Guardian Magazine
Keep things simple, outsource and prep ahead where you can, and never forget the golden rule of canapes … My daughter is getting married: what vegetarian and vegan canapes can I make at least a day ahead? Sue, by email “Canapes need to be no more than two mouthfuls,” says Barney Desmazery, author of One Dish Four Ways , “unless you’re going to provide something to eat them from, but in my book they’re then no longer canapes.” You’ll not want anything too labour-intensive. “Sue is going to be making them tens or hundreds of times over, so outsourcing some work with store-bought ingredients is an easy win,” says Richard Makin, AKA School Night Vegan and author of Stress-Free Dinners . Also remember that, as with most things in life, less is usually more: “Good ingredients always triumph over complicated recipes,” says Desmazery, who recalls a wedding he once attended in Liguria, Italy: “There was a round of aged parmesan with knives for guests to break off shards, and that was great.” Granted, parmesan isn’t one for Sue’s vegetarian/vegan spread, but you get the idea. Got a culinary dilemma? Email feast@theguardian.com Continue reading...
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