How to make glazed baby turnips and garden peas with basil cream sauce. The transitional period from summer to autumn in Ireland offers an array of exciting and vibrant ingredients. There’s leafy greens and freshness but also some heartier root vegetables hitting shelves. I wanted to create something that was vibrant and celebratory of the season that we’re currently in. This makes a wonderful side dish or a veg-focused main to share.

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.