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Soft rice paper wraps juicy shrimp, sweet mango, crisp cucumber and fresh herbs. A zesty dip with lime and fish sauce gives this light lunch just the right amount of kick and saltiness.

This upside-down cake pairs juicy pineapple and glossy caramel with a soft, airy crumb. Lime zest balances the fruity sweetness, while a pinch of black pepper adds a warm, subtle finish.

A golden-brown ring of choux pastry, filled with airy mousseline cream and homemade hazelnut praline. The ring is baked until sturdy enough to hold the generous filling, while toasted hazelnuts bring a deep, slightly bitter caramel flavor.

Fresh, ruby-red pomegranate jelly gets a soft spoonful of cream scented with rosewater and a handful of crunchy pistachios. A bright dessert with just enough sweetness and fragrance.

Crispy oat granola with sesame and cumin gives thick yogurt a savory base. Cucumber, lemon and dill add freshness; feel free to make extra granola for another bowl.

Soft, glossy scrambled eggs and mildly sweet crab meat on crisp, toasted brioche: lemon zest, chives and a few drops of juice keep everything fresh.

Roasted carrot is finely chopped with capers, shallot, lemon zest and parsley. Serve the tartare with thin, crisp rye crackers as a fresh starter.

Soft, slightly tangy pancakes get a juicy topping of warm figs, toasted sesame seeds and honey. A breakfast with bold flavors and no complicated techniques.

Spiced sweet potato, a soft-boiled egg and fresh pickled onion make this breakfast bowl a savory way to start the day. The lemon-tahini sauce brings it all together.

Smooth, rich chocolate custard gets a bright lift from sour cherries and a crunchy topping of toasted rye bread. Make the custard well ahead of time: it sets up nicely in the fridge, ready to spoon out.

This Turkish fava is a smooth purée made from dried broad beans simmered until tender. Once chilled, it firms up enough to cut into wedges. Dill, lemon and olive oil offer a fresh counterpoint to the beans’ rich flavour.

A light, golden-brown pancake with tall, crisp edges, topped with tender leeks, tangy mustard and grated aged cheese. Lemon keeps the rich topping fresh; delicious for lunch for two.

Fresh strawberries, silky vanilla custard and shards of pistachio brittle: this dessert brings together fruity acidity, creaminess and a crisp bite. A few drops of balsamic vinegar and some black pepper give the strawberries extra depth.

Small tarts with a thin, crisp crust and a firm, fresh lemon cream. Lightly crushed fennel seeds give the pastry a subtle anise-like aroma; the lemon remains clearly to the fore.

Bostock turns day-old brioche into a rich breakfast pastry: soft slices soak up sugar syrup and bake to a golden brown under a layer of almond cream and sliced almonds. Serve them warm, when the top is crisp and the middle is still soft.

This baked oatmeal combines juicy blackberries and fresh orange zest with a soft, lightly toasted oat base. Pumpkin seeds add crunch, while a spoonful of yogurt makes each warm slice taste fresher.

Golden-brown buckwheat waffles make a hearty base for savory sautéed mushrooms. A fresh sauce of yogurt, lemon and parsley brings everything into balance.

Firm polenta squares turn golden brown in the pan, with a soft center and crisp edges. A fresh relish of ripe tomato, red onion, red wine vinegar and basil adds acidity and juiciness. A compact appetizer to share.

Fine ice crystals made from ripe watermelon and lime, with a spoonful of creamy salted yogurt and fresh mint. This granita doesn’t need an ice cream maker, just a few hours in the freezer and the occasional scrape with a fork.

Creamy, roughly mashed eggs between soft white bread: this tamago sando gets a fresh, tangy twist from chives and a little mustard. A simple breakfast that also works perfectly well for lunch.

Creamy full-fat yogurt, juicy blood orange segments and soft dates get extra crunch from briefly toasted almonds. With a pinch of cardamom, this refreshing breakfast is ready in just a few minutes.

Radicchio develops caramelized cut sides in a hot pan while staying firm inside. Orange and balsamic soften its bitterness; toasted hazelnuts and creamy goat cheese add crunch and richness.

Seasoned oven-roasted chickpeas give these wraps a crispy, savory filling. Raw spinach, cucumber and pickled red onion keep every bite fresh, while the lemon-parsley sauce brings it all together.

Tender zucchini blossoms with a fresh ricotta filling, briefly baked in the oven and served with tomato salsa. A light starter where creamy cheese, lemon and ripe tomato balance one another.