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

Tender scallops seared and served with a creamy curried leak sauce.

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.

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.

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!

This recipe is inspired by the movie Babette’s Feast, the entrée she served of Cailles en Sarcophages or quail in puff pastry.

We all love bread and butter pudding, especially when the weather is cold and miserable, but making it with brioche makes it taste even better. And serving it with a passion fruit cream gives a great flavour combination.

A sweet and lovely alternative to traditional polenta. This bright and tangy cake stands on its’ own or paired with ice cream, it is a must try.

One of the infinite dishes complimented by Herbes de Provence, enhancing the flavour of creamy chèvre all stuffed in to bright pink salmon filets wrapped in zucchini and baked to perfection.