Sunday Lunch In Front Of The Fire

When I think about entertaining over the winter, I invariably end up inviting everyone over for Sunday lunch. Friday night sees us collapse in a general state of end-of-the-week exhaustion, and Saturday night dinner seems to carry the weight of high expectations (smart dress, fancy dinner, late night) – much too arduous. By Sunday everyone is relaxed and in the mood to settle in for an afternoon around the fire with a late lunch and good conversation that (hopefully) will get them home before winter’s dark sets in.

Soup, salad and a cake, it’s a simple menu formula for a casual lunch that requires very little last minute fussing. Late Sunday morning I like to head down to the fish market and see what’s freshest to make my favourite fish soup.

Bouillabaisse is a traditional Provençal fish stew. It’s a special soup; just great for a winter weekend lunch or dinner – as with the ingredients, the more the merrier. Bouillabaisse tastes better if you can use 2-3 different kinds of fish. In France, the fish is usually served first on a plate, with the broth to follow, topped with garlicky, hot rouille-topped croûtons. The recipe I have included here is one given to me many years ago by my very good friend, the famous French cook, Daniele Delpeuch. I have tried many others, but this is the version I always come back to – its deep, rich flavour is just too good.

Follow this rich broth with a Caesar Salad, the ultimate quick and easy salad. Make the dressing in advance, ready for a speedy assembly. The combination of crisp lettuce, salty bacon and creamy dressing is luscious, yet remarkably refreshing.

Banana cake is an all-time favourite for most people. The lemon icing gives this sweet, moist banana cake a lovely tang. Life gets simpler with the cake cooked ahead of time, iced and frozen. Pull it out of the freezer a few hours before you plan to serve – its perfect for a casual lunch like this one.