Raising funds for a charity is getting more and more difficult these days, which is why the fundraisers of Helen and Douglas House have launched their Simply Supper campaign again.

Helen and Douglas House offers respite, end-of-life-care and practical emotional support for young people with life- shortening conditions, and emotional support for their families.

Helen House was the world’s first children’s hospice and was founded by Sister Frances Dominica in 1982. Douglas House was opened in 2004 and is the world’s first hospice specifically for young adults, aged 16 to 35.

It costs £4.5m a year to run both these Oxford based hospices, and more than 80 per cent of this has to come from voluntary donations. But these are difficult times and money is not as forthcoming as it was.

Ellen Jardine, the community fundraiser for Helen and Douglas House, says that the whole nature of fundraising is changing. People like to be involved rather than just place money into a collecting tin or post off a cheque, which is why she and the fundraising team came up with the Simply Supper idea.

She said: “We are always looking for ways for local communities to become involved and decided to trial the idea of Simply Supper, which they staged for the first time last year. The idea is a very positive one as it invites people to organise a supper party during March and invite friends and guests to donate the value of the meal to Helen and Douglas House.

“It seems to have captured people’s imagination, mainly because hosts can adapt the idea to what suits them and their guests. Everything from bangers and mash to a grand four-course dinner is possible.

“This is the second year of the campaign and we really want to grow it to become part of our supporters’ calendar,” Ellen added.

Last year Simply Supper raised £5,000, which pays for a nurse providing a month’s specialist care for a child or young adult.

This year their target is £12,000, which will provide specialist care for three months.

To kick things off, Ellen arranged a theatrical-themed supper at her home last year. She said it turned out to be a very jolly event.

“First, it was a great excuse to bring my friends together under my roof and entertain them. Second, it encouraged me to cook a really great meal. We had a terrific evening and ended up raising more than £300.”

The fundraisers decided to stage a Mexican-themed night to launch Simply Supper 2011, which was held in the attractive little dining room of Douglas House .

Resident chef Ian Shaw created a colourful menu, which began with a selection of appetisers, including Mexican vegetarian patés and dips, and a spicy pork and bean soup.

The main course was a choice of chilli con carne (see recipe), Mexican sausage pie, vegetarian quesadillas and burritos, and fajitas and enchiladas. Churros with a chocolate dip and a fruit platter was served for pudding.

Those attending got into the spirit of things by dressing in brightly-coloured garments, wearing sombreros and sporting large fake moustaches. Staff member Ben Ulph brought his guitar to the party and encouraged everyone to sing along with him once the meal was over. In other words, everyone became involved. It was a great evening.

Ian said that one of the main things when serving a dinner party is to design a menu that includes dishes that can be cooked in advance. “There is nothing worse than finding that the host has to spend most of the time in the kitchen. Dinner parties should be fun, with the host mingling with the guests, rather than vanishing every few minutes to check on something in the oven.”

He also advises us not to try dishes that are too difficult, or that we have never cooked before.

“Most of us have a couple of dishes that we can cook very well. It is far better to serve something you know tastes good than struggle with a complicated dish that may not turn out as expected.”

Ellen said that those who feel uncertain about producing a dinner can always call in a friend to help. She also pointed out that you don’t have to cook for a large number of guests, as four people all donating a small amount can mount up if there are enough people catering for similar numbers.

Those organising the campaign are suggesting that the guests pay what they think the dinner was worth. Speaking from experience she added that value can be added to the event by giving it a theme.

Those interested in obtaining more information or registering their party can email: fundraising@helenanddouglas.org.uk. They can also follow this fundraising event on Facebook and Twitter. For further information about Helen and Douglas House go to: www.helenanddouglas.org.uk