This evening while the kids go off to see other friends, we host a party for Gerry and her family. We have known them since we first moved to France. I met Gerry in the local antique shop when she was struggling with the French language and I offered to help. I was drawn in by the Belfast accent as I was born in that great city. We started chatting and discovered that our parents had lived in the same street when we were all children. I was invited to their brother’s home, just a few hundred yards from our house in Chalabre, where I met Gerry’s husband Eddie, her brother Brian and her sister Ann. We have been friends ever since and often visit each other in Belfast, Carlingford, Suffolk and France. Gerry’s other brother Michael and his wife Linda, also have a house in Chalabre.

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Tonight we cook some fresh fish on the griddle, and start with a curried egg sundae (see recipe) and for dessert a gateaux from the bakers, kindly provided by our guests. We have a very pleasant night catching up with news from Belfast and our respective families. We are also joined by Pierre – our French friend who lives in Mirepoix.

We say goodnight and arrange to see them at the weekend when we will be holding a party for our anniversary with lots of other friends.

MAGGIE’S CURRIED EGG SUNDAES

Serves 4

4 eggs hard boiled

4 medium tomatoes chopped finely

250gm Smoked salmon or crab chopped into small pieces (tuna would also be suitable)

Half tsp curry powder

1 tbs mayonnaise

Salt and pepper

Chopped Coriander or parsley to garnish

4 glass dishes (I use wine glasses)

Worcestershire sauce

Separate the yolks from the white of the eggs and mash them. Add the mayonnaise along with the curry powder and salt and pepper.

Now chop the white of the egg and season.

Add a dash of Worcestershire sauce, salt and pepper to the tomatoes

Start with a layer of tomato at the bottom of the glass, followed by the curried yolk, then add a layer of the egg white followed by the salmon or crab. Repeat the layers, ending with the white on top. Sprinkle a pinch of coriander or parsley on each glass and serve.

Bon appétit