Prawns and asparagus. Not the cheapest dish in Niall’s armoury, but it’s as quick and easy as you’ll find. I’m mad for my carbs, so the last time I made this I also prepared some rice noodles. With or without noodles, it’s super tasty and very healthy.

Asparagus can be a tricky enough ingredient to match with wine, but a good Loire Valley or New Zealand Sauvignon Blanc may well bring aromas or flavours of asparagus of their own to the fore. A cool climate Sauvignon Blanc should also possess good acidity, so it will handle the acidity of this dish, which would be fairly high, particularly after the addition of the cherry tomatoes.

My favourite Touraine is the Domaine du Pre Baron, a superb food wine which was recommended on BBC’s Saturday Morning Kitchen. Stepping it up, you could head to Sancerre, but I think the best match would be the Tohu Sauvignon Blanc from New Zealand’s only Maori winery. Although I would consider it dry, it’s not bone dry, so the sweetness from the fruit matches well with the prawns, whilst the acidity compliments that of the tomatoes and asparagus.

And with 15% off all New Zealand wine until the end of December, it really is a no-brainer.

Video courtesy of Look and Taste.