DIG out the fondue set and defrost the Black Forest Gateaux - it's dinner party month.

Marie Curie is inviting Bradford people to host a 'Dinner Down Memory Lane', with guests encouraged to make a donation to the charity rather than bringing a bottle.

The idea is to gather with family and friends over a dinner party with a difference, and add meaning to your menu. Funds raised will help support Marie Curie Nurses to care for people living with a terminal illness, so they can spend quality time with loved ones.

Dinner parties can be formal, chilled out or themed - as long as they're fun. You could include a family favourite dish or a meal in memory of a loved one. Or go retro with Seventies-themed dinners, complete with cheese and pineapple nibbles, duck a l'orange, and Demis Roussos cranked up on the stereo.

Rebecca Bramley, Community Fundraiser for Marie Curie, said, “We all love getting together with friends and family, having fun and creating memories - Dinner Down Memory Lane is all about doing just that. It’s the perfect excuse to share good food and good times with your loved ones for a great cause. By inviting guests to make a donation, you’ll be supporting Marie Curie Nurses at the same time.”

This week is Hospice Care Week, aimed at raising the profile of hospices and the care and services they provide. Marie Curie Hospice, Bradford is hosting its own dinner party, prepared by head chef Ian Bussingham.

Food plays a big part in supporting patients at the hospice. Ian and his staff go the extra mile, finding out what kind of food people like and prepare special dishes at request - not just for the patients, but relatives too. Whether it's a roast dinner or a simple bowl of custard,

"We visit every patient twice a day," says Ian. "If there's something they want that's not on the menu, we go out of our way to get it for them. Sometimes we pop to the Asian supermarket down the road, sometimes the request is for something simple, like crumpets. We can fill most requirements. We make sure patients have what they want, when they want it."

Relatives of patients and other visitors eat at the hospice too, and Ian and his team often organise special meals. "One Christmas we wheeled a patient in their bed to the conservatory for a meal with their family, they even had their four dogs with them," says Ian. "We've had a wedding in the conservatory, and a christening in the chapel of a boy whose grandparent was a patient. Tomorrow we're doing a 16th birthday party.

"These are special moments which create memories, and give patients joy in their final days.

"Sometimes relatives stay at the hospice, so we take their needs into account too."

Adds Ian: "When I came for my interview two years ago I was struck by the atmosphere of this place; it felt calm and tranquil, and you could tell people really cared. That's down to the entire team here."

Ian takes into account dietary requirements, and helps patients improve their appetites during their stay. "Sometimes people just want soup, we encourage them to try other things if they can," says Ian, who started as an apprentice chef at Bradford's Great Victoria Hotel and has worked at Airedale and Calderdale Hospitals.

Last year the hospice held a retro-themed dinner party in the dining-room, serving up prawn cocktail and chicken in a basket. The retro theme continues this year, and the event will be held on a date to be announced in mid-October.

"Last year's event was a great success; we had gingham table cloths and fundraising buckets," says Ian. "Our restaurant is open to the public - we had three traffic wardens who called in for lunch the other day. We hope people come along and support our dinner party, which is aimed at raising awareness of the hospice as well as funds."

Local celebrity chefs including Stephanie Moon have provided tips on hosting the perfect dinner party. Stephanie says stick with tried and tested recipes, and don’t over face guests with too much food or, worse still, not enough. "Cook with the seasons as the food will taste better. Portion up, for example, potato dishes in advance which will make service time easier, and seal your meats before guests arrive so the house has a lovely aroma," she advises.

Yorkshire chef Andrew Pern says choose a menu that can be prepared in advance and doesn’t need too much last minute cooking. "My perfect dinner party menu is a bit retro but always proves a winner," he says. "Try natural smoked haddock cassoulet with haricot beans and a Hawes Wensleydale crust, followed by a plate of duck with garden thyme mash and traditional Yorkshire sauce, and to finish, rich dark chocolate and orange tart with satsuma sorbet."

Linda Sibbons staged a Dinner Down Memory Lane party last year. She started fundraising for the charity after the death in 2014 of her mum, Anne Truckell, who was looked after at home by Marie Curie nurses in her final days. “I cannot speak highly enough of Marie Curie," says Linda. "Thanks to the dedication and care of the nurses, Mum was able to die peacefully in the comfort of her home with her beloved cat at the end of the bed. Fundraising for Marie Curie gives me and my husband the peace of mind that other local people will benefit from the service.”

Adds Linda: “Our dinner party was a huge success. We based our menu on holiday memories as Mum loved going away; we served Greek spinach and feta tarts, baked Camembert, Scottish oatcakes, rocky road cake (loved by all her grandchildren) and mini mince pies, a Christmas family favourite. "We went on to stage a traditional Christmas dinner with family and friends, as Mum liked nothing more than to gather people together during the festive period. She would've been proud as we raised almost £200.

"Dinner Down Memory Lane provides an amazing opportunity to enjoy a meal to remember for a cause that really matters.”

* For a free fundraising pack visit mariecurie.org.uk/dinner or call 0845 052 4184.