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Leeks develop deep, sweet edges in the frying pan while staying soft inside. Bright lemon yogurt, dill and toasted buckwheat balance acidity, freshness and crunch.

Thick slices of celeriac turn tender inside and develop roasted edges. Served with bright cumin yogurt, pomegranate, mint and hazelnuts, it makes a vegetable-rich main course with just the right amount of freshness and crunch.

Creamy white bean spread makes a savory base for ripe avocado, bright lemon and spicy chili oil. Toasted seeds add a crunchy bite to every slice of sourdough toast.

Roasted carrot wedges develop browned, firm edges while staying tender inside. Cool yogurt with harissa and lemon brings creaminess and a kick; coriander, parsley and toasted pumpkin seeds make the dish fresh and crunchy.

Caramelized pumpkin and hearty green lentils are the foundation of this vegetarian main course. Lemon yogurt sauce keeps it fresh, while crispy sage and chili oil add fragrance and a little heat.

Warm flatbreads are topped with creamy labneh, thin slices of roasted beet and juicy orange. Homemade dukkah adds toasted nuts and spices; lemon keeps everything fresh.

Roasting radishes in a hot oven gives them soft, juicy centers and lightly browned edges while keeping their bite. A warm tahini dressing with lemon, mint and a few drops of chilli oil turns them into a fresh, savoury starter.

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.

Chard, white beans and garlic make a hearty stew with a fresh touch of lemon and parsley. Mashing some of the beans makes the broth creamy without taking away the bite of the vegetables.

Soft, golden-brown aubergine is paired with warm tomato and lemon, spiced chickpeas and cool yoghurt. A hearty vegetable dish with soft, juicy and crispy elements all on one plate.

Tender, juicy peppers with a spiced bulgur filling, fresh herbs and creamy tahini yogurt. Chickpeas make it a hearty meal, while lemon and a little chili oil keep the flavors bright.

Paper-thin fennel is briefly marinated with lemon and olive oil, then served with fresh yoghurt, dill and crunchy almonds. A light, flavourful starter that you can mostly prepare ahead.

Sweet corn, fresh lime and creamy yogurt come together in a smooth, chilled soup. A spoonful of chili oil and crunchy corn kernels add a little warmth and bite to every serving.

Tender, earthy beetroot gets a fresh lift from orange and lemon, with creamy yogurt and pistachio for a crunchy accent. A colorful side dish that goes well with grilled vegetables, fish or a bowl of grains.

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.

These little Thai fish custards combine firm white fish with red curry paste, coconut milk and egg. Steaming keeps the texture soft and gently brings the spicy flavours together; Thai basil adds a fresh, anise-like note to the bottom of each bowl.

Small eggplants are stuffed with a roasted masala of peanuts, sesame and coconut, then gently simmered until the filling becomes a rich, spiced sauce. Serve with rice or bhakri; turn the eggplants carefully so they stay whole.

In khao kluk kapi, jasmine rice gets a savoury, deep flavour from shrimp paste. Sweet pork, fresh green mango, shallot, chilli and a thin omelette provide contrast. Serve the components side by side so everyone can put together each bite themselves.

This Thai salad combines soft, springy glass noodles with juicy shrimp, tomato and celery. Lime, fish sauce and chili make a sharp, salty dressing that’s at its best when the salad is served straight away.

This Northern Thai curry gently braises pork shoulder in a spiced, sweet-and-sour sauce with plenty of ginger. There’s no coconut milk: the spices, tamarind and reduced sauce give the curry its full flavor. Serve with sticky rice.

Radishes develop browned, slightly smoky edges in a hot pan and become milder in flavor while staying firm. A bright tahini and lime sauce, toasted sesame seeds, and cilantro turn them into a distinctive side dish.

These little Thai pancakes develop a golden, crisp edge and a soft, creamy center in a pan with round wells. Coconut is the base, while spring onion gives the topping a savory, fresh note.

These Thai bites are assembled at the table: fill each leaf with toasted coconut, peanuts, ginger, lime, shallot and dried shrimp, then spoon over palm sugar sauce. Each bite brings together sweet, sour, salty, spicy and crunchy.

Fresh, set lemon cream gets a fruity drizzle of olive oil and crispy rice with honey. Make the cream well ahead of time; add the rice just before serving so it stays crunchy.