Lunch

Pan-fried salmon takes center stage here: firm and juicy alongside crisp fennel, sweet orange and a fresh lemon-dill dressing. Toasted pumpkin seeds add extra crunch; serve the salad lukewarm or at room temperature.

This Madurese chicken satay gets smoky edges from the grill and is served with thick peanut sauce, sweet kecap manis and soft lontong. A fresh, quick cucumber pickle balances the rich flavors.

Thin, lacy roti jala for scooping up a spoonful of fragrant curry sauce, with tender grilled eggplant as a savory filling. A contemporary, vegetable-rich lunch inspired by the Malaysian pancake.

Roasted broccoli and warm pearl barley make a hearty lunch salad, with a cool lemon-yogurt dressing and crunchy sunflower seeds. Roasting the stem along with the florets gives the broccoli a variety of textures and helps reduce waste.

These Malaysian pumpkin fritters have golden, crispy edges and a soft, lightly sweet inside. Serve them warm for lunch, with a simple, fresh chili sauce for dipping.

Soft, golden-fried eggplant is topped with a spicy sambal berlada made with red chili, shallot and garlic. Warm rice makes it a satisfying lunch, while lime keeps the rich flavors fresh.

Golden-browned tofu with lemongrass and garlic is joined in a crusty baguette by fresh cucumber, tangy carrot and cilantro. A modern Vietnamese-inspired lunch, with soft tofu and a satisfyingly fresh, crisp bite.

Soft rice cakes and golden-fried tofu are joined by crunchy bean sprouts, refreshing cucumber and a rich peanut sauce with tamarind and chili. Add the crunchy toppings at the very last minute.

Crispy fried tempeh, cool cucumber and a fresh yogurt sauce turn sourdough bread into a satisfying lunch. Pickled red onion adds just enough acidity to bring everything into balance.

Crisp shortcrust pastry, tender leek and creamy ricotta form the base of this Italian savoury tart. Generous chunks of salmon cook in the filling; serve the torta salata for lunch, warm or cooled to room temperature.

Thin slices of aubergine and ripe tomato bake slowly with garlic, thyme and olive oil until tender and lightly golden in places. Serve this Provençal tian warm or at room temperature, with bread and a green salad.

Slowly braised tomatoes soak up white wine, lemon and warming spices while keeping their shape. Serve them chilled or at room temperature as a starter, with bread to mop up the fragrant cooking juices.

These savory muffins combine juicy courgette with sweet corn, sharp cheddar and a gentle kick of jalapeño. Delicious for lunch with a fresh tomato salad, and handy to take with you.

Soft, slightly smoky eggplant flesh gets a fresh lift from lemon and parsley. Spoon the spread onto crisp toast and serve with radishes and a green salad for lunch.

Small cauliflower florets are coated in a thin parsley batter and pan-fried until golden brown. Served with lemon and a fresh green salad, these fritters make a light lunch with a crisp exterior and a tender centre.

Thin, golden layers of filo pastry enclose a tender filling of zucchini, salty feta and fresh dill. This savory pie is delicious warm, but it also slices well once cooled to room temperature.

Roasted broccoli with dark, crisp edges, a silky lemon-garlic cream and fresh red onion: piled onto sturdy toasted bread, it makes a lunch with creaminess, bite and just enough tang.

Thin ribbons of courgette with dark char marks give this toast a savoury bite. Lemon ricotta makes it fresh and creamy; toasted hazelnuts add a dry, crunchy contrast.

A large, crisp-skinned baked potato is filled with tender leek and sharp cheddar. Radishes with lemon and chives add freshness and a crunchy contrast.

These Japanese rice triangles are filled with salty grilled salmon and a little fresh, tangy pickled ginger. The rice holds the filling together; a strip of nori adds a savory, crisp bite if you wrap the onigiri just before eating.

Thin ribbons of zucchini, creamy ricotta and toasted hazelnuts turn crisp flatbread into a fresh, quick lunch. Lemon and basil keep it light and fragrant.

Crisp-fried tempeh, juicy pineapple and crunchy cabbage come together in soft wraps. The creamy peanut dressing with lime and sambal balances sweetness, savoriness, acidity and heat.

Thin, golden-brown chickpea flatbreads are the base for a fresh lunch with lemon yogurt, cucumber, parsley, mint and quick-pickled shallot. The edges turn lightly crisp while the middle stays tender.

Pumpkin cooks until tender in a fragrant coconut sauce with turmeric, lemongrass and daun kunyit. Dried shrimp give the sauce extra depth; rice makes it a satisfying lunch.