Smashed ripe avocado on sourdough with lemon, chilli flakes and flaky salt. Simple done right.
A colourful bowl of rice topped with seasoned vegetables, beef and a runny fried egg. Mix with gochujang for the full experience.
Overnight oats soaked in apple and yogurt. Creamy, no-cook and ready when you wake up.
Ruby-red beet soup with cabbage, potato and dill. Earthy, tangy and served hot or cold.
Salmon roasted on a cedar plank over the grill. Smoky, gentle and impossibly tender.
Silky rice porridge simmered until broken down, topped with ginger, spring onion and century egg.
Crisp romaine with garlicky anchovy dressing, Parmesan and crunchy croutons. Bold and timeless.
Silky chickpea dip with tahini, lemon and garlic. Smooth, nutty and infinitely dippable.
Fragrant jasmine rice cooked in coconut milk with pandan. Simple, aromatic and pairs with everything.
Crunchy cabbage and carrot in tangy buttermilk-mayo dressing. The BBQ essential.
Airy whipped cream folded into rich dark chocolate. Decadent yet surprisingly light.
Levantine bread salad with sumac, pomegranate molasses and crisp fried pita. Tangy and textural.
Rice paper rolls packed with prawns, herbs and vermicelli. Light, fresh and dipped in peanut sauce.
Oven-roasted potatoes in lemon, oregano and olive oil until crisp-edged and fork-tender.
Meaty swordfish steaks with bright herb chimichurri. A grill classic that comes together fast.
Charred peppers, courgette, aubergine and red onion with herb dressing. A colourful centrepiece for any grill spread.
Chunky tomatoes, cucumber, onion and olives with a slab of feta. No lettuce — just summer on a plate.
Sweet rolled omelette built layer by layer in a rectangular pan. Delicate, golden and bento-box classic.
Massaged kale with fluffy quinoa, dried cranberries and lemon-tahini dressing. Meal-prep friendly.
Light, fluffy and lemony — the perfect bed for soaking up all that pomegranate glaze.
Sweet coconut glutinous rice with ripe mango and salted coconut cream. Thailand's perfect dessert.
Chunky Italian vegetable soup with beans, pasta and a Parmesan rind. Rustic, filling and flexible.
Cool, garlicky and sharp — the perfect partner for rich lamb. Make it first so the flavours have time to settle.
One-pot tomato rice with curry, thyme and a hint of scotch bonnet heat. Smoky, celebratory and deeply satisfying.
