We’ve created these quick-to-prepare pizzas using Greek-style pitas, thick enough to hold the seasoned beef and diced bell pepper topping. We start by brushing the pitas with spicy garlic oil, warming them through and then covering them with a lemony 0% plain Greek yogurt sauce, which is not only delicious but also helps to support all the generous toppings.

Taco ingredients transform into a tasty and satisfying salad. Composed of beef, lettuce, avocado, lime and corn chips, and topped with a dressing made of sour cream, feta and lime juice, dinner has been elevated to a whole other level. It’s a fresher version of a classic that everyone enjoys.

Tonight, opt for a warm and hearty dinner that requires little time spent in the kitchen. Made with chicken served in a creamy, gently simmered sauce composed of sun-dried tomatoes, garlic, baby spinach, cream and Parmesan, it’s sure to please the whole family. A weekday dish with a delicious Italian touch!

Thanks to the air fryer, this salmon recipe is easily cooked in under 30 minutes. The glaze made of miso, soy sauce, honey and garlic gives the fish gentle Asian-inspired flavours. It’s paired with a salad made of zucchini and carrot ribbons served with a tangy sesame vinaigrette.

Curries are dishes made with a sauce and a base that always consists of chili paste; the pigmentation of the paste changes the colour of the curry. We’ve come up with a green version that includes cilantro, kaffir lime leaves, fresh and fragrant, lemongrass and coconut milk. The dish would be just as delicious with fish.

Forget macaroni and mayonnaise for this soba noodle salad. It also includes a good quantity of kale and Savoy cabbage as well as zucchini and cucumber, mixed with hot sauce and maple syrup. A few slices of grilled flank steak and Asian pear bring this super-satisfying dish together.

No one will say “I’m still hungry” in the middle of the evening after eating this salad. You’ll find a first layer of sweet potatoes dressed with spicy mayo, a flavour bomb of quick-pickled little veggies marinated in Vietnamese dipping sauce, and a second layer of cooked chicken. On the top, cilantro leaves and crunchy peanuts.

A white chocolate mousse, an apricot coulis and cookies, served in a large bowl, make an insanely chic dessert. To make this mousse, we don’t use gelatin. Instead, the melted chocolate is mixed with egg yolks, meringue and whipped cream, creating a light, supple mousse. Assemble this fool by alternating the apricot coulis and the mousse, then garnishing it with crushed shortbread cookies. What a stunner!

Leek and Shrimp Quiche

Curry paste changes colour according to the ingredients used to make it. This one is green, from cilantro, kaffir lime leaves, fresh and fragrant, lemongrass and chili. Use in the preparation of a green chicken curry or fish curry.