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 for sausage casserole or sausage hot pot is very straightforward but also very delicious. It’s big on flavour and is a handy choice for feeding a hungry family without much effort at all. It has plenty of herbs and spices is is topped off with charred peppers and beans. I love it with fresh bread for mopping everything up. Treat the chilli as optional and give the sausages a nice colour at the start.

With sprouts still being in season in Ireland I wanted to create something a little special with them. I love the flavour of a well roasted, blackened sprout. A few drops of balsamic as they finish off in the oven really lifts them up. These tacos pack a lot of flavour in, and with a few simple tweaks (the sour cream, honey and cheese) they can be totally vegan.

Whether you’re having it on a piece of bread as a tapa or cutting off a gigantic slice for dinner, Tortilla de Patatas always hits the spot. You can expand on the basic recipe and add whatever you like in the way of meat or vegetables, but here we have kept it quite simple. Truffle oil adds a very suitable earthy richness to the dish that we feel works very well.

Migas is a wonderful dish enjoed in many different parts of Spain and Portugal, and can be prepared with either breadcrumbs or flour. It is said to have been introduced by shepherds as a way to use up whatever rations they had along with some remaining stale bread or flour while on the move. While not as well-known as paella, the dish is just as delicious and works very well when feeding a group.