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A Week in the Kitchen

By Karen Dudley

Published 2012

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First, gather all your ingredients together. Read the recipe through a few times to get the gist of how you are going to do it. Start with the things that are going to take the longest amount of time, e.g. boil the chickpeas or lentils and, while you are doing this, prepare the rest of the ingredients. Conserve energy. If you are blanching several vegetables, use the same boiling water (that is why I recommend the oversized slotted spoon) to blanche all the vegetables. Once all the bits are ready, you engage in the art of assembling something beautiful.