Last night, we invited over some friends for dinner. Ron has been a friend of mine (and the whole family) since my childhood, and his wife, Chrissy, is probably the smiliest person I know. We were also joined by Jeanette, my sister-in-law so, along with M-D and myself, there were five of us round the table.

Normally, when we are entertaining, it is me that does the cooking. However, Ron is not hugely keen on certain meats, so we decided to start with Monk Fish Delight (fish and eggs) and then, for a main course, Piperade (onions, peppers, ham and eggs), which is one of our regular favourites. Both of these are dishes at which M-D excels, so this time it was she who spent some time in the kitchen (though most of this meal can be prepared in advance).

Piperade (see photo on the right) is a traditional dish from the Basque region of France (South West). The recipe on the web site uses Parma Ham because the ham that is more traditionally used – Jambon de Bayonne – is not usually available other than in France.

Fortunately, being forward-thinking people, we had brought over a large Jambon de Bayonne with us when we came from France a month ago, so we were able to offer the authentic taste of the Basque region (and the ham is so much better than Parma ham, for this particular recipe).

We kept it simple and served the Piperade with a a few salad leaves in a vinagrette. It’s enough because the flavours blend so well that this is one of those dishes where more is less!

The Monk Fish Delight (see the photo alongside) is just that… a real delight. Is very easy to make and can be prepared hours in advance, to make your entertaining easy.

The version in the photo has been cooked in an oblong tin and decorated with prawns, tomato and egg. However, we tend to use a circular ring pan, about 10″ (25cm) in diameter and about 2 – 2½” (5-6 cm) high – they come in different sizes, but this is the most common. The pan is completely rounded, like a half cylinder that has been wrapped around to make a ring shape. So, when we turn the terrine out onto a plate, we end up with a 10″ “doughnut” of fish and eggs. Then all we do is decorate with a little parsley and place a bowl of mayonnaise in the middle, and the job is done!

So it was eggs followed by eggs, and all gently washed down with a few glasses of chilled Terres Ocrées Côtes de Provence (a delightfully light rosé wine). Then we finished off with a Tarte aux Fruits and coffee – and everybody was happy! And who says that France can’t come to The Isle of Man!!