Main course

Golden-brown eggplant soaks up the savory, bright dressing, while soba noodles make the dish satisfying and add a chewy bite. Serve this modern, Japanese-inspired noodle salad warm, with scallions and toasted sesame seeds.

Roast cauliflower florets with cumin until golden brown, then serve them with tender bulgur, fresh herbs and pomegranate. A thin tahini dressing and pistachios make the dish creamy, tangy and crunchy all at once.

Cold rice gets crispy edges over high heat, while leek and garlic fill the wok with a mellow, savoury base. The mussels go in right at the end; lime, coriander and crispy fried onions add freshness and crunch.

Crisp-fried mackerel, fragrant jasmine rice and a fresh sauce of coconut, lime and ginger, gently warmed: a weeknight meal with mellow, spicy and bright flavors.

Large roasted onions become edible bowls for a hearty filling of pearl barley and golden-brown mushrooms. A green salad with mustard vinaigrette keeps things fresh.

Juicy shrimp, cool rice vermicelli and crunchy green mango come together in a fresh noodle salad. The dressing of lime, fish sauce, sugar and chili balances sour, savory, sweet and spicy flavors.

Tender chard, salty feta and bright lemon under golden, crisp filo pastry: this Greek-inspired tart makes a lovely meal with a simple tomato salad on the side.

Fluffy basmati rice with broad beans and plenty of dill, steamed over a golden, crispy bottom. Fried onion, tangy lemon yoghurt and tender beans make it a complete meal.

Tender cod, soft Swiss chard and a lemony tahini sauce come together in a fresh, savory main course. Dill and a little chili oil finish it off; bread is handy for mopping up the creamy sauce.

Searing the escarole gives it tender leaves and lightly bitter, charred edges. Lemon brightens the pasta, ricotta adds creaminess, and toasted breadcrumbs provide a crunchy contrast.

Thick slices of green cabbage turn tender inside and deeply roasted at the edges in the oven. Warm lentils, fresh lemon yogurt, mint and crispy onion make this a satisfying main course with soft, fresh and crunchy elements.

Tender fennel and rice cook together in broth, while chickpeas add a satisfying bite. A cool sauce of yogurt, dill and lemon, plus some toasted seeds, make the dish fresh and crunchy.

Thick slices of celeriac turn tender inside and develop roasted edges. Served with bright cumin yogurt, pomegranate, mint and hazelnuts, it makes a vegetable-rich main course with just the right amount of freshness and crunch.

Caramelized pumpkin and hearty green lentils are the foundation of this vegetarian main course. Lemon yogurt sauce keeps it fresh, while crispy sage and chili oil add fragrance and a little heat.

Chard, white beans and garlic make a hearty stew with a fresh touch of lemon and parsley. Mashing some of the beans makes the broth creamy without taking away the bite of the vegetables.

Soft, golden-brown aubergine is paired with warm tomato and lemon, spiced chickpeas and cool yoghurt. A hearty vegetable dish with soft, juicy and crispy elements all on one plate.

Tender, juicy peppers with a spiced bulgur filling, fresh herbs and creamy tahini yogurt. Chickpeas make it a hearty meal, while lemon and a little chili oil keep the flavors bright.

Small eggplants are stuffed with a roasted masala of peanuts, sesame and coconut, then gently simmered until the filling becomes a rich, spiced sauce. Serve with rice or bhakri; turn the eggplants carefully so they stay whole.

In khao kluk kapi, jasmine rice gets a savoury, deep flavour from shrimp paste. Sweet pork, fresh green mango, shallot, chilli and a thin omelette provide contrast. Serve the components side by side so everyone can put together each bite themselves.

This Northern Thai curry gently braises pork shoulder in a spiced, sweet-and-sour sauce with plenty of ginger. There’s no coconut milk: the spices, tamarind and reduced sauce give the curry its full flavor. Serve with sticky rice.

Fluffy jasmine rice, soft scrambled egg and sweet crab meat: this Thai stir-fry is simple in ingredients, but calls for good rice and a hot wok. Serve with lime and prik nam pla for a bright tang and a spicy, salty contrast.

This South Indian chicken curry gets its bold flavor from toasted spices, fennel and black pepper. The sauce is thick and spicy, with tamarind adding a subtle sour note. Serve it with rice so none of the masala goes to waste.

This velvety soup combines sweet corn with tender white fish, fresh lime and dill. Some of the corn is left whole, while a handful is toasted until golden and crisp for extra bite.

A dry Thai stir-fry with thin strips of pork, spicy curry paste and green beans that stay crisp. Jasmine rice completes the meal and soaks up the bold sauce.