Mediterranean and Tex-Mex plates around a zaatar chicken, a herb crusted halibut and breakfast quesadillas

Halibut is lean and completely unforgiving, so the garlic and herbs crust goes on raw and the fillets bake hot and fast instead of gently. Gentle heat dries halibut from the inside out while you stand there waiting for the crust to colour. The coffee crusted filet mignon needs the opposite kind of attention: seared hard, taken to 130°F, cooled all the way down, and only then sliced. Both dishes come down to knowing when to stop.

Peaches are the only reason the baked oats are on this menu. They go on in raw slices with almonds and the oats bake underneath, so the fruit softens without collapsing into jam. The grape for the black lentils and arugula came off the same market run, halved so it gives itself up into the lentils and pumpkin seeds rather than rolling loose around the container. Both of those are better cold than warm.

The quesadillas are the breakfast end of this delivery, shredded chicken and mozzarella folded into a tortilla, with the avocado salsa in its own cup so the tortilla never softens against it. Cinnamon yoghurt travels apart from the peach baked oats for exactly the same reason. Reheating: the quesadillas want 4 minutes in a dry pan and never a microwave, the spanish style potato and chickpeas stew 8 minutes covered at 350°F, and the halibut 5 minutes at 300°F or nothing at all.