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Golden-brown fried courgette soaks up warm white wine vinegar, garlic and mint. Let the slices rest and serve them at room temperature as a fresh, tender side dish.

In this clafoutis, juicy cherries disappear beneath a thin batter of egg, milk, flour and sugar. In the oven, it sets into a soft, lightly custardy center with golden-brown edges: simple to make and best served lukewarm.

This Sicilian caponata combines gently stewed eggplant and celery with tomato, olives and capers. Vinegar and sugar create agrodolce: a fresh, lightly sweet balance that really comes into its own once the caponata has cooled.

Tender spinach, sweet raisins and toasted pine nuts: this Roman-inspired side dish is simple, but has just enough contrast to stand out alongside roast meat, fish or white beans.

Ripe tomatoes, sharp red onion and oregano come together in a simple salad with a bright splash of red wine vinegar. Give it ten minutes to release some juices; it’s delicious with grilled fish, bread or a summer meal.

These Italian mushrooms develop golden-brown edges in a hot pan while staying firm. Garlic, olive oil and parsley keep the preparation simple; serve them as a side dish with polenta, meat or an omelet.

These Japanese rice triangles are filled with salty grilled salmon and a little fresh, tangy pickled ginger. The rice holds the filling together; a strip of nori adds a savory, crisp bite if you wrap the onigiri just before eating.

Small sweet potato rösti cook up golden brown, with crisp edges and soft centers. A thin layer of buttery miso glaze, toasted sesame and spring onion makes them savory, nutty and fresh.

In this South Italian-inspired pasta dish, tender broccoli is stirred together with garlic, anchovies and chili to make a chunky sauce. Orecchiette catch the sauce well, while toasted breadcrumbs add a crunchy finish.

Crispy fried tofu, fresh vegetables and a spicy-sweet peanut sauce: this Malaysian snack is a colourful starter you eat with your hands.

Tender yellow lentils, chunks of carrot and eggplant, and a broth with tamarind and sambar powder: this sambar is warmly spiced, tangy and hearty enough to serve with rice as a main course.

In this clear Vietnamese soup, tender pumpkin cubes hold their shape while small shrimp give the broth a savory depth. Fish sauce, shallot and black pepper keep the flavor simple and distinct.

In this Neapolitan classic, cauliflower turns into a soft, creamy sauce for short pasta. Garlic, anchovies and chili add savory depth; a few cauliflower florets are left whole for a little bite.

Thin ribbons of zucchini, creamy ricotta and toasted hazelnuts turn crisp flatbread into a fresh, quick lunch. Lemon and basil keep it light and fragrant.

Thin slices of aubergine get a light, golden-brown coating and stay soft inside. Cool yogurt with dill and lemon, plus tangy, crisp shallots, keep every bite fresh.

This Japanese rolled omelet is soft and juicy, with the savory flavor of dashi and a hint of sweetness from mirin. Grated daikon on the side adds a fresh, crunchy contrast.

Creamy rice, deeply browned mushrooms and just-wilted spinach make a savory breakfast, topped with a soft-boiled egg and a little chili oil. The rice simmers while you prepare the other components.

Ripe tomatoes, a thin layer of ricotta and punchy Dijon mustard turn a sheet of puff pastry into a satisfying, fresh meal. Fennel seeds add a subtle anise aroma; a green salad completes the plate.

Deeply browned chestnut mushrooms get a quick splash of dry sherry, butter and thyme. Crisp sourdough crumbs with garlic and parsley make a fresh, crunchy contrast.

Juicy salmon with spicy lemon butter, a fresh parsley and mint sauce, and roasted fennel with crispy chickpeas. A complete tray of soft, fresh and crunchy elements.

Tender chicken, plenty of fresh ginger and black pepper simmer in a light, savory caramel sauce. Serve the chicken with jasmine rice to soak up the glossy sauce, and cucumber for a fresh contrast.

Crisp-fried tempeh, juicy pineapple and crunchy cabbage come together in soft wraps. The creamy peanut dressing with lime and sambal balances sweetness, savoriness, acidity and heat.

Golden-fried tofu gets a tangy, spicy sauce made with black rice vinegar, soy sauce, chili oil and Sichuan pepper. Served with rice and fresh, lightly smashed cucumber, it makes a complete meal with contrast in every bite.

Green lentils, juicy roasted grapes and crispy sage make a side dish with earthy, fresh and crunchy notes. Delicious alongside roasted vegetables, chicken or pork.