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Roasted romanesco gets a fresh, briny counterpoint from capers, parsley and lemon. Golden breadcrumbs add just the crisp contrast the tender florets need.

Thin slices of pork cook quickly in a savory sauce of fresh ginger, soy sauce, sake and mirin. Serve shōgayaki with white rice and crisp, finely shredded cabbage: fresh, punchy and just right for a weeknight meal.

Long beans blister in a hot pan, darkening on the outside while staying firm inside. Sambal belacan brings chili heat and deep shrimp umami; lime and crispy shallots add freshness and texture.

A sturdy, crisp-baked crust with a soft filling of eggs, cream and bacon: this Quiche Lorraine sticks to the savoury classic, without cheese. Delicious for lunch or dinner, warm or at room temperature.

In a hot oven, pointed cabbage develops tender, sweet inner leaves and deeply caramelized edges. Cool tahini yogurt, bright pomegranate and toasted sunflower seeds bring creaminess, acidity and crunch.

Thin slices of lotus root turn golden brown in the pan while keeping their firm bite. Ponzu brings citrus and salty umami, while shiso and sesame add a fresh, nutty touch. Serve this Japanese-inspired vegetable dish as a small starter or side dish.

Dark, roasted edges and juicy stems make broccoli a substantial vegetable dish. Lime, fish sauce and chili add bright, salty depth; mint, cilantro and peanuts bring fragrance and crunch.

Veal shanks cook slowly in white wine and broth until the meat is almost falling off the bone. Parsley, lemon and garlic add a fresh, sharp contrast to the rich sauce at the end.

Meaty grilled oyster mushrooms get a sticky, tangy glaze of tamarind and palm sugar. Lime, fresh herbs and toasted coconut keep every bite fresh and crisp. Serve them as a sharing dish or with rice for a light meal.

Thin buckwheat galettes with ham, melted Gruyère and an egg with a soft yolk. A hot frying pan and a lid give the egg white time to set without drying out the galette.

Thin veal cutlets, salty prosciutto and fragrant sage cook in just a few minutes. White wine and the pan juices make a light sauce in the same pan, bringing everything together.

Tender green lentils soak up a sharp orange and Dijon mustard vinaigrette. Raw fennel adds a fresh crunch, while toasted hazelnuts bring a hearty, nutty bite.

Firm fish gently simmers in a glossy sauce of caramel, fish sauce and coconut water. The sauce is sweet, salty and peppery all at once; white rice is just the thing to serve with it.

Small turnips get a glossy coating of white miso and butter. Shiso, citrus and toasted rice add fresh aroma and crunch to their juicy bite.

Wide rice noodles, prawns, egg and Chinese sausage are tossed in a hot wok with a savory, slightly sweet sauce and smoky edges. At home, the best way to make this is to fry the noodles in two small batches: this keeps the wok hot and stops them turning soft and sticky.

We fill thin buckwheat crêpes with golden-brown mushrooms, thyme and nutty beurre noisette. A fresh green salad and toasted buckwheat groats complete the dish.

This savory Japanese egg custard is soft and delicate, with sweet shrimp and earthy shiitake in every spoonful. Gentle steaming and strained eggs give you a smooth result without any special equipment.

Pan-fried mushrooms with lemongrass are tucked into cool lettuce leaves with tangy carrot, rau ram and a fresh dipping sauce. Set everything out separately so everyone can fill their own wraps.

Crisp-fried tofu is coated in a tangy, spicy sauce made with tamarind, sambal and lime. Cucumber, fresh herbs and peanuts add freshness and crunch; serve with rice for a complete meal.

Buckwheat noodles, crisp cucumber and edamame get a fresh, savory dressing of ponzu and yuzu. Toasted sesame seeds, nori and crispy buckwheat add extra texture to every bite.

Golden tofu gets a sticky, sweet-and-sour glaze of tamarind and kecap manis. Fresh green mango, crispy shallots and peanuts turn it into a complete meal with rice.

Crusty bread, juicy seasoned pork and fresh sweet-and-sour vegetables make this bánh mì a sandwich full of contrasts. The quick pickle and thin layer of mayonnaise balance the rich filling.

Tender artichokes develop smoky edges on the grill and are served with warm bagna cauda: a rich sauce made with anchovies, garlic, olive oil and butter. Crispy breadcrumbs with parsley finish the dish.

Blue rice, crisp vegetables, fragrant herbs and salty budu make nasi kerabu a dish full of contrast. In this practical home-style version, fried mackerel and toasted coconut add a hearty, savoury touch.