There are two kinds of tarragon, French and Russian, but we prefer to use French in this recipe, because it has a better flavour.

French onion soup is probably the best known and loved of all French soups.

This cake has an irresistible crispy topping — the crumb is moist and rich with coconut and almonds so, needless to say, it will keep well if stored in an airtight tin.

One Step Ahead, by Mary Berry, published by Quadrille.

Sam Clarke of Moro restaurant in London demonstrated this starter for us at the school some years ago.

A wonderful recipe from Finca Buenvino (called helado con Pasas al Pedro Jimenez) , where Sam and Jeannie Chesteron cook wonderful food for their friends — see Hot Tips.

Serves 6

This is one of the recipes Sam Clarke, from Moro restaurant in London, demonstrated when he was guest chef at the school some years ago.

THE trick with these green soups is not to add the greens until the last minute.

WE so love Carrigeen moss, it is bursting with goodness but it can be dire — if too much carrigeen is used it will be stiff and really unpalatable.