Virtual Banquet FAQs

We are excited to welcome you to the Virtual Banquet this Friday evening. While we will be on hand to answer questions on the night, we have complied a list of FAQs about the cooking, logistics and technology so please check below for your query first.

Create a four-course dinner (including sides) with your favourite chefs. Everything will be streamed live over Zoom from their kitchens to yours.

Recipe Booklet Page Corrections

Infuse green tea – is found on p4 not p3 

Cook chickpeas – is found on p5 not p4 

Poach garlic & steam asparagus – is found on p8 not p5 

Prepare onions & smoky tomatoes – is found on p9 not p8 

Cauliflower – is found on p11 not p10  


Q: What is the schedule for the evening?

A: This is a rough schedule, the timings may change on the night.

5.45pm Virtual Zoom doors open
6.00pm Introduction
6.15pm Mr Lyan’s Pasilla Margarita
6.25pm Yotam Ottolenghi’s Hummus
6.45pm Angela Hartnett’s Spring Salad
7.00pm Tommi Miers’ Grilled Asparagus
7.20pm James Elliot’s Flatbread
7.30pm Break and Entertainment from Wendy Wason
7.50pm Ramael Scully’s Roasted Pepper Salad
8.10pm Josh Katz’ Cauliflower Shawarma
8.30pm Helen Graham’s Saffron Gigli pasta
8.45pm Break and Entertainment from Chris Dodd
9.05pm Jeremy Lee’s Berry Ricotta
9.20pm Final words
9.25pm End of the event

Thank you for your support, each ticket funds 60 nutritious meals to be delivered to families most in need


Q: If I don’t have tumbler glasses for cocktails, what should I use? (For the Pasilla Margarita cocktail) 

A: Feel free to use whichever glasses you’d like to drink out of! 

Q: If I don’t have a food processor, what should I use? (For Hummus or Grilled Asparagus) 

A: Chop finely or mash up by hand 

Q: If I don’t have a BBQ, what should I use? (For the Cauliflower Shawarma) 

A: Chef Josh Katz will be BBQing this but it is totally fine to roast it in your oven at home – he will give instructions on how to roast it. 

Q: If I don’t have a stand mixer to whisk butter, what should I use? (For the Cauliflower Shawarma) 

A: It’s fine to mix or whisk it by hand! 

Chefs in Schools are currently supporting 12 schools in London to produce over 14,000 lunches each week for children on Free School Meals and their families. They are also setting up a delivery scheme to increase uptake and ensure the most vulnerable families receive nutritious food each week.



Each package does include Parmigiano Reggiano and Traditional Genovese Pesto, which are not vegetarian. For substitutions, we recommend a vegetarian hard cheese instead of the Parmigiano Reggiano, and a vegetarian pesto instead of the Genovese.

Q: What Allergens are in the ingredients: 

A: Below are the allegens of the ingredients, please note that traces of the above allergens may be found in all items in the ingredients box.

  • Genovese Pesto: Dairy  
  • Tahini: Sesame  
  • Pizza dough: Gluten  
  • Butter: Dairy  
  • Parmigiano: Dairy  
  • Gigli pasta: Gluten  
  • Greek yoghurt: Dairy
  • Ricotta: Dairy  
  • Almonds: Nuts  
  • Breadcrumbs: Gluten  
  • Biscotti: Gluten  
Q: What is the unnamed jar of liquid in my ingredients box?
A: The jar with liquid is the Ayuuk, which is needed for the Pasilla Margarita Cocktail.
Q: What is the little foil package in my ingredients box?
A: It is the pomegranate molasses for your Cauliflower Shawarma.
Q: My Olive Oil looks solid or cloudy, what does this mean?
A: This is because the Olive Oil has been kept at a cool temperature, so it is frozen. Leave it out at room temperature for a few hours and it will return to normal!
Q: I can’t fit everything in my fridge, what should I do?
A: You only need to store the below in the fridge, the rest will be fine at room temperature!

To store in the fridge: Flatbread dough, Asparagus, Greek yoghurt, Beldi Preserved Lemons, Rocket, Parmigiano Reggiano, Mixed Grilled Peppers, Butter, Ricotta, Berries & Nocellara Olives.




Q: What’s the earliest I can start my prep? 

A: As early as you like, and feel free to store everything in the fridge until the cookalong begins! We recommend that you check which ingredients need to be out at room temperature. 



Q: How do I make honey water? 

A: To make honey water, you’ll need 25ml of honey in 25ml of warm water so that it dissolves. 

Q: Help! I cannot make my ice disappear! 

A: Don’t worry, enjoy it as it is! 


HUMMUS – Yotam Ottolenghi 

Q: I don’t have a food processor to mash the chickpea paste, what should I do? 

A: It’s fine to mash this by hand – just make sure you’ve finely chopped the garlic first. 

