This Wagamama classic is a really satisfying dish now you can cook it at home too!

The classic chicken ramen is a favourite and is so easy.

If you need a meal in a hurry, this recipe is just for you, it's also a great way of keeping up with your required five veggies a day.

Peaches are one of the most underestimated fruits. Luckily tinned peaches are good, so you can have them all year round! Here we grill them with amaretti biscuits and mascarpone cream.

This time of year, when children are going back to school, is perfect for parents to make new term resolutions. With growing concern over obesity as well as toxic chemicals and additives in food and their link to food related disorders such as allergies, hyperactivity and ADHD, this is the ideal time to consider what exactly is being fed to your children and to introduce healthy whole foods into their diet.

We noticed that there weren't many tasty recipes for seniors who needed building up or people who were convalescing. The ones we found were more worthy than tantalising. We worked with Bluebird Care and our expert chef Mark Doe and nutritionist Susan Fitzgerald to come up with recipes that fit the bill.

These dainty croque monsieurs make a light canape to go with a glass of wine or chilled sparkling Lorina Lemonde. We've garnished them with radish sprouts which not only look delightful, they also add a spicy heat that goes really well with the ham and melting brie.

Bleu d'Auvergne is a blue semi-soft cheese with a bloomy natural rind. Delicious to eat on its own, it also makes the best dauphinoise canapes because it melts so well and has enough sharpness to balance the cream. We used Sheridan's Bleu d'Auvergne from the Fromageries Morin Pere et Fils from Aurillac to create this recipe for your Aperitif a la francaise menu.

These chocolate pots are rich and dense and oooh so chocolatey thanks to the Comptoir du Cacao chocolate buttons we used for this recipe. Serve them as a dessert at the end of your Aperitif a la francaise event and your guests will remember you fondly.

Comte and Boursin Savoury Mini-Muffins make a delicious snack at anytime with a glass of crisp French wine, but as part of an Aperitif a la francaise celebration, they are just stunning. Simple to make and freeze well too.

Philibon Charentais Melons have an aromatic orangey yellow flesh and have a sweet peachy flavour. They are rich and luscious and when you pair them with sweet juicy strawberries and the natural sparkle of Lorina Pink Lemonade, you get a refreshing chilled dessert aperitif that you can make in minutes.

This recipe uses French Philibon Plums which have a smooth skin and a superbly sweet flavour. For an Aperitif a la francaise, we've poached them in a sugar syrup flavoured with spicy nutmeg and orange zest and served them with an artisan chocolate croquant from french chocolatier Comptoir du Cacao.

Is there anything more delicious than a melt-in-the-mouth tart with sweet french tomatoes, melting Comte cheese, soft Selle-Sur-Cher goat's cheese, salty olives and the summer taste of fresh basil? Our Aperitif a la Francaise Summer Tomato Tart will go down well at any celebration.

Boursin is a french creamy cheese with a crumbly texture. It is great to eat on its own on a piece of crusty baguette but it is as good to use for cooking. We paired it with Smoked Salmon and Francis Miot Fig Jam for these scrumptious quick Quiche tartlets, your perfect Aperitif a la francaise canape.

These mini Pastry Roulade with Le Foue Ham, Brie de Meaux and Boursin are made with bought puff pastry so this recipe is more about assembly than cooking! You'll be amazed at how impressive they look. Serve as part of an Aperitif a la francaise party.

These little Puff Pastry Squares can be made with Brie de Meaux or Selles-sur-Cher, a semi-soft goat's cheese. Add Le Foue Ham and sage and you have easy to make hold-in-the-hand aperitifs to go with a glass of wine.

Gruner Veltliner is an ancient European vine. It is grown principally in Austria where it is used to make crisp, delicious white wines that finish with a distinct spiced edge, says our wine critic Kevin Ecock.