There are classic novels, books by Shakespeare and stories by Jane Austen, but when it comes to cookery books there are a few that are true classics, such as 'Floyd on France'. It is by Keith Floyd, a mountain of a man on television in the 1980s and 90s. He was so popular and wrote many books alongside his programmes, but this book will always remind me of him and his ability to entice you into the kitchen, put a pan on the hob and cook some food.

Now we all know he liked a glass of wine, and quite rightly so, he was having fun. The wine loosened him up a bit and yes, it became his trademark. Whenever or whatever they were filming or cooking, he always made time for a cheeky glass of something. It was always slightly chaotic, and a reminder not to take what we do too seriously all the time.

This book is jam packed full of classics: fish stews, Provençal beef stew, Basque chicken and foie gras. One dish stands out to me, calf’s ears in kidney sauce, sounds interesting. If you are a keen cook and wanted to open a French restaurant, buy this book and do not be tempted to veer off his path, the dishes work.

It is simple, the recipes are wonderful, and I want to eat them all now as I read it again. The Swiss chard in white sauce looks amazing. I am off to make it this week. This is proper food, none of that fancy nonsense here.