Q: What if I don’t have time to chill my hummus for 30 mins? 

A: Don’t worry, eat it whenever you’re ready! 


SPRING SALAD  Angela Hartnett 

Q: Do I need to prep anything? 

A: Just have your saucepan of water boiling. 


FLATBREAD – James Elliot 

Q: When should I remove my dough from the fridge? 

A: As soon as the cookalong event starts! 

Q: It looks like I have half of my dough left over – what is this for? 

A: This is for you to use any way you want at your leisure! 



Q: Help, I’ve burnt my garlic mix, what should I do? 

A: Don’t worry – either start again using your own garlic (if you have some) or leave it out. 

Q: How can I warm my plates when the oven is already in use? 

A: Feel free to skip this part – it will still taste delicious on cold plates 



Q: Can I use the leftover oil from the jar of smoky semi-dried tomatoes? 

A: You can indeed! Some of our customers put it into tomato sauces to add a smoky flavour, or drizzle over a salad. 

Q: I threw away the liquid from my chickpeas, what should I use instead? 

A: Either leave it out, or use a little bit of cold water as a replacement. 

Q: Should I have taken my saffron water off the boil at any point? 

A: It’s up to you – either keep it simmering, or turn it off, and re-heat when you’re ready to use it. 



Q: Can I use the oil from the jar of roasted peppers? 

A: Yes! Feel free to retain the oil to cook with at a later date. 

Q: don’t love food that is too spicy – can I use less smoked chilli harissa? 

A: We recommend that you try a small amount first to see how much heat you like, and use however much feels right for you. You can also mix it in with the Greek yoghurt to reduce the heat. 



Q: I forgot to soften my butter, what should I do?

A: Soften the butter on low power in your microwave.

Q: I do not have a stand mixer to whisk the butter with, what should I use? 

A: Feel free to use a hand whisk instead. 

Q: The cauliflower is too big to fit into my pan and/or oven, what should I do? 

A: That’s ok! You can cut it up into halves or quarters to fit it into the pan. For the oven, you may also need to re-arrange your oven racks to fit it in, or cut the cauliflower into smaller pieces. 

Q: What if I overboil my cauliflower? What should I do? 

A: Don’t worry! First, make sure it’s completely dry before you cook it. If it comes out a bit moist, you can roast yours for a little bit longer to crisp it up! 

Q: What’s the area beneath the floret canopy? 

A: This is the inside part of the stalk, where the florets grow out. So try to make sure you put the Shawarma-spiced butter beneath this section. 

Q: Help! I think I’ve burnt my cauliflower!  

A: Don’t worry – slice off the burnt sections, and enjoy the rest as it is. 



Q: I didn’t receive my raspberries, what should I do?

A: Jeremy says that the recipe works with any berries, so please enjoy using the strawberries in your box.


Q: Where can I donate?

A: If you want to support the project, you can make a donation here.



Q: How do I join the event?

A: You will have been sent a link that will take you to a Zoom registration page. 

We recommend that you register as soon as you receive the invitation. Once registered, Zoom will produce a second link that is unique and is solely for your use. Click on that link to join the event. 

This will take you to a hold screen that will say “waiting for the host to join this webinar” if the event has started yet or you’ll be taken straight to the webinar if it is live.

Q: Do I need an Zoom account to join?

A: No, you’re an attendee. Zoom will give you the option of either joining by installing a small piece of software on your computer (we recommend this option) : click on “Open app”

Or, if your computer won’t allow you to install the app, you can choose to join using the web browser option at the bottom of the page : click on “join from your browser”

Q: How do I join from a smartphone or tablet? 

A: If you’re joining from an Android or iOS device we insist on installing and using the Zoom application which can be found here for Android and here for iOS. This is the most reliable way to join the event using a smartphone or tablet. We recommend you install ahead of schedule so that there’s no unnecessary last minute tech challenges that might infringe on your enjoyment of the event.

Follow the registration process as before and click on the link that Zoom created for you.

This will take you automatically to the Zoom app. You will be asked permission for Zoom to use your microphone and camera.

You will be asked to enter your details, and then admitted .

Here’s what it will look like on both Android and iOS devices

Step 1

Step 2

Step 3

Q: Why can’t I see or hear myself?

A: As an attendee, you’re here to enjoy the show and interact with us through Twitter or ask the guests and the team questions using the Q&A box.

You can pop your question in the window and our team will do their best to get to you. Feel free to put some cooking related questions to our chefs too! You can also interact through our Twitter feed @belazu_co.

Q: What happens if I leave the webinar, can I get back in?

A: Yes you can, just follow the same procedure as when you first joined.

Q: Can I pause the Live Cookalong?

A: Unfortunately not. There will be a recording of the whole event made available to you so you can join in the fun all over again and maybe try some recipes that you may have skipped

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