There is nothing like a fresh and aromatic homemade Thai green curry. Served with some crispy panfried seabass and a zingy, crunchy, peanutty slaw, this feels slightly more special than your standard midweek thai green curry out of a jar. Although I love a thai green curry with prawns, chicken or veg, the lovely fresh, clean taste of the sea bass goes so well with the rich, coconutty sauce.

This seabass dish with my twist on a classic sauce vierge recipe and my version of roasted crushed potatoes will transport you to the sunshine with every mouthful. Just make sure to enjoy with a chilled glass of wine. Fresh, vibrant and full of flavour.