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Roasted pumpkin gets a rich, nutty sauce of brown butter and sage. Crispy buckwheat and a squeeze of lemon add just the right amount of crunch and freshness.

Roasted sweet potato gets a fresh, tangy and spicy dressing with lime and fish sauce. Shallot, mint, coriander and toasted coconut add sharpness and crunch. Serve this salad warm as a starter.

Golden-brown sweet potato wedges get a tangy, slightly spicy tamarind glaze in the oven. Roughly chopped peanuts add a crunchy contrast to the soft flesh; a squeeze of lime at the table makes the whole dish even livelier.

Golden brown and crisp on the outside, soft inside: these cakes combine sweet potato with juicy corn kernels. A fresh coriander yogurt with lime and green chili keeps everything in balance.

Roast until tender first, then pan-fry briefly: that gives thick slices of sweet potato a soft center and browned edges. Miso-lemon butter melts over the top, while sesame and scallions add a savory, fresh finish.

This sambar brings together tender toor dal and sweet potato in a spiced, gently tangy sauce. Mustard seeds, curry leaves and dried chilli give it its distinctive aroma; serve with rice or idli.

Tender chunks of sweet potato simmer in a fragrant tomato sauce with ginger, cumin and turmeric. Peas add fresh color and a little bite. This Bengali version is delicious with rice or roti.

Roasted sweet potato, warm cumin and chili, bright lime and juicy pomegranate: this little Indian chaat gets plenty of contrast from just a handful of ingredients.

Thin slices of sweet potato get a spiced coating of chickpea flour, ajwain and chili. The bright coriander-mint chutney with lemon and a hint of ajwain cuts through the warm, crispy pakora beautifully.

A bright Thai curry broth with tamarind, chili and garlic: sour, spicy and savory, with tender sweet potato and juicy pieces of white fish. Jasmine rice completes the dish.

Wedges of sweet potato from a hot oven develop caramelized edges and a soft center. Green chili sauce with lemon adds freshness, while toasted pumpkin seeds bring a nutty crunch.

This spicy gaeng pa gets its satisfying bite from sweet potato and long beans. The curry is cooked in stock, not coconut milk, so the pepper, Thai basil and green peppercorns come through clearly. Serve with fragrant rice.

Red curry paste, coconut milk and generous chunks of sweet potato make a hearty Thai curry with fresh lime and fragrant basil. Make it with chicken thigh fillets or firm tofu, and serve with jasmine rice.

Ripe figs turn soft and juicy in the pan, coated in a thin layer of syrupy honey and balsamic. Serve them lukewarm with cool almond cream and toasted almonds for a dessert with just the right contrast.

Crisp batter, a soft filling with lemon and basil, and a fresh tomato dip: these stuffed zucchini blossoms make an elegant yet easy-to-manage warm appetizer.

Firm tomatoes develop browned cut sides in a hot oven while staying juicy inside. Coriander oil, charred spring onions and sherry vinegar balance fresh herbs, smoke and acidity.

These golden-brown Turkish cookies are soft inside and soak up a bright lemon syrup after baking. A whole almond on top gives each şekerpare a little crunch.

Light, ice-cold coconut parfait gets a fresh lift from lime, juicy mango and a crunchy layer of toasted sesame seeds. Make the parfait ahead; just cut up the mango shortly before serving.

A smooth red lentil cream makes a soft base for sweet roasted carrots, warm chili oil and crispy pita. Serve in small bowls as a starter or as part of a mezze spread.

Chickpeas simmer in a spiced tomato sauce until they’ve taken on plenty of flavor. Spinach goes in at the end, so it softens while keeping its green color. Serve with yogurt and warm flatbread.

Ripe tomatoes, onion and olive oil come together in a rich sauce where the rice cooks gently. Golden-brown vermicelli adds a lightly nutty flavor, while yogurt and parsley bring freshness to the plate.

Brown lentils and chard make a hearty, simple side dish with tender leaves, earthy flavors and a bright touch of lemon. Serve warm with grilled vegetables, meat or flatbread.

Balila is a simple mezze of warm, tender chickpeas in a fragrant lemon-and-cumin dressing. Parsley and flatbread make it a fresh, savoury side dish that goes well with other small plates.

Hearty green lentils, golden-brown mushrooms and a bright mustard vinaigrette turn sourdough bread into a complete lunch. Tarragon adds an anise-like, herby note.