Lat. 43° 33.4N    Long. 7° 08.4E                                  July 2002.

F. Scott Fitzgerald wrote “ Tender is the Night” in a villa overlooking the Anse de la Garoupe. Liz tells this to all our visitors at least three times each visit and didn’t neglect to on this occasion.

The  bay is only 2nM south of Antibes, has expensive villas on its northern side, pine trees on the south and beach umbrellas at its head. After a couple of hours sailing off the Cap d’Antibes we anchored in the bay for an afternoon of swimming, snorkelling and American baseball.

Hillary had found the stout cane I keep on board to use as a bat plus the little coloured ball baby Elodie had left on board last season and shouted “ Let’s play ball!”  The bathing platform was the plate and she stood there, knees bent, arse a twitching and goading Rudi into pitching.  He was in the water a few metres astern, Sophie was at first base, Dean at second, Matthew and Annica were doing things to each other between third and fourth while I swam to the obscurity of longstop. Every time he pitched the ball Hillary hit it over Sophie, over Dean, Matthew and Annica didn’t notice and I ended up doing more swimming than befits an old man so I joined Liz in the cockpit and let them get on with it.

Come evening Annica volunteered to cook again and dinner was served as the Fl(2)10s light of La Garoupe light came on above the bay.

What you need for four people.

4 chicken breasts cut into small cubes.                                1 small onion, sliced.

1 large yellow or red pepper, sliced                                       1 packet or jar of passata.

1 large handful of pitted black olives.                                  1 chicken stock cube.

1 large handful of torn basil leaves.                                      1 tsp dried oregano.

1 ball of mozzarella cut into cubes.                                     1 clove of garlic crushed.

Salt and pepper.

To serve with the casserole.

Couscous, pasta or mashed potatoes. It’s your choice.

What you have to do.

Fry the chicken, onions and pepper until browned.

Season with oregano, garlic, salt and pepper.

Add the passata. Half fill the carton with water, shake and add to the pan.

Add the olives, stock cube and 3/4 of the basil, adjust the seasoning and simmer for 20/30 minutes.

Take the pan off the heat, stir in the cubes of mozzarella, decorate with the rest of the basil leaves and serve with couscous, pasta or mash. 

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