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A smooth, fresh cream dessert with lemon, finished with fruity olive oil and crunchy pistachio. You only need a few ingredients, but allow at least four hours for it to set in the fridge.

Spinach, softly set eggs and a thin layer of cheese sauce: this Florentine bake is simple, with just enough creaminess and a golden-brown crust. Serve it with bread to mop up the sauce and egg yolks.

This panna cotta has a soft, wobbly texture and a creamy vanilla flavor. A quick red berry and lemon coulis adds a fresh note to every spoonful.

This Caprese keeps things simple with ripe tomatoes, soft mozzarella, fresh basil, and good olive oil. An easy side dish that really shines during tomato season.

Golden-brown toasted bread topped with a creamy ragout of sautéed mushrooms: this croûte from the Jura is a hearty French main course, served with a fresh salad on the side.

Crisp shortcrust pastry, tender leek and creamy ricotta form the base of this Italian savoury tart. Generous chunks of salmon cook in the filling; serve the torta salata for lunch, warm or cooled to room temperature.

Tender gnocchi with roasted pumpkin, coated in butter browned until nutty and fragrant sage. Homemade dough needs a light touch so the little pillows stay tender rather than firm.

Deeply roasted broccoli florets on soft, lemony polenta, with garlic and chili in warm olive oil. A simple main course with creamy, fresh and spicy flavours side by side.

This Neapolitan salad combines tender-crisp cauliflower with crunchy pickled vegetables, olives, capers and anchovies. After resting for a few hours, the tangy, salty and savoury flavours seep into the cauliflower; serve the salad chilled or at room temperature.

Warm, juicy peaches with cool yogurt and thin, crunchy pieces of almond caramel: a simple dessert where temperature and texture do the work.

These stuffed courgettes combine gently cooked courgette with a savoury filling of stale bread, minced beef, onion and Provençal herbs. The tops turn golden in the oven; serve them warm as a main course.

Thin slices of eggplant get a light coating that fries up golden and crisp, while the flesh turns tender. Parsley, garlic and lemon add a fresh, savory finish.

Thin slices of potato slowly turn golden and tender in the pan, then melting cheese pulls through them in savoury strands. Serve this hearty Auvergne classic straight from the pan with a fresh green salad.

Creamy deviled eggs with a fresh tang of vinegar, a little Dijon mustard and salty capers. Serve them as a side dish with lunch or set them out on a buffet.

Thin layers of filo pastry turn golden and crisp around a generous filling of spinach, salty feta and lemon zest. Serve the warm filo rolls with a cool yoghurt and dill sauce.

Ripe tomatoes cook slowly with shallot, garlic and thyme until they form a soft, concentrated sauce. Serve this French tomato fondue with fish, an omelet or a thick slice of grilled bread.

A dense chocolate cake from Capri, with a thin crisp edge and a moist center. Ground almonds replace the wheat flour; letting the cake cool completely gives it its characteristic firm yet tender bite.

Oyster mushrooms develop browned, firm edges in a hot pan while staying juicy inside. A green sauce with parsley, capers and lemon brings just enough freshness to balance the savoury mushrooms.

Pan-fried salmon cools beneath soft, sweet-and-sour onion with raisins and toasted pine nuts. Serve this dish at room temperature as an antipasto, with bread to mop up the moist onion-and-vinegar mixture.

Thin slices of pumpkin slowly cook in garlic cream and are topped with a golden-brown layer of Comté. This rich, savory gratin goes well with roast chicken or a simple green salad.

Dark, roasted edges and fresh lemon give this broccoli a bold flavor. Creamy white bean cream makes a soft base, while chili oil and crispy breadcrumbs add warmth and crunch.

Deeply roasted cauliflower, savory miso and rice with a golden-brown crust form the hearty heart of this dish. A fresh cucumber and herb salad adds acidity and crunch; together, they make a complete meal.

Hot grill marks, hearty slices of courgette and cool lemon labneh: this side dish makes a lot out of just a few ingredients. Mint adds freshness, while toasted almonds bring crunch.

This Italian chocolate pudding is firm enough to serve neatly and soft enough to eat with a spoon. Espresso deepens the flavour of dark chocolate, while a small dollop of unsweetened cream keeps everything in balance.