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