This ratatouille is tender, aromatic, and richly concentrated, with layers of zucchini, eggplant, and tomato baked over a savoury pepper-onion base. Herbs de Provence and basil give it the sun-soaked fragrance of southern France, while roasting deepens the sweetness of the vegetables.

Yasai Tempura is a platter of seasonal vegetables coated in an airy, delicate batter and fried until crisp and light. Sweet potato turns creamy, broccoli becomes nutty, and zucchini and eggplant soften just enough inside their fragile golden shell. Served with savory tentsuyu dipping sauce, it is clean-tasting, elegant, and deeply satisfying.

Utan Bisaya is a light, savory Filipino vegetable soup with tender squash, crisp string beans, juicy tomato, and pleasantly bitter melon in a clear broth. This beginner-friendly version is quick to make, low in fat, and deeply comforting without feeling heavy.

Tender artichokes are slowly braised with onion, carrot, garlic, thyme, and white wine until silky and deeply aromatic. The result is a light yet richly flavoured Provencal dish with a delicate broth perfect for spooning over each serving.