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It's not every day you're invited to lunch with a woman whose very name makes strong men tremble, but Michel Roux Jnr's formidable right-hand lady, Monica Galetti, is nothing like the scary person we've seen on MasterChef – in fact she's so friendly and cheerful it's hard to imagine where her tough-judge TV persona comes from.
She rustled up fresh seafood kebabs, an apple and celeriac remoulade and this unusually flavoured, yet delicious, panna cotta. Monica uses half double cream and half fat-free yogurt, so it's a bit lighter (and that's never a bad thing). I'm definitely going to try this at my next dinner party.
What's your favourite dinner party pud? Tell us in the comments box below.
Pistachio and Greek yogurt panna cotta
Pistachio paste can be found online, but it's easy to make your own. Simply blanch shelled pistachios in a small pan of boiling water for 3 minutes, drain and slip off the skins, then blitz in a mini food processor or spice grinder with a tablespoon or so of water until you have a rough, not too coarse, paste.