What do you want to cook?

Stir-fry the broccoli briefly with garlic, shallot and red chili, then let it cook until just tender with a small splash of water. Kecap asin gives the vegetable a savory, salty flavor; a little oyster sauce can add extra depth.

Finely chopped cauliflower, soft apricot and fresh herbs come together in a crunchy side dish. Lemon keeps the flavors bright, while toasted sunflower seeds add a nutty crunch to every bite.

Raw zucchini tossed with lemon and olive oil makes a fresh, light starter. Toasted almonds add crunch, while pecorino brings a salty, savoury counterpoint.

Tender roasted eggplant wraps around a fresh ricotta filling with lemon and basil. The rolls are briefly warmed in a thin layer of tomato sauce; serve with bread to mop up the sauce.

A large, golden-brown rösti makes a hearty base for gently braised leeks and a creamy sauce with wholegrain mustard and lemon. The outside turns crisp, while the sauce adds freshness and the leeks bring softness.

Cold rice develops a golden, crispy bottom in the pan. Topped with a soft-boiled egg, fresh cucumber and homemade chili oil, this is a hearty meal with crunchy, creamy and spicy elements.

Soft ricotta and spinach dumplings are coated in a thin layer of browned butter, lemon zest and Parmesan. With a fresh salad on the side, they make a light but complete main course.

Quickly seared tomatoes develop charred edges while staying juicy inside. Green olives, red wine vinegar and oregano turn the tomato juices into a fresh, savory dressing.

Chestnut mushrooms and oyster mushrooms are first browned in the oven, then turned into a hearty soup with pieces of mushroom for extra bite. Crisp rye croutons, thyme and a few drops of oil make this a flavourful starter.

Juicy salmon cooks in a sealed parcel with tender fennel, bright orange and savory olives. The citrusy juices are delicious with bread or boiled potatoes.

Thin slices of tempeh in a seasoned, light batter: mendoan is fried only briefly, so the outside is just cooked and the tempeh stays soft. Serve warm with kecap manis, lime and green rawit chilies.

Slow-cooked chicken thighs, a little cooking liquid and butter come together in a soft, savory spread. Cornichons and mustard add tang and a little bite; toasted bread provides just the right crisp contrast.

Golden-brown tofu with a thin, crispy coating and a fresh dip made with orange, soy sauce and ginger. A shareable appetizer that’s best served warm, with spring onion and sesame for a savory, light crunch.

Coarsely mashed chickpeas with lemon, mustard and dill make a hearty topping for toasted sourdough bread. Celery and quick-pickled red onion add fresh, crunchy accents.

Thick slices of sweet potato turn soft inside and caramelise at the edges. Creamy, tangy feta, spicy honey and toasted pumpkin seeds make this a starter with both contrast and balance.

Deeply roasted broccoli, crunchy chickpeas and tender bulgur come together with a creamy tahini sauce that’s tangy and savory. A hearty vegetable dish with plenty of contrast, perfect as a main meal.

This Levantine pumpkin kibbeh has a soft outer layer made with pumpkin and fine bulgur, wrapped around a savory filling of Swiss chard, onion and chickpeas. Baking gives the outside golden-brown edges, while lemon yogurt adds freshness.

Roasted cauliflower gets a rich, nutty sauce of brown butter, fresh lemon and salty capers. Hazelnuts add a little extra crunch to every bite, while parsley keeps the whole dish light.

Thick slices of zucchini develop dark, savory edges in the oven. With hearty freekeh, cool lemon yogurt, mint, and a little spicy oil, it makes a colorful main course with just the right amount of freshness and heat.

Roasted aubergine is filled with juicy tomato, garlic and parsley, with breadcrumbs for a golden, crisp topping. Serve the halves lukewarm with a fresh green salad: a substantial lunch with soft and crunchy textures.

Fluffy rice with chicken and ketchup, wrapped in a thin omelet: omurice uses simple ingredients, but timing makes all the difference. Cold rice and a properly hot pan help keep the filling light and separate.

Sweet, lightly smoky corn gets a fresh, spicy topping of tomato, shallot and lime. Thin slices of crispy tempeh add savory flavor and a satisfying contrast.

The fennel is first browned until golden, then gently braised in stock. A fresh sauce made with tahini, lemon, garlic and cumin, along with pomegranate and toasted sunflower seeds, turns it into a colorful vegetable side dish.

Ripe tomatoes are briefly poached in a light kombu-katsuobushi dashi and served lukewarm or chilled. Rice vinegar and soy sauce keep the flavor fresh; toasted sesame seeds and shiso add texture and a herbal note to every bite.