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Thin, golden-brown chickpea flatbreads are the base for a fresh lunch with lemon yogurt, cucumber, parsley, mint and quick-pickled shallot. The edges turn lightly crisp while the middle stays tender.

Roasted broccoli with dark, browned edges, gnocchi with a crisp crust and soft centre: it all comes together with lemon butter, Parmesan and hazelnuts. A generous sheet-pan meal with fresh, savoury and spicy notes.

Pumpkin cooks until tender in a fragrant coconut sauce with turmeric, lemongrass and daun kunyit. Dried shrimp give the sauce extra depth; rice makes it a satisfying lunch.

Cauliflower is slowly cooked in red wine with onion, anchovies, olives and pecorino. The result is tender and savory, with a fragrant sauce you’ll want to mop up with bread.

Fried courgette, a thick tomato sauce and soft mozzarella form the layers, while seasoned breadcrumbs create a crispy topping. Let the dish rest for a little while after baking so you can serve neat portions.

Tender, smoky eggplant gets a spoonful of fragrant scallion oil and a bright lime and fish sauce dressing. Serve the dressing on the side so everyone can adjust the salty-sour balance to their liking.

Golden potato cubes get their distinctive spicy, fresh flavor from garlic, chili, coriander, and lemon. Serve them warm for sharing, with a cool yogurt dip on the side.

Poached eggs in a rich red wine sauce with bacon, mushrooms and shallots: a Burgundian classic hearty enough to serve as a main course. Toasted bread soaks up the sauce and runny yolk.

Soft, lemony spinach on creamy tahini yogurt gets a bite from golden-toasted buckwheat. A boldly flavored vegetable side dish that goes well with roasted vegetables, fish or a bowl of grains.

Flaky puff pastry cases with a creamy mushroom ragout: brown the mushrooms well first for a rich, savory filling.

This chunky salmon spread combines smoky fish with fresh lemon, punchy horseradish and soft cream cheese. Serve with rye crackers, cucumber and radishes as part of a shared lunch.

Tender chicken in a rich red sauce of chili, tomato and spices: ayam masak merah is balanced by simple fragrant rice. The sauce builds flavor as it’s gently fried and reduced; this version doesn’t need coconut milk.

Thinly sliced tempeh with cumin, coriander and lemon cooks up golden brown, with firm, crisp edges. Tucked into warm flatbread, it pairs with creamy tahini sauce, tangy red cabbage and fresh parsley.

Green lentils, crisp raw fennel and quickly seared fennel are tossed together with a zesty lemon-mustard vinaigrette. A hearty, fresh side dish that goes well with pan-fried fish or roasted vegetables.

Yudofu gently warms firm tofu in a light kombu broth. Ponzu, ginger and spring onion add fresh, savory accents at the table; rice and green vegetables make it a complete meal.

This Japanese rice porridge turns soft and creamy as the rice slowly cooks in plenty of water. A salty, sour umeboshi and fresh spring onion add a bright contrast to every spoonful.

Tender sweet potato cubes in a spiced coconut sauce, with lime for freshness and toasted peanuts for crunch. Serve this vegetarian curry with rice.

This Ligurian soup brings chickpeas, Swiss chard and tomatoes together in a hearty, savory broth. The chickpeas stay whole, and the chard softens without losing its earthy flavor. Serve with toasted bread to mop up the last spoonful of broth.

Orzo cooks in the oven with broccoli and broth, softening some of the vegetables and allowing the pasta to absorb the liquid. Lemon and Parmesan bring freshness and savory flavor, while toasted sliced almonds add a crunchy contrast.

Thin wedges of pumpkin soften quickly in the wok while keeping a slight bite. Garlic and fish sauce give the naturally sweet vegetable a rich, savory flavor, while spring onion adds freshness.

Roasted aubergines stuffed with soft bread, garlic, herbs and Corsican brocciu: hearty and savoury, with a fresh tomato sauce on the side. Ricotta is a practical substitute if brocciu is unavailable.

These potato fritters have a golden-brown crust and a soft, fragrant centre. Celery leaves, fried shallot and nutmeg give the perkedel their flavour; a quick sambal made with bird’s eye chillies and lime adds a fresh kick.

Soft yolks, crispy edges and creamy white beans: chili oil and bright pickled shallot give this simple main dish just the right amount of heat and acidity.

Creamy orzo with fresh lemon, salty feta, and a generous amount of spinach. Crispy chickpeas add extra crunch to every bite.