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.

My sister first learned this dish in the hills of Tuscany, and has since become a pro at it. A simple, quick and lighter take on the traditional carbonara, I was surprised by the punch of flavour that you can get from the vegetables, and perhaps controversially, I can say with all honesty that I don't miss the bacon in it.