Every day, no matter what it brings with it, gives us at least three opportunities to clock out and have a moment of pure bliss. We’re talking about breakfast, lunch and dinner, of course, and we’re not factoring in snacks and tea time, either, because those are bonus opportunities. It doesn’t need to be complicated, it doesn’t need to be a big ceremony; in fact, most days, it’s the humble little treats, the simple, delicious things, that bring us the most happiness. Honey & Co. Daily is our cafe in Bloomsbury, central London, and now also the name of our latest cookbook, and we want both of them to be a haven, a place where you can go to get a simple, delicious moment.

Aubergines with green tahini crust and cracked wheat pilaf (pictured top)

Prep 10 min
Cook 1 hr
Serves 6

For the aubergines
3 aubergines, halved lengthways
3 tbsp olive oil
Flaky sea salt and black pepper

For the tahini crust
50g mixed fresh herbs – basil, coriander or/and flat-leaf parsley
1 garlic clove, peeled
Finely grated zest and juice of 1 unwaxed lemon
A pinch of salt
80g tahini paste

For the cracked wheat pilaf
350g cracked wheat
1 tbsp olive oil
1 tsp salt
60g toasted pumpkin seeds
80g pomegranate seeds
1 tsp pul biber, or aleppo chilli flakes
20g chives, finely chopped

Heat the oven to 220C (200C fan)/425F/gas 7. Score the flesh of the halved aubergines in a crisscross pattern (don’t cut right through to the skin), then put on a lined baking sheet and brush generously with the olive oil. Sprinkle with salt and pepper, then roast for 35-40 minutes, until the flesh is soft and golden.

Put the herbs and garlic in a small food processor and blitz until they’re all chopped up. Add four tablespoons of cold water, the lemon zest and juice, and the salt, and blitz again to make a smooth liquid. Add the tahini and blitz one last time, until the mix has a smooth consistency.

Dollop a large spoonful of the tahini mix on the cut surface of each aubergine half, spread to cover, then return the aubergines to the hot oven for 10 minutes, to set the crust.

Meanwhile, bring 500ml water to a boil in a large saucepan, add the cracked wheat, oil and salt, bring back to a boil, then take off the heat. Cover the pan with clingfilm and leave to stand for 15 minutes while the wheat absorbs the water. Remove the clingfilm, add the pumpkin seeds, pomegranate seeds, chilli flakes and chives to the softened wheat, and stir well to combine.

Serve each crusted aubergine half on top of a mound of the warm cracked wheat pilaf.

Green fishballs in lemon and saffron sauce

Prep 15 min
Chill 20 min
Cook 55 min
Serves 4 (makes 12 balls)

For the fishballs
600g skinless white fish – hake, bream, bass and cod all work
10g fresh ginger, peeled
1 green chilli (about 10g), stalk, seeds and pith removed and discarded, flesh sliced
1 large garlic clove, peeled and sliced
30g chives, chopped
30g dill, chopped
Finely grated zest of 1 unwaxed lemon
½ tsp ground turmeric
½ tsp ground coriander
½ tsp salt
Black pepper

For the sauce
2 tbsp olive oil
3–4 celery sticks (about 150g), washed and finely sliced
1 leek (about 150g), washed and finely sliced
1 fennel bulb (about 150g), halved and finely sliced
1 tsp salt
Juice of 1 lemon
1 green chilli (about 10g), finely sliced – remove the pith and seeds first, if you want it less spicy
1 large pinch saffron strands
3cm chunk fresh ginger, smashed with the flat of a knife
Rice or couscous, to serve

Chop half the fish into small dice and put in a large bowl. Cut the rest of the fish into large chunks.

Blitz the ginger, chilli and garlic in a food processor. Add the large fish chunks, herbs, lemon zest, spices, salt and pepper, and blitz again to make a thick paste. Tip the paste into the diced fish bowl and mix together well.

Form the fish mixture into 12 balls weighing about 50g each; oil your hands first, to make them easier to shape. Put the balls on a plate, cover and chill in the fridge for at least 20 minutes. You can prepare the fishballs up to this stage a day in advance.

Put the olive oil in a large saute pan on a medium-low heat, add the sliced celery, leek and fennel, stir in the salt and saute slowly, stirring occasionally, for about 15 minutes, until the vegetables start to soften and stick to the bottom of the pan.

Mix the lemon juice with the sliced chilli, saffron and ginger, tip into the vegetable pan, stir to coat and cook for two minutes. Pour in 400ml water, bring up to a boil, then turn down to a simmer and leave to cook for 10 minutes.

Pop the fishballs into the sauce, cover the pan and leave them to poach for six minutes. Carefully flip over the balls, cover again and cook for a final six minutes. Lift out and discard the ginger, and serve hot with steamed rice or couscous.

• These recipes are edited extracts from Honey & Co Daily, by Itamar Srulovich & Sarit Packer, published by Quadrille at £27. To order a copy for £24.30, visit guardianbookshop.com