Main course

Spinach, softly set eggs and a thin layer of cheese sauce: this Florentine bake is simple, with just enough creaminess and a golden-brown crust. Serve it with bread to mop up the sauce and egg yolks.

Golden-brown toasted bread topped with a creamy ragout of sautéed mushrooms: this croûte from the Jura is a hearty French main course, served with a fresh salad on the side.

Tender gnocchi with roasted pumpkin, coated in butter browned until nutty and fragrant sage. Homemade dough needs a light touch so the little pillows stay tender rather than firm.

Deeply roasted broccoli florets on soft, lemony polenta, with garlic and chili in warm olive oil. A simple main course with creamy, fresh and spicy flavours side by side.

These stuffed courgettes combine gently cooked courgette with a savoury filling of stale bread, minced beef, onion and Provençal herbs. The tops turn golden in the oven; serve them warm as a main course.

Thin slices of potato slowly turn golden and tender in the pan, then melting cheese pulls through them in savoury strands. Serve this hearty Auvergne classic straight from the pan with a fresh green salad.

Dark, roasted edges and fresh lemon give this broccoli a bold flavor. Creamy white bean cream makes a soft base, while chili oil and crispy breadcrumbs add warmth and crunch.

Deeply roasted cauliflower, savory miso and rice with a golden-brown crust form the hearty heart of this dish. A fresh cucumber and herb salad adds acidity and crunch; together, they make a complete meal.

A small, warm starter with silky-smooth potato cream, salty crispy capers and fresh dill. Lemon oil adds just enough acidity to brighten the creamy flavour.

Gently baked eggs with cream and tarragon: the whites are just set around the edges, while the yolks stay soft. Serve warm with toasted bread and a fresh, slightly bitter salad.

These tender spinach dumplings from Trentino are made with stale bread, egg and grated cheese. Melted butter with sage finishes the dish: simple, savoury and suitable as a main course.

A golden, sturdy pastry crust encases a juicy filling of chestnut mushrooms, oyster mushrooms, shallot and thyme. Serve the tourte in wedges with a green salad for a vegetarian main course.

Paper-thin layers of potato turn tender and hold together in the oven, then crisp up all over in the pan. Chive cream and pickled shallot bring a bright acidity to the buttery pavé. Start ahead: the potato needs to cool and firm up before you fry it.

Warm white beans with garlic and lemon make a hearty base for soft-boiled eggs. Sage-chili oil adds crispy leaves and a gentle heat; toasted sourdough is there to mop up the creamy yolk and oil.

Crispy pan-fried oyster mushrooms, smooth white bean cream and spicy chili oil: a plant-based main course with fresh lemon and toasted sesame for balance.

Tender salmon and herby spinach wrapped in golden puff pastry. The trick to a crisp bottom: make sure the spinach filling is very dry and let the fish rest briefly after baking.

These little filled pasta parcels from Mantua combine roasted pumpkin with Parmesan, amaretti and mostarda. Brown butter with sage finishes the dish without overpowering the distinctive filling.

This Italian vegetable flan combines tender broccoli with ricotta, Parmesan and a touch of nutmeg. After baking, cut it into firm, golden-brown wedges and serve warm with bread.

Soft, roasted eggplant with a glossy miso-mirin coating gets a savoury, lightly sweet crust under the grill. Served with rice, this Japanese-inspired vegetable dish makes a complete meal.

This savoury Ligurian pie combines a herby spinach and ricotta filling with whole eggs and crisp, golden-brown pastry. A vegetarian main course that you can serve warm or at room temperature.

Ripe tomatoes stuffed with seasoned ground meat, shallot, garlic and parsley: in the oven, the tomatoes soften and the filling develops a golden-brown crust. Delicious with rice or crusty bread to soak up the tomato juices.

Golden-edged sautéed mushrooms go into a soft omelette with butter and parsley. Serve with a green salad and bread for a simple, complete meal.

Roast thick wedges of cauliflower until tender with dark brown edges: that’s just what creamy polenta and fresh salsa need. Green olives, capers, lemon and parsley bring saltiness, acidity and herby flavor to every bite.

A golden-brown cake of pan-fried rice, an egg with crispy edges and a soft yolk, and refreshing cucumber: chili-lime oil gives cold leftover rice a bold second life.