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Tender fava beans, crisp cucumber, and smoky scallions come together in a fresh yogurt dressing with lemon. Mint and toasted pine nuts finish this salad without hiding the beans.

Creamy borlotti beans soak up the fresh dressing, while roasted pepper, crunchy celery and crisp breadcrumbs add contrast. This colourful side dish is best served lukewarm.

Hearty edamame, crunchy cucumber and ripe mango make this colorful salad both fresh and filling. The dressing of rice vinegar, soy sauce, sesame oil and lime balances tartness, saltiness and fruity freshness.

Bitter radicchio, crisp fennel and juicy orange give this chopped salad plenty of contrast. Chickpeas add substance; roast some until crisp and scatter them over the salad just before serving.

Golden-brown parsnips get a fresh orange dressing, soft dill and crunchy pumpkin seeds. A simple side dish that goes well with grains, legumes or pan-fried fish.

Charring gives green bell pepper soft, smoky edges; ripe tomato, red wine vinegar and anchovy add freshness and briny depth. Serve this lukewarm vegetable dish with bread or alongside grilled fish.

Thick wedges of kohlrabi turn tender and juicy in the oven, with golden-brown edges. A thin coating of miso butter gives them savory depth; toasted sesame and spring onion add a fresh, crunchy finish.

Tender inside, golden brown on the cut sides, and finished with fresh lemon juice and crunchy garlic breadcrumbs: these artichoke hearts make a simple side dish with plenty of texture. Delicious with fish, chicken, or a bowl of beans.

Tender roasted turnip and creamy butter beans make up the base; a fresh salsa verde with capers and lemon brings everything to life. A hearty vegetable meal for two.

Soft, sweet roasted red onions get a hearty filling of pearl barley and golden-brown mushrooms. Thyme and lemon keep things earthy and fresh, while toasted hazelnuts add a crunchy finish.

Sweet, gently roasted pointed peppers are the foundation of this main course. Warm lentils make it hearty, while feta, lemon and mint add salty, fresh notes; toasted walnuts bring a little crunch to every bite.

Tender Swiss chard rolls filled with spiced bulgur and chickpeas simmer in tomato broth. A fresh tahini-lemon sauce and pomegranate make the dish creamy, tangy and juicy all at once.

Bitter broccoli rabe, tender white beans and hearty fusilli make a satisfying pasta meal. Lemon brightens everything up, while golden-brown breadcrumbs add a crunchy finish.

Roasted pumpkin and a spicy tomato sauce make this pasta hearty and satisfying. Crispy chickpeas, lemon and coriander add texture and freshness.

Wide pappardelle, golden-brown chicken and artichoke hearts come together in a light sauce of stock, lemon and tarragon. Some of the artichoke gently melts into the sauce; the rest stays firm enough to add a bit of texture.

Golden-brown fried gnocchi, spiced pork sausage and grapes that burst open in the pan come together in a sweet-and-savory sauce with a fresh tang of red wine vinegar. Sage finishes the dish.

The small pasta grains soak up the lemony sauce beautifully, while peas and mint keep the dish fresh. The shrimp go into the pan right at the end, so they stay juicy.

Roasted red peppers make a mellow, slightly sweet sauce that clings to the ridges of the rigatoni. Toasted almonds and parsley add a fresh, crunchy contrast to every bite.

Tender sardines and slowly cooked fennel make a savory, glossy sauce for linguine. Raw fennel, lemon and parsley keep the dish fresh and give every bite a little crunch.

Golden-brown pan-fried gnocchi, sweet roasted beetroot and crisp sage get a fresh counterpoint from red wine vinegar. Hazelnuts add a satisfying crunch to this colourful, Italian-inspired main course.

Tender orzo, leeks with dark roasted edges and bright lemon: a creamy main course that still feels light, thanks to a spoonful of ricotta on top.

Golden-brown tofu is paired in this sandwich with spicy gochujang mayo, fresh pointed cabbage with miso, and quick-pickled radish. A spoonful of chili crisp makes it extra crunchy and full of spice.

Soft eggs, creamy miso mayonnaise and a little gochujang make a savory salad for topping crisp sourdough. Chili crisp adds warmth and crunch, while fresh cucumber ribbons keep every bite light.

Golden-brown chicken thighs are coated in a glossy sauce of chili crisp, gochujang and miso. Crispy rice noodles, cool cucumber and lime bring heat, crunch and freshness to one plate.