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A golden-brown, buttery gâteau basque with a soft centre of vanilla pastry cream. The sturdy crust holds the creamy filling inside; let the tart cool completely for neat slices.

Thin, golden layers of filo pastry enclose a tender filling of zucchini, salty feta and fresh dill. This savory pie is delicious warm, but it also slices well once cooled to room temperature.

Soft, roasted eggplant with a glossy miso-mirin coating gets a savoury, lightly sweet crust under the grill. Served with rice, this Japanese-inspired vegetable dish makes a complete meal.

These Italian potato croquettes have a crispy coating and a soft center with Parmesan, parsley and lemon zest. Serve them warm as a starter or snack, with lemon wedges on the side.

Firm, creamy eggs with smooth homemade mayonnaise, tangy cornichons and chives: a simple French starter where timing and a good emulsion make all the difference.

This savoury Ligurian pie combines a herby spinach and ricotta filling with whole eggs and crisp, golden-brown pastry. A vegetarian main course that you can serve warm or at room temperature.

Ripe tomatoes stuffed with seasoned ground meat, shallot, garlic and parsley: in the oven, the tomatoes soften and the filling develops a golden-brown crust. Delicious with rice or crusty bread to soak up the tomato juices.

Golden-edged sautéed mushrooms go into a soft omelette with butter and parsley. Serve with a green salad and bread for a simple, complete meal.

Airy poached meringues float on cold vanilla sauce. Toasted almonds and delicate caramel threads give this French dessert a creamy, crunchy finish.

Thin slices of fresh salmon get a lift from grapefruit and lemon, while fennel adds a crisp bite. Dill-parsley oil brings the flavors together without overpowering the delicate fish.

Small pieces of chicken thigh get a golden-brown crust from seasoned cornmeal. Lemon, capers and parsley add a fresh, briny finish that pairs well with roasted vegetables or a grain salad.

Roasted broccoli with dark, crisp edges, a silky lemon-garlic cream and fresh red onion: piled onto sturdy toasted bread, it makes a lunch with creaminess, bite and just enough tang.

A golden-brown tart with crisp shortcrust pastry, soft lemon cream and pine nuts. Give the filling time to cool completely and set; then you’ll be able to cut neat slices.

Roast thick wedges of cauliflower until tender with dark brown edges: that’s just what creamy polenta and fresh salsa need. Green olives, capers, lemon and parsley bring saltiness, acidity and herby flavor to every bite.

Thin ribbons of courgette with dark char marks give this toast a savoury bite. Lemon ricotta makes it fresh and creamy; toasted hazelnuts add a dry, crunchy contrast.

Tender fried eggplant gets a short, flavourful sauce of tomato, garlic and basil in this Neapolitan antipasto. Serve the dish warm or at room temperature, with bread to mop up the sauce.

A large, crisp-skinned baked potato is filled with tender leek and sharp cheddar. Radishes with lemon and chives add freshness and a crunchy contrast.

Tender pears with browned edges, smooth caramel and toasted sesame seeds: a simple dessert with sweetness, salt and a little crunch.

A golden-brown cake of pan-fried rice, an egg with crispy edges and a soft yolk, and refreshing cucumber: chili-lime oil gives cold leftover rice a bold second life.

Pasta tubes filled with creamy spinach and ricotta, tomato sauce and a thin layer of béchamel. In the oven, the edges turn golden brown while the filling stays soft.

Ripe tomatoes, basil and red onion give stale bread just the right amount of juice and freshness. This Tuscan panzanella is a simple first course, with soft, juicy pieces and a little bite here and there.

First, sear the mushrooms well so they develop golden-brown edges and deep flavor. Then white wine, a little stock and cream make a smooth sauce, brightened with parsley and lemon.

Salmon cooks in a folded parchment parcel with lemon, garlic, parsley and olive oil. The steam keeps the fish moist and captures the aromatic juices; at the table, carefully open the parchment.

Tender cauliflower florets under a light béchamel sauce, topped with a golden layer of Gruyère. Serve this gratin as a vegetarian main course with crusty bread and a fresh salad.