Main course

Red curry paste, coconut milk and generous chunks of sweet potato make a hearty Thai curry with fresh lime and fragrant basil. Make it with chicken thigh fillets or firm tofu, and serve with jasmine rice.

Chickpeas simmer in a spiced tomato sauce until they’ve taken on plenty of flavor. Spinach goes in at the end, so it softens while keeping its green color. Serve with yogurt and warm flatbread.

Ripe tomatoes, onion and olive oil come together in a rich sauce where the rice cooks gently. Golden-brown vermicelli adds a lightly nutty flavor, while yogurt and parsley bring freshness to the plate.

Crispy, warmly spiced roasted lentils and tender aubergine come together with cool lemon yogurt and juicy pomegranate seeds. Warm flatbread makes it a complete meal.

Charred peppers give tender chickpeas a smoky, sweet flavour; green olives and red wine vinegar keep the dish fresh and savoury. Tear off pieces of crusty bread to soak up the oil and pepper juices.

Hearty green lentils and sweet roasted squash get a fresh lift from lemon and sage. Hazelnuts add a crunchy contrast to every bite.

This Greek chickpea stew cooks slowly in the oven with onion, olive oil and rosemary. The chickpeas turn buttery-soft and soak up the fragrant oil; lemon and bread finish the dish.

Warm rice vermicelli, quickly seared beef and fresh herbs come together with cucumber, lettuce, peanuts and crispy shallots. A light, sweet-and-sour nước chấm brings everything together without turning it into a soup.

Thin slices of beef, soft tofu and crunchy cabbage cook briefly in a sweet-savory sauce made with soy sauce, mirin and sake. Set the pan in the middle of the table and serve the sukiyaki with rice while the vegetables still have a little bite.

Wide rice noodles, golden shrimp and a small amount of fragrant broth: mì Quảng is meant to be eaten with its toppings and noodles, not served as a full bowl of soup. Peanuts, fresh herbs and crispy rice paper finish the dish.

Thinly sliced beef takes on a sweet-and-savory flavor from a marinade of soy sauce, garlic, sesame oil, and grated pear. Cook it in small batches over high heat for browned, caramelized edges. Served with rice, lettuce, and scallions, it makes a complete main course.

Tender roasted turnip and creamy butter beans make up the base; a fresh salsa verde with capers and lemon brings everything to life. A hearty vegetable meal for two.

Soft, sweet roasted red onions get a hearty filling of pearl barley and golden-brown mushrooms. Thyme and lemon keep things earthy and fresh, while toasted hazelnuts add a crunchy finish.

Sweet, gently roasted pointed peppers are the foundation of this main course. Warm lentils make it hearty, while feta, lemon and mint add salty, fresh notes; toasted walnuts bring a little crunch to every bite.

Tender Swiss chard rolls filled with spiced bulgur and chickpeas simmer in tomato broth. A fresh tahini-lemon sauce and pomegranate make the dish creamy, tangy and juicy all at once.

Bitter broccoli rabe, tender white beans and hearty fusilli make a satisfying pasta meal. Lemon brightens everything up, while golden-brown breadcrumbs add a crunchy finish.

Roasted pumpkin and a spicy tomato sauce make this pasta hearty and satisfying. Crispy chickpeas, lemon and coriander add texture and freshness.

Wide pappardelle, golden-brown chicken and artichoke hearts come together in a light sauce of stock, lemon and tarragon. Some of the artichoke gently melts into the sauce; the rest stays firm enough to add a bit of texture.

Golden-brown fried gnocchi, spiced pork sausage and grapes that burst open in the pan come together in a sweet-and-savory sauce with a fresh tang of red wine vinegar. Sage finishes the dish.

The small pasta grains soak up the lemony sauce beautifully, while peas and mint keep the dish fresh. The shrimp go into the pan right at the end, so they stay juicy.

Roasted red peppers make a mellow, slightly sweet sauce that clings to the ridges of the rigatoni. Toasted almonds and parsley add a fresh, crunchy contrast to every bite.

Tender sardines and slowly cooked fennel make a savory, glossy sauce for linguine. Raw fennel, lemon and parsley keep the dish fresh and give every bite a little crunch.

Golden-brown pan-fried gnocchi, sweet roasted beetroot and crisp sage get a fresh counterpoint from red wine vinegar. Hazelnuts add a satisfying crunch to this colourful, Italian-inspired main course.

Tender orzo, leeks with dark roasted edges and bright lemon: a creamy main course that still feels light, thanks to a spoonful of ricotta on top.