PLAN AHEAD

Cuisine - - EMMA GALLOWAY -

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

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