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Warm, juicy figs on tangy tahini yogurt, with crispy rye and a thin drizzle of honey. A breakfast or brunch dish with creamy, nutty and crunchy elements.

Warm corn tortillas with soft scrambled eggs, broccoli with charred edges, and a fresh salsa of lime, cilantro, and spring onion. Crumbled feta adds a salty, savory note; it’s a hearty breakfast that’s on the table in about 25 minutes.

Creamy white beans and juicy cherry tomatoes make a hearty base for eggs with soft yolks. Smoked paprika adds depth, while lemon and dill keep the pan fresh. Serve it with crusty bread for a savory breakfast or brunch.

Semolina gives these little pancakes a soft, slightly grainy texture. Cardamom adds warmth, while juicy orange, cool yogurt and pistachio bring freshness and crunch.

Tender pears poached in vanilla syrup, a scoop of cold vanilla ice cream and warm dark chocolate sauce: this French dessert is simple, but it’s all about the contrast between fruit, ice cream and chocolate.

Crisp shortcrust pastry shells, smooth lemon curd and softly roasted strawberries: these little tarts pair tangy fruit with a few drops of fruity olive oil.

This Italian spoon dessert is whisked until light over a bain-marie with egg yolks, sugar and Marsala. Serve the warm, frothy zabaglione straight away with fresh berries.

Juicy apricots, a buttery crumb with almond and cornmeal, and a little fresh thyme: this cake is fruity without being overly sweet. Serve it lukewarm with unsweetened yogurt or crème fraîche.

These little savory cakes combine briny green olives with fresh lemon and fragrant rosemary. Serve them warm as a starter or first bite with a glass of aperitif.

These savoury mini clafoutis combine gently sautéed leek and smoked trout in a light batter made with crème fraîche. Serve the individual little dishes warm as a starter.

Warm, softly caramelized pear gets a kick from fresh ginger and a crunchy contrast from toasted buckwheat. With cool, full-fat quark and a little honey, this is an easy breakfast that’s just as at home on a brunch table.

Gently poached plums turn deep red in hibiscus syrup. Paired with fresh, creamy labneh, crunchy pistachios and a few drops of olive oil, they make a dessert you can mostly prepare ahead.

Thin yufka, a salty cheese filling and golden, crispy edges: these Turkish rolls make a tasty starter. Serve them hot from the pan with lemon wedges.

Briny oysters, creamy miso butter and a golden layer of panko: this warm starter brings together umami, lemon and crunchy crumbs. Serve them straight from the oven while the oysters are still juicy.

Crisp on the outside, light on the inside and full of savoury Comté, these little French cheese puffs make an elegant starter served warm. Finely chopped chives add a fresh, gently oniony note.

Fluffy, lightly sweet brioche with salty feta, green spinach and a little kick of chili. Bake these rolls for breakfast or serve them as part of a generous brunch.

These Sicilian eggplant balls have a golden, crispy crust and a soft centre with pecorino and parsley. Serve them warm with a simple tomato sauce for dipping.

Make this chia pudding the night before with milk and yogurt; the next morning, kiwi and lime add bright, tangy fruit, while toasted coconut brings a crunchy bite. It’s a simple breakfast that’s soft and creamy without being heavy or overly sweet.

These little French pastries pair a deeply caramelized exterior with a soft, almost custard-like center. The batter needs to rest for a day, but otherwise they mainly call for patience while baking.

Light, crisp meringues are paired with fresh orange segments, creamy yoghurt cream and pistachio. Prepare the components separately and assemble the dessert just before serving so the meringue stays crisp.

Buckwheat cooks in almond milk into a creamy porridge with a little bite. Sour cherries bring freshness, while toasted almonds and orange zest finish off this breakfast.

A pavlova with a crisp outside and a soft centre, topped with lightly sweetened cream and fresh kiwi. Lime zest and mint give the sweet meringue an extra zing.

Light individual soufflés with creamy ricotta, finely chopped spinach and a golden-brown top. Lemon zest and black pepper add a fresh, peppery contrast just before serving.

A compact cake with fragrant lemon zest, little crunchy poppy seeds and a tender crumb from the yogurt. The thin lemon glaze adds a fresh, glossy layer without making the cake too sweet.