This month Paul McLoughlin shows us a trick on making a perfect poached egg; Eric Hendry teaches us on using rose water; David Goodridge explains what makes an authentic recipe of Ratatouille.

This month David Goodridge tells us his preferences on butter; Florian Trento gives tips on clarifying stocks; and Eric Hendry shares a recipe for preserving lemons.

This month Florian Trento tells us how to make the perfect roast; Eric Hendry offers a substitute for the spice, sumac; and David Goodridge answers a question on freezing meat.

This month Paul Lau gives a recipe for Peking Duck pancakes, Florian Trento provides tips on creating a lunch box for an eight-year-old, and David Goodridge highlights two seasonal ingredients.

Read how I get from raw bird to resurrected bird, the great reveal, plus tasting notes, recipe and tips, and David's review of my efforts.

In the past few years many chefs, especially those producing more avant-garde cuisine, have told me that it is important to have a grounding in the classics before embarking into modern or undiscovered territory. And, when chefs talk about "the classics" they are talking about French cuisine, techniques and methods.

David Goodridge reveals his favorite herb to use in French cuisine and also answers a question on when to season meat.

This month Eric Hendry talks about haloumi, David Goodridge provides a recipe for duck, and Florian Trento talks about The Peninsula's use of organic produce.

This month David Goodridge tells us about his biggest challenge as a chef, Paul Lau gives advice on vegetarian dishes for the elderly, and Florian Trento talks more about becoming an executive chef.

This month David Goodridge gives a suggestion for an appetiser that is sure to impress, and Paul McLoughlin provides a recipe for lamb with Mediterranean influences. While Jeremy Evrard tells us which cheeses are currently in season.

This month's questions are answered by Paul McLoughlin, Florian Trento and David Goodridge.

Most people love French food, there is something almost romantic about the cuisine, and is often a popular choice when dining on special occasions. The cuisine has a long history and many of the most important chefs, both past and present are French.

This month's questions are answered by Jeremy Evrard, David Goodridge and Ashton Hall.

WOM talks to Florian Trento, Tak Sum Lee and David Goodridge.

WOM talks to David Goodridge and Gregoire Michaud

WOM talks to David Goodridge and Jeremy Evrard

WOM talks to Taisuke Sato and David Goodridge

Congee has never been one of my favourites, having grown up associating it as food for when I am sick. I recently came down with food poisoning (an occupational hazard!), and was confined to nothing but the white goo for a week. However, helplessness led to a reformed view, with the discovery of...