If I am entertaining at home I always favour dishes that can be prepared in advance so I can give guests my full attention without the distraction of wondering whether a soufflé is going to rise or not.
One standard that has proved both easy to make and reliable is a Thai salmon curry. I put a heavy enamelled casserole dish on the hob and add a tablespoon of olive oil followed by a finely sliced red pepper and a yellow one for colour contrast. I then add a large handful of trimmed and chopped broccoli and / or green beans and a couple of de-seeded and chopped red or green chillies. I then sweat the vegetables down on a medium heat for around 5 minutes, stirring intermittently, before adding a de-skinned and de-boned side of salmon (or 5 or 6 fillets) cut into ice-cube sized chunks. You can add some peeled prawns too at this juncture if you are feeling expansive but should not stir too vigorously or the salmon will disintegrate.
Once the salmon has started to cook add 200 grams of cooked green lentils, followed by about 300 grams of red Thai curry paste and a tin of (preferably light) coconut milk. I let that lot simmer gently for about 20 minutes to let the flavours meld and then serve it on a bed of rice with some chopped coriander on top.
That serves around 6 normal people or 4 members of the Yapp family. It's not haute cuisine but it is colourful and crowd-pleasing and makes a fine accompaniment to an aromatic white wine such as the Cassis: Clos Sainte Magdeleine Blanc 2016 or a nicely-chilled rosé like this month's Tavel: Domaine Maby La Forcadière 2016.