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.

This recipe looks good and tastes even better. Above all else, it’s very straightforward to make. Soft, high-quality chorizo from Spain works the best, and the Prosecco doesn’t have to be anything fancy.