for 3 pieces

Roasted garlic & pepper sauce

1	garlic, halved crosswise
2 sprig	rosemary
½ tbsp	olive oil
1 pinch	salt

To bake

200 g	sour single cream
1 tbsp	preserved pink peppercorns, drained, finely chopped
1 tbsp	rosemary, finely chopped
1 pinch	sea salt

Saffron sauce

1	tangerine, rinsed with hot water, dabbed dry; use grated zest and 2 tbsp of juice
2 sachet	saffron
250 g	cream cheese, plain
	salt to taste

Ginger & almond sauce

100 g	white almond cream
3 tbsp	almonds, finely chopped
1 tbsp	ginger, finely chopped
1	organic lime, use grated zest and juice
1	garlic clove, pressed
2 tbsp	water
1 tbsp	soy sauce
½ tbsp	Sriracha sauce
½ bunch	Thai basil, finely chopped

How it's done

Roasted garlic & pepper sauce

Place the garlic and rosemary on a piece of foil. Drizzle with oil, season with salt, seal well in the foil.

To bake

Approx. 45 mins. in the centre of an oven preheated to 200°C. Squeeze the garlic cloves out of their skins, finely chop the rosemary, mix both with the sour single cream, stir in the pepper and fresh rosemary, season with salt.

Saffron sauce

Mix the tangerine zest, tangerine juice and saffron. Stir in the cream cheese, season with salt.

Ginger & almond sauce

Mix the almond butter with all the other ingredients up to and including the Sriracha sauce, stir in the Thai basil.

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