Main course

Pasta tubes filled with creamy spinach and ricotta, tomato sauce and a thin layer of béchamel. In the oven, the edges turn golden brown while the filling stays soft.

First, sear the mushrooms well so they develop golden-brown edges and deep flavor. Then white wine, a little stock and cream make a smooth sauce, brightened with parsley and lemon.

Salmon cooks in a folded parchment parcel with lemon, garlic, parsley and olive oil. The steam keeps the fish moist and captures the aromatic juices; at the table, carefully open the parchment.

Tender cauliflower florets under a light béchamel sauce, topped with a golden layer of Gruyère. Serve this gratin as a vegetarian main course with crusty bread and a fresh salad.

In this South Italian-inspired pasta dish, tender broccoli is stirred together with garlic, anchovies and chili to make a chunky sauce. Orecchiette catch the sauce well, while toasted breadcrumbs add a crunchy finish.

Tender yellow lentils, chunks of carrot and eggplant, and a broth with tamarind and sambar powder: this sambar is warmly spiced, tangy and hearty enough to serve with rice as a main course.

In this Neapolitan classic, cauliflower turns into a soft, creamy sauce for short pasta. Garlic, anchovies and chili add savory depth; a few cauliflower florets are left whole for a little bite.

Ripe tomatoes, a thin layer of ricotta and punchy Dijon mustard turn a sheet of puff pastry into a satisfying, fresh meal. Fennel seeds add a subtle anise aroma; a green salad completes the plate.

Juicy salmon with spicy lemon butter, a fresh parsley and mint sauce, and roasted fennel with crispy chickpeas. A complete tray of soft, fresh and crunchy elements.

Tender chicken, plenty of fresh ginger and black pepper simmer in a light, savory caramel sauce. Serve the chicken with jasmine rice to soak up the glossy sauce, and cucumber for a fresh contrast.

Golden-fried tofu gets a tangy, spicy sauce made with black rice vinegar, soy sauce, chili oil and Sichuan pepper. Served with rice and fresh, lightly smashed cucumber, it makes a complete meal with contrast in every bite.

Roasted broccoli with dark, browned edges, gnocchi with a crisp crust and soft centre: it all comes together with lemon butter, Parmesan and hazelnuts. A generous sheet-pan meal with fresh, savoury and spicy notes.

Fried courgette, a thick tomato sauce and soft mozzarella form the layers, while seasoned breadcrumbs create a crispy topping. Let the dish rest for a little while after baking so you can serve neat portions.

Poached eggs in a rich red wine sauce with bacon, mushrooms and shallots: a Burgundian classic hearty enough to serve as a main course. Toasted bread soaks up the sauce and runny yolk.

Flaky puff pastry cases with a creamy mushroom ragout: brown the mushrooms well first for a rich, savory filling.

Tender chicken in a rich red sauce of chili, tomato and spices: ayam masak merah is balanced by simple fragrant rice. The sauce builds flavor as it’s gently fried and reduced; this version doesn’t need coconut milk.

Thinly sliced tempeh with cumin, coriander and lemon cooks up golden brown, with firm, crisp edges. Tucked into warm flatbread, it pairs with creamy tahini sauce, tangy red cabbage and fresh parsley.

Yudofu gently warms firm tofu in a light kombu broth. Ponzu, ginger and spring onion add fresh, savory accents at the table; rice and green vegetables make it a complete meal.

Tender sweet potato cubes in a spiced coconut sauce, with lime for freshness and toasted peanuts for crunch. Serve this vegetarian curry with rice.

This Ligurian soup brings chickpeas, Swiss chard and tomatoes together in a hearty, savory broth. The chickpeas stay whole, and the chard softens without losing its earthy flavor. Serve with toasted bread to mop up the last spoonful of broth.

Orzo cooks in the oven with broccoli and broth, softening some of the vegetables and allowing the pasta to absorb the liquid. Lemon and Parmesan bring freshness and savory flavor, while toasted sliced almonds add a crunchy contrast.

Roasted aubergines stuffed with soft bread, garlic, herbs and Corsican brocciu: hearty and savoury, with a fresh tomato sauce on the side. Ricotta is a practical substitute if brocciu is unavailable.

Soft yolks, crispy edges and creamy white beans: chili oil and bright pickled shallot give this simple main dish just the right amount of heat and acidity.

Creamy orzo with fresh lemon, salty feta, and a generous amount of spinach. Crispy chickpeas add extra crunch to every bite.