125 recipes. Have a look.

Flour, salt, a pinch of yeast and water, left to rise overnight and baked in a hot lidded pot for a crackling crust. Start it the evening before.

Whole cauliflower rubbed with cumin and smoked paprika, roasted until browned and tender, topped with tahini sauce and pomegranate. Serve with flatbread.

Chia seeds set in unsweetened soy milk and maple syrup, topped with blueberries and raspberries. Chill for at least 6 hours, so start the night before.

Parboiled russet potatoes shaken rough, then roasted in olive oil and rosemary until the edges crisp. The garlic goes in last so it does not burn.

Pastry cones filled with spiced potatoes and peas, baked instead of fried. Serve them hot with chutney; leftovers crisp up again in a dry skillet.

Herb-packed chickpea patties baked until crisp, tucked into pita with pickles and tahini sauce. Soak the chickpeas for 8 hours, so start the night before.

A wet olive oil dough, dimpled in the pan and topped with fresh rosemary and salt. Start about 2 hours before you want to slice it.

Steamed glutinous rice folded through sweet salted coconut milk, served with ripe mango and toasted sesame seeds. Soak the rice for 4 hours first.

Rice soaked with cinnamon, blended, strained and sweetened with sugar and vanilla. The rice soaks for 4 hours, so start in the morning.