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Soft, roughly mashed potatoes, creamy Japanese mayonnaise and thin, crisp vegetables: this Japanese potato salad is a refreshing side for grilled fish or chicken.

This Korean pancake has crispy edges from scallions and a soft, savory center with shrimp and squid. Serve it cut into wedges with a bright dipping sauce of soy sauce, rice vinegar, and sesame.

This light misoshiru starts with clear dashi and gets body from soft tofu and wakame. Spring onion adds a fresh, slightly sharp note. Serve the soup in small bowls as a savory first course.

Crispy filo pastry triangles with a fragrant filling of almond, cinnamon and orange blossom water. A quick dip in honey gives the briouat a glossy coating without losing its crisp exterior.

Soft, springy rice balls with a warm black sesame centre, served in a clear syrup with fresh ginger. A dessert made with just a few ingredients, yet full of surprising contrast: chewy dough, nutty filling and fresh, warming spice.

A soft, warm date cake with a rich caramel sauce that soaks into the crumb. Serve it lukewarm with unsweetened cream or vanilla ice cream.

This Filipino-inspired dessert brings tender young coconut and chewy nata de coco together with green pandan jelly. Lightly whipped cream brings everything together in a cool, creamy dessert with a variety of textures.

This silky flan brings together the full, gently sweet flavor of corn with orange zest, cinnamon and a thin layer of caramel. Make it well ahead: once fully chilled, the custard unmolds neatly.

This silky milk pudding is brightened with briefly stewed apricot, lemon and crunchy pistachio. Rosewater adds a light floral fragrance; a little goes a long way.

Hot, strong espresso pours over cold vanilla ice cream, melting the edges into a creamy coffee sauce. Homemade hazelnut praline adds a crunchy, slightly bitter contrast.

This icy Persian faloodeh combines fine rice noodles with a floral rosewater syrup. Lime juice adds a bright tang, while pistachio brings a gentle crunch.

This baked cheesecake pairs a creamy, lightly tangy filling with hojicha: roasted green tea with a mellow, nutty flavor. A thin layer of sesame brittle adds a dry, crunchy contrast.

A thin layer of soft almond filling, ripe plums and golden puff pastry: this open tart balances richness with freshness. Serve it lukewarm or at room temperature, cut into neat slices.

A fresh, creamy breakfast muesli you prepare the night before. Just before eating, top the soft oats with crunchy hazelnuts and thin apple slices.

A thin, spiced omelet with tender tomato, fresh cilantro and a little cumin. Serve it straight away with lime and toasted bread for a hearty breakfast or a simple brunch.

Crispy corn tortillas, briefly coated in a spicy roasted tomato sauce, are the starting point for this Mexican-inspired breakfast. Black beans, creamy avocado and a fried egg turn it into a hearty brunch.

Soft poached eggs, thick garlic yogurt and butter with pul biber: çılbır is creamy, spicy and fresh all at once. Serve it straight away, with bread for scooping up the yolk and warm butter.

Golden waffles with sweet corn and spring onion get a fresh, zippy topping of smoked trout, lemon cream and dill. A savoury lunch you can have on the table in about 35 minutes.

Thin slices of potato and onion turn tender in olive oil and come together with egg to make a substantial, golden-brown tortilla. Serve it in wedges at room temperature with a fresh tomato salad; handy for a brunch you can mostly prepare ahead.

This Levantine flatbread gets a fragrant layer of za’atar and olive oil before baking. Serve the warm, lightly crisp wedges with cool labneh, ripe tomato and crunchy cucumber.

Crispy corn tortillas, green salsa with bright, tangy tomatillos, and a fried egg: these chilaquiles are hearty enough for brunch, but come together without any complicated steps.

Hearty rye bread, lemon mayonnaise and small shrimp make a creamy base; cucumber, radish and dill bring freshness and crunch to every bite. An open-faced lunch sandwich you can have on the table in fifteen minutes.

This romesco is packed with roasted pepper, tomato and almond, with sherry vinegar for a fresh counterpoint. Serve the chunky dip with grilled bread and crisp celery.

This Mexican chili sauce combines warm, toasted chilies with peanuts and sesame for a chunky, crunchy dip. Serve it with warm corn tortillas and lime: simple to put on the table, with plenty of heat and savory flavor to bring the spread to life.