Filo Salmon Pie @Masdaugustine
Fish & SeafoodGary and Jane LangtonRecipesTaste

Market Day Fish Recipe: Filo Salmon Pie

A creamy seafood pie with salmon, mushrooms and leeks with a crispy golden top of filo pastry.

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Roast Cod with Stuffed Courgette Flowers #Recipe @MasdAugustine
Fish & SeafoodGary and Jane LangtonRecipesTaste

Cod Recipe with Zucchini Flowers

The key ingredient for this recipe is the cod, but the dish is really brought to life by the lemon, garlic and cheese that are added to the fish topping and the stuffing for the flowers.

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Salmon Terrine @Masdaugustine
Gary and Jane LangtonRecipesStarter CourseTaste

Dinner Party Salmon Terrine Recipe

Still working with the remainder of my salmon tail, I made these really easy individual salmon terrines. Also, because they can be made the night before, they are really useful for supper parties.

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Asparagus with Deep Fried Egg @Masdaugustine
Gary and Jane LangtonLunchtime MealsRecipesTaste

A Spring Dish Asparagus with Deep Fried Eggs and Parmesan

Its asparagus season in France and there is no better way to enjoy this wonderful vegetable than dipped into a soft-centred egg. Just add a little freshly grated parmesan cheese and the combination is perfect.

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Lemon, Almond and Yoghurt Breakfast or Tea Cake #Recipe @MasdAugustine
Cakes & CookiesGary and Jane LangtonRecipesTaste

Easy Recipe: Lemon, Almond and Yoghurt Cake

This is a lovely cake made with Greek yoghurt and is perfect for breakfast, tea, or with ice cream for a delicious dessert.

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Braised Rabbit in Mustard Sauce @Masdaugustine
Gary and Jane LangtonRabbitRecipesTaste

Classic French Recipe Baked Rabbit with Mustard Cream

This is a classic French dish using rabbit and Dijon mustard but, if you really don’t want to cook rabbit, then substitute chicken thighs.

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Tarte Tatin #Recipe @MasdAugustine
Gary and Jane LangtonPies & TartsRecipesTaste

Recipe for a French Classic Tarte Tatin

This is a favourite dessert that is often the “Tarte du Jour” at Mas d’Augustine. It can be made with either apples or pears and is delicious served with vanilla or cinnamon ice cream.

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Chicken Stuffed with Goat's Cheese @Masdaugustine
Gary and Jane LangtonPoultryRecipesTaste

Goat Cheese Stuffed Chicken Recipe

Chicken breasts can be much more interesting if stuffed and rolled, especially as the cooking method I use helps them to stay moist and succulent. There are various options for the stuffing, but my favourite is goats’ cheese with Serrano ham and a few basil leaves.

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Roast Cod #Recipe @MasdAugustine
Fish & SeafoodGary and Jane LangtonRecipesTaste

Roast Cod à la Provencal with Ratatouille and Tomato Coulis

Classic Provençal Ratatouille is bright and fresh served with crispy crusted cod, our catch of the day, and topped with a creamy tomato coulis. Dinner is served!

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