Lunch

Crispy fritters packed with juicy corn kernels, creamy avocado and yogurt with lime and chili oil. A fresh lunch you can have on the table in about forty minutes.

Thinly sliced kohlrabi develops golden, crispy edges in a skillet while staying juicy inside. Served on sourdough with a tangy tahini yogurt sauce, parsley and a few drops of chili oil, it makes a hearty lunch with plenty of contrast.

This Southern Thai rice salad is all about contrast: soft, fragrant rice alongside fresh herbs, crunchy bean sprouts and toasted coconut. Serve the sweet-and-salty dressing on the side and mix everything together at the table, so every bite tastes a little different.

Fresh green mango, quickly seared shrimp and a tangy-sweet dressing come together in a light starter. Toasted rice adds a nutty crunch to the tender, juicy ingredients.

These thin Gujarati flatbreads combine whole wheat flour with fresh fenugreek, yogurt and warming spices. Cook them in a hot frying pan until brown spots appear, and serve with cool yogurt and spicy achar.

Roasted carrots and spiced chickpeas are tucked into warm roti with tangy yogurt, tamarind chutney and crunchy sev. A modern, Indian-inspired lunch where sweet, sour, spicy and crisp flavors come together.

This pad Thai brings together tender rice noodles, juicy prawns and crunchy bean sprouts in a sauce that’s sour, salty and sweet all at once. Cook the portions separately in a hot wok so the noodles absorb the sauce without turning mushy.

Soft, mildly tangy idli made from fermented rice and urad dal batter are delicious with fresh coconut chutney and spiced sambar. Start the batter a day ahead; the hands-on preparation is straightforward, and you steam the idli just before serving.

Warm, golden-brown paneer in a thin paratha, with raw onion, coriander and lemon: this vegetarian kathi roll has a spicy filling with fresh, crunchy contrasts.

This Maharashtrian poha is a quick, savory lunch of soft flattened rice, spiced oil and roasted peanuts. Lemon brightens the dish, while fresh cilantro adds a green, light touch.

Juicy pomelo, quickly sautéed shrimp, and fresh mint and cilantro are tossed with a tangy lime and fish sauce dressing. Peanuts and fried shallots give this modern Vietnamese-inspired salad a crunchy finish.

Sweet corn kernels, salty feta and spring onion make these little fritters savory and juicy. Serve them warm with fresh lime yogurt and cilantro; pickled chili adds a spicy kick if you like.

A thin, golden-brown rösti with a tender zucchini and potato center, fresh dill yogurt and tangy-sweet red onion. Delicious warm from the pan, but also a great lunch at room temperature.

A hearty lunch salad with tender chickpeas, crunchy cucumber, ripe tomato and salty feta. Lemon and oregano bring freshness to the olive oil dressing; serve with warm flatbread to mop it up.

Thin, golden-brown flatbreads filled with juicy courgette, salty white cheese and fresh dill. Serve them warm with yoghurt and lemon for a simple Turkish lunch.

Warm tomatoes with caramelized edges, cool lemon-dill cream, and crunchy pumpkin seeds: a simple lunch with juicy, creamy, and crisp textures on sourdough.

This zucchini-rich ijjeh is a tender, golden-brown herb omelet packed with parsley and spring onion. Serve it warm or at room temperature with tangy yogurt and flatbread for lunch.

Crispy fried tofu, soft rice vermicelli, cucumber and a generous handful of fresh herbs: this Northern Vietnamese lunch dish is all about contrast. Serve it with the bold fermented shrimp dip mắm tôm, or make a milder fish sauce dip on the side.

Crispy-fried oyster mushrooms and cremini mushrooms get warm, cumin-forward shawarma spices, creamy tahini and bright pickled onion. A hearty lunch with soft, crunchy and tangy elements in every bite.

Toasted sourdough gets topped with a fresh, chunky pea purée, tender flakes of pan-fried salmon and thinly sliced quick-pickled radish. Lemon and dill keep the flavours bright, while the radish adds a crisp, tangy note.

Soft aubergine with roasted edges, bright cumin yogurt and quick-pickled red onion turn hearty bread into a filling yet light lunch. The oven does most of the work; mint and lemon keep every bite fresh.

In beoseot-bap, rice and mushrooms cook together, letting the fragrance of shiitake and hearty mushrooms infuse the grains. Serve it with a spicy, salty sauce made with soy sauce, sesame oil and spring onion; everyone can spoon it over their rice as they like.

Tender eggplant with browned edges, coated in a glossy sauce of miso, mirin and sake. Served with rice and spring onion, this makes a savory Japanese lunch for two.

Warm rice, flaky salmon and mild dashi make a light, savory lunch. Nori, sesame and a little wasabi add just enough extra flavor without overpowering the broth.