This red curry packs a punch, and strikes a wonderful balance with a coconut broth that is rich, spicy, salty and sweet while the fresh vegetables are light and vibrant. There is also plenty of textural difference going on. Charring the vegetables first adds good depth of flavour. Serve with some fresh white rice.

While visually appealing, this poached pear dessert is also absolutely delicious. The ginger, chocolate, wine and nuts all play together fantastically. Bosc and Conference pears are a good choice for poaching, and you should use a dry and drinkable red wine that isn’t overly fruit forward.

I always get excited when I finally see the first bunches of rhubarb nestled amongst the other products at my local market. It signifies to me that Spring is here. Rhubarb crumble is my idea of comfort food, and I wanted to translate it into a slice that could be enjoyed with tea or coffee on the go.