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A hearty Mexican soup with tender chicken, soft hominy and a green sauce made with tomatillo, poblano and pepitas. Serve the fresh, crunchy garnishes on the side so everyone can finish their own bowl.

In this quick pasta dish, some of the broccoli becomes a chunky sauce while the rest stays firm to the bite. Lemon adds freshness, while toasted almonds provide a crunchy contrast.

This warm main-course salad brings together tender potatoes, crisp haricots verts and soft-boiled eggs with a punchy mustard and tarragon dressing. Toss the dressing with the potatoes while they’re still warm so they soak up its fresh, herby flavor.

Fresh cactus leaves, juicy tomato and crumbly queso fresco come together in a satisfying main-course salad. Serve it with warm corn tortillas for a hearty lunch or dinner.

A sealed pie, baked until golden brown, filled with spiced chicken, carrot, peas and celery. The hearty filling stays juicy, while the pastry turns crisp on top and cooks through nicely underneath.

This Surinamese-Javanese saoto features a clear, fragrant chicken broth and a table full of toppings: rice, vermicelli, bean sprouts, egg and crispy potato. Everyone builds their own bowl, from light and fresh to generously filled.

A quick fry in a hot pan makes radishes juicy and milder, with golden-brown cut sides. Miso and rice vinegar make a savory, bright butter; sesame adds a crunchy finish.

Roasted peppers and white beans come together in a rich, mellow sauce for short pasta. A squeeze of lemon, oregano and a pinch of chilli flakes add freshness and a little heat; some of the beans are left whole for a satisfying bite.

Crispy fried rice gives this main-course salad some bite; black beans make it hearty, while avocado, radishes and lime add creaminess and freshness. Mexican-inspired, without trying to imitate a traditional dish.

This creamy pistachio parfait sets in the freezer, with no ice cream maker needed. Sour cherries make a fresh, slightly syrupy sauce that contrasts beautifully with the mellow nutty flavor.

Fennel turns tender and golden in the oven, with the cod added near the end. Crispy breadcrumbs with garlic and lemon bring a fresh, savory bite.

Large pasta shells filled with creamy ricotta, chard and lemon zest, baked in a simple tomato sauce. The filling stays creamy while the pasta absorbs the sauce and the tops turn lightly golden.

Golden brown and lightly crisp on the outside, soft inside: this bara gets its flavor from ground split peas, cumin, garlic and fresh herbs. Alongside it is a fresh, spicy chutney made with green mango.

Roast crushed potatoes until golden brown and crisp, then serve with pan-fried shrimp and a fresh sauce of parsley, dill, lemon and capers for a complete main course.

Thin, golden-brown potato cakes make a crisp base for tender smoked trout, fresh apple and a creamy horseradish and dill sauce. A hearty main course with just enough acidity and zing to balance the smoky fish.

Wide ribbons of pasta soak up a light sauce of fennel, lemon and pasta water; sweet crab meat and a pinch of chili finish the dish without overpowering its delicate flavor.

Tender brown beans, salted beef and celery come together in a savoury stew with plenty of sauce to spoon over white rice. Soaking and briefly blanching the salted beef first keeps its flavour full while bringing the saltiness into better balance.

Heri heri brings together tender cassava, green banana and sweet potato with savory salt cod and a boiled egg. It’s a hearty meal where each ingredient remains distinct; sambal and lime add heat and freshness at the table.

Golden-brown roasted smashed potatoes make a crisp base for tender pan-fried cod. The green olive salsa with parsley, capers and lemon adds saltiness, freshness and herbal notes, and settles between the potatoes.

Pork shoulder cooks slowly with achiote and citrus until the meat falls apart. Red onion with lime adds a tangy, fresh contrast; warm corn tortillas make it a hearty main course.

Roasted poblano peppers, filled with melting cheese and coated in a light egg-white batter: these chiles rellenos come with a simple, savory tomato sauce. Take your time peeling the peppers and fill them gently so they stay intact.

Red cabbage turns tender inside and develops dark, caramelized edges in the oven. Orange vinaigrette brightens everything up, while toasted walnuts and parsley add crunch and a fresh, herbal note.

Roasted poblanos get a savory filling of corn, black beans, and melting cheese. A mild tomato sauce keeps the dish juicy; lime and cilantro add a fresh contrast when serving.

Dried pinto beans are cooked until tender, then fried again with onion until creamy with a little bite. Queso fresco and a squeeze of lime add freshness and saltiness.