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Glossy cod with a bold miso glaze, golden-brown rice and quickly stir-fried bok choy. A fresh miso sauce and a little chili crisp add extra heat and contrast to every bite.

Tender roasted aubergine gets a sweet-and-spicy glaze of gochujang and miso. Crispy rice, fresh cucumber and a spoonful of chili crisp make this a bowl of bold contrasts.

Green lentils turn tender and savory with white miso and lemon. They’re topped with hearty pan-fried oyster mushrooms tossed with a little gochujang and a spoonful of crunchy chili crisp. Serve with rice for a satisfying meal with heat, tang, and texture.

Roasted cauliflower gets coated in a sticky, sweet-and-spicy gochujang and miso sauce. Served with rice, garlicky spinach and a spoonful of chili crisp, it makes a complete meal with soft, fresh and crunchy elements.

Tender oven-roasted salmon gets a spicy topping of chili crisp, gochujang and miso. Lime rice and briefly steamed pak choi bring freshness and a juicy, green contrast.

Wide wheat noodles with soft, caramelized pumpkin and chickpeas for a little crunch. A bright miso sauce with ginger, sesame oil and lemon brings everything together.

Golden-brown chicken thighs get a glossy sauce made with gochujang, miso, soy sauce and rice vinegar. Served with tender rice, fresh cucumber and a spoonful of chili crisp, this is a meal with heat, tang and crunch.

Crispy-edged potatoes, creamy green tahini and thin, golden-fried onion rings: this side dish brings together mellow, earthy flavours with fresh lemon and sumac.

Boiled baby potatoes get crispy edges in a hot oven while staying soft inside. A chunky salsa verde made with parsley, capers and anchovies adds bright acidity and savory flavor; spoon it over just before serving.

Crisp potato skins, soft fluffy centers and a fresh, creamy topping: these baked potatoes are filled with smoked trout, horseradish cream, dill and pickles. A generous meal for four, with smoky, spicy and tangy flavors in balance.

Sweet, tender beetroot and warm, crisp-fried rice get a fresh lift from orange dressing and rocket. Goat cheese makes the bowl creamy, while hazelnuts add just the right amount of crunch.

Fried rice develops golden, crispy edges and is tossed just before serving with fresh cucumber, radishes and edamame. A dressing of lime, soy sauce and sesame oil brings acidity and umami together.

Golden-browned rice makes a hearty base for juicy meatballs in tomato sauce with cumin and smoked paprika. Lemon yogurt and parsley add freshness; the sauce softens some of the rice, while the edges stay crisp.

Crispy rice makes a warm base for tender hot-smoked mackerel, crunchy fennel and juicy orange. A bright lemon-mustard dressing and dill bring everything together.

A thin layer of rice cooks up golden and crisp, topped with tofu and eggplant in a glossy sweet-and-sour tamarind sauce. Cucumber and Thai basil add freshness and fragrance to every bite.

Golden-brown fried rice makes a crunchy base for juicy chicken, cool cucumber and radishes. Yogurt with mint, lemon and cumin, along with quick-pickled red onion, adds freshness and a sharp, tangy note.

Crispy-fried rice is the base for warm green lentils, spiced cauliflower and crunchy chickpeas. A fresh tahini sauce and pomegranate seeds bring everything into balance.

Golden-browned rice, tender shiitake and crunchy bok choy come together with a fresh ginger-soy sauce. A hearty plant-based bowl where each component keeps its own texture.

A warm, golden-brown rice crust makes the base for juicy shrimp, ripe mango and crunchy pointed cabbage. Lime and fish sauce dressing brings the flavors together, while peanuts add an extra crunch to the bowl.

Juicy blackberries with lemon beneath rustic, golden-brown biscuits: the cornmeal gives the topping a pleasant bite and keeps this fruity dessert lovely and rustic.

Earthy soba noodles, sweet pumpkin with browned edges, and a fresh dressing with ginger and rice vinegar: this warm lunch brings soft and firm textures together beautifully.

Creamy scrambled eggs, sweet crab meat and fresh lemon on brioche with a golden-brown crust: a relaxed brunch dish that’s all about gentle heat and a light touch.

Small golden-brown cakes with sweet corn and salty feta, served with smoky spring onions and a fresh yogurt-lime sauce. A compact starter with crisp edges and a soft center.

This Turkish pudding combines milk, rice flour and a small amount of chicken breast to make a smooth, firm dessert. Cinnamon adds a warm, spiced contrast to its mild flavor.