Simon creates a meal inspired by European holidays and wonderful memories of adventurous tastes and flavours from across the Channel. He begins with a negroni, the classic Italian cocktail, and some tasty anchovy toasts to go with it. The first course is a simple French green bean salad. The second is a magical Italian dish called gnudi, a naked ravioli of ricotta dumplings. And the main course is one of the Mediterranean's most celebrated rice dishes, paella. Simon rounds things off with a perfect French crème caramel infused with coffee for dessert.

Simon cooks a lunch featuring classic dishes that have stood the test of time. First, he mixes a classic cocktail, the gin martini, to be served with tiny fennel salami sandwiches. Then there's an artichoke vinaigrette, served whole, in all its eccentric glory, followed by a prawn cocktail, which for Simon has never gone out of fashion. The main course is a roast leg of lamb in a Provencal style, served with a potato gratin. And for pudding, a taste of childhood, sherry trifle.

Simon cooks a fabulous meal for four, using herbs and spices from around the world in a menu demonstrating how a few simple ingredients can be transformed into very special dishes. He begins with the famous Greek drink Ouzo, pairing it with a delicious nibble to compliment the aromatic aniseed taste in a perfect start to this meal of adventurous flavours. Next is authentic Spanish dish Ajo Blanco - a chilled almond and garlic soup, sometimes known as 'white gazpacho'. The second course features one of Simon's favourite vegetables - the Aubergine - baked in a sweet and sticky spiced Asian sauce. The main course is an aromatic tomato curry served with a lemon pilau and cool cucumber raita, and to round things off Simon makes a rich Italian fruit and nut tart.

Simon cooks a Sunday roast that begins and ends with some lavish treats, to create a lovely five-course lunch. To start there's a posh drink with a posh nibble: two French classics, a Champagne cocktail and cheese gougères. For the first course there is a delightful beetroot jelly served with one of its best friends, a pungent horseradish cream. Next up is smoked cod roe with devilled eggs. The main course is a roast duck; golden and crisp and unusually stuffed with potato. And for dessert, Simon's created a gorgeous almond and raspberry pudding.

Simon cooks a special dinner for two, with oysters Rockefeller, soft omelette with black truffle, fillet steak and an unctuous Béarnaise sauce, and pancakes filled with custard and topped by rum butterscotch sauce for pud. And as a final flourish, an after-dinner cocktail like no other - the unknown soldier. This meal is all about spoiling someone. It's about enjoying the pursuit of perfection, using care and consideration to craft a truly memorable meal that will allow your luxury ingredients to shine.

Simon cooks a summer lunch for four. There's a Bloody Mary to fire up the taste buds, pork rillettes, and a warm salad of leek and shrimp. The main course is a cool and summery assembly of poached salmon, peppery watercress salad and buttery new potatoes. And to round things off, a fabulous ice cream flavoured with the freshness of basil.