125 recipes. Have a look.

Lemon and oregano chicken thighs over quinoa with cucumber, tomatoes, olives and feta, packed for 4 lunches. Add the dill dressing when you eat.

Charred spiced chicken breast over a crisp cucumber, tomato, and red onion relish. Start the chicken in its yogurt marinade 30 minutes before you cook.

Raw celeriac matchsticks in a sharp Dijon mayonnaise dressing, with thick-cut ham. Let it stand 10 minutes so the celeriac softens slightly.

Hot-smoked salmon flaked over watercress, avocado and cucumber ribbons, with capers, dill and a lemon dressing. Dress it just before serving.

Canned tuna and butter beans tossed with red onions softened in lemon juice, capers and parsley. Eat it with bread, or pack it for lunch.

Poached shrimp, rice vermicelli, carrot, cucumber, bean sprouts and herbs in a lime and fish sauce dressing. Dress just before eating or the herbs wilt.

Seared sirloin, broccoli and egg noodles tossed in a soy and oyster sauce glaze. Coat the steak in cornstarch first so the sauce clings.

Soy-ginger chicken, quick-pickled carrot and cucumber, coriander leaf and serrano peppers in a baguette. Start the pickle first; it needs 15 minutes.

Roast turkey, crisp bacon, lettuce, and tomatoes layered across three toasted tiers. A toothpick through each quarter holds it together for slicing.

Thinly sliced flank steak seared in a gochujang marinade, rolled in a warm tortilla with rice and kimchi. Sear in batches so the beef browns.