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Soft, warm sweet potato gets a fresh sauce of yogurt, tahini and lemon. Pomegranate seeds add juicy, crunchy pops; mint keeps everything light. A savory breakfast that’s also right at home at a leisurely brunch.

Crispy waffles with sweet corn, melted cheddar and fresh spring onion: a hearty breakfast that’s easy to cook in batches. Serve them with sour cream and lime zest.

Slow-roasted quince turns soft and fragrant with honey and lemon. Cool, tangy labneh and crunchy walnuts give this simple fruit dessert just the right contrast.

Creamy rice pudding with coconut milk, fragrant lime leaf and warm pineapple with golden-brown edges. Toasted coconut adds a little crunch to every spoonful.

Finely grated carrot makes this baked oatmeal soft and moist, while orange zest and cinnamon bring out the familiar flavors of carrot cake. Topped with cool yogurt and toasted pumpkin seeds, it makes a breakfast with both creamy and crunchy textures.

Soft, golden-brown cornetti with delicate buttery layers and a modest spoonful of apricot jam. Fill some and leave the rest plain: that way, you can really taste the airy yeasted dough on its own.

This Turkish semolina cake has a soft, slightly grainy crumb and a bright lemon syrup that slowly soaks into the warm cake. Let it cool completely before cutting it into diamond shapes.

A compact cake with a tender crumb, bright lemon and a subtle herbal note of rosemary. Serve thin slices with unsweetened yogurt or crème fraîche; a little fresh fruit turns it into a simple dessert.

Fine ice crystals made from ripe strawberries, a hint of basil and lemon, served with soft cream made lightly tangy with buttermilk. This granita is made without an ice cream maker; all you need is a fork and a shallow dish.

Soft savoiardi, fragrant alchermes and two layers of custard: one vanilla, one with dark chocolate. After a few hours in the fridge, this Italian classic slices neatly, and the flavours have had time to meld.

Soft, savory corn custard gets a fresh lift from lime and a fragrant coriander oil. Serve the small dishes warm as a starter, with toasted bread to scoop up every last bit of custard.

Soft scrambled eggs, herby oven-roasted chickpeas and toasted sourdough turn a few pantry favourites into a hearty breakfast. Lemon zest, parsley and chives keep every bite fresh.

Soft, warm apricots with caramelized cut sides are served on cool saffron yogurt. Lemon balances the honey, and chopped pistachios add a satisfying crunch.

A savory breakfast of soft polenta, salty Parmesan and spinach. The soft-boiled egg makes it rich, while a few drops of chili oil add a spicy, aromatic finish.

Crisp phyllo pastry, soft onion and ripe pear are balanced by tangy blue cheese and a fresh salad. These little bites work well as a starter or as part of a drinks spread.

Creamy avocado and smoky mackerel are balanced by crisp green apple and a tangy lemon-horseradish dressing. A thick slice of sourdough makes this a lunch that’s quick to get on the table.

Coarse rolled oats make a savory breakfast with white miso and butter. Sweet, crisp pear, toasted hazelnuts and a few drops of chili oil add a little excitement to the soft porridge.

Light, airy yeast cakes soak up warm sugar syrup with rum and still keep their springy crumb. Orange segments and unsweetened whipped cream add freshness and a creamy contrast.

Tart, fresh passion fruit pulp gives this light mascarpone cream a bit of zing, while toasted coconut adds a warm, crisp contrast. Make the cream and coconut ahead of time, and add the topping just before serving.

Oven-roasted fennel wedges turn tender inside, with browned, lightly sweet edges. A bright sauce with lemon, capers and parsley, plus crunchy breadcrumbs, makes this a distinctive side dish.

Quickly stir-fry yardlong beans with onion, tomato, garlic and chili. A splash of broth helps the beans cook evenly; they stay juicy and retain a slight bite. Delicious with roti or rice.

Beef slowly cooks in a dark, spiced sauce with cassareep, tomato and Madame Jeanette pepper. Serve this Surinamese pepperpot with rice to soak up the thick, syrupy sauce.

Tender savoy cabbage leaves wrap around a hearty filling of barley, golden-browned mushrooms and walnuts. The rolls cook in a light tomato broth; fresh herb yogurt adds contrast.

Golden-brown squash, crispy sage and bright lemon ricotta turn short pasta into a creamy but not-too-heavy main course. The oven does most of the work; a little pasta water brings everything together into a glossy sauce.