Starters should always be light, fun and slightly off-beat, particularly during the festive season when tables are generally heaving with traditional roasts and side dishes.

In fact, one of my favourite ways of dining is to pick and choose from a selection of 'little plates', or tapas, such as you would often find on tables in Mediterranean countries.

I love the informality of snacking on tapas, particularly those made so well in Spain, Italy and Greece. Interestingly enough today?s starter is a variation of tapas that I came across in Paris a few years back in a little backstreet bistro near the Bastille.

I immediately fell in love with the freshness, the colour and the texture of this dish the locals call 'Poivrons aux Crevettes' and which is made up of prawns, red and yellow peppers and fresh herbs.

It's simple to make, rather different from run of the mill starters and absolutely delicious. To make four servings of this starter you need:

Ingredients

1 red pepper, coarsely chopped

1 yellow pepper, coarsely chopped

3 cloves of garlic, peeled an d finely chopped

2 tablespoons olive oil

? cup dry white wine

1 onion, peeled and coarsely chopped

2 tablespoons coarsely chopped fresh parsley

1 teaspoon dried or a tablespoon of finely chopped fresh thyme

Salt and black pepper

24 medium-sized cooked prawns (you can clean them if you have finicky guests, otherwise let them do it themselves ? that?s half the fun!)

Method

In a saucepan heat the olive oil.

Add the onion, garlic and peppers, toss well and gently stir fry for four minutes.

Add the wine, parsley and thyme, cover and simmer over low heat for five minutes.

Add the prawns and toss well to coat (you might have to add a little more wine and olive oil), add salt and pepper and remove pan from heat after one minute.

You can serve this slightly warm, at room temperature or slightly chilled.

Crusty bread is good for mopping up the fragrant liquid.