Always prepare dessert the day before. Plan something amazing but something fuss-free - passion fruit pavlova, frozen yoghurt, vegan snicker bars - anything that you can get out of the way early on.
Sharing boards or build-your-own are also favourites because it gets people interacting at the table. Fondue is a goodie, tacos, big bowls of veggies that need to be passed around.”
Aubergine Burgers On Charcoal Buns With Soy Glazed Green Bean Fries
2-3cm thick slices of aubergine
1 tsp blonde miso
1 tsp of water to thin the miso paste
1 baby pak choi, sliced in half
2 tbsp kewpie mayonnaise 2 slices fiora di latte 2 charcoal burger buns 1 tbsp sesame oil
20 green beans 1 clove garlic, sliced 1 tsp soy sauce, to taste Honey, to taste
Turn on the grill function in your oven.
Apply the miso to the aubergine slices. Heat the sesame oil in a frying pan until medium hot. Place the aubergine onto the hot pan and allow to caramelise on both sides.
Cut the burger buns in half, toast in a frying pan and set aside. Slice the pak choi in half. Place the flat side into a hot pan with a splash of sesame oil, allow to char slightly. The top of the pak choi should be softened.
Place the rounds of aubergine onto an oven proof tray, then place the cheese on top and grill until the cheese is bubbly and melted.
In the same frying pan, heat a splash more sesame seed oil. Toss the green beans through until half cooked. Add the garlic and allow to soften but not brown. Add the soy sauce and the honey.
To serve: arrange the bottom piece of the charcoal bun on a plate. Top with kewpie mayo and the aubergine patty. Serve with green beans and more mayo, if desired.