and hot. Cut a nice large slice from the centre of a loaf, and then lightly toast on both sides.

When this is done, spread some Dijon mustard on one side sparingly before laying the slices of ham on top. Next put the grated cheese on top. Its a good idea to pile the cheese slightly towards the centre, but try and make sure there’s a bit covering the edges to protect them when they’re under the heat.

Sprinkle on a little salt and pepper and then pop under the grill. When you’ve done this, get a frying pan on and cook your egg. By the time it’s done, the cheese on the top of your croque should be golden and bubbling.

Take out, pop on a plate and then slide the egg on top. Serve immediately with salad, or if you’re feeling a bit hungrier, some frites.

Bon appétit.

Our detox is now over, but we eat this  pretty regularly regardless. It’s good served hot, but can be eaten warm or even cold the day after.

Ingredients (serves 2-3)

200g green lentils

200g feta cheese

2 red onions, sliced

1 red pepper, diced

2 cloves garlic, finely chopped

Small handful of fresh oregano

1 heaped teaspoon of maras biberi or dried chilli flakes

Juice of 1/2 lemon

Olive oil

1 teaspoon Dijon mustard

Salt a pepper to taste

Method

First up, turn your oven on to 200c. Now cut the onions in half, slice thinly, separate and place in a medium sized oven proof dish. Chop the red pepper into 2 cm squares and add to the dish with the onions, then finely chop the garlic and add that too. Sprinkle in the oregano, maras biberi and a few good grindings of black pepper. Now toss everything with a bit of olive oil, making sure everything is mixed and coated, and then put in the oven for half an hour.

As soon as the onions are in the oven, cook the lentils in boiling water for 20-25 minutes. They should be tender but still with some bite when they’re ready. Whilst you’re waiting for the lentils make a dressing with the lemon juice, Dijon mustard and olive oil (around 100ml).

As soon as the lentils are done, drain them and take the onions out of the oven. Add them to the oven proof dish, and then break up the feta over the top. Pour over around three quarters of the dressing, mix all the ingredients together and then put the dish back in the oven for around 15 minutes.

When done, the bake should be browning around the edges and the feta soft and creamy. Serve with a punchy watercress, rocket, spinach and radish salad, dressed with the remainder of the dressing.

Ingredients

Leftover roast chicken

Good quality French baguette

Mayo

Dijon mustard

Black pepper

Olive oil

1/2 clove garlic

Rocket

Method

First up, stick a griddle pan on your hob and get it nice and hot. Next mix together equal quantities of mayo and dijon mustard in a small bowl, and then grind a bunch of black pepper into the mix to taste (the quantity of ‘dijonaise’ you make depends on the number of sarnies you are making).

Now, cut a decent length of baguette, and slice it down the middle. I like to scoop out some of the dough from the inside the top slice, this helps make room for the filling. Drizzle some olive oil on the inside of the baguette slices, rub it in, and then place on the griddle, dough side down.

Once the bread has got nice golden brown lines on it from the bars of the griddle, remove and then rub with the cut garlic clove, before spreading liberally with the mayo / mustard mix. Place a generous quantity of roast chicken and a big handful of rocket on the bottom slice and then slap on the top and press down.

Cut in half, et mangé.