Main course

Sweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.

A hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.

Golden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.

Tender orzo and sweet roasted fennel get a fresh lift from lemon and parsley. Crispy chickpeas and a thin tahini-yogurt sauce add contrast and make this a substantial main course.

Charred edges of broccoli, hearty lentils and a fresh tahini sauce make this vegetable-forward main course complete. Lemon and mint keep it lively; toasted sunflower seeds add a crunchy finish.

A wide potato cake with a golden-brown crust, soft center and fresh herb yogurt. The chili oil adds a kick; lemon keeps everything light.

A crispy base of rice noodles, briefly stir-fried bok choy and a creamy lime sauce: fresh, savory and with just enough heat from chili oil.

Soft, deeply roasted eggplant makes a hearty base for freekeh with parsley, mint and pine nuts. A fresh sauce of yogurt, tahini and lemon brings it all together.

Tender cabbage leaves, spiced bulgur and a creamy, fresh sauce come together in this vegetable-forward main course. You can prepare the rolls ahead and gently reheat them later.

Soft rice noodles and crunchy white cabbage, cucumber and carrot come together with a creamy, fresh dressing of tahini, lime and ginger. Coriander, mint and sesame make it fragrant and nutty, with chili oil for a little warming kick.

Tender potatoes and cauliflower soak up a spiced tomato sauce; lime and coriander add freshness just before serving. Delicious with rice or warm flatbread and a spoonful of yogurt.

A hearty tomato stew with tender chickpeas and Swiss chard, brightened with lemon and yogurt. Crispy strips of pita turn it into a complete meal.

Fluffy bulgur, golden-brown pumpkin and chickpeas make this pilaf a hearty meal. Lemon, parsley and mint keep the flavours fresh, while the yogurt-tahini sauce and toasted pumpkin seeds add creaminess and crunch.

Fried aubergine soaks up a spiced coconut sauce without immediately falling apart. Tamarind keeps the sauce bright, while crispy shallots and coriander add contrast. Serve with rice for a satisfying plant-based main.

A hearty soup that brings tender leeks and creamy white beans together with lemon, tangy yogurt and crispy sage. A few drops of chili oil and some toasted bread make it a complete meal.

Roasted carrots, tahini and lemon come together in a creamy sauce for short pasta. Set aside some of the carrots to keep as soft, sweet pieces, then finish the dish with crisp breadcrumbs, parsley and chili oil.

Soft fennel and fragrant rice form the base of this light meal; broad beans, lemon and fresh herbs keep every bite bright. Yogurt makes it creamy, while toasted almonds add a crunchy contrast.

Pan-fried tempeh soaks up a mild coconut-ginger sauce, while quickly fried pointed cabbage adds bite. Lime and coriander keep it fresh; rice catches the sauce.

Seasoned tempeh and aubergine roast together until golden at the edges and soft inside. Green tahini sauce, fresh yogurt and crispy chickpeas make this a complete meal with contrast in every bite.

Spiced, golden-brown tempeh koftas get a fresh counterpoint from tahini yogurt, red onion and mint. Toasted pieces of pita add a crisp contrast.

This sambar brings together tender toor dal and sweet potato in a spiced, gently tangy sauce. Mustard seeds, curry leaves and dried chilli give it its distinctive aroma; serve with rice or idli.

Tender chunks of sweet potato simmer in a fragrant tomato sauce with ginger, cumin and turmeric. Peas add fresh color and a little bite. This Bengali version is delicious with rice or roti.

A bright Thai curry broth with tamarind, chili and garlic: sour, spicy and savory, with tender sweet potato and juicy pieces of white fish. Jasmine rice completes the dish.

This spicy gaeng pa gets its satisfying bite from sweet potato and long beans. The curry is cooked in stock, not coconut milk, so the pepper, Thai basil and green peppercorns come through clearly. Serve with fragrant rice.