PLAN AHEAD
TWO DAYS BEFORE
Make hibiscus-rose syrup for the soda and store in the fridge If you’re soaking and cooking dried chickpeas, soak these today Soak cashews for ‘cheesecake’ Make preserved lemon dressing and store in the fridge Make babaganoush and store in the fridge
Make bitter chocolate sauce, cool and store in the fridge Pickle shallots
ONE DAY BEFORE
Chill soda water
Make ‘cheesecake’ Cook chickpeas if you’re not using tinned
Make crispy chickpeas, cool and store in an airtight container
ON THE DAY
Prepare sumac cucumbers (without the herbs) and store in the fridge, fold through herbs just before serving Prepare black pepper strawberries, cover and chill until needed Roast carrots and zaatar cauliflower and keep at room temperature Cook saffron basmati and keep warm until needed Braise fennel
Re-melt bitter chocolate sauce and cool slightly before serving