A lovely summer salad that’s really easy to make and is even tastier if you make it the night before. Basil and parsley are the key herbs for the recipe but, living in the South of France, I often add verveine to give it a more lemony taste.

A light and flaky bed of puff pastry smothered in tomato and shallot relish with thick tomato slices and soft melted goat cheese.

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

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.

A simple yet elegant fish fillet served on a creamy warm pea risotto.

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.

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.

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

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.

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.